SCA Brewing Professional
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Take your brewing skills to the highest level with the SCA Brewing Professional course. This advanced course is designed for coffee professionals who want a deep, scientific understanding of coffee brewing and the ability to fine-tune every detail for the best possible cup.
You’ll explore how different brewing variables—like grind size, water quality, temperature, and turbulence—affect extraction and flavor. You’ll also learn how to measure and adjust brew strength and extraction using the Coffee Brewing Control Chart, refractometers, and advanced brewing tools.
Throughout the course, you’ll experiment with different brewing methods, analyze extraction curves, and test how small adjustments impact taste. You’ll also dive into water chemistry, equipment calibration, and the science behind extraction rates, giving you confident control over the brewing process.
Duration: 3 Days (24 Hours)
What You'll Learn
Coffee Chemistry & Extraction Science
- Understand coffee solubility and how roast level, grind size, and water quality affect extraction
- Explore the Seven Essential Elements of Brewing and their impact on flavour and balance
- Examine water chemistry, including alkalinity, hardness, and TDS, and how it influences extraction
Grinding Science & Equipment Calibration
- Analyze particle size distribution and its role in flow rate and extraction efficiency
- Calibrate grinders, scales, and brewers to ensure consistency and precision in recipes
Advanced Brewing Techniques & Devices
- Compare extraction efficiency across brewing devices and methods
- Explore cold brew and alternative techniques to understand extended extraction profiles
- Learn when and how to apply bypass and dilution in brewing
Time, Turbulence & Ratio Optimization
- Master brew time and contact time to fine-tune extraction
- Experiment with agitation techniques to adjust flavour outcomes
- Adjust coffee-to-water ratios to create optimal strength and flavour balance
Sensory Evaluation & Quality Control
- Develop sensory skills to evaluate balance, clarity, and detect defects
- Calibrate sensory perception to industry standards for consistency in assessment
- Use the Brewing Control Chart and refractometer to measure and interpret strength and extraction yield
Recipe Development & Troubleshooting
- Create advanced brew recipes that highlight specific flavour attributes
- Diagnose and troubleshoot common extraction issues such as bitterness, sourness, and flatness
- Refine brewing strategies for different service environments to improve efficiency and repeatability
Workflow, Practical Application & Certification
- Optimize brewing workflow for speed, quality, and consistency
- Complete a practical brew analysis, recipe adjustment, and written exam
- Earn SCA Brewing Professional certification upon successful completion
Who This Course is For
- Experienced baristas with Intermediate certification or equivalent skills
- Lead baristas, trainers, or supervisors aiming to strengthen technical and leadership abilities
- Café managers seeking deeper knowledge in recipe development and quality control
- Coffee professionals responsible for staff training, bar operations, or equipment maintenance
- Anyone preparing for senior roles in specialty coffee or aiming for a career in education, consulting, or competition
Course Prerequisites
Successful completion of the SCA Brewing course is required prior to enrolling in the Professional level.
What's Included
- Facilitator Fee
- Facility & Equipment Usage
- Coffee Beans
- Printed Handouts & Resources
- Lunch and Snacks
- Course Certificate (upon successful completion)
- All SCA Fees
Get Globally Recognized Certification
Get your skills certified by the most globally-known coffee skills certification from the Specialty Coffee Association.
Make New Coffee Friends
Meet other amazing coffee professionals and enthusiasts.
Learn in Small Classes with World-Class Educators
Get personalized feedback from some of the best in the industry.
Meet Your Trainer
Trent Rollings is the founder of Timberline Coffee School, a certified SCA trainer, and a World Coffee Championships Representative and Judge. With over a decade of international experience in coffee education and competition, Trent brings deep industry insight and a passion for helping others grow.
Frequently Asked Questions
How many people will be in the course?
Class sizes are kept small (6 students max.) to ensure a hands-on, high-touch learning experience. This allows for real-time feedback, personalized instruction, and plenty of time on equipment.
Do I get a certificate?
Yes. All students receive an official certificate from the Specialty Coffee Association, the most widely recognized coffee skills certificate.
What do I need to bring?
Just yourself, a notebook, and a willingness to learn. We’ll provide everything else, including equipment, tools, tasting supplies, and printed resources.
Where is the course held?
The course takes place at Timberline Coffee School in Calgary, Alberta. Directions and preparation details will be sent upon registration.
What if I have dietary restrictions?
We will send you a pre-course email before your course where we ask for any dietary restrictions you may have so that we can work to accommodate for them when ordering snacks and lunch.
