Courses & Community

Water was the focus of our SCA Brewing Skills Intermediate session in Manila on 16 July. Participants explored hardness, alkalinity, mineral composition, TDS, pH and water-quality measurements alongside practical brewing comparisons.

Our Manila brewing update for 15 July captured practical experiments in coffee extraction. Participants worked with coffee-to-water ratio, grind size and particle distribution, water temperature, contact time and flow rate.

Our June SCA Brewing Skills Intermediate class brought extraction theory, brewing practice and sensory evaluation together across three teaching days. Students used both measurements and tasting to understand how brewing decisions changed the cup.

Our Brewing classes use an Immersion × Percolation Brewing Extraction Variables worksheet to bring experiments, measurements and tasting together. This update showed how learners compare a control recipe with changes to individual variables.

An October 2021 first-day lesson connects coffee calculations with espresso samples and measurement instruments at the practice table.

View the original post on Facebook Anaya’s private SCA Brewing Intermediate course in Bangkok took a hands-on approach to brewing and extraction. A post published on 27 February 2019 described work with grind profiles, matching grind to a brewing method, measuring coffee strength and charting extraction. Anaya’s Past Completed Courses page lists an SCA Brewing Intermediate course on February 27–28 and names Nattawat Muangsiri as instructor. The page omits the year for this en

View the original post on Facebook Anaya Espresso Society’s late-2018 posts documented private SCA Brewing Intermediate training with a practical focus. A completion recap published on 2 December described an intensive 14-hour course. A second recap with similar wording appeared on 9 December; the saved evidence does not establish whether it referred to another cohort or the same learning episode. The original captions describe analyzing grind profiles, matching a grind to a

A dated Espresso Academy report describes one V60 coffee brewed with four water setups, with observations attributed to the school’s test.