Courses & Community

The final day of our SCA Brewing Skills Intermediate programme in Luang Prabang focused on practical application and assessment. Participants brought recipe development, extraction control and sensory evaluation into their brewing work.

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.

The final-day recap from Brewing Intermediate in Chitwan brought practical and theory assessments together. Students checked water TDS and worked through their brewing recipes, adjusting grind, dose, pouring, time and beverage yield.

Day 2 of Brewing Intermediate in Chitwan continued the conversation about body, intensity and flavour. Students compared coffees and roast levels while exploring water chemistry and how their brewing decisions changed the cup.

Twelve students worked in four groups on the first day of Brewing Intermediate in Chitwan. The session introduced brewing and extraction, then moved into practical targets that the groups could compare in the cup.

A look inside SCA Brewing Intermediate at Espresso Academic in Bangkok: brew variables, TDS measurement, extraction yield, recipe design and blind cupping.

Two days of EA Brewing and SCA Brewing Intermediate prepared our team to support Maybelline’s Kiss Proof Café, from extraction technique to café service.

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