SCA Brewing Intermediate: Connecting Variables, Measurement and Taste

Brew ratio, water temperature, grind size and pouring technique gave our SCA Brewing Intermediate learners plenty to explore. These classroom photographs from our June 2025 recap look back at brewing practice at Espresso Academic in Bangkok.

Working with a TDS meter and extraction-yield calculations introduced another way to examine a brew. Alongside measurement, learners explored recipes for different coffees and blind cupping, connecting practical adjustments with what they could taste.

The course brought equipment, recipe design and sensory work into the same learning process. Thank you to everyone who joined us and shared their curiosity at the brewing table. Browse the original class photo album below.