SCA Brewing Intermediate: Measurements, Recipes and the Cup

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.

Students reviewed dose, water amount, brew time, temperature, grind size and brewing methods. Later exercises explored the relationship between grind profile, water flow, contact time, coffee strength and extraction.

The Brewing Control Chart supported recipe analysis and adjustment. Measurements were used alongside tasting so learners could connect the numbers with clarity, body, balance and the flavour of a brew.

Thank you to our students for the experimentation and thoughtful questions. The original album records the practical work behind this Intermediate programme, from learning the variables to making considered recipe decisions.