SCAE European sensory, extraction and barista course certification introduction SCAE sensory Primary and Intermediate Certification

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Brief introduction of teachers:

Scae European Fine Coffee Association Coffee hundred Diploma Certification.

Scae European boutique coffee association coffee trainer & examiner qualification.

SCAA American boutique coffee association barista, roaster, trainer.

SCAA cup tester and CQI international coffee quality appraiser.

SCAA Coffee tasting specialist 1: 2 certification.

CITY&Guilds external certifier (International Coffee Blender).

Judges of siphon, Italian and Creative Coffee-pull Competition.

A syllabus on scae sensory Primary and Intermediate Certification

Understanding the sensory structure of the human body

The basic taste of coffee

Application of triangular cup measurement

Understanding the use of sense of smell and taste

Recognize the types of aroma

Understand the skills of cup test setting

Sour / bitter / sweet recognition

Taste identification

Cleanliness identification

Aroma type identification

Introduction of cup test terms

Know and understand the cup measuring system

On the Primary and Intermediate Certification syllabus of scae extraction

Understand the principle of grinding

Understanding the type and structure of grinding machine

Recognize the elements that affect the consistency of coffee grinding

Understanding the main ways of coffee grinding

Understand the effect of temperature on cooking

The standard of scae gold cup

Understanding how extraction can be affected

Understanding the water quality standard of brewing coffee

Understanding the origin of filtered coffee

Know the correct ratio of coffee to water

Understanding the influence of correct proportion on extraction

The basic principle of cooking

Understand the golden control chart of coffee brewing

Recognize measurement tools: such as TDS, MOJO … Etc.

Understanding the Application of Gold extraction proportion Table

About scae barista Junior and Intermediate Certification syllabus

Understanding the raw bean and its treatment

Recognize the exhaust of ripe beans

Understanding of bean grinder grinding

Learn how to calibrate the bean mill system

Learn how to make micro-adjustments

Understanding the thermal effect of bean grinder

The skill of distributing powder

Understanding the balance of espresso

Extraction and analysis of espresso

Recognize the composition and foaming of milk

The skill of making dense milk foam

Hygiene and cleanliness

Maintenance of equipment

Service process

Note:

Ps1. At present, this class offers three types of courses, all of which are divided into primary, intermediate and professional levels.

Ps2. The course content and class hours are different, so please contact this class for details.

Ps3. Course fees include tuition fees and material fees. Please contact our class for all kinds of course fees.

Ps4. The starting number of the course is based on six students, and the minimum number of students is five.

Ps5. Welcome to the super value discount program!