SCAE Level 1 & 2 Coffee Grinding & Brewing Certification in China

If you’ve ever wondered why your pour-over sometimes tastes sour or bitter despite using quality beans, the answer lies in how you grind and brew your coffee—not just the beans themselves. Understanding grind size, water flow, and extraction time is what transforms good coffee into great coffee.

The SCAE (Speciality Coffee Association Europe) offers certified Level 1 and 2 Grinding & Brewing courses that teach the core principles behind optimal coffee grinding and brewing methods—all in four intensive days. You’ll learn, experiment, and earn an internationally recognised credential.

What Is the SCAE Grinding & Brewing Certification?

The SCAE (Speciality Coffee Association Europe) Grinding & Brewing Certification—Levels 1 and 2—is a professional training program designed to help participants deeply understand how grind size, brewing methods, and extraction variables affect the final cup. Through theory, hands-on experiments, and sensory evaluation, students gain practical skills to consistently brew better coffee.

Who Should Take This Course?

This course is tailored for professionals in the coffee industry including roasters, baristas, coffee shop staff, technical service personnel, coffee trainers, and marketers. Whether you're involved in sourcing, brewing, or selling coffee, this course builds essential skills that directly impact coffee quality.

Course Curriculum Breakdown

Day 1: Grinding Fundamentals & Cupping

The first day covers the role of grinding in coffee quality. Topics include:

• Introduction to specialty coffee and the SCAE
• Theory on grind size, burr types, freshness, and particle distribution
• How grind size affects extraction and shot packing (especially in espresso)
• Experiments on particle size vs. extraction time and taste outcomes
• Cupping session to evaluate specialty coffee

Day 2: Brewing Science & Variables

Day 2 focuses on brewing methodology:

• Historical context and goals of ideal extraction
• The science of extraction yield and efficiency
• Seven major factors influencing coffee brewing
• Hands-on experiments with brew ratio, water quality, and three-phase drip extraction
• More cupping to link brewing variables to flavour

Day 3: Brewing Practice & Sensory Feedback

Practical application takes centre stage:

• Cultural insights into specialty coffee
• Hands-on brewing with pour-over, AeroPress, French press, and siphon
• Adjusting variables to explore under- and over-extraction by taste
• Developing tactile and taste-based feedback skills

Day 4: Exam & Certification

The final day is assessment:

• Written and practical exams covering Levels 1 and 2
• Successful candidates earn official SCAE Grinding & Brewing Level 1 & 2 certification
• Certificates are valid globally and registered on the SCAE database

Course Logistics

The course ran from September 3 to 6, 2012, at CBC Coffee School in Beijing’s 798 Art District (751 Power Station Plaza, near East Office Building, Jiuxianqiao Road, Chaoyang District). Inquiries were handled via hotline: 400-058-5588 or 18911360388. The training centre, CBC (run by FrontStreet Coffee affiliate), specialises in practical, affordable, and accredited coffee education. This course was part of their international CDS (Coffee Development Series) curriculum.

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Frequently Asked Questions

What does the SCAE Grinding & Brewing certification cover?

The certification teaches the impact of grind size, brewing methods, and extraction variables on coffee flavour. Level 1 and 2 cover theory, experiments (grind size effects, brew ratios, water quality), hands-on brewing with multiple methods (pour-over, AeroPress, French press, siphon), and sensory evaluation. Both levels are tested on the final day.

Who is this course designed for?

It’s aimed at coffee professionals like roasters, baristas, café staff, trainers, technicians, and marketers—anyone involved in brewing or selling coffee who wants to understand and control quality through grinding and brewing techniques.

How long is the course and where was it held?

The course lasted four days, from September 3 to 6, 2012, at CBC Coffee School in Beijing’s 798 Art District, inside the 751 Power Station Plaza. It’s now a historical offering but reflects the kind of accredited training still available through affiliated schools.

Is the certification officially recognised?

Yes. Graduates receive official SCAE Grinding & Brewing Level 1 and 2 certificates, valid worldwide and searchable on the SCAE’s official database.

What practical skills will I learn?

You’ll learn to adjust grind size, control brew ratios, manage water quality, and apply the seven key brewing factors. You’ll also practice pour-over, AeroPress, French press, and siphon brewing, and learn to identify under- and over-extracted flavours by taste.

How can I contact the school for more details?

Contact the school via hotline at 400-058-5588 or 18911360388. CBC Coffee School (run by FrontStreet Coffee affiliate) provides additional international curriculum development and accredited training.

Recommended FrontStreet Beans for Brewing Courses

For hands-on brewing courses like SCAE Grinding & Brewing, try FrontStreet Coffee’s Ethiopia Guji Humbera – bright with citrus, floral, and stone fruit notes – or Yirgacheffe, offering jasmine, lemon, and tropical fruit. Both shine in pour-over and highlight grind and brew precision. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.