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TO PRODUCE GREAT BREWED COFFEE. THE COURSE TESTS THE ABILITY TO NAVIGATE THE COFFEE BREWING
CONTROL CHART AND UNDERSTAND HOW TO PLOT IN REQUIRED POINTS. YOU ALSO WILL UNDERSTAND LIPIDS
IN COFFEE AND THE IMPACT OF ACIDITY. COURSES DETAILING THE INFORMATION REQUIRED TO ATTEMPT THE
QUALIFICATION ARE EXPECTED TO LAST 1 & DAYS
Ideally candidates should hold Introduction to Coffee Module and Brewing and Grinding Intermediate, Barista Intermediate
Recommended Reading: The Basics of Brewing Coffee, Ted Lingle
BLOOMS TAXONOMY: Remembering / Understanding.
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
REFERENCE
Roast
Type
Mediu
m
Mediu
m Dark
Dark
Roast Time
Colour (Agtron)
12 13 minutes
65 - 70
13 14 minutes
55 - 60
15 16 minutes
45 - 50
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
2.01.01
BY-PASS
Understanding the importance of by-pass and how it
can affect the brew
STANDARDS
REFERENCE
2.01.02
2.01.03
Chart by-pass
Guidelines of using
By-pass from the SCAA
3.01.02
EXTRACTION
Understand how extraction tastes in the cup
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
4.01.02
REFERENCE
5.01.02
STRENGTH
Understand how strength tastes in the cup
6.0 TEMPERATURE
6.01.01
6.01.02
IMPORTANCE OF TEMPERATURE
Understand the impact of temperature while brewing
coffee at 85c, 92c and 98c
Cold Brew
7.0 CHEMISTRY
7.01.01
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
REFERENCE
7.01.02
7.01.03
Lipids in Coffee
7.01.04
7.02.01
7.02.02
WATER IMPORTANCE
Understand water hardness and its impact on taste
8.01.02
Describe both
8.01.03
8.01.04
8.01.05
http://en.wikipedia.org/wi
ki/Hard_water
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
REFERENCE
8.01.06
For example:
strips:
http://www.amazon.co.uk
/pH-Test-Strips-Water50/dp/B003F6QJMO/ref=
pd_sim_sbs_diy_9 OR
http://www.amazon.co.uk
/Waterworks-TotalHardness-Stripsstrips/dp/B005A7U9ZY
drops:
http://www.amazon.co.uk
/Water-HardnessTestingKit/dp/B004R1344M/ref=
pd_bxgy_d_img_y
8.01.07
Langelier index:
http://www.csgnetwork.c
om/langeliersicalc.html
8.02.01
8.02.02
8.02.03