Brewing Professional

Brewing Professional represents the final stage of mastery, where the seven essentials of brewing are used to achieve absolute control over extraction and flavour balance. This course moves beyond theoretical understanding to integrate the Brewing Control Chart with rigorous sensory assessment. You will learn to use data as a guide, while relying on your palate to make the final, nuanced adjustments that define a world-class brew.

We further analyse the technical influence of roast level, device dimensions, and paper types on extraction efficiency. The curriculum also covers the particulars of blooming and advanced recipe design, providing the expertise required to manipulate all variables for a precise and intentional sensory experience.

The Brewing Professional course can be taken with or without SCA accreditation - advanced understanding of brewing equipment and technique is recommended. Passing Brewing Intermediate is required beforehand if looking for accreditation.