SCA Brewing Professional Course

The SCA Brewing Professional course is where science meets mastery. Designed for those who have completed the SCA Brewing Intermediate level, this advanced program takes you deep into the chemistry, physics, and sensory dimensions of coffee brewing. Over 21 hours (3 days) of focused learning, you’ll sharpen your analytical skills, refine your brewing precision, and earn an internationally recognized certification that sets you apart in the world of specialty coffee.

This course isn’t just about brewing, it’s about thinking like a brewer. You’ll learn to measure, evaluate, and manipulate key variables to achieve consistent, exceptional results across different brewing devices and conditions. Whether you’re managing a café, consulting for clients, or simply pushing the limits of your craft, this program equips you with the mindset and tools to lead in the field.

• Delivery: In-person

• Prerequisites:

  • Required: SCA Brewing Intermediate

• Exams: Written and Practical 

• Date: 7th - 8th - 9th Nov 2025

• Time: 10:00 AM – 7:30 PM (including breaks) (3 days)

• Course Fee: INR 53,100 (inclusive of GST)

Your course fee covers all professional brewing equipment, study materials, and access to your SCA certification exams.

Upon successful completion, you’ll receive the SCA Brewing Professional Certificate, recognized globally as the standard for professional coffee brewers.

What You’ll Learn

The Brewing Professional course builds on prior knowledge and takes you into the heart of brewing science:

1. Advanced Coffee Knowledge
Understand how roast level influences extraction, flavor, and sensory perception.

2. Brewing Methods & Equipment
Explore how device shapes, bed depth, and filter media affect brewing outcomes. Learn how to select, calibrate, and optimize gravity brewers for precision brewing.

3. Brewing Guidelines
Dive into the 7 Essential Elements of Brewing and master the relationships between grind size, particle distribution, brewing time, temperature, and turbulence.

4. Water Chemistry & Quality
Gain an expert understanding of water’s origin, hardness, alkalinity, and treatment methods. Learn to test and modify water composition to bring out the best in your coffee.

5. Brewing Process
Analyze each brewing phase from wetting and blooming to extraction and yield calculation while understanding how these affect sensory results.

6. Brew Analysis & Sensory Evaluation
Measure soluble yield and concentration, describe a balanced brew, and use professional tools to interpret data and sensory feedback accurately.

7. Maintenance & Optimization
Learn how grinder burr quality and replacement cycles affect consistency, and explore the sensory and technical impact of bypass brewing techniques.

About Your Certified SCA Trainer

This course is led by Naitik Shah, a certified SCA Authorized Trainer (AST) and head of the coffee program at Corridor Seven Coffee Roasters. With years of hands-on experience in brewing and sensory development, Naitik brings a unique blend of technical expertise and real-world coffee insight. His approach emphasizes clarity, curiosity, and mastery helping you connect science with practice in meaningful ways.

For bookings and more information:
Email: impact@corridorseven.coffee      Phone: 9767750960