SCA CSP Brewing Coffee Extraction Gold Cup Theory Basic Level + Intermediate International Coffee Certificate

Please confirm the current class date before placing an order Taipei venue-SCA CSP Barista Italian Barista Basic + Intermediate International Coffee Certificate To engage in this industry, you must have a certification No matter where you go in the world, this certificate is still valid Shuo Coffee, No. 41, Lane 74, Section 3, Bade Road, Songshan District This [SCA CSP Brewing Coffee Extraction Gold Cup Theory Basic Level + Intermediate International Coffee Certificate] combines the needs of coffee lovers with professional training, allowing you to enjoy the excitement of the coffee world! - Provide top coffee skills training through SCA certification 🌟👨‍🎓💼 - Develop your coffee extraction skills to make your coffee taste better ☕🌿👌 - Courses are divided into basic level and intermediate level, suitable for students of different levels. 📚🎓💡 - Taipei’s teaching environment provides the best learning experience 🏙️📚🥼 - Get certified and become a professional barista 🎓🔖☕ [SCA CSP Brewing Coffee Extraction Gold Cup Theory Basic Level + Intermediate International Coffee Certificate] allows you not only to taste delicious coffee, but also to master the magic of coffee. Come and have a glimpse of the mystery of coffee and leave your unique footprint in the country of coffee! 🌟☕🎓 Theoretical content: 1. Basic concepts of coffee extraction 2. What is SCA Gold Cup Theory? 3.What is extraction concentration? 4.What is coffee extraction rate? 5. Corresponding relationship between concentration and extraction rate 6. Coffee concentration measurement method and principle 7. Calculation method and principle of coffee extraction rate 8. Experiment and analysis on the relationship between the seven elements of coffee extraction 9. Understand the application of seven major factors in different brewing equipment 10. Grinding theory and characteristic analysis 11. Extraction method management and flavor impact 12. Storing coffee after brewing 13.Water quality analysis 14. Italian coffee machine extraction 15. Appreciation of extraction techniques and extraction techniques Implementation content: 1. Implement items based on extraction theory 2. Use and application of concentration instruments and equipment 3. Application and implementation of coffee roasting degree extraction 4. Application and implementation of pink to water ratio 5. Application and implementation of appropriate grinding degree 6. Brewing time application and implementation 7. Brewing water temperature application and implementation 8. Disturbance application and implementation 9. Steaming response and implementation 10. Water quality extraction application and implementation 11. Operation demonstration and application of each brewing equipment 12. Application and implementation of each brewing equipment 13. Flavor Tasting-Same concentration but different extraction rates 14. Flavor tasting-same extraction rate but different concentrations 15. Correspondence between concentration and flavor 16. Appreciation of extraction techniques and extraction techniques