Category: SCA Coffee Diploma
水とコーヒーの比率から挽き目の基本まで。水温の紹介や、V60やChemexなどの主要なフィルター抽出器具についても解説します。SCAブリューイングスキル基礎コースは、バリスタとしてのキャリアの第一歩です。
追加のコース詳細と、予約可能な日時は、以下の「今すぐ予約」リンクからご確認いただけます。
The hands-on brew sessions finally made ratios and grind sizes click for me, and the theory on water temperature stuck in a way YouTube never could. Two days later I'm already dialing in my pour-over at home with actual confidence.
The theory on water-to-coffee ratios finally clicked for me after this module, and the grind size basics gave me a solid starting point for my V60 at home. I've already noticed a clearer, less bitter cup since adjusting my temperature.
The hands-on brew methods were the highlight for me, actually getting to feel how grind size shifts the pour. The water temperature intro tied everything together, and I left feeling genuinely ready to dial in at home.
