Category: SCA Coffee Diploma
水とコーヒーの比率から挽き目の基本、水温の紹介、V60やChemexなどの主要なフィルター抽出器具について学びます。SCAブリューイングスキルファンデーションコースは、バリスタとしてのキャリアの第一歩です。
追加のコース詳細は以下、利用可能な日時は「今すぐ予約」リンクからご確認ください。
The theory on water/coffee ratios finally clicked for me—I’d been guessing at grind size for years, and now I actually understand how it changes the cup. The module’s pacing was spot on for a beginner.
Water temperature was the piece I’d been missing—the module’s theory and hands-on technique made it click in a way YouTube never could. The ratio charts alone are worth the time, and I’ve already brewed a noticeably cleaner cup this morning.
The grind size breakdown finally clicked for me—being able to dial in water temperature changes completely changed how my morning V60 tastes. The theory on ratios is dense but practical, and I left feeling like I could actually troubleshoot a bad cup instead of guessing.
