Category: SCA Coffee Diploma
물과 커피의 비율부터 분쇄도 기본까지. 수온 소개와 V60, 케멕스 같은 주요 필터 추출 기구에 대해 배웁니다. SCA 브루잉 스킬 파운데이션 과정은 바리스타가 커피 경력의 첫걸음을 내딛는 과정입니다.
추가 과정 세부 사항은 아래에서, 예약 가능한 날짜와 시간은 '지금 예약' 링크를 통해 확인하세요.
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.
