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This course is part of a Cafe Series that Pacific Coffee Research is hosting, and Royal NY is instructing, March 26 to April 1, in Kailua-Kona, HI.  The Cafe Series is the result of a collaboration between Labs and Friends from Atlantic to Pacific.  So, if you would like to develop a solid foundation in Coffee Preparation or maybe just have dreams of opening a cafe one day AND want to escape the cold, to learn more about coffee on a coffee farm… This series is for you.

This series includes Foundation & Intermediate levels of the Barista & Brewing SCA CSP Modules.  

Registration for this course (as well as the other courses in this series) can be found here. The price for this individual course is $900.

Pacific Coffee Research is a Specialty Coffee Association Premier Training Campus, quality analysis & cupping lab, roastery, and Hawai’i coffee education center in Kailua-Kona on the Big Island of Hawai’i. PCR’s specialty coffee lab is located on a carbon-neutral coffee farm in North Kona alongside hundreds of coffee trees. This allows them to seamlessly incorporate farm visits, lectures by local producers, and other unique and valuable supply-chain perspectives into each of their courses.

The Brewing Intermediate two-day course expands on the SCA Brewing Foundation course and is designed to introduce the concept of scientifically measuring coffee extraction. We will also explore the elements of coffee brewing and how they effect extraction. Brewing intermediate helps coffee professionals manipulate brewing techniques and parameters to alter extraction and measure brew cycles with the goal of improving coffee quality in the cup.

Topics covered in this course include:
History & Science of Brewing
Strength vs Extraction
Measuring Filter & Espresso
Brewing Guidelines & Mechanics
Grind
Effects of Roast Level

Introduction to Coffee and Brewing Foundation are recommended (but not mandatory) prerequisite modules. All knowledge and skills from these modules will be assumed as being held and may be tested through the practical and/or written assessments in order to complete Brewing Intermediate.

For more information on this course or the cafe series please email: education@royalny.com

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.

SCA Brewing Intermediate @ PCR in Kailua, Kona HI – postponed, new date TBD

When:

Fri, Mar 27, 9:00 AM — Sat, Mar 28, 5:00 PM

This course is part of a Cafe Series that Pacific Coffee Research is hosting, and Royal NY is instructing, March 26 to April 1, in Kailua-Kona, HI.  The Cafe Series is the result of a collaboration between Labs and Friends from Atlantic to Pacific.  So, if you would like to develop a solid foundation in Coffee Preparation or maybe just have dreams of opening a cafe one day AND want to escape the cold, to learn more about coffee on a coffee farm… This series is for you.

This series includes Foundation & Intermediate levels of the Barista & Brewing SCA CSP Modules.  

Registration for this course (as well as the other courses in this series) can be found here. The price for this individual course is $900.

Pacific Coffee Research is a Specialty Coffee Association Premier Training Campus, quality analysis & cupping lab, roastery, and Hawai’i coffee education center in Kailua-Kona on the Big Island of Hawai’i. PCR’s specialty coffee lab is located on a carbon-neutral coffee farm in North Kona alongside hundreds of coffee trees. This allows them to seamlessly incorporate farm visits, lectures by local producers, and other unique and valuable supply-chain perspectives into each of their courses.

The Brewing Intermediate two-day course expands on the SCA Brewing Foundation course and is designed to introduce the concept of scientifically measuring coffee extraction. We will also explore the elements of coffee brewing and how they effect extraction. Brewing intermediate helps coffee professionals manipulate brewing techniques and parameters to alter extraction and measure brew cycles with the goal of improving coffee quality in the cup.

Topics covered in this course include:
History & Science of Brewing
Strength vs Extraction
Measuring Filter & Espresso
Brewing Guidelines & Mechanics
Grind
Effects of Roast Level

Introduction to Coffee and Brewing Foundation are recommended (but not mandatory) prerequisite modules. All knowledge and skills from these modules will be assumed as being held and may be tested through the practical and/or written assessments in order to complete Brewing Intermediate.

For more information on this course or the cafe series please email: education@royalny.com

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.

Instructor: Zoey Thorson

Coffee Pro/Veteran Educator. Over 10+ years of teaching a wide variety of coffee disciplines to a diverse student base around the world. Q-Grader and SCA Authorized Specialty Trainer. In 2019 Zoey became the Director of Education for The Lab by Royal NY. Zoey is friendly, approachable and informative with a vast knowledge base...come take a class at The Lab and see for yourself.