International Brewing Intermediate Certification:

 

Expands on the concepts and skills introduced in the Foundation course. It is the ideal certification for those who have experience in preparation and want to analyze how to improve the quality of coffee.

 

This certification addresses a wide variety of topics, including analysis of the preparation process in terms of device, extraction order, and wetting; essential elements of the preparation and their influence on the final cup; scientific method of measuring and charting the strength and extraction of coffee; analysis of brewed coffee.

 

What you will be learning?

We address the preparation of a mill for the correct preparation of the methods and equipment. The preparation guidelines, each with its standard, are explained to the students in detail. We carry out different preparation practices to know in depth the flavor according to SCA, we carry out an analysis of the different preparations to see areas for improvement.

 

We are aware that there may be situations beyond our control that require you to change the date of your class or cancel your reservation. Our return policy will reflect the costs incurred in preparing your already scheduled class.

 

At the end of the practical / theoretical course of this certification, the student will be evaluated on the knowledge acquired during this Certification. The student must complete and pass both exams with a minimum grade of 70%, the first one carried out with the AST and the second online.

 

Refund Policy: The fees can be returned 100% if the training is canceled at least 14 days before starting the course in question. You cannot cancel 2 days in advance, but you can choose to reschedule your class by canceling the rate to reschedule.

 

Rate to reschedule: This Rate does not apply if you re-schedule before 14 days of starting the course in question.

 

The Reschedule Fee is 25% of the value of the course and applies to Students who want to reschedule their class less than 14 days before starting.