I wouldn't consider this SCAE approved.

I was really lucky to be able to attend the SCAE Brewmaster course held at Marco HQ a couple of weeks ago. The course in a nutshell gives someone the tools to effectively take control of their brewed coffee. The aim it would appear, from the SCAE point of view is to raise the quality of brewed coffee across Europe by creating a nucleus of “Brewmasters” to spread the good word. The ultimate target isn’t really the super speciality people, rather the average cafe, who is likely to be using as little as 30g of coffee in per litre water, and extracting every last morsel of coffee from that 30g. Nonetheless the material is hugely relevant to anyone who cares about brewed coffee quality. It was was more than just interesting for me, however, it has crystallised some thoughts in my mind about brewed coffee, particularly in relation to grinders for brewed coffee, which has been a bugbear of mine for some time. (more…)