NORTHERN COFFEE SCHOOL · COURSE MODULE · BRWSCA CERTIFIED · MANCHESTER · 2026
BRW · brewing · at heart & graft

the filter
craft

From the essential brewing elements to deep extraction science and water chemistry - three levels of better filter coffee.

01 · foundation

Foundation

MIN 7 HRS · MIN 2 LEARNERS
02 · intermediate

Intermediate

MIN 14 HRS · INC. EXAM · MIN 2 LEARNERS
03 · professional

Professional

3 DAYS · MIN 2 LEARNERS
01
SCA · BRW-FND

Brewing
Foundation

MIN 7 HRS · MIN 2 LEARNERS
£300

Theory and hands-on practice across automatic and manual gravity brewers. Produce a tasty brew through the essential brewing elements and an analysis of your own results.

who it’s for
  • Enthusiasts exploring extraction styles and manual filter at home.
  • New café crew learning core equipment and automatic batch brewers.
  • Hospitality pros changing everyday habits for better flavour.
prerequisites
  • None.
note - An Introduction to Coffee course is recommended but not mandatory.

What you’ll learn

Coffee Science & Extraction

  • Recognise sensory, processing and caffeine differences in Arabica vs Robusta.
  • Identify and adjust grind to fix sour under- or bitter over-extraction.

Brewing Techniques & Equipment

  • Balance the seven essential elements to manage flavour and strength.
  • Master manual gravity, automatic gravity and immersion devices.

Quality Control & Profitability

  • Track yield with the Brewing Control Chart; use scales for precise recipes.
  • Control water quality, select filter media and clean to prevent taints.
what’s included
Instructor & trainer feesLab & filter equipment accessPractice beans & filter varietiesHandoutsOfficial digital certification (on passing)All registration & exam fees
Dates, fees & places
Live availability - updates automatically
● LIVE
Check dates & bookAsk a question
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02
SCA · BRW-INT

Brewing
Intermediate

MIN 14 HRS · INC. EXAM · MIN 2 LEARNERS
£550

For brewers who want to scientifically measure and manipulate variables - analysing flavour, using advanced tools and making structural adjustments for a balanced cup.

who it’s for
  • Experienced brewers elevating technical filter quality.
  • Advanced home brewers wanting the science behind extraction.
  • Owners and leads managing consistency across brew bars.
prerequisites
  • BRW-FND, or 3–6 months professional drip-filter experience, highly recommended.
note - Basic operational workflows from Foundation are assumed and may be tested.

What you’ll learn

Coffee Science & Extraction

  • Understand how roast development alters density, attributes and solubility.
  • Isolate wetting, extraction and hydrolysis phases of water contact.
  • Trace when acids dissolve versus bitter, astringent compounds.

Brewing Techniques & Equipment

  • Study how flat, conical and roller burrs change particle distribution.
  • Execute uniform wetting targets to prevent channelling.
  • Manipulate agitation and pour dynamics for even extraction.

Quality Control & Profitability

  • Balance the 7 essential elements for flavour and strength.
  • Calibrate mass-to-mass recipes, adjusting for water density.
  • Plot data on the Brewing Control Chart with refractometers.
what’s included
Instructor & trainer feesLab & filter equipment accessPractice beans & filter varietiesHandoutsOfficial digital certification (on passing)All registration & exam fees
Dates, fees & places
Live availability - updates automatically
● LIVE
Check dates & bookAsk a question
See all dates on the calendar →
03
SCA · BRW-PRO

Brewing
Professional

3 DAYS · MIN 2 LEARNERS
£720

Tests advanced science - core extraction principles, water-chemistry analysis and systematic recipe manipulation - giving you the analytical tools to troubleshoot consistency anywhere.

who it’s for
  • Highly experienced brewers mastering extraction science.
  • Head baristas, trainers and QC managers.
  • Leads and consultants handling recipe and water analysis.
prerequisites
note - Core workflows and testing baselines from previous levels are fully assumed.

What you’ll learn

Coffee Chemistry & Extraction Science

  • Analyse how bean properties and roasting alter solubility.
  • Explore how the essential elements interact to change balance.
  • Examine water profiles - minerals, cup character and machine safety.

Grinding Science & Calibration

  • Understand how particle distribution changes efficiency and contact time.
  • Evaluate how equipment and filter shape alter bed dynamics.

Advanced Techniques & Devices

  • Study fluid dynamics - how grounds trap liquid and affect volume.
  • Apply methods like water bypass to manipulate concentration and speed.

Time, Turbulence & Ratio

  • Adjust contact time and water feed to fine-tune extraction curves.
  • Master agitation to manage speed, wetting and evenness.
what’s included
Instructor & trainer feesLab & filter equipment accessPractice beans & filter varietiesHandoutsOfficial digital certification (on passing)All registration & exam fees
Dates, fees & places
Live availability - updates automatically
● LIVE
Check dates & bookAsk a question
See all dates on the calendar →

Find your pathway

Tell us where you are - total beginner, working barista, or aiming for Q - and we’ll map the right pathway through the school.

See upcoming datesTalk to a trainer

NORTHERN COFFEE SCHOOL · AT HEART & GRAFT COFFEE ROASTERY · MANCHESTER
SCA AUTHORISED TRAINING · CERTIFICATION ON SUCCESSFUL ASSESSMENT