SCA Barista Skills Intermediate

Description

Barista Skills Intermediate

The Barista Skills Intermediate course builds on the foundation level and is designed for baristas who already have experience behind the bar and want to refine their skills. This interactive program focuses on improving coffee quality, understanding extraction more deeply, and preparing learners for more advanced responsibilities within the barista profession. You’ll explore how coffee origin, variety, and processing influence flavor, while developing stronger technical, sensory, and workflow skills to operate confidently in a professional environment.

What you’ll learn:

• Understand how origin, variety, and processing methods impact coffee flavor
• Dial in espresso using brew parameters like dose, grind size, water quality, and shot time
• Analyze espresso extraction using sensory evaluation
• Improve drink construction and understand taste balance differences
• Develop workflow management and bar efficiency
• Refine milk handling, texturing techniques, and latte art skills
• Apply health and safety standards in a busy café environment
• Strengthen customer service and understand basic business practices

Assessment:

• Written exam to test Intermediate-level theoretical knowledge
• Practical exam assessing grinder calibration, espresso extraction analysis, latte art, and drink construction

This course is ideal for baristas ready to move from operational skills to quality-driven performance and greater professional confidence.

Course Covers:

Coffee Beans
– Arabica Varieties
– Impact of Origin and Processing Methods on Flavor
– Impact of Roasting on Solubility and Density
– Degassing of Roasted Coffee

Workspace Management and Workflow
– Coffee Equipment and Accessories Layout
– Working in Pairs

Espresso Process
– Impact of Grinder Models and Burr Types
– Dosing, Distribution, and Tamping Techniques

Extraction and Brewing
– Brew Ratio Calculation and Espresso Brew Formula
– Strength and Extraction in Espresso Brewing
– Use of a Refractometer
– Brew Recipes Impact on Flavor and Body

Sensory
– Extraction Rates of Different Compounds and Flavors
– Body and Texture of an Espresso
– Use of SCA Flavor Wheel

Milk
– Composition and Deterioration of Milk
– Foam Quality and Stability
– Milk Substitutes
– Steaming Technique and SCA Foam Standard
– SCA Latte Art Standards

Espresso-Based Menu
– Espresso-Based Construction and Taste Differences
– Preparing Multiple Beverages Correctly

Cleaning, Health, and Safety
– Stock Management
– Health and Safety Awareness
– Grinder and Machine Cleaning and Maintenance

Water Quality
– SCA Water Test and Guidelines

Customer Service and Café Management
– Customer Interactions
– Cost and Goods Management