SCA Barista Skills Intermediate

Description

Introduction of SCA Barista Advanced Course
This course builds on the Barista Foundation. It is designed for those who have completed the foundation course or for experienced baristas seeking to refine their skills. It’s also suitable for individuals preparing for more advanced roles in the coffee industry and coffee enthusiasts who want to master the craft. Throughout this advanced course, you’ll delve into:

– the impact of variety, origin, and processing on coffee flavor.
– mastering the interplay of grind size, dose, water quality, and extraction time.
– understanding the nuances of drink construction and taste profiles.
– workflow management techniques to optimize your brewing process.
– refining your ability to evaluate espresso extraction through taste.
– perfecting milk steaming and latte art techniques.
– solidifying essential health and safety practices.
– developing exceptional customer service skills.
– gaining a foundation in basic business practices relevant to cafes.

Upon completion of the course, attendees can earn an SCA certificate by passing a practical and online written exam and receive 10 points towards the SCA Diploma Path.

The 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