SCA Barista Skills Professional

Description

Introduction to SCA Barista Professional Course
The SCA Barista Professional course is tailored for a dedicated group of coffee professionals, ideal for experienced baristas with at least a year of experience aiming to elevate their skills to the professional level. This program also caters to coffee enthusiasts passionate about mastering the barista craft. Enrollment requires completion of the SCA Barista Intermediate Course.

This advanced course is designed to hone your expertise and transform you into a true coffee professional. Throughout the program, you will:

– Master a sophisticated tasting methodology and articulate coffee flavors with precision.
– Learn advanced techniques to enhance the quality of all your coffee creations.
– Develop skills in managing and training other baristas effectively.
– Create and curate coffee menus for maximum impact.
– Master the art of developing custom brew recipes for optimal flavor.
– Achieve consistently high standards of latte art and milk texturing.

Upon completion of the course, attendees can earn an SCA certificate by passing a practical and online written exam and receive 15 points towards the SCA Diploma Path.

Course Overview:

Coffee Beans
– Density, Variety, and Cultivar
– Processing Methods
– Decaffeination Packaging, Storage, and Freshness

Workspace Management and Workflow
– Drinks Production

Espresso Process
– Consistency of Dosing, Tamping, and Waste
– Grind Particle Distribution Tamper and Distribution Tools

Extraction and Brewing
– Espresso Machine
– Impact of Temperature and Pressure on Brewing Boiler Systems and Pressure Systems
– Designing Brew Recipes
– Espresso Blends Construction
– Extraction Measurement Tools and Techniques

Sensory
– Organic Acids Sensory Evaluation
– Optimum Balance of Multiple Coffees Awareness of Milk’s Effect on Coffee Flavor

Milk
– Milk Composition and Processing Foam Creation, Quality, and Stability Milk
– Quality and its Ability to Foam Factors Affecting Milk Quality
– Proteolysis and Lipolysis Coffee Acidity’s Effect on Milk
– Heat’s Effect on Milk SCA Foam Standards
– SCA Latte Art Standards – Free Pour

Water Quality
– Measuring TDS / Alkalinity / Total Hardness / pH Water Filtration – Testing and Filtration Systems

Simple Financial Concepts
– Cost and Goods