The Barista Skills Foundation course allows learners to gain an introductory understanding of the coffee itself as well as foundational skills required to set a grinder, make espressos, foam and texture milk and latte art techniques as per SCA quality standards, while implementing health and safety practices and customer service. Practical learning objectives and activities prepare the learner to conduct key foundational tasks of a barista. A written exam tests theoretical knowledge based on Foundation course learning objectives.

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession. Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins and processing methods on flavor; the parameters of coffee quantity, grind texture, water quality, and shot time and their interaction when dialing in a brew recipe; drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk handling and techniques as well as latte art. In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service, and basic business practices. A written exam tests Intermediate course knowledge while a practical exam assesses the learner’s ability in terms of grinder calibration, espresso extraction analysis, latte art skills and drinks construction.

The Barista Skills Professional course is designed to test advanced skills and detailed knowledge of the science behind processes used by a professional barista (for example, a barista with 12 months or more of work experience). Successful candidates will have explored and demonstrated the advanced skills typically expected of a head barista. In particular, participants will learn a sophisticated tasting methodology and descriptive explanation of coffee flavors; gain a detailed understanding of drink ingredients and the techniques available to maximize the quality of the drinks made; understand how to manage the skills of others to produce quality drinks; demonstrate an understanding of how to develop brew recipes and a systematic method of structuring beverage menus; and finally be able to consistently apply the highest standard of latte art and milk steaming techniques. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.