SCA BARISTA INTERMEDIATE
Intermediate Course
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.
Designed to test key core and more advanced skills and understanding, expected from a competent Barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance.
LEARNING OBJECTIVES
- Understanding of the components of blend/single origin being used
- Understanding of different species/sub-varieties and possible impact on flavour
- Understanding of different geographic origins and possible impact on flavour
- Coffee processing
- Cupping (tasting)
- Coffee freshness, degassing
- Understanding of different types of grinders “on demand”/traditional
- Understanding of how to produce balanced espresso and how to correct unbalanced
- Analysis of espresso extraction – brew formulas/brew ratios
- Refractometry
- Basic milk chemistry
- Understanding of how different milk alternatives foam differently
- Demonstration of consistently good milk techniques to produce the correct texture and temperature
- Work flow, Efficiency, Layout – Demonstration of preparation of a range of commonly ordered drinks to a good standard
- Health & safety
- Customer service
- Understanding key problems with espresso machine/grinder
- Awareness of costs involved in preparing and serving espresso beverages
Course Dates: 2 full day (11:00-18:00)
Tuition Fee: HK$8,220/head
SCA administrative fees, examination, certificate fees, course registration fee, Students are required to pay to SCA if needed
*Also check other schedules for this course with us.
Please contact 9386-8490 if you have any questions
