Course Introduction

SCA Barista Skills Intermediate starts with a deeper understanding of the coffee itself; its varieties, origins and processing methods and how they impact flavour. It then builds on the Foundation level making sure baristas can calibrate the quantity of coffee used, grind texture, water quantity and shot time, to produce a desired espresso brew recipe.

We also begin to examine how these parameters can lead to a “balanced” espresso and make sure the barista can identify acidity, sweetness and bitterness within different parts of the espressos extraction. Milk techniques are developed with the baristas needing to produce a couple of drinks with a latte art pattern.

Learners will make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service, hygiene and maintenance.

Course dates:
October 22
November 15
December 11