SCA Barista Intermediate Class

$1195 Course Fee

The course fee includes access practical exercises, a class study guide, in person coaching from the AST, and preparation to take the SCA online exam. Materials needed for the practical exercises are also provided.

Pre-requisites

Introduction to Coffee and Barista Foundation are recommended (but not mandatory) pre-requisites modules. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments

What is the class about?

The SCA Barista Intermediate class builds on the skills and concepts in the Barista Foundation class. 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 on-site training, learners will gain a deeper understanding of coffee, specifically the impact of a coffee's variety, origins, and processing methods, on its flavor; the parameters of coffee quantity, grind size, water quality and shot time and their interaction when crafting a brew recipe; drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk steaming techniques as well as more advanced latte art (Heart, Tulip, Rosetta). In addition to coffee preparation, the class also covers concepts regarding health and safety, customer service and basic business practices.

SCA Certificate

This course will prepare you to take the SCA online exam for that specific module. You will also be tested through the practical exam of the intermediate module while in-person. Once you pass both exams, you will receive certification from the SCA and 5 points towards the SCA coffee skills diploma.

Instruction

Instructor: Paulo Asi (AST)

Venue: In person at Seattle Barista Academy 905 Industry Dr. Tukwila, WA 98188

SCA Certification & SCA Exam Prep

What's included?

✓ SCA Certification (upon completion and passing of both in-person practical exam and online exam)

✓ Practice SCA Exam

✓ In person instruction

✓ Course book and materials

Course Details

The topics covered in the course include:

• Exploring different Arabica Varieties (Typica, Bourbon, etc.)

• Origin's impact on Flavor

• Processing Methods and their impact on flavor & body • Roast Degree's impact on coffee solubility & density

• Degassing of Roasted Coffee and packaging types • Efficient Coffee Equipment and Accessories Layout

• Working with multiple baristasl

• Impact of Grinder Models & Burr Types on Retention and Flow Rate

• Consistent Dosing, Distribution and Tamping Techniques

• Calculation and Expression of Brew Ratio & Espresso Brew Formula (EBF)

• Strength and Extraction in Espresso Brewing

• Using a refractometer

• Brew recipes Impact on Flavor and Body of the same coffee

• Different Compounds and Flavor Extracts at Different Rates

• Relationship between taste & flavor development

• SCA Flavor wheel terminology for description of Aroma & Flavor Attributes of Espresso

• Body and Texture of an Espresso

• Milk Foaming Techniques, Composition, Foam Quality, and Stability

• Milk Substitutes and Foaming Techniques

• Pitcher/Jug Sharing

• SCA Latte Art Standards — Free Pour

• Preparing Multiple Beverages to SCA Drinks Standards

• Machine Maintenance

• Cleaning, Health, and Safety

• SCA Water Test & Guidelines

• Customer Service and Cafe Management

• Cost and Goods

Course activities

1.Calibrate a grinder to a given recipe and accurately produce a double espresso to spec.

2.Taste and assess an espresso: extraction, aroma, flavor, body.

3.Brew Espresso to a specific given extraction percentage.

4.Produce four SCA-spec drinks in eight minutes: an espresso, two cappuccinos, one milk alternative latte

5.Produce two pairs of milk-based espresso drinks with SCA-spec latte art (two designs, one per pair)