Successful candidates should be able to simply calibrate their grinders and make espresso, cappuccino, lattes, and steam milk to core standards.
DurationFoundation
This is a full-day course designed to introduce core barista skills to people with no previous barista experience.
*5 credits toward sca coffee diploma
Get certified at the first SCA authorized coffee academy in the Americas!
The International Barista & Coffee Academy (IBCA) was founded by SCA Diploma holder and world renowned coffee expert, Patrick O’Malley, and was the first SCA authorized training center in the Americas.
Our primary training center is located in Tempe, Arizona in our SCA certified coffee laboratory, one of 31 in the world. It is fully equipped with state-of-the-art equipment and supplies for you to have an exceptional, hands-on learning experience on your journey to SCA certification.
The facility is home to our professional coffee roasting company, Espresso Italia, and our cafe, Infusion Coffee & Tea, which allows you a behind the scenes look at the systems, processes, and knowledge necessary for any coffee business.
Our second training facility is in Dubai, Deira, UAE in collaboration with Sanremo Coffee Machines UAE. We also offer on location training at various sites around the world or at your place of business.
Learn to make your favorite coffee and espresso drinks at home! Classes are free. Please reserve your spot. Available in all stores. Join us to learn the basics of making an espresso, Americano, latte, flat white and more.
By the end of the course, you will have the knowledge and skills to create your own coffee style and ensure the freshest possible roast.
Together we'll taste 3 different single origin coffees, sourced from our local friends at Stumptown Coffee, paired along with our single-origin dark chocolates.
Learning more about coffee, espresso, extraction, milk steaming, and drink composition would fun and learn a lot.
This course gives a general overview of the specialty coffee supply chain and explores topics such as history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness, and principles of brewing.
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