SCA Barista (Professional)

This advanced course is designed to test the skill set of those seeking to embark on a professional coffee career. Successful candidates should have a detailed understanding of techniques and theories involved in espresso extraction, milk steaming and drink making, and possess proficient and competent latte art skills. A knowledge or use of a wide variety of equipment is helpful and encouraged. 

Passing the written and practical Barista Intermediate tests is REQUIRED in order to register for this course.

This is a 3-day long course, taught over 2 full days (16 hours) and 1 full day for testing.

This course covers: 

• Influence: how origin, variety, processing, roasting, and age contribute to the density of the coffee bean and influences flavor 

• Organic acids and flavor: identifying complex attributes in flavor 

• Balance: formulate espresso recipes that demonstrate balanced levels of acid, sweet and bitter, and understand how to modulate each attribute 

• Cupping for blends: developing blends ideal for varying methods of preparation and performance 

• Gaining an understanding of the decaffeination process and summarize various processes of decaffeination 

• Freshness: how age effects extraction, the effects of degassing on brewing (and how to adjust that), and new techniques for slowing the aging process 

• Café design: maximize café layout to create ease of workflow and efficiency 

• Grinder selection specific to needs and output/ efficiency 

• Using barista tools: exploring various options available 

• Density and flow rate specific to roast level

• Technical barista routine: perfecting and expanding the barista’s dosing, tamping and distribution 

• Extraction and flavor profile maximizing: getting the most out of the coffee available 

• Pressure profiling and brewing temperatures and how they interact with the coffee being used 

• Phases of extraction of an espresso 

• Proficiency in using a refractometer 

• Defining “extraction percentage”, “total dissolved solids” and “espresso brew formula” as it relates to espresso 

• Discovering the interrelationship of various extraction parameters and its effects 

• Analyzing extraction inconsistencies from other baristas and prescribing fixes 

• Accurately describe the flavor, body, aroma, and aftertaste of any coffee prepared as an espresso 

• Deeper dive into milk: processing, troubleshooting and plant-based alternative options 

• Consistently delivering the highest quality milk product to customer (in terms of texture, temperature and latte art)

• Identifying how to adjust the technique of other baristas and how to troubleshoot steaming techniques 

• Thoughtful workflow: polishing the barista routine to deliver beverages in an efficient, logical and timely (and hygienic) manner 

• Developing operational systems and procedures for beverage preparation, customer service, cleaning and storage as well as general operations 

• Training the trainer: how to become an effective communicator and trainer of staff and leadership 

• Expanding the customer experience: exceeding customer expectations 

• On-selling and upselling 

• Developing systems for collecting feedback from customers 

• Detailing espresso machine and grinder maintenance 

• Recognizing when service calls are warranted 

• Alkalinity and its effect on espresso brewing (using a drops kit) as well as total hardness 

• pH and its effect on espresso 

• Recommendations for water systems based off water testing measures 

• Developing menu pricing and analyzing COGS 

• Building relationships with suppliers 

• Techniques for managing staff and scheduling 

This course is designed to supplement the SCA diploma program for Coffee Skills. Passing a practical and written test is required for a course certificate.