SCA Barista Skills (Professional)

During the professional course, individuals will dive deeper into all the various aspects of being a barista which include Coffee beans, Workspace management, Grinding, Dosing & Tamping, Extraction & Brewing, Milk techniques, Barista Menu, Hygiene, health & safety, Customer service, Cleaning, Maintenance, Troubleshooting, & Water, and finally Cafe Management.

In detail, the course covers:

• Factors that influence differences in bean density include coffee origin, processing style, roast level, and age.

• The composition of the bean and what the components contribute to flavour and body.

• Evaluation of different origins, processing, and roast profiles by cupping and how these offer different flavours and performance.

• Differences between decaffeinated coffee vs unaltered and the effects on extraction and flavor.

• How the amount of CO2 that is retained within roasted coffee on any given roast date affects brew recipes.

• How different packaging methods affect freshness.

• How climatic conditions and environmental conditions affect freshness.

• Analyze a cafe layout to ensure speed and efficiency, good workflow, and smooth customer traffic.

• Advantages and disadvantages of various grinder features such as motor speed, types of burrs, grind distribution, and the degree of static and waste.

• Features of different styles of hand tampers and distribution tools and when to use each.

• The degree to which the roast will affect the physical volume/mass of a dose and affect the amount of potential solubles and flow rate.

• Analysis of inconsistency in dosing and tamping in others and its effect on extraction.

• Purpose of the latest features in espresso machines.

• Adjustments in pressure and temperature of the machine and its effects.

• Interrelationship of the various extraction parameters and their effects.

• Analysis of inconsistencies other baristas have with their extraction techniques.

• Application of terminology within the SCA Flavour wheel to describe a wide range of coffees of various species/origins/process/roast.

• Understanding the components of milk.

• Improving milk steaming technique as well as learning two 'free-pour' latte art patterns.

• Analysis of problems other baristas have with their milk techniques.

• Barista menu - recognizing standard drink range as well as regional variations around the world.

• Organizational and operational policies and procedures for hygiene, health, and safety.

• Customer service including policies for complaint handling.

• Cleaning, maintenance, & troubleshooting when it comes to equipment. Especially the difference between preventative maintenance and mechanical/electrical issues deserving of a service call.

• Cafe Management which includes costing, supplying sources, and staff management.

Other info:

• This course stretches over three days (9 am – 4 pm)

• Participants have to pass a practical assessment, done at the end of training

• Participants also have to complete and pass the online written exam within 21 days to pass the entire course.

• The Professional Course contributes 25 points towards your SCA score.

• The course fee is R8 950 - SA citizens (Accreditation costs included)

• No refunds if participants do not show up for training.