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A two-day course introducing extraction theory, professional tasting and brew recipes. You will also improve your workflow and milk steaming with a dedicated latte art component.
A significant progression from Foundation level, this course is designed to get attendees to the level of a skilled, working Speciality Barista.
We look closely at taste and flavour, and how we can manipulate these using brew recipes (dose, output, time and water temperature). With the use of a digital refractometer, you will see how different brew recipes can optimise any coffee – a huge competitive advantage to any cafe or Barista.
We will also look closely at workflow, ensuring that you work to maximise quality, consistency and speed. If you have ambitions to work as a Speciality Barista, this course is your benchmark and will greatly accelerate your learning curve and skill set.
Candidates entering this course should have a general understanding of espresso technique – SCA Foundation Barista or 3+ months of work experience as a Barista in Speciality Coffee would be ideal for this.
SCA Certification & Learner Number
This course is globally accredited via the Speciality Coffee Association (SCA) – if you take the optional SCA Certified Exam (£90 SCA member/ £160 non-member), you earn 10 points towards your SCA Coffee Skills Diploma. Please note that an SCA Learner Number is required to take the exam, you can register for this via http://scae.com/registration - please bring this number with you on the day.
This is a two-day class, running from 9:30 am to 3:30 pm both days, including a break with complimentary lunch provided. Please allow an additional hour and a half on the second day if you choose to take the SCA Certified Exam.
There will be a maximum of 4 students for this course.