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A newly released and cutting edge 3-day course. You will explore the most up-to-date concepts and techniques of the best Speciality Coffee Baristas, making this course essential for Head Baristas, Trainers and dedicated coffee professionals.
At this level you can expect to explore the limits of your palate and current espresso technique. You will have the opportunity to spend time designing and evaluating brew recipes that are specific to the coffee, machinery and environment that you are in.
We will look at different types of grind and particle distribution curves to understand more of what is happening in an espresso extraction. We will also look at cafe design, workflow layout for your staff, and the essentials of cafe financial management.
Newly introduced to this course is a dedicated water chemistry component. You will learn how to test water, the effect on flavour and how to use different filtration methods to optimise your water to SCA Standards.
Completion of this course gives you all the information necessary to manage espresso quality across multiple sites, or to design the brand standards for a successful Speciality cafe.
Candidates entering this course should have completed SCA Barista Skills Intermediate level and ideally have experience as a working barista. If you are unsure about your level, please contact us to discuss before you book.
SCA Certification & Learner Number
This course is globally accredited via the Speciality Coffee Association (SCA) – if you take the optional SCA Certified Exam (£180 SCA member/ £245 non-member), you earn 25 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 three-day course, running from 9:30 am to 3:30 pm each day, including a break with complimentary lunch provided. Please allow an additional two hours on the last day if you choose to take the SCA Certified Exam.
There will be a maximum of 3 students for this course.