Combines both SCA Intro to Coffee + SCA Barista Foundations
 
Intro to Coffee 
This course is designed to cover broad-spectrum foundational coffee knowledge and is recommended for anyone desiring to go from coffee lover to coffee professional. This is a full-day course (9:30am to 5:00pm) . This class covers:
The history and origins of coffee 
Coffee as a commodity: scope of industry 
Differences between commercial and special grade coffees 
Arabica and Robusta: growing, sensory and application of product 
Processing: sensory and application differences 
Scope of cupping and sensory evaluation processes
Learning tasting mechanisms, language and processes 
Palate development 
Roasting: phases, equipment and language 
Keeping coffee fresh: storage and treatment 
Brewing: methods, controls and extraction 
Water quality and cleaning: making great coffee 
This course is designed to supplement the SCA diploma program for Coffee Skills. Passing a written test is required for course certificate. 
 
Barista Foundations 
This course is designed for baristas with little to no experience who desire to gain fundamental espresso preparation and milk steaming skills. This is a full-day course (9:00am to 5:00pm). This class covers: 
Arabica and Robusta differences 
Freshness of coffee
Influence of roast degree
Grinder components 
Espresso machine components 
Safe us of grinder and espresso machine
Cleaning and organizing
Espresso recipes: SCA definitions and regional variations 
Grinder calibration and dosing 
Distribution and tamping techniques 
What is espresso 
Barista routine
Extraction: describing and modulating flavor 
Milk steaming techniques: temperature, air and turbulence 
Drink-making: components and construction 
Safe and hygienic work practices 
Regular cleaning of equipment 
Impact of cleaning on drink quality and machine function 
The customer experience 
This course is designed to supplement the SCA diploma program for Coffee Skills. Passing a practical and written test is required for course certificate.