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.