This course is designed to develop and expand on Barista Foundation curriculum and is recommended for those with experience within the Specialty Coffee industry (at least 6 months). A passing score on barista foundations tests is HIGHLY recommended, although not required. This is a day and a half long course, allowing for an additional half day for testing (12 hours of class time).
 
This class covers: 
Arabica varieties 
Origins impact on flavor 
Processing methods: effect on flavor and body
Roast degree: effect on solubility and density 
Efficiency on bar: layout and working in pairs 
Grinders: models, types and advantages and disadvantages of each 
Consistent dosing, distribution and tamping techniques 
Calculation and expression of brew ratio and Espresso Brew Formula (EBF)
Strength and extraction in brewing espresso 
Using a refractometer 
Sensory: compounds and flavors extract at different rates (and why)
Relationship between taste and flavor development 
Using SCA flavor wheel to describe flavor and aroma attributes of an espresso 
Milk: composition, foam quality and stability 
Milk substitutes
Advanced milk steaming and foaming techniques (milk sharing)
Latte art standards: free pouring 
Espresso-based drinks: range and construction 
Café management: stock management, rotation, temperatures
Personal hygiene and preventing cross contamination 
Wear and tear: preventing strain, prolonging lifespan of equipment and personal 
Espresso machine cleaning and maintenance 
Water quality: TDS, hardness, alkalinity (SCA testing and guidelines) 
Coffee menu: design 
Customer service: service recovery, cost of goods sold, customer interactions 
 
This course is designed to supplement the SCA diploma program for Coffee Skills. Passing a practical and written test is required for course certificate.