Barista Foundations (Day 1)
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
Barista Intermediate (2nd & 3rd Day)
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.