This advanced course is designed to test the skill set of those seeking to embark on a professional coffee career. Successful candidates should have a detailed understanding of techniques and theories involved in espresso extraction, milk steaming and drink making, and possess proficient and competent latte art skills. A knowledge or use of a wide variety of equipment is helpful and encouraged. Passing the written and practical Barista Intermediate tests is REQUIRED in order to register for this course. This is a 3-day long course, taught over 2 full days (16 hours) and 1 full day for testing. This course covers:
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Influence: how origin, variety, processing, roasting and age contribute to density of the coffee bean and influences flavor
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Organic acids and flavor: identifying complex attributes in flavor
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Balance: formulate espresso recipes that demonstrate balanced levels of acid, sweet and bitter, and understand how to modulate each attribute
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Cupping for blends: developing blends ideal for varying methods of preparation and performance
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Gaining an understanding of the decaffeination process and summarize various processes of decaffeination
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Freshness: how age effects extraction, the effects of degassing on brewing (and how to adjust that), and new techniques for slowing the aging process
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Café design: maximize café layout to create ease of workflow and efficiency
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Grinder selection specific to needs and output/ efficiency
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Using barista tools: exploring various options available
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Density and flow rate specific to roast level
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Technical barista routine: perfecting and expanding the barista’s dosing, tamping and distribution
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Extraction and flavor profile maximizing: getting the most out of the coffee available
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Pressure profiling and brewing temperatures and how they interact with the coffee being used
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Phases of extraction of an espresso
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Proficiency in using a refractometer
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Defining “extraction percentage”, “total dissolved solids” and “espresso brew formula” as it relates to espresso
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Discovering the interrelationship of various extraction parameters and its effects
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Analyzing extraction inconsistencies from other baristas and prescribing fixes
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Accurately describe the flavor, body, aroma, and aftertaste of any coffee prepared as an espresso
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Deeper dive into milk: processing, troubleshooting and plant-based alternative options
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Consistently delivering the highest quality milk product to customer (in terms of texture, temperature and latte art)
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Identifying how to adjust the technique of other baristas and how to trouble shoot steaming techniques
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Thoughtful workflow: polishing the barista routine to deliver beverages in an efficient, logical and timely (and hygienic) manner
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Developing operational systems and procedures for beverage preparation, customer service, cleaning and storage as well as general operations
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Training the trainer: how to become an effective communicator and trainer of staff and leadership
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Expanding the customer experience: exceeding customer expectations
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On-selling and upselling
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Developing systems for collecting feedback from customers
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Detailing espresso machine and grinder maintenance
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Recognizing when service calls are warranted
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Alkalinity and its effect on espresso brewing (using a drops kit) as well as total hardness
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pH and its effect on espresso
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Recommendations for water systems based off water testing measures
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Developing menu pricing and analyzing COGS
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Building relationships with suppliers
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Techniques for managing staff and scheduling
This course is designed to supplement the SCA diploma program for Coffee Skills. Passing a practical and written test is required for course certificate.