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: 
	
	
Influence: how origin, variety, processing, roasting and age contribute to density of the coffee bean and influences flavor 
	
	
	
Organic acids and flavor: identifying complex attributes in flavor 
	
	
	
Balance: formulate espresso recipes that demonstrate balanced levels of acid, sweet and bitter, and understand how to modulate each attribute 
	
	
	
Cupping for blends: developing blends ideal for varying methods of preparation and performance 
	
	
	
Gaining an understanding of the decaffeination process and summarize various processes of decaffeination 
	
	
	
Freshness: how age effects extraction, the effects of degassing on brewing (and how to adjust that), and new techniques for slowing the aging process 
	
	
	
Café design: maximize café layout to create ease of workflow and efficiency 
	
	
	
Grinder selection specific to needs and output/ efficiency 
	
	
	
Using barista tools: exploring various options available 
	
	
	
Density and flow rate specific to roast level
	
	
	
Technical barista routine: perfecting and expanding the barista’s dosing, tamping and distribution 
	
	
	
Extraction and flavor profile maximizing: getting the most out of the coffee available 
	
	
	
Pressure profiling and brewing temperatures and how they interact with the coffee being used 
	
	
	
Phases of extraction of an espresso 
	
	
	
Proficiency in using a refractometer 
	
	
	
Defining “extraction percentage”, “total dissolved solids” and “espresso brew formula” as it relates to espresso 
	
	
	
Discovering the interrelationship of various extraction parameters and its effects 
	
	
	
Analyzing extraction inconsistencies from other baristas and prescribing fixes 
	
	
	
Accurately describe the flavor, body, aroma, and aftertaste of any coffee prepared as an espresso 
	
	
	
Deeper dive into milk: processing, troubleshooting and plant-based alternative options 
	
	
	
Consistently delivering the highest quality milk product to customer (in terms of texture, temperature and latte art)
	
	
	
Identifying how to adjust the technique of other baristas and how to trouble shoot steaming techniques 
	
	
	
Thoughtful workflow: polishing the barista routine to deliver beverages in an efficient, logical and timely (and hygienic) manner 
	
	
	
Developing operational systems and procedures for beverage preparation, customer service, cleaning and storage as well as general operations 
	
	
	
Training the trainer: how to become an effective communicator and trainer of staff and leadership 
	
	
	
Expanding the customer experience: exceeding customer expectations 
	
	
	
On-selling and upselling 
	
	
	
Developing systems for collecting feedback from customers 
	
	
	
Detailing espresso machine and grinder maintenance 
	
	
	
Recognizing when service calls are warranted 
	
	
	
Alkalinity and its effect on espresso brewing (using a drops kit) as well as total hardness 
	
	
	
pH and its effect on espresso 
	
	
	
Recommendations for water systems based off water testing measures 
	
	
	
Developing menu pricing and analyzing COGS 
	
	
	
Building relationships with suppliers 
	
	
	
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.