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.