Barista Skill

BARISTA SKILLS

BARISTA SKILLS

Barista Skills is for people focusing on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. This module allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk technique and latte art, not to mention health and safety, customer service and basic business.

Barista Skills can be studied at three different levels.

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This course aims to introduce core barista skills to people with no previous barista experience getting them confident with coffee equipment. Participants will learn to do a simple calibration of their grinders and make an espresso and cappuccino to core standards

The course follows the SCA Coffee Diploma System modules. The examination can be taken at the end of the class and paid on site at the Coffee Studio. Introduction to Coffee is a recommended (but not mandatory) pre-requisite module.

GENERAL CONTENTS.

  • Understanding of the importance using fresh coffee beans and how to keep them fresh
  • Identification and naming of parts of main parts of a grinder.
  • Basic understanding of how dose affects shot times.
  • Understanding of when micro-adjustments to the grind are needed.
  • Identification and naming of main parts of an espresso machine.
  • Understanding of basic sensory qualities of under-extracted espresso, over-extracted espresso and a good espresso.
  • Demonstration of techniques required to produce correct milk texture.
  • Understanding of the importance of maintaining a hygienic and organised workspace.

DURATION:  8 ore

TRAINER: Chiara Bergonzi

NUMBER OF PARTICIPANTS: Max. 4

QUALIFICATION: 5 points towards Coffee Skills Program SCA

UPCOMING DATES

June, 26, 2020

Recommended for experienced baristas, this module is designed to test key core and more advanced skills and understanding, expected from a competent barista. Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the key requirements
for customer service and maintenance.

The course follows the SCA Coffee Diploma System modules. The examination can be taken at the end of the class and paid on site at the Coffee Studio. “Introduction to Coffee” and “Barista Skills Foundation” are recommended (but not mandatory) pre-requisite modules

GENERAL CONTENTS:

  • Understanding of the components of blend/single origin being used and possible impact on flavour.
  • Awareness of different processing methods (washed, natural, pulp natural) and how this affects flavour.
  • Analysis of the layout of key equipment, accessories and ingredients – to promote speed and efficiency and achieve smooth workflow.
  • Analysis of advantages and disadvantages ‘on-demand’ dosing – compared with tradition dosing from a dosing chamber.
  • Analysis of how increasing or decreasing the dose affects body and flavour
  • How to produce a balanced espresso
  • Understanding of composition of milk and role each component plays in quality and stability of foam
  • Understanding of what good customer service means.
  • Preparation of a range of commonly ordered drinks to a good standard.

DURATION:  16 ore

TRAINER: Chiara Bergonzi

NUMBER OF PARTICIPANTS: Max. 4

QUALIFICATION: 10 points towards Coffee Skills Program SCA

This level should be taken by baristas with considerable experience. By taking both a scientific and managerial perspective to coffee and espresso based drinks, this course is focused on how to get the best from different varieties of coffee beans in order to obtain a balanced cup where good acidity, bitterness and body, together with some flavour or aroma, complement each other. Every bean, in facts, offers different possibilities to the barista based on its variety, origin, processing and roast. Participants will acquire scientific skills to identify a high-quality coffee blend and managerial knowledge to run a good café, such as planning your café layout, managing your customer service, dealing with customer complaints, and also calculating your profitability.

The course follows the SCA Coffee Diploma System modules. The examination can be taken at the end of the class and paid on site at the Coffee Studio. “Introduction to Coffee”, “Barista Skills Foundation” and “Intermediate Brewing and Grinding” are recommended (but not mandatory) pre-requisite modules. It is mandatory to hold the SCA Barista Skills Intermediate Certification.

GENERAL CONTENTS:

  • Full understanding of your beans: species, origin, processing and roast, and what flavours this gives to the cup.
  • Fully understanding the science behind espresso extraction and using dose, texture, water quantity and temperature to adapt flavour.
  • Managing freshness in your coffee.
  • Understanding of how water impacts coffee flavours and learn how to check and manage water quality.
  • Workspace management: understanding how to lay out your cafe for speed, efficiency and good customer flow
  • Understanding the science behind different grinder technology.
  • Understanding the science behind new machine technology: multi-boiler, PID, pressure profiling etc
  • Analysing your espresso through TDS and extraction percentages.
  • Develop your own drinks menu.
  • Understanding regional variations in drinks produced around the world
  • Manage hygiene, health & safety in your café.
  • Understand what drives profit and loss in your café.

DURATION:  16 ore

TRAINER: Chiara Bergonzi

NUMBER OF PARTICIPANTS: Max. 4

QUALIFICATION: 25 points towards Coffee Skills Program SCA