BARISTA SKILLS

A course for anyone who wants to master the fundamental skills needed to work behind a professional coffee bar.

This module provides an in-depth understanding of coffee itself and practical skills in milk steaming and pouring techniques to create latte art.

An integral part of the training path also covers food health and safety, service, and the key procedures for business management.

The Barista Skills module consists of 3 levels.

The course aims to transfer the essential skills of a good barista even to those who have not yet gained specific experience.

Attendance enables participants to become familiar with professional coffee bar equipment, making them fully independent in properly calibrating the grinder-doser as well as preparing the main beverages, such as espresso and cappuccino.

Course valid for the Barista Skills Foundation certification of the SCA Coffee Diploma System. The exam can be taken at the end of the course. “Introduction to Coffee” is a recommended (but not mandatory) prerequisite module.

MAIN TOPICS

  • The importance of coffee freshness for cup quality: how to recognize and preserve it.
  • Identifying the main parts of a grinder-doser and the rules for setting it.
  • Understanding how grind size affects espresso extraction.
  • Identifying the main components of an espresso machine.
  • Under-extracted and over-extracted coffee: how to recognize them and understand the causes.
  • Milk steaming technique.
  • Cleaning and maintenance of equipment, workstation organization, and rules for working safely.

DURATION: 8 hours

TRAINER: Chiara Bergonzi

NO. OF PARTICIPANTS: Max. 4

CERTIFICATION: SCA Coffee Skills Program

SCA POINTS: 5

UPCOMING DATES: April 3, 2023

Designed for those already working in the sector with a solid grasp of basic skills, the intermediate level is structured to test and refine acquired competencies, focusing on espresso and more complex beverage preparation techniques, optimal coffee bar management, and ways to ensure high service standards for customers.

Course valid for the Barista Skills Intermediate certification of the SCA Coffee Diploma System. “Introduction to Coffee” and “Barista Skills Foundation” are recommended (but not mandatory) prerequisite modules.

MAIN TOPICS

  • The components of a blend and the impact a specific origin can have on taste.
  • Bean processing methods: how they affect quality.
  • Effective organization of your workstation.
  • Advantages/disadvantages of on-demand grinders compared to traditional ones.
  • How the dose affects extraction in terms of body and taste.
  • How to maintain consistent cup quality during service hours.
  • How to prepare a balanced espresso: the basics.
  • Milk characteristics and the role of fats and proteins in creating microfoam.
  • The importance of customer service: how to maintain a high standard.
  • New ways to brew coffee. Methods and extraction techniques.

DURATION: 16 hours

TRAINER: Chiara Bergonzi

NO. OF PARTICIPANTS: Max. 4

CERTIFICATION: SCA Coffee Skills Program

SCA POINTS: 10

UPCOMING DATES: October 12–13, 2021

Exclusively for baristas with solid experience. Taking both a scientific and managerial perspective on coffee and espresso-based beverage creation, the course focuses on how to extract the best from beans of different origins and types, with the goal of producing a full-bodied drink balanced between acidity, sweetness, and bitterness.

Each bean offers different possibilities to the barista depending on its variety, origin, processing, and roast. Through this course, candidates will develop scientific skills in creating a quality blend and managerial skills for opening a shop, from coffee bar layout planning to profitability calculations.

Course serving as preparation for the Barista Skills Professional certification of the SCA Coffee Diploma System. The “Introduction to Coffee,” “Barista Foundation,” and “Intermediate Brewing and Grinding” modules are recommended (but not mandatory) prerequisites. Possession of the “Intermediate Barista” certification is mandatory.

MAIN TOPICS

  • Creating an espresso blend and explaining the various origins and their contribution to the final result in the cup.
  • In-depth understanding of the elements that influence the character of a specific bean, from harvesting and cleaning procedures to roasting and grinding.
  • Knowing the characteristics of the water to use and which filtration equipment is required.
  • How water quality affects extraction.
  • Managerial aspects of starting a coffee business, such as layout planning, customer management, and satisfaction.
  • Maximizing the quality of milk-based beverages through specific professional Latte Art techniques.
  • Understanding the factors that influence espresso extraction and how to use this knowledge to measure Total Dissolved Solids (TDS) to achieve beverages within SCA quality ranges.

DURATION: 21 hours

TRAINER: Chiara Bergonzi

NO. OF PARTICIPANTS: Max. 4

CERTIFICATION: SCA Coffee Skills Program

SCA POINTS: 25

UPCOMING DATES: October 1–2–3, 2022

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