This course starts with deeper understanding of the coffee itself; its varieties, origins and processing methods and how they impact on flavour. It then builds on the Foundation level making sure baristas can calibrate the quantity of coffee used, the grind texture, the water quantity and the shot time, to produce a desired espresso brew recipe.
We start to look how these parameters can lead to a “balanced” espresso and make sure the barista can identify acidity, sweetness and bitterness within different parts of the espressos extraction. Milk techniques are also developed with the baristas needing to produce a couple of drinks with a latte art pattern. a pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Coffee Skills Diploma. Courses normally last at least two days, whereas ours will be completed in one day with exams or without. Baristas will be vetted prior to attendance to ensure this is attainable for their skill level.
To reflect the need for both speed and quality, the barista will learn to work efficiently, making an order of drinks while maintaining good procedure and drink quality. The baristas will learn more about their equipment, such as the pros and cons of different styles of grinder, how to plan their work space, and basic care and maintenance. The course also touches on other aspects such as customer service, health safety and hygiene, and the profit earned by their drinks.
This module provides you with the key information to enable you to sit your Barista Skills Intermediate certification that consists of 4 short practical tests and a written exam (25 questions with a pass rate of 70% required). Successful students will be awarded 10 points towards the SCA Coffee Skills Diploma.