SCA Coffee Skills
SCA Barista Skills Foundation
Foundation is for people new to the coffee industry and focuses on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. No previous barista experience is required for this course;
Designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.
Introduction to Coffee is a recommended (but not mandatory) pre-requisite module. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.
Duration: 1 day
Available: on request
Number of participant: 2 to 4
Price: €235 training + €60 certificate ex. VAT.
1.01 COFFEE BEANS
1.01.01 Understanding of the key flavours differences between Arabica & Robusta.
1.01.02 Understanding of the importance using fresh coffee beans and how to keep them fresh.
1.01.03 Understanding of how to store coffee to minimize deterioration.
1.02 WORKSPACE MANAGEMENT
1.02.01 Understanding of the importance of maintaining a hygienic and organised workspace.
1.03 GRINDING, DOSING AND TAMPING
1.03.1 Identification and naming of parts of main parts of a grinder and the espresso machine.
1.03.2 The range of coffee used in espresso, and how distribution of coffee grounds affects extraction. The impact of tamping on distribution, and extraction flow
1.03.3 The correct dosing action to achieve correct input with minimal waste.
1.03.4 Calibration of a grinder. The grinder should be calibrated to produce an espresso that falls within SCA standards. The grinder should be purged between adjustments.
1.03.5 Identification of the impact of grind size on the final shot.
1.03.6 The correct use of a tamper to produce a flat and even surface on the tamped cake and to reduce repetitive strain injuries.
1.04 EXTRACTION & BREWING
1.04.1 The key defining parameters of an espresso used within SCA examinations.
Tastes and describes attributes, such as aroma, body and flavor, of an espresso.
Chooses appropriate terms to describe flavor from the SCA Coffee Taster’s Flavor Wheel.
Demonstrates awareness of regional variations in parameters.
Lists the five inter-dependent elements to brewing espresso.
1.04.2 Preparation of the espresso machine requires.
1.04.3 UDemonstrates the correct steps for preparing espresso according to SCA standards.
1.04.4 Understanding of basic sensory qualities.
1.05 MILK TECHNIQUES
1.05.1 The appropriate techniques required to produce correct milk texture (micro-foam).
1.05.2 The appropriate techniques for producing the correct milk temperature.
1.05.3 Hygienic and efficient steps when foaming milk.
1.05.4 Demonstration of good techniques for producing the correct milk temperature.
1.05.5 The techniques composition and visual requirements to produce a cappuccino and caffe latte.
1.06 BARISTA MENU
1.06.1 Good techniques for preparing and serving an espresso and cappuccino.
1.07 HYGIENE, HEALTH & SAFETY
1.07.1 Basic understanding of the local laws that apply to safety and hygiene when using espresso equipment and cleaning chemicals.
1.07.2 Safe and hygienic work practices when preparing and serving espresso beverages.
1.08 CUSTOMER SERVICE
1.08.1 The role of the barista in the customer experience and specialty coffee industry.
The 4 aspects of customer service.
1.09 CLEANING, MAINTENANCE & TROUBLE- SHOOTING
1.09.1 Understanding of the importance of and demonstrates good techniques for daily cleaning of the grinder and espresso machine. The hygiene implications and operation issues (eg blockages) resulting from not properly purging and wiping the steamwand.
Please Note: All our trainings are based on understanding the logic and the variables of brewing coffee and taking control of them. The target is to train you to a indepented barista to be in control of making dellicious Specialty Coffee!
All the trainings can be followed in 4 languages; English, German, Ducth and Turkish.