SCA CLASSES Barista Skill - Foundation & Intermediate

Upcoming Mar 4

Time 10:00am

TrainerDanny Pang | Professional

Price45000

Coffee Beans: Differentiating Arabica vs. Robusta, importance of fresh coffee, impact of roast profile.
Workspace Management: Using grinders and espresso machines, maintaining a clean workspace.
Espresso Process: Learning Espresso Recipes, grinder adjustments, dosing and tamping techniques.
Extraction & Brewing: Understanding What is Espresso?, barista workflow.
Sensory Analysis: Sensory perception of espresso, flavor descriptions.
Milk: Freshness of milk, milk foaming and steaming.
Espresso Based Menu: Components and preparation of espresso-based drinks.
Cleaning, Health & Safety: Hygiene and safety practices.
Water Quality: Impact of water quality on coffee and equipment.
Management: Customer service and café management.

Coffee Beans: Arabica varieties, impact of origin and processing, effect of roast.
Workspace: Equipment layout, working in pairs.
Espresso Process: Impact of grinders and burrs, advanced dosing and tamping techniques.
Extraction & Brewing: Calculating Brew Ratio, Strength and Extraction, using a Refractometer, brew formulas.
Sensory: Varying extraction rates, aroma and flavor, using the SCA Flavor Wheel.
Milk: Milk composition, foam quality, SCA Latte Art standards.
Espresso Menu: Menu creation, developing an Espresso Blend.
Cleaning, Health & Safety: Stock management, cleaning grinders and espresso machines.
Water Quality: SCA Water Test Guidelines.