Coffee contains many possible flavours, aromas and textures due to the complex range of acids, sugars and bitter compounds it contains. Every bean offers different possibilities to the barista based on its variety, origin, processing and roast. However, it is up to the barista to unlock this potential using the tools at their disposal, such as, dose, grind texture, water temperature and quantity and pressure. This course looks at modern ways of evaluating extraction through measuring TDS, extraction percentages, and expressing this through espresso brew formulas. In addition, the course covers baristas’ awareness of the constituent compounds of coffee, recognising different organic acids, and understanding how roasting affects the potential flavours and dissolvable solids available for our final espresso.
Managerial aspects of running a good café are also considered, such as planning your café layout, managing your customer service, dealing with customer complaints, and calculating your profitability.
The course provides you with the key information to enable you to sit your Barista Skills Professional certification that consists of 4 practical tests and a written exam (35 questions with a pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Skill Program.
Courses normally last at least three days.
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