In this three-day course, you’ll delve more deeply into the scientific elements of coffee, focussing on variables including water quality and exploring different compounds found in roasted coffee to further enhance our understanding of espresso extraction.
What we will cover
Exploring the main components of the coffee to be able to describe taste, aroma and tactile experience.
Know how brewing parameters affect cup quality and how to dial in the recipe to best suit the coffee.
Understand café layouts and how to get the best from them
Look at water quality and how it affects extraction, measure TDS, alkalinity and PH
Understand profitability and basic costing of the café operation
Test your knowledge and skill with a series of written and practical assessments
- Exploring milk processing and quality management
Upcoming SCA Barista Professional Dates
LONDON, 09:00am – 17:00pm
Previous Experience: Ideal for someone who has completed the intermediate level with a further 12 months experience working towards a professional career in coffee.
Cost: £550 including exam, certification fee and VAT