【Workshop(s)】SCA Barista Skills Foundation Certificate

Foundation Course Contents: COFFEE BEANS Differences between Arabica and Robusta Species Importance of Coffee Freshness Influence of Roast Degree on Taste WORKSPACE MANAGEMENT AND WORKFLOW Grinders and Espresso Machine Components Safe Use of Grinder and Machine Clean and Organized Workspace ESPRESSO PROCESS Espresso Recipes Grinder Calibration and Dosing Distribution and Tamping Techniques EXTRACTION AND BREWING What is Espresso Barista Routine ESPRESSO SENSORY ANALYSIS Espresso Extraction and Descriptors MILK Freshness Foaming and Temperature of Steamed Milk ESPRESSO BASED MENU Drink Components and Construction CLEANING, HEALTH AND SAFETY Safe and Hygienic Work Practices Cleaning of Equipment WATER QUALITY Impact on Brew Quality and Machine Function CUSTOMER SERVICE AND CAFÉ MANAGEMENT The Customer Experience