SCA Barista Skills

– Understanding of the components of blend/single origin being used

– Understanding of different species/sub-varieties and possible impact on flavour

– Understanding of different geographic origins and possible impact on flavour

– Coffee processing

– Cupping (tasting)

– Coffee freshness, degassing

– Understanding of different types of grinders “on demand”/traditional

– Understanding of how to produce balanced espresso and how to correct unbalanced

– Analysis of espresso extraction – brew formulas/brew ratios

– Refractometry

– Basic milk chemistry

– Understanding of how different milk alternatives foam differently

– Demonstration of consistently good milk techniques to produce the correct texture and

temperature

– Work flow, Efficiency, Layout – Demonstration of preparation of a range of commonly ordered drinks to a good standard

– Health & safety

– Customer service

– Understanding key problems with espresso machine/grinder

– Awareness of costs involved in preparing and serving espresso beverages