SCA Barista Skills

– Full understanding of your beans: species, origin, processing and roast, and what flavours this gives to the barista

– Full understanding of how freshness affects the extraction process and espresso flavour

– Full understanding of various grinder features – including motor speed, size and type of burrs (flat or conical), grind distribution, construction

– Analysis of grind size particles

– Evaluation of features of different tampers, styles of hand tamp

– Full understanding of latest features of espresso machines (temperature stability, pressure profiling, multiple boiler, PID, pre-infusion)

– Full understanding of extraction measurement tools and technics to asses espresso (espresso brewing charts and formulas, refractometry and software)

– Full understanding of the components of milk and its production process

– Demonstrating of techniques to consistently produce high quality “micro-foam”

– Develop greater latte art skills

– Develop and design your own drinks menu

– Understand regional variations in drinks produced around the world

– Manage hygiene, health & safety in your cafe

– Manage customer service in your cafe

– Learn how to check and manage water quality

– Understand what drives profit and loss in your cafe