Thu, Aug 20 | Paddle Brew Coffee Lab

SCA BARISTA SKILLS - INTERMEDIATE

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession...
Registration is Closed
SCA BARISTA SKILLS - INTERMEDIATE

Time & Location

Aug 20, 2020, 9:00 AM – Aug 21, 2020, 6:00 PM
Paddle Brew Coffee Lab, Jl. Pengubengan Kauh No.94, Kerobokan Kelod, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia

About the Event

Course Information

Course Length: Minimum 14 hours including practical exam Pre-requisites: Introduction to Coffee and Barista Foundation are recommended (but not mandatory) pre-requisite modules. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.

Description

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession. Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins and processing methods on flavor; the parameters of coffee quantity, grind texture, water quality and shot time and their interaction when dialling in a brew recipe; drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk handling and techniques as well as latte art. In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service and basic business practices.

Intermediate Course Modules, Practicums, and Activities Include:

• Arabica varieties

• Origin’s impact on flavor

• Processing methods and their impact on flavor and body

• Roast degree’s impact on coffee solubility & density

• Degassing of roasted coffee

• Efficient coffee equipment and accessories layout

• Working in pairs

• Impact of grinder models & burrs types on retention & flow rate

• Consistent dosing, distribution and tamping techniques

• Calculation and expression of brew ratio & espresso brew formula

• Strength and extraction in espresso brewing

• Use of a refractometer

• Brew recipes impact on flavor and body of the same coffee

• Different compounds and flavors extracts at different rates

• Relationship between taste and flavor development

• SCA flavor wheel terminology for description of aroma & flavor attributes of espresso

• Body and teture of an espresso

• Basics of milk

• Milk substitutes

• Causes of milk deterioration

• Milk foaming technique

• Pitcher / Jug sharing

• SCA Latte art standards – Free pour

• Espresso based drinks range

• Preparing multiple drinks

• Stock management

• Personal hygiene

• Preventing cross contamination

• Preventing accidents and strain injuries

• Grinder cleaning and maintenance

• Espresso machine cleaning and maintenance

• SCA water test and guidelines

• Coffee menu description

• Customer’s interaction

• Cost and goods

• Service recovery and complaint handling

Registration is Closed