Barista Skills - Foundation & Intermediate

Barista Skills – Foundation & Intermediate / Professional

Class Description

Time10.00 AM – 5.00 PM
CertificateCertificate from SCA
Duration4 Days
ASTLuv Kamonsawedkun
ASTDanny Pang
Fee45,000 THB

Foundation

  • Coffee Beans: Differentiating Arabica vs. Robusta, importance of fresh coffee, impact of roast profile.
  • Workspace Management And Workflow: Using grinders and espresso machines, maintaining a clean workspace.
  • Espresso Process: Learning Espresso Recipes, grinder adjustments, dosing and tamping techniques.
  • Extraction And Brewing: Understanding “What is Espresso?”, barista workflow.
  • Espresso Sensory Analysis: Sensory perception of espresso, flavor descriptions.
  • Milk: Freshness of milk, milk foaming and steaming.
  • Espresso Based Menu: Components and preparation of espresso-based drinks.
  • Cleaning, Health And Safety: Hygiene and safety practices.
  • Water Quality: Impact of water quality on coffee and equipment.
  • Customer Service And Café Management: Customer service.

Intermediate

  • Coffee Beans: Arabica varieties, impact of origin and processing, effect of roast.
  • Workspacemanagement And Workflow: Equipment layout, working in pairs.
  • Espresso Process: Impact of grinders and burrs, advanced dosing and tamping techniques.
  • Extraction And Brewing: Calculating Brew Ratio, Strength and Extraction, using a Refractometer, brew formulas.
  • Sensory: Varying extraction rates, aroma and flavor, using the SCA Flavor Wheel.
  • Milk: Milk composition, foam quality, SCA Latte Art standards.
  • Espresso Based Menu: Menu creation, developing an Espresso Blend.
  • Cleaning, Health And Safety: Stock management, cleaning grinders and espresso machines.
  • Water Quality: SCA Water Test Guidelines.

Professional

  • Coffee Beans: Density, varieties, processing, decaffeination, packing and storage.
  • Workspace Management And Workflow: Beverage production.
  • Espresso Process: Consistency in dosing and tamping, tamping tools.
  • Extraction And Brewing: Impact of temperature and pressure, designing brew recipes, creating espresso blends.
  • Sensory: Organic acids, sensory evaluation, the impact of milk on coffee.
  • Milk: Milk composition and processing, foam creation, SCA Latte Art Standards.
  • Water Quality: Measuring TDS and pH, water filtration.
  • Simple Financial Concepts: Cost and pricing.

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