SCA Barista Intermediate Course

If you've got the basic barista skills down, but want to dig deeper, join us for the SCA Barista Intermediate course. This 2-day course is aimed at budding professionals and home baristas looking to take their espresso skills to the next level. While the Foundation course teaches you how to follow espresso recipes, the Intermediate level teaches you to how create and manipulate them. You'll move past basic mechanics to explore tools like refractometers, learn more about sensory analysis and dive deeper into milk chemistry. Here's what you'll learn during the two days: The Science of Extraction: Navigating refractometers, calculating extraction yields, and understanding how different variables change your espresso. Sensory Diagnostics: Training your palate to identify subtle extraction flaws (under, over, and uneven) and learning how to fix them by taste. Milk & Foam Physics: Understanding milk structure to achieve flawless, stable microfoam consistently. Equipment & Water Basics: Exploring grinder burr geometry, machine hydraulics, and how water quality can alter your final flavour. *The course fee includes all SCA admin fees