SCA Barista Skills Intermediate

About the course You can pull a shot. Now find out exactly why it tastes the way it does. This course goes deep on the theory behind great espresso: extraction, brew ratios, and how grind, dose, time and temperature shape what ends up in the cup. You’ll learn to dial in with intent, reading a shot by taste and backing it up with numbers. Then you’ll put it into practice on the bar, refining milk texture and latte art until both are consistent. Small groups, plenty of time on the machine, and direct feedback from our trainers throughout. What you’ll learn Extraction theory, TDS and brew ratios How grind, dose, time and temperature change flavour Dialling in by taste, then confirming with data Milk chemistry and texture for consistent latte art Workflow, speed and consistency under pressure Sensory skills: tasting, describing and calibrating Equipment maintenance and troubleshooting Who it’s for Working baristas and serious home brewers who have the basics down and want to understand the science behind every shot. Course details Trainer: Goiuri, Authorised SCA Trainer Group size: Minimum 3 people, maximum 6 people (please note we reserve the right to reschedule your class in the event of a small class size) Location: Unit 1, LJ Works, Old Spike Roastery, 7 Gastineau Yard, London SW9 7FA Duration: 10:00-17:00 over 2 days Prerequisites: You will need an SCA account with SCA Barista Skills Foundation, or equivalent bar experience. Please note you will be screened for qualification before enrolment.