SCA Barista Skills Foundation

About the course A rigorous introduction to espresso. You'll study the variables behind extraction: grind, dose, yield, time and temperature. You'll also learn how each one shapes what ends up in the cup. Theory is taught to SCA standards by an Authorised SCA Trainer, then put to work on professional equipment. What you'll learn The science of espresso extraction and the variables that control it Brew ratios and recipe design Grind size, particle distribution and flow The chemistry of milk and how heat affects sweetness and texture Sensory analysis: identifying under- and over-extraction Who it's for Home enthusiasts who want to understand the theory behind their setup, and anyone who wants a solid grounding in espresso science. What's included 1 day of training Practical and written SCA exam SCA Foundation certificate (5 points towards the SCA Coffee Skills Diploma) Certificate fee included Course details Trainer: Goiuri, Authorised SCA Trainer Group size: Minimum 3 people, maximum 8 people Location: Unit 1, LJ Works, Old Spike Roastery, 7 Gastineau Yard, London SW9 7FA Duration: 1 day, 10am-5pm Prerequisites: None