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SCA Barista Professional Course
If youāve mastered the variables of extraction and want to reach the absolute peak of industry expertise, join us for the SCA Barista Professional course. This intensive 3-day course is aimed at seasoned coffee professionals, head baristas and cafe owners looking for a complete understanding of espresso, milk and water chemistry.
While the Intermediate course teaches you how to create and manipulate recipes, the Professional level teaches you how to scientifically deconstruct them and plot brews on an extraction chart. You'll also learn about advanced flavour analysis, dairy and alternative milk chemistry, water mineral balance and more.
Here's what you'll learn during the full three days:
-
Advanced Brew Mechanics:Ā Manipulating water pressure, temperature profiling, and analysing extraction yields through precision data modelling.
-
Professional Triangulation:Ā Developing a competition-standard palate to spot minute variations in roast batches, extractions, and organic acids.
-
Complex milk science: Deconstructing the molecular differences between dairy and plant-based milks to ensure stable, competitive-level foam and latte art.
-
Water & Equipment Technology:Ā Calculating mineral balance for equipment longevity, configuring advanced filtration, and analysing grinder burr geometry.
-
Ergonomics & Financial Control:Ā Evaluating bar design for maximum workflow speed, minimizing waste percentages, and managing beverage profit margins.
*The course fee includes all SCA admin fees
Product Information
Product Information
Shipping & Returns
Shipping & Returns
SCA Barista Professional Course
SCA Barista Professional Course
If youāve mastered the variables of extraction and want to reach the absolute peak of industry expertise, join us for the SCA Barista Professional course. This intensive 3-day course is aimed at seasoned coffee professionals, head baristas and cafe owners looking for a complete understanding of espresso, milk and water chemistry.
While the Intermediate course teaches you how to create and manipulate recipes, the Professional level teaches you how to scientifically deconstruct them and plot brews on an extraction chart. You'll also learn about advanced flavour analysis, dairy and alternative milk chemistry, water mineral balance and more.
Here's what you'll learn during the full three days:
-
Advanced Brew Mechanics:Ā Manipulating water pressure, temperature profiling, and analysing extraction yields through precision data modelling.
-
Professional Triangulation:Ā Developing a competition-standard palate to spot minute variations in roast batches, extractions, and organic acids.
-
Complex milk science: Deconstructing the molecular differences between dairy and plant-based milks to ensure stable, competitive-level foam and latte art.
-
Water & Equipment Technology:Ā Calculating mineral balance for equipment longevity, configuring advanced filtration, and analysing grinder burr geometry.
-
Ergonomics & Financial Control:Ā Evaluating bar design for maximum workflow speed, minimizing waste percentages, and managing beverage profit margins.
*The course fee includes all SCA admin fees
$421.69
Original: $1,204.84
-65%SCA Barista Professional Courseā
$1,204.84
$421.69Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
If youāve mastered the variables of extraction and want to reach the absolute peak of industry expertise, join us for the SCA Barista Professional course. This intensive 3-day course is aimed at seasoned coffee professionals, head baristas and cafe owners looking for a complete understanding of espresso, milk and water chemistry.
While the Intermediate course teaches you how to create and manipulate recipes, the Professional level teaches you how to scientifically deconstruct them and plot brews on an extraction chart. You'll also learn about advanced flavour analysis, dairy and alternative milk chemistry, water mineral balance and more.
Here's what you'll learn during the full three days:
-
Advanced Brew Mechanics:Ā Manipulating water pressure, temperature profiling, and analysing extraction yields through precision data modelling.
-
Professional Triangulation:Ā Developing a competition-standard palate to spot minute variations in roast batches, extractions, and organic acids.
-
Complex milk science: Deconstructing the molecular differences between dairy and plant-based milks to ensure stable, competitive-level foam and latte art.
-
Water & Equipment Technology:Ā Calculating mineral balance for equipment longevity, configuring advanced filtration, and analysing grinder burr geometry.
-
Ergonomics & Financial Control:Ā Evaluating bar design for maximum workflow speed, minimizing waste percentages, and managing beverage profit margins.
*The course fee includes all SCA admin fees
