The Barista Skills Professional course is designed to test advanced skills and detailed knowledge of the science behind coffee brewing.
Holding Barista Skills Intermediate Certification is a mandatory requirement for this course. A three months gap is also required between an intermediate and professional level course to ensure you have had time to absorb and apply the knowledge you already acquired.
- The composition of the coffee bean
- The density of the coffee bean and factors which influence it
- Decaffeination processes
- CO2 in roasted coffee and its impact on brewing
- Packaging methods
- Advantages & disadvantages of the different types of grinder
- Tampers and distribution tools - features of different styles
- TDS, alkalinity, TH, pH - their impact on espresso brewing
- Milk processing methods
- Advancing latte art skills
- Water types and filtration methods
- Cleaning procedures
- Barista Menu
- Financial management
This course lasts for 21 hours (excluding breaks) over three days and each cohort is up to 4 participants.
All our courses are conducted by fully accredited SCA trainers (knows as ASTs). you don't need to be a SCA member to take one of our SCA courses, but you will need to have a learner membership account with the SCA.You'll use it to access online examinations and your certificates. It's quick, easy and free to get one - see here.
We would highly recommend becoming an SCA member, particularly if you are undertaking intermediate or professional courses. The SCA charges exam, administration and certification fees for all course participants - but they do offer a discount for SCA members. These fees are included in the cost of our courses.
Please note: If you select fees based on incorrect SCA membership status, you will not be able to complete your course until the correct SCA fees have been paid.
If you would like to discuss a bespoke session for your team or group, or if you have any questions about this course, then please get in touch with us by hitting the orange icon at the bottom right of this webpage.