SCA Barista Skills Intermediate starts with deeper understanding of the coffee itself; its varieties, origins and processing methods and how they impact on flavour. It then builds on the Foundation level making sure baristas can calibrate the quantity of coffee used, grind texture, water quantity and shot time, to produce a desired espresso brew recipe.
We also begin to examine how these parameters can lead to a “balanced” espresso and make sure the barista can identify acidity, sweetness and bitterness within different parts of the espressos extraction. Milk techniques are developed with the baristas needing to produce a couple of drinks with a latte art pattern.
Learners will make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service, hygiene and maintenance.
Advanced Espresso Techniques
Advanced Milk Techniques
The learning experience was enjoyable. Shaun is very experienced and has shared knowledge and points helping my with my many shortcomings, which I was not aware of perviously. Kia Lee - May 19
The course fee includes 1 written and 1 practical test and both exams will be scheduled another day (1.5-hour time slots).
Any subsequent retests will be charged as follows:
Written retest - S$40
Practical retest - S$120
Practical & Theory Exam: 1.5 Hour time slots on designated exam days, exact date and time to be arranged and confirmed with the trainer.
Students may also opt to not do the assessments if they choose to. There will be no SCA certification given in this case, but a certificate of completion from Bettr Barista.
We require a minimum number of 2 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date.
Please read our Terms and Conditions for information about rescheduling, cancellations and refunds.
This course is SkillsFuture Credit Eligible (for Singaporeans).
For Shaun, I really appreciate your opinion and for sharing the rationale behind the content taught, not just as a barista, but in approaching the profession as a stakeholder of the cafe.
For Levina, thank you for being unbelievably friendly and open-minded in sharing barista techniques and working experiences for me to relate to.
I loved that both trainers gave constructive feedback on my practical skills and barista routines that would be transferable to the cafe workplace. Marcus Leong - Apr 19
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