Course Information

• Price includes SCA enrollment and certification fees
• Course Length: 3 days 10am-4pm
• Skill level: Professional level. 12 months experience as a professional barista recommended. Foundation Sensory and Brewing recommended.
• Qualification: 25 SCA Diploma points and certification
• Maximum Class size: 4
• Exam requirements: 4 practical exams on day 3, and an online written exam to be taken within 21 days of course completion. 

Curriculum

• Coffee beans –  understanding varieties, cultivars, complex processing methods and decaffeination. 
• Workspace management – improving workflow and health and hygiene practices.
• Grinding, dosing and tamping – Dosing and tamping, measuring particle size distribution and the effects different tampers and distribution tools.
• Extraction and brewing – Impact of temperatures and pressure on brewing, different boiler and pressure systems, designing brew recipes, measuring extraction, and constructing blends.
•  Sensory analysis – understanding different organic acids, balancing multiple coffees, and the effect of milk on coffee flavour. 
• Milk – milk composition and processing, foam creation and stability and free pour latte art.
• Water Quality – Measuring TDS, Alkalinity, total hardness and pH, and understanding function and types of different filtration systems

How it works

In order to attend the course, you must be registered as a learner with the SCA, which you can do here: https://specialtycoffee.my.site.com/s/login/

Arrive before the start time (9.30am) to our Emma St Eatery. Get directions

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