SCA Barista Professional
SCA Barista Professional
This course looks at the science of how espresso extracts and how to use this knowledge to get the most from beans of different styles.
Location: Online, live using Microsoft Teams, and two days at our Fulham Training Campus
Length: Three days in length, two of which are half days.
Max capacity: 6 people
What you need: Check here
What to expect:
Coffee contains many possible flavours, aromas and textures due to the complex range of acids, sugars and bitter compounds it contains. Every bean offers different possibilities to the barista based on its variety, origin, processing and roast. However, it is up to the barista to unlock this potential using the tools at their disposal. Such as dose, grind texture, water temperature and quantity and pressure.
This course aims to look at modern ways of evaluating extraction through measuring:
- TDS
- extraction percentages
- How to relay these findings through espresso brew formulas.
Course Breakdown:
Prerequisites:
Prerequisites for this module are Barista Intermediate and Sensory Intermediate.
Examination:
The course provides you with the key information to enable you to sit your Professional Level Barista qualification which consists of several practice exams and an extensive written exam (35 questions with a pass rate of 80%)
After:
Successful completion of the Professional course will result in 25 points gained towards the SCA diploma.
Unlimited access to the LSC Online Community* to enable you to continue to grow your knowledge in a fun, supportive online environment. You will also be provided with a training kit to use during your online training.
Still not sure? Well here is why we think you should choose the London School of Coffee Online?
Notes:
Pricing includes VAT and the SCA examinations and certification.
For Q&A’s regarding pricing, equipment and access to resources, click here.
