SCA Training
⭐ 9.0
* Includes the manual, lunch, and certificate fees
The SCA Barista Skills Intermediate training builds on the basic skills covered in the Foundation course and is designed for baristas who want to gain more control over flavor, extraction, workflow, and consistency. You’ll delve into how variety, origin, processing, roasting, and freshness affect coffee and learn to apply this knowledge to fine-tuning your espresso.
You’ll work systematically with dose, grind size, yield, brew ratio, and extraction time. You’ll also learn to express espresso strength as TDS, use a refractometer, and calculate the extraction percentage. By combining measurement data with sensory analysis, you’ll learn to compare different espresso recipes in terms of flavor, body, and balance, and make more targeted adjustments when an extraction isn’t optimal.
You’ll also delve deeper into workflow, milk, latte art, drink preparation, and café management. Among other things, you’ll learn how to handle milk quality and alternatives, prepare multiple drinks efficiently, manage inventory and product usage more effectively, and perform simple cost and profit calculations. In addition, you’ll focus on preventing and calculating waste of coffee and milk.
The SCA Barista Skills Intermediate course is suitable for baristas, hospitality professionals, and experienced home baristas who already work with espresso and milk-based drinks. Completion of the Barista Skills Foundation course is recommended. This course is ideal for participants who not only want to work correctly but also want to understand why an espresso changes and how flavor, quality, efficiency, and yield can be specifically managed.
Laurens DaCosta is an award-winning barista and SCA trainer with over sixteen years of experience. With his practical and inspiring approach, he helps both professionals and coffee enthusiasts take their coffee quality to the next level.
“I’ve been working as a barista for three years now, and I still learned plenty of new things during this training. I’m especially taking away the systematic approach to adjusting espresso.”
Michelle
“Our employer offered this training to the entire coffee team. We all speak the same ‘coffee language’ now, which really helps on the job.”
Team Roast House
“The trainer was able to explain complex topics in a way that was very easy to understand. That kept it fun, even when the theory got a little more in-depth.”
Bart S.
“The exam certainly wasn’t easy, but you’re well prepared. Looking back, the certificate really feels like something you’ve earned.”
Eva
“I’ve learned a lot, especially about analyzing errors. As a result, I’m now better able to mentor my colleagues.”
Mark van Rijn
“A lot of attention was paid to working consistently. That was exactly what I was looking for.”
Sophie
“A good balance between theory, practice, and feedback. An intensive day, but definitely worth it.”
Patrick
Education Advisor
⭐ 8.5
Take the next step as a barista
Do you need help?
The official introductory course on brewing, extraction, and flavor balance
Develop your sense of taste and learn to evaluate coffee like a pro
Baristastudio in Schiedam, Amsterdam, and Dordrecht offers professional workshops and SCA training courses on coffee! Dive into the world of coffee and the techniques behind it. We’ll teach you the real tricks of the trade and how to make coffee like a professional barista. That’s what makes coffee so incredibly fun and versatile. See you at one of our studios!
