SCA Barista Intermediate
CAD$1133.00 – CAD$1339.00
| Course Hour: | 20-24 Hours |
|---|---|
| Course Date: | Sept. 07-08, 2024; Nov. 09-10, 2024 |
| Course Fee: | CAD$1100 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee)
– Register 3 or more SCA CLASS 1st time, 10% discount will be applied to CLASS FEE (not include certificate fee) |
| Practical Exams/
Written Exam/ Certificate (Mandatory for Professional): |
CAD$200.00 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee) |
| Required & RecommendedPrerequisites: |
Mandatory: None Recommended: Barista Foundation, especially for attendees without machine handling experience (highly recommended, for your benefit) |
Description
Overview: Designed to test key core and more advance skills and understanding. Successful candidates should be able to dial in a brew recipe. Make a full range of drinks with quality and speed. As well as understand the basic requirements for customer service and maintenance.
1. Understanding of different geographic origins and possible impact on flavor
2. Workspace management-to promote speed and efficiency
3. Demonstration of setting the dose and grind- using a grinder with a dosing chamber and an “on-demand” grinder
4. Demonstration of how to make micro-adjustment to the grind
5. Understanding of how flavor compounds do not dissolve uniformly and different flavors extract at different times, how different shot lengths may affect extraction and body
6. Understanding of how different milk alternatives foam differently
7. Demonstration of consistently good milk techniques to produce the correct texture and temperature of foam
8. Demonstration of preparation of a range of commonly ordered drinks to good standard
9. Understanding of what good customer service means
10. Demonstration of good techniques to provide a high standard of customer service
11. Understanding of key problems with grinder and espresso machine and how to solve them or who to refer them to
Attendees will be at Bicerin Coffee Lab from 8:30am to 6:00pm each day
To Enrol with SCA site https://specialtycoffee.my.site.com/s/course-list and search “Canada”
Posted by jianwei fan •
SCA Barista Intermediate is totally different story form the SCA Barista Foundation Course. This course provides a deeper understanding of the coffee itself and builds on the practical skills learned at Foundation level. Milk techniques, including latte art, are introduced as well as health and safety, customer service and basic business. In the SCA Barista Intermediate, I got few new skills, that is I can identify heightened acidity of under-extraction, and heightened bitterness of over- extraction, and also the balance with sweetness achieved with a good extraction. I know how to correct imbalance by changing dose quantity, grind texture, water temperature and water quantity. The most difficult part for me is to prepare multiple beverages at different ratios of espresso to milk from macchiato to latte, the test also needs to prepare a complex order of 4 beverages to a consistently high standard quickly and efficiently within 5 minutes. I remember that I try few times to compete this task. The latte art just so difficult to do it right. However, Jingbo correct my wrong position hand by hand, I got the beautiful latte art in the end. Very recommend course if you want to become a barista, a coffee shop owner or manager, or a consultant.
Posted by maricar •
This class was a lot of fun but was also very informative. In this class, I learned the science, reasoning and importance of each action a barista makes. I now have a better understanding on speciality coffee drinkers are particular on their choice of barista as well as their loyalty to them. If you want to become a world class barista or to be able to know who to hire, I highly recommend this class.
Posted by ZHi cheng huang •
this is the class you can prepare yourself in work flow when you want to work at a coffee shop. Also how to have some of the knowledge to do a quality control on the coffee.
Posted by Chanthaly •
The intermediate class is very different from the foundation. It’s more intense and you learn so many things. The notion of TIME is now implemented in this class.
You learn to dial, prepare drinks in a workflow and latte art under a time limit. The stress is there and you have to learn to manage it. It puts you in a real situation of a busy cafe (sort of because Jingbo was nicer than the reality). It’s really great to learn in real conditions and prepare a bit in advance if you are going to be opening a cafe or want to be a barista.
You will also learn how to control/feel the milk with the steam and do nice shiny milk for your latte art including some techniques to do it.
There is so much in this course: dialling, tamping, workflow, milk techniques including latte art, health and safety, customer service and basic business rules.
Jingbo has so much knowledge and she is willing to share with us and give you very nice tips if you want to run a coffee shop. It’s really worth it. Thank you so much.
Posted by Wenbo •
Highly recommended course! No matter your objective is to get prepared for a barista job or just to accumulate more coffee knowledge as a coffee lover, you will definitely achieve your goals in this course.