SCA Barista Intermediate

Rated 5.00 out of 5 based on 3 customer ratings
(3 customer reviews)


Course Hour: 16-20 Hours
Course Date: NOV.27-28, 2021 (9AM – 6PM)
Course Fee: CAD$950/SCA Member & Non Member (Register >=3 courses will be benefited a 10% course fee discount, exclude certificate fee)
Practical Exams/

Written Exam/

Certificate (Mandatory for Professional):

CAD$200.00/SCA Member
Required &
Mandatory: None
Recommended: Barista Foundation

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 9:00am to 6:00pm each day
To Enrol with SCA site: and search “Canada”

3 reviews for SCA Barista Intermediate

  1. Posted by  • 

    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.

    Rated 5 out of 5
  2. Posted by  • 

    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.

    Rated 5 out of 5
  3. Posted by  • 

    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.

    Rated 5 out of 5
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