Description

Overview: Designed to test advance skills and detailed knowledge of the science behind processes used. Successful candidates should have a detailed understanding of their ingredients and of the techniques available to maximize the quality of the drinks made. They should be able to manage the skills of others to produce quality drinks and provide excellent customer service. They should be able to maintain their equipment to ensure continued quality.

1. Awareness of the components of blend/single origin of coffee used (variety/origin/process) and roast color/degree of coffee used (light, medium and dark)
2. Understanding of how different packaging methods affect freshness of coffee
3. Analysis of workplace layout to ensure speed and efficiency, good workflow and smooth customer traffic
4. Evaluation of various grinder features, which including motor speed, size and types of burrs, grind distribution degree of static and waste, construction, ease of use
5. Evaluation of extraction measurement tools and techniques to assess espresso
6. Understanding of the interrelationship of the various extraction parameters and how changes in one may cause changes in the other
7. Understanding of the components of milk and its production process
8. Demonstration of techniques to consistently produce high quality “microfoam”
9. Demonstration of good techniques to prepare complex orders of drinks quickly and efficiently
10. Evaluation of customer service provided to ensure quality drinks, speed of service, and exceeding customer expectations
11. Understanding of the need water filtration and the various methods available
12. Understanding of the costs related to the price of drink and how to impact on profit
13. Demonstration good techniques in staff management

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”