Description
The training is suitable for baristas who have extensive work experience and who have completed the course and passed the exam at the intermediate level of the SCA Coffee Skills Program. At this level, knowledge about coffee and the preparation of espresso-based drinks is explored from both a scientific and business perspective. The course is intended for people who want to scientifically explore their knowledge and skills related to the quality of prepared coffees and improve the service of guests in the cafe.
The course includes:
- Getting to know the detailed information related to the difference in the density and size of coffee beans, different styles of a specific type of coffee processing, style of roasting and freshness.
- Gaining knowledge about the chemical structure of coffee and how its ingredients affect the sensor of espresso.
- Acquiring the ability to create mixtures of various beans depending on their origin, the style of their roasting and the target sensory profile of an espresso.
- Principles of proper organization and ergonomics of work in a cafe with an emphasis on optimization, efficiency, quality, and speed of the barista’s work.
- Learning the differences in the quality of an espresso depending on the type and structure of the burrs in the grinder, the grinding speed of the coffee, etc.
- Learning to use advanced espresso quality control tools such as a refractometer and conductometer.
- Exercises in the field of espresso sensors: how changing the pressure or temperature of espresso extraction affects the quality of its individual sensory attributes.
- Milk: types of milk processing, chemical aspects of cow’s milk components behavior (lipolysis, proteolysis, protein denaturation, enzymatic processes occurring in milk) and their influence on the taste and quality of drinks prepared on the basis of milk and espresso.
- Practicing and improving the quality of milk foam and latte art patterns: heart, rosette, tulip, multi-patterns.
- Customer service in a cafe: creating and designing a menu (basic and seasonal), atmosphere in a cafe, improving communication techniques and creating tools to measure the level of customer satisfaction and tools for building long-term relationships.
- Cafe management: procedures for repairs and inspections of equipment, procedures for replacing burrs, gaskets and water filtration system, water quality control and warehouse management skills.
- Coffee shop finance management: food cost and beverage cost analysis, margin, mark-up and break-even point of the coffee shop, policy of minimizing losses and abuses, managing the pricing policy of products.
Additional information:
- Requirements for participants: Barista Skills course at intermediate level required.
- The training ends with a theoretical and practical exam. Obtaining positive results of the exams gives the opportunity to receive the SCA certificate.
- Number of participants: 3 to 4 people.
- Duration of the course: three days, 8 hours each (a 45-minute meal break is planned for each day of the course).
- Course price without SCA certificates: PLN 3,200 gross per person.
- Price of the SCA-certified course (only for SCA members): PLN 4,220 gross per person. *
- The price of the SCA-certified course for people from outside the SCA association: PLN 4,730 gross per person.
* certificates are priced only for SCA members with a currently paid membership fee.
