Barista Skills is training during which we focus on gaining skills related to the barista profession, the principles of running a cafe and professional customer service.

General information:

Barista Skills is a training serie focusing on the skills of a barista’s daily work with a coffee grinder and an espresso machine. During the course we are working on consistent and correct preparation of espresso, caffè cappuccino, caffè americano or caffè latte and on basic and advanced techniques of steaming milk. We show the basics and improve equisting skills. Training at higher levels is focused on the science of espresso, advanced sensory aspects of this coffee, acquiring knowledge about cafè management and practising advanced latte art techniques. Participants will also learn basic guidelines of workplace hygiene and the principles of professional customer service.

Foundation level:

The course is designed for people who are willing to start their career in the coffee industry. At this level, barista learns the essential practical skills necessary for the correct use and setting of the coffee grinder and espresso machine. This course also teaches the process of preparation and quality control of espresso and milk coffee beverages, with the usage of a professional espresso machine. No prior experience in working as a barista is required.

The scope of the course:

  • Getting to know the basic knowledge about species, botanical varieties and methods of processing of coffee,
  • Basics of workflow behind the coffee bar,
  • Grinder construction, grinding degree settings, distribution of coffee and tamping techniques,
  • Structure and maintenance of an espresso machine,
  • Practice in setting the grinder and brewing espresso,
  • Learning about milk steaming and basic coffee preparation: caffè cappuccino, caffè latte, caffè americano,
  • Hygiene and safety rules behind the bar,
  • Cleaning procedures of the espresso machine, coffee grinder and other accessories.

Additional information:

  • Pre requirements: no experience required.
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours (a 45-minute meal break is planned)
  • Price: 800 PLN  per person (including VAT tax)
  • Light lunch included
  • Certificate SCA included within the price for all participants.

Intermediate level:

The training allows to increase the knowledge about coffee; it’s species and botanical varieties. Improves sensory skills related to espresso, practical skills to control its quality and other gained at the basic level. Participants learn about advanced milk steaming techniques, basic latte art patterns and workplace hygiene rules. They get to know the standards of best customer service and acquire business knowledge about the coffee industry. The course is designed for people who are already working as baristas.

The scope of the course:

  • Getting to know detailed information related to the origin of coffee, its botanical varieties, learning to distinguish coffee based on its origin, species or method of processing,
  • Principles of proper organisation and ergonomics of a work in a cafè with an emphasis on barista workflow optimisation, performance, quality and speed,
  • Learning differences in the espresso quality depending on the type of coffee grinder and kind of grinder burrs used,
  • Improving the techniques of distributing and tamping coffee with the use of accessories helping to control the quality and consistency of espresso preparation,
  • Espresso sensory aspects: the ability to determine the quality of each espresso sensory attribute,
  • Milk: composition, construction, advanced techniques of steaming cow and plant milk, quality control,
  • Practice and improvement of basic latte art patterns: heart, rosette and/or tulip,
  • Hygiene and work safety behind the bar: personal hygiene, standardisation of processes related to GHP, GMP and HAACP systems,
  • Customer service in a cafè : building a menu, atmosphere in a café, improving communication techniques and standardising order filling process and crew behaviour in contact with cafè guests,
  • Basic cafè finances management.

Additional information:

  • Pre requirements: Barista Skills foundation course is recommended
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 3 – 4 people
  • Duration of the course and certification: 8 hours a day (a 45-minute meal break is planned each day)
  • Price: 1800 PLN per person (including VAT tax)
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 535 PLN ( including VAT tax) – SCA members with currently paid membership fee, 965 PLN (including VAT tax ) – SCA non-members

Professional level:

The training is suitable for baristas who have extensive work experience and have completed the course and passed the exam at the intermediate level of the Coffee Skills system. At this level, knowledge about coffee and about the preparation of espresso-based drinks from both the scientific and business perspective is explored. This course is designed for people who want to scientifically explore knowledge and skills related to the quality of prepared coffee and excellent service for café guests.

The scope of the course:

  • Getting to know the detailed information about the difference in the coffee beans density and size, different styles of a particular type of coffee processing, roasting styles and the freshness of a raw and roasted coffee,
  • Acquiring knowledge about the chemical structure of coffee and how it’s components affect the sensory aspects of an espresso,
  • Gaining the ability to create blends of different coffee grains depending on their origin, style of roasting and the desired sensory profile of an espresso,
  • Principles of proper organisation and ergonomics of workflow in a café, with an emphasis on barista optimisation, performance, quality and speed,
  • Learning the differences in the quality of an espresso depending on the type and construction of the burrs, the speed of grinding coffee and other,
  • Usage of advanced tools for espresso quality control, such as refractometer and conductometer,
  • Exercises in the field of espresso sensory: how the pressure and the temperature of an espresso extraction affects the quality of an individual espresso sensory attributes,
  • Milk: types of milk processing, chemical aspects of cow’s milk ingredients behaviour (lipolysis, proteolysis, denaturation of proteins, enzymatic processes occurring in milk) and their influence on the taste and quality of milk based beverages,
  • Exercises to improve the quality of the milky foam and latte art designs: heart, rosette, tulip, multi patterns,
  • Customer service in a café : creating and designing menu (basic and seasonal), an atmosphere in a café, improving communication techniques, creating tools for measuring the guests satisfaction and for building long-term relationships,
  • Café management: equipment maintenance and inspection procedures for: coffee grinder burrs, espresso machine seals and showers, water filtration system cartridges, water quality control and storage management skills,
  • Café finance management: “food cost”, “beverage cost” analysis, margin, markup vs. café break-even point, procedures for minimising losses and fraud, managing the pricing policy of products.

Additional information:

  • Pre requirements: Barista Skills intermediate course is mandatory
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 2 to 4 people
  • Duration of the course: three days, around 8 hours per day (a 45-minute meal break per day is planned each day)
  • Price: 2800 PLN per person (including VAT tax)
  • Light lunch included
  • The additional/ optional cost of the SCA certificate:965 PLN ( including VAT tax) – SCA members with currently paid membership fee, 1445 PLN (including VAT tax ) – SCA non-members

Foundation level

The course is designed for people who are willing to start their career in the coffee industry. At this level, barista learns the essential practical skills necessary for the correct use and setting of the coffee grinder and espresso machine. This course also teaches the process of preparation and quality control of espresso and milk coffee beverages, with the usage of a professional espresso machine. No prior experience in working as a barista is required.

The scope of the course:

  • Getting to know the basic knowledge about species, botanical varieties and methods of processing of coffee,
  • Basics of workflow behind the coffee bar,
  • Grinder construction, grinding degree settings, distribution of coffee and tamping techniques,
  • Structure and maintenance of an espresso machine,
  • Practice in setting the grinder and brewing espresso,
  • Learning about milk steaming and basic coffee preparation: caffè cappuccino, caffè latte, caffè americano,
  • Hygiene and safety rules behind the bar,
  • Cleaning procedures of the espresso machine, coffee grinder and other accessories.

Additional information:

  • Pre requirements: no experience required.
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours (a 45-minute meal break is planned)
  • Price: 185 euro per person (excluding VAT tax )
  • Light lunch included
  • Certificate SCA included within the price for all participants.

Intermediate level:

The training allows to increase the knowledge about coffee; it’s species and botanical varieties. Improves sensory skills related to espresso, practical skills to control its quality and other gained at the basic level. Participants learn about advanced milk steaming techniques, basic latte art patterns and workplace hygiene rules. They get to know the standards of best customer service and acquire business knowledge about the coffee industry. The course is designed for people who are already working as baristas.

The scope of the course:

  • Getting to know detailed information related to the origin of coffee, its botanical varieties, learning to distinguish coffee based on its origin, species or method of processing,
  • Principles of proper organisation and ergonomics of a work in a cafè with an emphasis on barista workflow optimisation, performance, quality and speed,
  • Learning differences in the espresso quality depending on the type of coffee grinder and kind of grinder burrs used,
  • Improving the techniques of distributing and tamping coffee with the use of accessories helping to control the quality and consistency of espresso preparation,
  • Espresso sensory aspects: the ability to determine the quality of each espresso sensory attribute,
  • Milk: composition, construction, advanced techniques of steaming cow and plant milk, quality control,
  • Practice and improvement of basic latte art patterns: heart, rosette and/or tulip,
  • Hygiene and work safety behind the bar: personal hygiene, standardisation of processes related to GHP, GMP and HAACP systems,
  • Customer service in a cafè : building a menu, atmosphere in a café, improving communication techniques and standardising order filling process and crew behaviour in contact with cafè guests,
  • Basic cafè finances management.

Additional information:

  • Pre requirements: Barista Skills foundation course is recommended
  • Number of participants: 3 – 4 people
  • Duration of the course and certification: 8 hours a day (a 45-minute meal break is planned each day)
  • Price: 420 euro per person 
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 100 euro – SCA members with currently paid membership fee; 180 euro – SCA non-members

All prices excluding VAT tax

Professional level:

The training is suitable for baristas who have extensive work experience and have completed the course and passed the exam at the intermediate level of the Coffee Skills system. At this level, knowledge about coffee and about the preparation of espresso-based drinks from both the scientific and business perspective is explored. This course is designed for people who want to scientifically explore knowledge and skills related to the quality of prepared coffee and excellent service for café guests.

The scope of the course:

  • Getting to know the detailed information about the difference in the coffee beans density and size, different styles of a particular type of coffee processing, roasting styles and the freshness of a raw and roasted coffee,
  • Acquiring knowledge about the chemical structure of coffee and how it’s components affect the sensory aspects of an espresso,
  • Gaining the ability to create blends of different coffee grains depending on their origin, style of roasting and the desired sensory profile of an espresso,
  • Principles of proper organisation and ergonomics of workflow in a café, with an emphasis on barista optimisation, performance, quality and speed,
  • Learning the differences in the quality of an espresso depending on the type and construction of the burrs, the speed of grinding coffee and other,
  • Usage of advanced tools for espresso quality control, such as refractometer and conductometer,
  • Exercises in the field of espresso sensory: how the pressure and the temperature of an espresso extraction affects the quality of an individual espresso sensory attributes,
  • Milk: types of milk processing, chemical aspects of cow’s milk ingredients behaviour (lipolysis, proteolysis, denaturation of proteins, enzymatic processes occurring in milk) and their influence on the taste and quality of milk based beverages,
  • Exercises to improve the quality of the milky foam and latte art designs: heart, rosette, tulip, multi patterns,
  • Customer service in a café : creating and designing menu (basic and seasonal), an atmosphere in a café, improving communication techniques, creating tools for measuring the guests satisfaction and for building long-term relationships,
  • Café management: equipment maintenance and inspection procedures for: coffee grinder burrs, espresso machine seals and showers, water filtration system cartridges, water quality control and storage management skills,
  • Café finance management: “food cost”, “beverage cost” analysis, margin, markup vs. café break-even point, procedures for minimising losses and fraud, managing the pricing policy of products.

Additional information:

  • Pre requirements: Barista Skills intermediate course is mandatory
  • Number of participants: 2 to 4 people
  • Duration of the course: three days, around 8 hours per day (a 45-minute meal break per day is planned each day)
  • Price: 650 euro per person
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 180 euroSCA members with currently paid membership fee; 270 euro – SCA non-members

All prices excluding VAT tax

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