* INTERMEDIATE & PROFESSIONAL NOTES
The Specialty Coffee Association requires that all Intermediate and Professional certifications be issued in person with an AST.
We do not certify advanced SCA courses online.
We have all theory and practical skills you need for advanced SCA courses prepared.
After studying this Primer, consider how:
- You can host an advanced SCA testing event for an AST to test you in person. Or...
- You can travel to an advanced SCA testing event scheduled by one of our ASTs or partner ASTs.
COURSE CURRICULUM
Introducing the Professional Barista Skills SCA Primer at HowToCoffeePro
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Professional Barista Theory Lectures
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- Part 1A - Coffee Beans, Altitude Impacts, Varieties, Cultivars, Processing (21:13)
- Part 1B - Decaffeination, Packaging, Storage, Freshness, Degassing (18:47)
- Part 2 - Workspace Management, Workflow and Drink Production (5:52)
- Part 3 - Espresso Consistency, Dosing, Tamping, Waste, Particle Distribution, Tools (21:49)
- Part 4 - Espresso Machine, Bean, Blend, Brewing Variables for Extraction (32:06)
- Part 5 - Sensory: Organic Acids, Evaluation, Balance, Milk Effects (21:00)
- Part 6 - Milk Composition & Processing, Foam Quality, Proteolysis, Lipolysis, Impacts to Milk, Free Pour Latte Art (29:46)
- Part 7 - Water Quality Measures, TDS, Alkalinity, Hardness, pH, Filtration, Testing & Systems (15:22)
- Part 8 - Financial Concepts, Calculations & Cost of Goods (18:51)
Professional Barista Exams for Later Certification
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