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Barista Skills SCA Professional Primer
Introducing the Professional Barista Skills SCA Primer at HowToCoffeePro
01_Welcome to Your SCA course primer! (5:30)
02_Required Equipment, Supplies and Resources for Professional Barista Skills (17:23)
Professional Barista Theory Lectures
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
z1_Review Your SCA Primer (4:20)
z2_Professional Barista Skills Mock-Written Exam (3:22)
z3_Primer Complete! Great Work. (10:25)
Part 6 - Milk Composition & Processing, Foam Quality, Proteolysis, Lipolysis, Impacts to Milk, Free Pour Latte Art
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