SCAE Barista Skills Foundation (English)
Learn the essential barista skills to get you started!
Do you know the key differences between Arabica and Robusta? Why it is important to use fresh coffee beans? How to prepare a good espresso? How to produce correct milk texture? How to keep your coffee beans fresh?
During the SCAE Barista Skills Foundation course, we learn to recognize the key flavour differences between Arabica and Robusta and the importance of using fresh coffee beans. We learn the steps for preparing an espresso and learn to recognize the differences between acidity, bitterness, strongness and thinness in coffee. We also have a look at the importance of safe and hygienic work practices.
Theoretical knowledge and a lot of practicing and fun too!
One day (7 hours). We start at 10 am, we finish at 5 pm.
This course is designed to introduce basic barista skills to people who have had no previous training.
Course: € 197,00 ex VAT (including training materials and lunch)
Certificate: € 60,00 ex VAT
It is essential to be able to practice at home/work. If you do not have an espresso machine to work with at home or at work, try to find a bar or restaurant in your neighbourhood to practice. ITC Academy offers planned evenings to practice at our training centre for those who have no espresso machine at their disposal.
Coffee roasters, buyers, vendors, employees working with coffee, private individuals who would like to learn basic barista skills
The SCAE Barista Skills Foundation exam will be taken at a later date, depending on the time needed for the student to be fully prepared for the exam. The exam lasts about 1,5 hour and consists of a theoretical test as well as a practical test. Please contact our office for exam dates.
|Coffee beans:||What are the key differences between Arabica and Robusta? Why is it important to use fresh coffee beans? How do we keep our coffee fresh?|
|Grinding, dosing and tamping:||We learn to 'play with' and recognize the differences between acidity, bitterness, strongness and thinness. Why is it important for you to distinguish these differences?|
|Brewing and Extraction:||How do we prepare an espresso? What are the steps for preparing an espresso? How do we recognize an over-extracted or under-extracted espresso? What are the techniques to improve the quality of a poorly extracted espresso?|
|Melk techniques:||Why is it important to use fresh milk? What are the techniques required to produce correct milk texture (micro-foam)? What are the pouring techniques required to produce a cappuccino and a caffe latte?|
|Hygiene, health and safety:||What are the local laws that apply to safety and hygiene when using espresso equipment and cleaning chemicals? What are safe and hygienic work practices when preparing and serving espresso beverages?|
|Cleaning and maintenance:||What are good techniques for daily cleaning of an espresso machine? What happens if we neglect cleaning the machine?|