This course is for a barista who has passed intermediate and develops a scientific and management approach to coffee
WHO’S IT FOR?
- The course is suitable for those with extensive barista knowledge who want to push their knowledge and skills to the very highest level.
- The course would be suitable for anyone managing barista skills and quality at a high level, perhaps involved in barista training.
- The Intermediate Barista Qualification must be held before taking the Professional Qualification.
THE COURSE IN DETAIL
- Full understanding of your beans: species, origin, processing and roast, and what flavours this gives to the barista
- Fully understanding the science behind espresso extraction and using dose, texture, water quantity and temperature to adapt flavour
- Analysing your espresso through TDS and extraction percentages
- Managing freshness in your coffee
- Workspace management: understanding how to lay out your cafe for speed, efficiency and good customer flow
- Understanding the science behind different grinder technology
- Managing effective dosing distribution and tamping in your team
- Understanding the science behind new machine technology: multi-boiler, PID, pressure profiling etc.
- Understanding the science behind milk and how this can be used to create great foam and identify problems
- Consistently produce excellent “microfoam“
- Develop greater latte art skills
- Develop your own drinks menu
- Understand regional variations in drinks produced around the world
- Manage hygiene, health & safety in your cafe
- Manage customer service in your cafe
- Learn how to check and manage water quality
- Understand what drives profit and loss in your cafe
- LUNCH (provided each day – let us know any dietary requirements)
- The three days include lots of practical experience using a range of quality espresso equipment. Training notes are provided.
Max Class Size: 4
Time: 09:30-17:00 (3 Days)
Cost: £895 per person
Certificate: €150-SCAE Members / €225 Non Members (Optional)