This course looks at the science of how espresso extracts and how to use this knowledge to get the most from beans of different styles. It looks at modern ways of evaluating extraction through measuring TDS, extraction percentages, and expressing this through espresso brew formulas. Also allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk technique and latte art, not to mention health and safety, customer service and basic business.
The Barista Skills Professional course should be taken by baristas with considerable experience, having also completed the Intermediate qualification. It takes both a scientific and managerial perspective to coffee and making espresso based drinks.
Duration: 4 hours x 3 days
SCA Points: 25