SCA Coffee Skills Program
Barista Skills Intermediate
The Barista Skills Intermediate course is an intermediate-level training program for individuals with basic experience working at a coffee bar who want to develop their technical skills and better understand the espresso extraction process. The program was developed for baristas working in specialty coffee shops and those who want to consciously work with the quality and repeatability of beverages in accordance with SCA standards.
During the two-day in-person training, participants deepen their knowledge of the impact of coffee origin, processing methods, and brewing parameters on the final taste of espresso. We place great emphasis on practical work with recipes, grinder calibration, extraction analysis, and developing sensory skills.
During the course, we also focus on bar workflow organization, efficient workflow, and preparing milk-based beverages while maintaining high quality and repeatability. Classes include working with professional equipment, measuring tools, and SCA standards.
Returns Policy
We absolutely believe in the quality of our products, but if you want to make a return, you can count on our help and full support.
How to do it?
- Within 30 days of receiving your order, send us a message at sklep@lacava.pl with the following information: order number, returned items, pickup address and preferred pickup date, reason for return (optional)
- We will send you a DPD courier waybill, which will collect the returned, packed items, and then you will receive a refund of the costs incurred within 14 days of us receiving the package.
- You can of course bring the returned items to our coffee roastery
- Returns are free of charge, unless you do not want to use our DPD courier, in which case you must send the parcel yourself
- you can return all products as long as they are unused and the packaging is open
If you have any additional questions, we'd be happy to help :)
- +48 22 726 77 00
- sklep@lacava.pl
Barista Skills Intermediate
Barista Skills Intermediate
Training plan
Training duration: 2 days, 8 hours each
9:00 - 12:30 Lecture and exercises
12:30 - 13:00 Lunch
13:00 - 17:00 Lecture and exercises
Place:
LaCava - al. Katowicka 7, Wolica (near Janki) 05-830
Coffee bean
- Arabica varieties
- The influence of origin and processing on coffee flavour
- The influence of roasting on the physical and chemical parameters of beans
Workstation and workflow
- Organization of barista equipment and accessories
- Effective teamwork
Working with espresso
- Grinder and burr models
- Advanced dosing, distribution and tamping
Extraction and brewing
- Brew ratio and espresso recipes
- Brew strength and extraction level
- Working with a refractometer
- Impact of recipe on espresso taste and body
Sensorics
- Flavor compound extraction in espresso
- Espresso body and texture
- Working with the SCA Flavor Wheel
Working with milk
- Composition and freshness of milk
- Quality and stability of milk foam
- Plant-based drinks
- Milk frothing techniques
- Latte Art - heart, tulip, and rosetta
Espresso bar menu
- Preparing espresso-based beverages
- Sensory differences between beverages
- Preparing multiple beverages simultaneously
Cleaning, hygiene and OHS
- Inventory management - FIFO
- Occupational health and safety
- Cleaning and maintenance of equipment
Water
- SCA water standards and tests
- Impact of water parameters on extraction
Guest service and coffee shop management
- Communication and Guest Service
- Basics of Food Cost and Product Management
Barista Skills Intermediate
What will you learn?
- Independently calibrate espresso
- Analyze the influence of extraction parameters on the taste and texture of the brew
- Recognize sensory characteristics of espresso and extraction errors
- Work with a refractometer and basic measuring tools
- Organize an efficient workflow behind the bar
- Prepare consistent, high-quality milk beverages
- Perform basic latte art patterns
- Understand the impact of water quality and coffee freshness on extraction
- Ensure proper maintenance and cleanliness of coffee equipment
The training is practical and ends with an exam consisting of an online written part and a stationary practical exam held at the end of the course. After completing the training and passing the exams, participants receive an SCA certificate confirming their acquired competencies. The training price includes the cost of the SCA certificate.
Before the training
How to prepare?
- prior participation in the Barista Skills Foundation and Introduction To Coffee courses is recommended but not mandatory
- eat a good breakfast
- don't drink coffee
- get some sleep and bring an open mind with you
- do not use strong perfumes
- dress comfortably
Coffee roastery and training room
Training at our roastery is a pure pleasure, involving top-of-the-line equipment and the most interesting beans from around the world.
ADDRESS
al. Katowicka 7
Wolica (near Janki), 05-830
CONTACT
+48 22 726 77 00
biuro@lacava.pl
OPENING HOURS
Monday - Friday, 9:00-17:00