Courses & Community

Our SCA Barista Skills class brought espresso theory into practical work behind the bar. Learners explored grinder settings, extraction and the relationship between dose, yield, brew ratio and brew time.

The first-day update from this SCA Barista Skills Professional class focused on advanced espresso extraction and recipe development. Students explored how variables affected flavour, strength, body and balance.

Across three days at Espresso Academic Thailand, our SCA Barista Skills Intermediate students combined theory and practical work to develop a more structured barista practice.

A look back at Barista Professional training in Bangkok, connecting espresso measurement, tasting, adjustment and café workflow.

Four days of hands-on SCA Barista Skills Intermediate training in Kathmandu, connecting water chemistry, extraction, tasting, latte art and café workflow.

Day 3 of Barista Intermediate in Kathmandu connects espresso measurements, shared tasting notes and local customer preferences.

Kathmandu Barista Intermediate students test water TDS, alkalinity and hardness, then taste how different water profiles change the same coffee.

Kathmandu Barista Intermediate students use refractometers, extraction measurements and grinder calibration to practise explaining their espresso decisions.