Courses & Community

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.

Our June SCA Brewing Skills Intermediate class brought extraction theory, brewing practice and sensory evaluation together across three teaching days. Students used both measurements and tasting to understand how brewing decisions changed the cup.

This SCA Roasting update followed a student who chose to continue directly from Intermediate into Professional learning. The journey built understanding of heat, time, energy and bean development alongside the results in the cup.

Celebrating Natt Muangsiri’s April 2026 Licensed Q Instructor milestone and a coffee education journey built on sensory training, calibration and community.

Celebrating our student’s next chapter at NITAN Coffee’s Tale, Khao Phra Tamnak, and the connections that continue beyond the classroom.

Welcoming Junior Vargas Otero to SCA Roasting Professional at Espresso Academic Thailand, exploring roasting science, green coffee, profiles, sensory evaluation and roastery operations.

First-day SCA Barista Intermediate practice at Espresso Academic, connecting coffee recipes and drink preparation with customer service and equipment care.

Hands-on brewing and shared experience at Espresso Academic, with Cup Taster Grand Prix Champion 2024 P’ Mod joining the class as a learner.

Working with the Doi Kaew learning centre in Chiang Mai to share green coffee knowledge, defect identification and practical quality assessment ahead of harvest.