Courses & Community

This SCA Barista Intermediate class update captured practical learning at Espresso Academic Thailand. Students explored espresso extraction, grinder adjustment and the relationship between dose, yield, time and ratio.

Our EA Basic Barista update captured learners getting hands-on with the foundations of coffee preparation. Espresso machine operation, grinder adjustment, extraction and milk steaming were part of the class.

This SCA Barista class update connected espresso preparation with an understanding of drink quality. Students explored extraction, grinder adjustment, dose, yield, time and ratio in practical work behind the bar.

Our EA Cup & Taste class introduced learners to coffee through careful tasting and comparison. Cups that initially seemed similar revealed differences in aroma, flavour, sweetness, acidity, body and aftertaste.

Our EA Roasting class brought students into the roasting process through observation, experimentation and practical work. Preparing the beans and watching their changes during roasting were part of the learning experience.

Our SCA Roasting Skills Intermediate students explored the connection between roasting decisions and the finished cup. Alongside observing changes in the beans, they considered how each decision during the roast could affect flavour.

Roasters came together for the Thailand HB Best Batch Roaster Contest 2024, supported by Espresso Academic with a training venue, an SCA Roasting Intermediate course prize and learning vouchers.

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

Coffee processing, species, aromas and flavour were part of our sensory lesson with the Doi Kaew community learning centre in Chiang Mai.

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