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 Basic Barista class introduced learners to the work behind a coffee bar. Coffee and ingredients, espresso machines and grinders, extraction and introductory milk steaming formed part of the practical learning.

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.

This EA Barista & Latte class brought espresso preparation and introductory latte art into practical learning. Students worked with the machine, grinder, extraction, milk steaming and pouring during the session.

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.

This Cup Taster competition update shared an experience of tasting under time pressure. Triangle tests called on participants’ concentration, sensory recognition and accuracy as they worked to identify differences between cups.

Our EA Barista classroom photographs capture students building their first practical skills behind the bar in Bangkok. The focus was on working with real equipment and learning through repeated practice.

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.

EA Brewing learners in Bangkok practise with drippers, syphon and AeroPress, using repeated brews and the SCA Brewing Control Chart to understand extraction.

A March 2024 EA Cupping & Tasting visit to SCENT KOFF in Nakhon Ratchasima, exploring coffee aromas, flavours and origins through practical tasting.

Our March 2024 EA Brewing visit to SCENT KOFF brought practical brewing, discussion and shared learning to an alumnus’s café in Nakhon Ratchasima.