Barista Professional in Bangkok: From Measurement to the Cup

Our completed SCA Barista Skills Professional class in Bangkok brought espresso measurement and café practice together. We shared these photographs on 18 February 2026, looking back at the previous week’s training and the work behind a consistent cup.

The approach was hands-on: measure, taste, adjust and repeat. Refractometer readings and structured dialling-in gave the discussion a starting point, while tasting connected those numbers to strength, extraction and balance. The goal was to understand which changes improved the coffee and how to repeat them.

The course description paired advanced recipe building with pressure behaviour, grinder comparison and workflow. Dose, yield, time, grind, temperature and pressure were part of the conversation, supported by coaching and feedback. Our equipment range included the Kees van der Westen Spirit Triplette and La Marzocco Strada EP, offering different ways to explore extraction control and café operation.

These are memories from the completed class. The invitation in the original Facebook caption for 23–25 February was for the following session. Browse the album below for the classroom photographs and practical learning behind the cups.