Barista Skills Day 3 in Kathmandu: Connecting Espresso Data with Taste

Day 3 of our SCA Barista Skills Intermediate training in Kathmandu focused on tasting espresso with the café customer in mind. Continuing from the water and extraction sessions, the same group compared cups, shared preferences and discussed the flavours their local customers enjoy.

Students explored how roast level, water total dissolved solids (TDS), espresso TDS and extraction percentage relate to the final cup. Measuring was part of the work, but so was tasting each result and noticing what changed after an adjustment.

Everyone recorded tasting notes and preferences using a shared data collection system. The classroom photographs show the group’s espresso evaluation charts alongside practical tasting work. Comparing the results helped students discuss differences and build a shared understanding without losing sight of local preferences.

Thank you to Nepal Coffee Producers Association and HAMRO COFFEE for supporting the training. This session gave the group time to practise a steady sequence of measuring, tasting and adjusting, building confidence and consistency behind the bar.