Barista Skills in Kathmandu: Measuring, Explaining and Teaching Espresso

Our SCA Barista Skills Intermediate group in Kathmandu continued with a session on understanding and explaining espresso extraction. We used a Train the Trainer approach: students practised making adjustments, explaining their reasoning and helping one another understand the results.

The practical work covered dose, beverage yield, brew ratio, total dissolved solids (TDS) and extraction yield. Using refractometers, students compared extractions and connected the measurements with taste. They also discussed brew ratio and espresso brewing formula, considering how to use each when describing an espresso recipe.

Grinder calibration brought the discussion back to repeatability. Students explored burr behaviour and grinder response, then worked on recognising errors and explaining corrections. Open discussion and shared feedback helped the group practise communicating clearly as well as preparing coffee.

Thank you to Nepal Coffee Producers Association and HAMRO COFFEE for supporting the class. These extraction exercises formed part of the group’s wider Barista Intermediate course, alongside water, latte art, espresso tasting and sensory evaluation.