Inside SCA Barista Intermediate: Espresso, Milk and Bar Practice

Espresso recipes, grinder adjustment and milk texture all come together behind the bar. In this SCA Barista Skills Intermediate gallery, our students work through the practical skills that help turn coffee knowledge into more consistent drinks.

The learning described in our April 2026 post combined theory with hands-on practice: adjusting espresso recipes and extraction, setting the grinder for the task, steaming milk and preparing milk-based drinks. Equipment care and an organised approach to bar work were also part of the course.

These classroom photographs capture the process of building understanding step by step, with close guidance and opportunities to practise. We shared the gallery during Songkran as a look inside learning at Espresso Academic in Bangkok.

Browse the original album below for the students, activities and classroom moments.