SCA Barista Class: Understanding the Decisions Behind Each Drink

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.

Milk texture, flavour evaluation and organised workflow were part of the learning. Discussion between students and trainer helped examine why a drink tasted as it did and which variables could be adjusted.

The class encouraged understanding alongside preparation, supporting learners as they developed their barista skills. The original album records the people, equipment and practice from that classroom experience.

Thank you to everyone for the concentration and positive learning atmosphere. Explore the original photographs for a closer look at the work shared during this SCA Barista session.