SCA Barista Intermediate: Bringing Three Days of Practice Together

The final day of this SCA Barista Skills Intermediate class brought the previous two days of learning into practical work behind the bar. Students reviewed espresso quality, extraction troubleshooting and preparation for assessment.

Dose, yield, brew ratio and brew time were used alongside tasting to evaluate drinks and make adjustments. Milk steaming, texture and latte art added another part of the work toward consistent service.

The class also revisited workflow, cleanliness and equipment care. Understanding why each step matters helps learners analyse a problem and maintain drink standards rather than relying only on a memorised recipe.

Thank you to everyone for the practice, attention and experiences shared throughout the three days. Browse the original final-day album for the practical work and classroom atmosphere.