SCA Barista Intermediate: Building a More Structured Practice

This SCA Barista Intermediate class update captured practical learning at Espresso Academic Thailand. Students explored espresso extraction, grinder adjustment and the relationship between dose, yield, time and ratio.

Milk steaming, texture and workflow formed another part of the class, alongside sensory evaluation and flavour adjustment. Theory and practice supported each other as learners tested decisions behind the bar.

The session also included preparation for SCA assessment. The original post described a setting for people with barista foundations to deepen technical understanding and quality control for café work.

Thank you to our students for their focus and the experiences shared in class. Browse the original album for the practical exercises and atmosphere behind this Intermediate learning update.