SCA Barista Intermediate: Espresso Decisions and Practice Behind the Bar

This SCA Barista Skills Intermediate class explored the decisions behind a balanced espresso and consistent café service. Students worked with recipe setup, grind size, dose, yield and extraction time, using tasting to analyse and correct the results.

Milk steaming, texture control and workflow formed another part of the practical work. The exercises connected individual drink preparation with techniques learners could apply behind a working café bar.

Each shot and adjustment offered a chance to understand how a variable affected flavour and quality. Practice and discussion supported the learning as students built confidence in their own decisions.

Thank you to everyone for the dedication and enjoyable moments shared in class. The original album preserves the students, espresso practice and learning atmosphere behind this Intermediate update.