SCA Barista Intermediate: From Coffee Samples to Espresso Practice

A tray of coffee samples, a close look and questions from the group: our June 2025 Barista Intermediate photographs capture the classroom discussion behind the practical work. At Espresso Academic in Bangkok, learners explored the coffee itself as well as the tools used to prepare it.

Coffee species and roasting fundamentals formed part of the learning, alongside espresso-machine and grinder operation. The course also covered extraction, water quality and structured tasting, helping learners connect preparation choices with the coffee in the cup.

Milk steaming rounded out the practical skills. For baristas building on their initial experience, these lessons offered a chance to examine familiar routines more closely and develop their understanding through discussion and practice. Browse the original classroom album below.