SCA Barista Intermediate in Bangkok: Preparing for Assessment Behind the Bar

Assessment preparation brought the work of the SCA Barista Intermediate class together in Bangkok. Students reviewed the choices behind a consistent drink, from grinder adjustment and espresso extraction to milk texture, temperature and the organisation of the station.

Dose, yield and brew ratio were part of the preparation, alongside tasting and troubleshooting. The class asked students to explain their adjustments: why a shot needed to change, what they were aiming for, and how they could repeat the result.

During the assessment stage, preparing the station, setting the grinder, making espresso and managing milk had to fit into a workable sequence. Cleaning and station management remained part of that sequence, alongside the demands of time and pressure.

We are proud of the effort students put into reaching this stage. The album records a day when classroom knowledge became decisions behind the bar, and when practice helped students approach their assessment with greater clarity.