SCA Barista Intermediate in Bangkok: Recipe, Milk and Beverage Quality

Our SCA Barista Skills Intermediate students developed their work behind the bar through practical exercises and discussion. The class combined hands-on practice with an understanding of the principles behind each drink.

Students adjusted espresso recipes, analysed extraction, practised milk steaming and introductory latte-art pouring, and evaluated beverage quality. With guidance from the trainer, they worked on controlling the quality of each drink they prepared.

The emphasis extended beyond preparing for an assessment. We wanted the knowledge to be useful in everyday café work, where confidence depends on understanding the process and responding to the result.

Thank you to the students for their concentration and willingness to learn. Browse the original class album for more of the exercises and classroom atmosphere.