SCA Barista Intermediate with Pornchai: From Extraction to Milk

Pornchai joined our SCA Barista Intermediate classroom in Bangkok. The February 2024 album includes rows of milk drinks, with heart patterns marking part of the practical work at the bar.

The three-day programme connected coffee fundamentals and equipment operation with espresso preparation. Tasting, grind adjustment and extraction measurement helped bring attention to what was happening in the cup.

Water analysis introduced hardness, alkalinity and dissolved solids, while milk practice covered foam and temperature. Preparation before class supported time spent working with the machines and drinks.

Thank you, Pornchai, for learning with us. Explore the original classroom album below.

The original source post is preserved below.