SCA Barista Professional: Advanced Extraction and Recipe Decisions

The first-day update from this SCA Barista Skills Professional class focused on advanced espresso extraction and recipe development. Students explored how variables affected flavour, strength, body and balance.

Grinder calibration, dose, yield and time were studied alongside extraction measurement and analysis. Connecting the data with sensory evaluation gave the group a way to assess recipes and troubleshoot the cups.

Students adjusted one variable at a time, tasted the result and discussed what changed. The practical goal was to understand why a shot worked and how to repeat that quality through service.

The original album records the learning and people behind this Professional update. Thank you to our students for the attention and experimentation that carried the work from numbers into the cup.