SCA Barista Skills Intermediate: Day 1 in Bangkok
The first day of this SCA Barista Skills Intermediate class was about understanding what sits behind a good espresso. Students connected the variables at the machine with flavor, extraction and consistency, building a clearer reason for every adjustment.
The class moved through grinder setup, preparing the coffee bed, dose, yield and shot time. Students used scales to control recipes and worked on distribution and tamping before tasting and evaluating espresso. Milk temperature, texture, steaming and pouring brought the practice back to the drinks made behind the bar.
The questions were practical: if a shot runs too fast, what should be checked? If the flavor changes, should the grinder or recipe be adjusted? How do dose and yield affect the cup, and how can milk texture become more consistent from one drink to the next? The goal was to connect the result in the cup to the steps taken during preparation.
Day 1 was a start to that work, with more variables still to test, taste and understand. At Espresso Academic, we want students to move beyond following a recipe towards understanding their choices and adjusting with confidence. Explore the original class photographs in our 17 October recap below.
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