SCA Barista Skills: Learning through Espresso and Practice

Our SCA Barista Skills class brought espresso theory into practical work behind the bar. Learners explored grinder settings, extraction and the relationship between dose, yield, brew ratio and brew time.

Tasting formed part of the process. Preparing a shot, observing the result and adjusting the next attempt helped connect the numbers with the quality of the drink. The aim was to understand the reason behind each step and build consistency.

The class also covered milk steaming, milk beverages and equipment care, alongside preparation for SCA standards. Those skills sit together in everyday café work, from managing the grinder to keeping the machine ready for the next drink.

Thank you to our learners for their effort and the experiences they shared throughout the class. Browse the original album for the practical work and classroom atmosphere.