Barista Skills – Intermediate


A SCA accredited barista course designed to test key core and more advanced skills and understanding, expected from a competent barista.

Please go here to add the Member – SCA Certification fee.
Please go here to add the Non-Member SCA Certification fee.


IMPORTANT: Want to have this course SCA certified? Please ensure you also add the SCA Certification fee.

SCA members – Please go here to add the Member – SCA Certification fee.
Non-members – Please go here to add the Non-Member SCA Certification fee.

Course Name: Barista Skills – Intermediate

This course is designed for those who have a base knowledge on coffee and how to operate a commercial coffee machine. If this isn’t you, it may be better to start off with our foundation course.

For those budding baristas taking this course you will be tested on your core knowledge while developing advanced skills. This will include dialling in multiple coffees efficiently while still styling out coffee art.

Duration: 2 days (10am – 4:30pm)

Skill Level: Intermediate.

Qualification: 10 SCA points

Price: £390

SCA Certification Fee: £90 members. £160 non-members. Go to the Certification product pages to separately add this fee to your basket.

SCA members – Please go here to add the Member – SCA Certification fee.
Non-members – Please go here to add the Non-Member SCA Certification fee.

What will I learn?

  • Coffee beans – Name varieties and origins of the blend/single origin being used and describe how the processing method affects coffee’s flavour and body.
  • Workspace management – Understand how to maintain a hygienic and organised workspace which minimises waste. Analyse and place all equipment and accessories to achieve efficient, logical workflow. Perform the concepts of “double baring”.
  • Grinding, dosing and tamping – Discuss differences and effects to the dose between a dose/traditional grinder and a doserless/grind on demand grinder.
  • Extraction and brewing – Identify heightened acidity of under-extraction, and heightened bitterness of over- extraction, and the balance with sweetness achieved with a good extraction. Learn how to correct imbalance by changing dose quantity, grind texture, water temperature and water quantity.
  • Milk techniques – Recognise and demonstrate the required quality of foam in line with SCA Foam Quality Guide. Demonstrate foaming milk alternatives to achieve the right texture and temperature and describe the limitations of some alternatives to be able to foam (e.g. rice milk). Freepour latte art pattern consistently to a reasonable standard or higher as set out in the SCA Latte Art Standards.
  • Barista menu – Prepare multiple beverages at different ratios of espresso to milk (from traditional macchiato to latte) and describe the difference in taste. Prepare a complex order of 4 beverages to a consistently high standard quickly and efficiently – within 5 minutes.
  • Hygiene, health & safety – Implement policies and procedures for hygiene and safety, taking local laws and manufacturer’s instructions into consideration.
  • Customer service – Steps of service recovery / complaint handling. Learn how to meet customer’s needs while retaining awareness of café standards. Demonstrate good techniques to provide a high standard of customer service when preparing orders for customers.
  • Cleaning, maintenance & troubleshooting – Learn the importance of good techniques for daily cleaning of the grinder and espresso machine. Understand the difference between single and multiple boiler espresso machines.
  • Café management – Awareness of costs involved in preparing and serving espresso beverages (cost of ingredients, including wastage). Demonstrate the correct way to store ingredients correctly to prevent spoilage.

Maximum class size: 4

Location: Hej Coffee, 1 Bermondsey Square, Bermondsey, London, England, SE1 3UN.

Terms and conditions: Must love coffee, tea drinkers welcome if numbers are low! See full terms and conditions and cancellation policyAlso don’t forget to read our Frequently Asked Questions.

About SCA

Who is the SCA? The Specialty Coffee Association (SCA) is a non-profit, membership-based association built on foundations of openness, inclusivity, and the power of shared knowledge. From coffee farmers to baristas and roasters, our membership spans the globe, encompassing every element of the coffee value chain. SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. Dedicated to building an industry that is fair, sustainable, and nurturing for all, SCA draws on years of insights and inspiration from the specialty coffee community.

Why should you complete an SCA course? SCA’s Education programs are here to help you develop your passion and sharpen your skills. These programmes offer high-quality coffee education for every stage of your professional career.

Due to SCA’s international recognition their courses are perfect to put on your CV or to boost your career. Upon completion of a course you will find a new sense of coffee confidence and experience a caffeine high on knowledge.

You will notice that on every course there is the option to pay for ‘certification’. The reason for this is to work towards your SCA Diploma.

Each course is worth a certain amount of points and once you achieve 100 points you will be sent your very own diploma.

COVID Instructions

All of our barista courses are running. Due to COVID we are working with customers to be flexible with our course dates. Once a course is purchased you will be contacted to arrange the start date of your course. If you have any queries about availability please enquire.

To comply with government guidelines we have put in safety measures to ensure all our participants are safe while taking the course:

  • When indoors a face mask must be worn at all times.
  • The max number of participants for each course is 2 (one person per machine).
  • Social distancing must be maintained at all times.
  • Contact information must be recorded for track and trace.
  • Regular cleaning of all Equipment.
  • Regular hand washing/sanitation.

COVID 19 instructions, please tell us if:

  • You have a new persistent cough and/or a fever within the last 7 days?
  • You or anyone in your family had a new persistent cough and/or fever within the last 14 days?
  • You have experienced a loss or change of sense of smell or taste?
  • Your course will be cancelled if you are found to have symptoms.


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