Barista Skills – Professional


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 – Professional

If you feel like a coffee pro but have nothing to show, you’ll want to book onto this course ASAP! Not only will you master your technique, but our expert head barista will teach you the science behind coffee.

Everything that goes into running a successful coffee shop can be confusing. This course will teach you how to manage the skills of others while still providing excellent customer service and maintaining your equipment. If there’s one way to impress your employer (or perspective employer!) it’s by achieving this internationally recognised certificate.

Duration: 3 days (10am – 3:30pm)

Skill Level: Expert

Qualification: 25 SCA points

Price: £450

SCA Certification Fee: £160 members. £235 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 – Describe espresso flavour in terms of blends, variety, origin, processing method, and roast degree. Recognise how coffee density affects extraction. Understand and explain how caffeine is removed from coffee via different decaffeination processes. Distinguish coffee that is too fresh or stale by visual clues during its extraction, and flavour.
  • Workspace management – Analyse a café layout to ensure speed and efficiency, good workflow and smooth customer traffic. Identify problems with a cafe’s layout. Adjust and recommend adjustments to a café’s layout to correct problems related to speed, efficiency, workflow and customer traffic.
  • Grinding, dosing and tamping – Understand the advantages and disadvantages of various grinder features – including motor speed, size and types of burrs, grind distribution, degree of static and waste, construction, ease of use
    Features of different styles of hand tampers and distribution tools and when to use each. Learn how the degree of roast will affect the physical volume/mass of a dose and affect the amount of potential solubles and flow rate.
  • Extraction and brewing – Determine what adjustments can be made on an espresso machine to achieve a desired flavour and body in the espresso. Gain the skill to discern an origin, processing style and roast level and give objective flavour descriptors to a customer. Establish a wide experience of coffees of various species/origins/process/roast informs brewing decisions and advise customers.
  • Milk techniques – Understand the components of milk and how they are impacted during the pasteurisation and homogenisation process. Perfect techniques to consistently produce high quality ‘microfoam’ and ‘freepour’ two latte art patterns to a consistently good standard – on two consecutive drinks.
  • Barista menu – Recognise standards for drink range as well as regional variations around the world. Apply various techniques to prepare complex orders of drinks quickly and efficiently.
  • Hygiene, health & safety – Learn organisational and operational policies and procedures (for beverage preparation and service, cleaning and storage) – to keep everything in the espresso workspace safe and hygienic. Understand how to train staff in policies and procedure related to safety and hygiene.
  • Customer service – Recognise how customer service ensures quality drinks, speed of service, and exceeding customer expectations. Demonstration of consistently exceptional customer service when communicating with customers.
  • Cleaning, maintenance & troubleshooting – Demonstrate the ability to change water filters, grouphead gaskets/seals and grinder burrs, clean and change drainage tubes, and properly adjust pump pressure. State the difference between necessary preventative maintenance and mechanical/electrical issues deserving of a service call. Recognise the need for water filtration based on testing.
  • Café management – Understand the cost related to the price of a drink – including cost of ingredients, staff costs, general overheads and taxes. Gain knowledge on how factors like spoilage, waste and theft (other than costs) can impact on profit.  Learn how to implement good techniques in staff management.

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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