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SCA Barista Foundation Level

2 Day Barista Package

Everything you need to get a job working as a Barista

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This class has been put together to get someone from zero experience to the point where they can obtain work as a barista. We have wisely combined all the material in the 1st Degree and 2nd Degree courses over 2 days so we can cover all the required knowledge and skills demanded of the modern Barista.

Your career as a Professional Barista starts here!

A barista is responsible for extracting the espresso from the machine and grinder, but to do it well it requires a high level of attention to detail. Through this session you will learn step-by-step what the espresso standard is and what causes extraction so you can make it consistently well.

Learn what extraction is and how to control it so you can make perfect espresso…

The Barista must also know how to steam silky textured milk so they can prepare the Cappuccino, Latte, Flat White and all the other delicious milk based coffees on the cafe menu, in this lesson we will teach you the science of milk texturing so you will know exactly how to do it (but don’t worry its really simple!).

Perfect for beginners and requires no previous experience…

Good coffee is totally subjective so the ability to manipulate the brewing variables for different situations and customers is an absolutely necessary skill of a Professional Barista.


If you want to be a master you must master the foundations!

This course builds the knowledge and competencies that a busy Cafe environment requires of a Barista, you will discover the workflow techniques and standard operating procedures that enable a barista to work efficiently and effectively. It is a one day course which is suitable for people that have a little experience and focuses on espresso calibration, basic equipment maintenance and Latte Art.

You will learn the science of Latte Art…

The modern day barista must be able to compliment their milk based beverages with Latte Art, in this lesson you will learn the sketching and free pour methods and have plenty of time to practice making them so you can start to master the art.

Your sensory journey starts here…

We will begin to look at sensory evaluation and how the different brewing variables effect the taste, texture and flavours of coffee. You will learn what senses we use and how the coffee characteristics typically manifest through them so you can identify and describe them to customers. An essential requirement and the foundational aspect of the ability to recommend and promote different blends and single origin coffees.

Single Origin, Blend, Arabica or Robusta?

In this lesson you will learn what a Single Origin is and what a blend is, we will also discover what the main species of coffee are and how their production and sensory aspects differ.

This class is ideal for;

  • A person that has never used a coffee machine and grinder before

  • Someone that’s planning to open a Cafe

  • Someone that has coffee equipment at home and wants to use it properly

  • A person that wants to know exactly what the correct steps to making espresso are

  • Someone that is unable to steam milk with silk/sheen texture consistently

  • Those that are unsure how to make all the beverages on the Cafe Menu correctly

  • An aspiring barista trainer that wants to know a tried and tested delivery method for teaching

Course Content;

  • Barista Fundamentals

  • Espresso Grinder Functions

  • Espresso Machine Functions

  • Coffee Storage & Shelf Life

  • Effective Cleaning Methods

  • Espresso Dosing Techniques

  • Grind Distribution Methods

  • Effective Tamping Procedure

  • Water Saturation

  • Channeling Management

  • Espresso Standard

  • Heating Milk

  • Stretching Milk

  • Texturing Milk

  • Pouring Beverages

  • Cafe Menu Standards

  • Sensory Basics

  • Opening Procedure

  • Brewing Ratio & Variance

  • Taste Balance

  • Texture Cause & Effect

  • Grind Size Management

  • Flavour Cause & Effect

  • Latte Art - Integration

  • Latte Art - Heart

  • Latte Art - Symmetry

  • Latte Art - Rippling

  • Closing Procedure


Some photo’s from one of our recent classes;

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Certificates upon completion!

Training Outcomes (lesson goals);

by the end of this lesson you will be able to make espresso according to the international espresso standard, keep the equipment clean, steam milk and create the 5 main beverages from the café menu according to their international standard, be able to adjust and the grind and maintain a consistent brew time, pour basic Latte Art patterns, clean an espresso machine and grinder effectively, and follow efficient workflow practices effectively.

Course Cost: MYR 1280.00

SCA Exam & Certification Cost: MYR 350.00 (optional)

Duration: 3 x 6hr Days (+1hr lunch break each day)

Prerequisites (mandatory): None

Recommended (but not mandatory): Intro to Coffee

Note: This class requires minimum of 2 registrants to go ahead. If the minimum is not met, you’ll be notified and given a choice of other dates to attend.

Why train with us?

  • You will be taught by a coffee expert (not a class room teacher) that teaches real world practices (not just theory)

  • We’ve served over 70,000,000 cups of our coffee to more than 1,400,000 happy customers at our Melbourne Cafe & Roastery

  • We’ve trained over 2000 Barista’s and have developed our own course material (most teachers just copy other teachers)

  • Our course material is up to date and current (not traditional “Italian” or “European” out of date practices)

  • The classes are designed to allow maximum interaction with the trainer so you can get personal attention (maximum 4 students per class)

  • You will be using artisan roasted coffee and be able to enjoy it just like they do in our Cafe in Melbourne (but it will be made with your own hands)

  • We don’t limit the amount of drinks you can make, you can make as many coffees as you like within the class time

Optional Extra

SCA Barista Foundations Certification

Optional Internationally Accredited Certificate and 5 points towards Diploma

The Coffee Skills Program (CSP) was built by the Specialty Coffee Association (SCA) to create a structured learning pathway with specific qualification levels. Specialty coffee is a diverse industry with loads of opportunity. The CSP allows you to choose the education path that suits your interests and needs.


How it works - 6 modules. 3 Levels. 1 Diploma.

The CSP consists of six different modules: Introduction to Coffee, which only has one level, and five specialist modules: Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills. Each of the specialist modules is available at three different levels, with points attached at every stage. You may choose the modules that fit your interests and needs. Once you have achieved 100 points, you will be awarded the SCA Coffee Skills Diploma.



(add this to your cart if you want the internationally accredited certificate by SCA)

Pass Exams. Get Certified. Grow Your Coffee Career!



23rd & 30th June
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24th & 25th June
980.00 1,280.00
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1st & 2nd July
980.00 1,280.00
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7th & 14th July
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5th & 6th August
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4th & 11th August
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26th & 27th August
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Frequently Asked Questions

Q: I don’t use PayPal, is there any other way I can pay?

A: Of course! There are two options, you can use the guest check out option (see the image below) or do a bank transfer (more info below)

Q: Where are the classes held?

A: The classes are held at our micro roastery and espresso bar in Sunway Damansara Technology Park (see map below)

Q: Is lunch provided?

A: We don’t include lunch in our fee’s but you can get food close by (we’ll show you where the best eats are)

Q: Do I need to bring anything to the class?

A: You are welcome to a bring pen and paper if you like to write your own notes but everything will be provided (except lunch), including a workbook, so you don’t need to bring anything

Q: What languages are available?

A: Currently we only have classes available in English

Q: Is the SCA exam / certificate necessary?

A: Absolutely not! The class is content is the same whether you do the exam or not, and you will receive a Cottle Coffee Academy certificate of attainment automatically by completing the class, so it is definitely not necessary to do the SCA certification it is just an optional add on if you want an internationally accredited certifcate.

Q: If I decide I want to do the SCA exam / certificate later or in the class can I book and pay for it then?

A: Yes of course. As long as it’s before or during the class you can book and pay for the exam (but if you decide after the class is finished you will have to book into the class again)

If you would prefer to pay via bank transfer please email a copy of the remittance advise and your preferred class date. Here’s our bank details;

Bank details;

CIMB 8007-827-375


If you’re not a Paypal user but want to pay via credit card you can simply use the guest check out option by selecting here —>


Trainer Profile

Tristan Michael Creswick

Born in Australia - Currently City: Kuala Lumpur

Bio: Tristan started working in a cafe, washing dishes, when he was 16. Not long after he was behind the coffee machine pulling shots and has spent most of his career working with coffee since. He has competed (and won) in Barista competitions, owned 2 successful cafes and a coffee roastery (Sydney), was the Operations and Training Manager for a national coffee franchise (Coffee Guru) and has been in all sorts of diverse roles in F&B and the coffee industry along the way.

His experience has caused him to recognize the benefits that education offers and so continues to learn himself and he is committed to educating others. He teaches all levels of Barista and because he still teaches the basic levels his ability and methods of delivering the training are very refined so he can take someone from zero to advanced in a very short amount of time.


Barista: 20 years +

Coffee Trainer: 12 years +

Barista Judge: 11 years +

Roaster: 10 years +



Cert IV Training & Assessment

SCA Professional Barista

SCA Intermediate Brewer

SCA Intermediate Roaster


2019 ASEAN Open Roast Master Competition - Vietnam (Judge)

2019 Malaysian Barista Competition (Judge)

2018 Malaysian Drip Bag Competition - Highest Scoring Coffee

2017 Malaysian Aeropress Competition (Judge)

2016 CAFFA Malaysia Latte Art Throwdown 2x Champion (1st place)

2015 WRBC Barista Comp - Australia (Judge)

2012 RASNSW Sydney Royal Fine Food -Australia (Barista)

2010 CSR Golden Bean Roaster Competition - Australia (Judge)

2009 CSR Golden Bean Roaster Competition - Australia (Judge)

2009 State of Origin Barista Comp - Australia - NSW Team (Barista)

2008 CSR Golden Bean Roaster Competition - Australia (Judge)

2008 State of Origin Barista Comp - Australia - NSW Team (Barista)

2007 ASCA Sydney Latte Art Competition Champion (1st place)

2006 CaféBiz Australian Latte Art Competition Runner up (2nd place)


Contact details;

+6012 750 1615


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"Coffee has given me so many great experiences all over the world and I’m looking forward to teaching you all that I’ve learned so that you can have the same opportunities given to you.” - Tristan

Group bookings are absolutely welcome. We can run a private class for you and your team. Please fill out this quick form and we’ll prepare a quote for you!

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Cottle Coffee Academy Booking Policy

All sales are final. Course fees are non-refundable. To change the date of your booking we require a minimum of 1 weeks notice (7 days) via email to . For date changes an admin fee of MYR40.00 will be charged (unless the min pax is not met for the class to go ahead, in this case the date change is FOC). If you are unable to attend another person can take your place in the class (so you can sell your ticket) and there is no admin fee for that.