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2nd Degree of Espresso - Foundations

SCA Barista Foundation Level

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When you already know how to use an espresso machine and grinder to make the typical beverages found in the Cafe Menu (which we teach in our 1st Degree class) you can start to build the foundations for controlling the brewing variables (espresso recipe) that alter the flavour profile of the coffee. Good coffee is totally subjective so the ability to manipulate the brewing variables for different situations and customers is absolutely necessary for 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.

 
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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;

  • People that have used a coffee machine and grinder before and know the steps to preparing espresso

  • Someone that’s planning to open a Cafe and wants to know how to the Barista manages consistency

  • Someone that has coffee equipment at home and wants to get the best out of it

  • Someone that wants to know how to change the grind (ground coffee particle size) and do daily calibration

  • Someone that is already able to steam milk with silk/sheen texture consistently and wants to know how to do Latte Art

  • Someone that wants to know how to maintain equipment correctly

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

Course content;

 
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  • Sensory Basics

  • Objective Analysis

  • TDS & Strength Intro

  • Extraction & Solubility Intro

  • 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

  • Customer Service KPI’s

  • Role of the Barista

  • Mis En Place

  • Closing Procedure

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Certificate upon completion!


Training outcomes (lesson goals);

by the end of this lesson you will be able to adjust and the grind and maintain a consistent brew time, pour basic Latte Art patterns, and clean an espresso machine and grinder effectively.

Course Cost: MYR690.00

SCA Exam & Certification Cost: MYR350.00 (optional add on)

Duration: 6.5hrs (Weekday Class: 9AM to 4:30PM / Weekend Class: 10PM to 5:30PM - 1 hr lunch break included)

Prerequisites (mandatory): 1st Degree of Espresso OR 1 month experience brewing espresso at home or in a Cafe

Recommended (but not mandatory): Intro to Coffee

Note: This class requires a minimum 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 3000 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

 
 

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.

 
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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.

 

SCA CERTIFICATE

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

Pass Exams. Get Certified. Grow Your Coffee Career!



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)


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.

 

Experience;

Barista: 20 years +

Coffee Trainer: 12 years +

Barista Judge: 11 years +

Roaster: 10 years +

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Accreditation’s;

Cert IV Training & Assessment

SCA Professional Barista

SCA Intermediate Brewer

SCA Intermediate Roaster

 

Achievements;

2019 Malaysian Open Barista Competition (Judge)

2019 Malaysian Open Latte Art Competition (Judge)

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)

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Contact details;

tristan@cottlecoffee.com.my

+6012 750 1615

WhatsApp

Facebook | Instagram

"Coffee has given me so many great experiences and allowed me to travel all over the world. I’m looking forward to teaching you so that you can have the same exciting 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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