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3rd Degree of Espresso - Intermediate

SCA Barista Intermediate Level

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When you can pour all the drinks found in the modern Cafe Menu with basic Latte Art (heart) consistently and maintain a consistent brew time and coffee grind size (which we teach in the foundation classes here - 2 Day Barista Package) your ready to progress to the next stage. This class is designed to excel you from the basic Barista level into the role of a leader.

Ready to take your coffee skills and knowledge to a new level?

We will be exploring coffee refractometry and coffee algebra in this class so you can start to identify under-extraction and over-extraction enabling you to navigate through the calibration process with a deep understanding of the intricacies of extraction and how to optimize your espresso. You will learn what the Espresso Brew Formula standards are

Learn to identify under-extraction and over-extraction so you can dial in espresso perfectly!

 
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You will also learn how to work in a team at high paced work environments as well as customer service techniques that enable you to create exceptional experiences for your guests and promote specialty coffees effectively. We’ll also be going deep into milk science so you can understand exactly whats happening while your steaming the milk, and how to manage making foam for multiple drinks from the same pitcher.

Milk science and more advanced Latte Art patterns are in this class.

We will be building on your foundational Latte Art skills and learning the specific pouring technique for the more advanced patterns - the Rosetta and Tulip.

Learn to Identify and Describe coffee flavours with SCA terminology of the Flavour Wheel.

In this lesson we will thoroughly build your communication ability and sensory process through use of the terminology from the SCA flavour wheel so you can truly identify and describe the subtle volatile characteristics of specialty coffee.

This class is ideal for;

  • A Barista that has been working for 1 month or more and wants to know more about coffee extraction

  • Someone interested in sensory development that specific to espresso

  • A Barista that wants the SCA Coffee Diploma

  • A Barista that can already basic love heart patterns and wants to start doing more advanced patterns

  • Someone that wants to know how to program coffee equipment

  • Anyone that wants to know how to use a refractometer and the SCA extraction standards

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

Course content;

 
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  • Degassing Coffee & Corresponding Sensory Results

  • Espresso Sensory Triangulation

  • Identifying Under-Extraction

  • Identifying Over-Extraction

  • Refractometer Basics

  • Coffee Algebra Introduction

  • Espresso Brew Formula

  • Basket & Dose Selection

  • Equipment Programming

  • Advanced Grinder Functions

  • Advanced Equipment Maintenance

  • Advanced Machine Functions

  • Coffee Blend Calibration

  • Single Origin Calibration

  • Calibrating Espresso for Milk Based Coffees

  • Milk Science

  • Splitting Techniques

  • Latte Art - Tulip

  • Latte Art - Rosetta

  • Terminology from SCA Flavour Wheel

  • Effective Team Workflow Practices

  • Exceptional Customer Service Standards

 
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Training outcomes (lesson goals);

by the end of this lesson you will be able to calibrate / dial in espresso extraction to SCA standards, program coffee equipment, identify under-extraction and over-extraction by tasting it, be able to use a refractometer and calculate extraction using coffee algebra, and pour the Latte Art patterns Tulip and Rosetta.

Course Cost: MYR2,890.00

SCA Exam & Certification Cost: MYR1,030.00 (included)

Duration: 2 x 6hr Days (+1hr lunch break each day)

Prerequisites (mandatory): 2nd Degree of Espresso

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 over 12+ years (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)


SCA

Barista Intermediate Certificate

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.

Pass Exams. Get Certified. Grow Your Coffee Career!


COURSE DATES

(BOOK YOUR CLASS DATE HERE)

4th-5th July
2,390.00 2,890.00
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18th-19th July
2,890.00
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8th-9th August
2,890.00
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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


If you would prefer to pay via bank transfer please email event@cottlecoffee.com.my a copy of the proof of payment and your preferred class date. Here’s our bank details;

Bank details;

CIMB 8007-827-375

COTTLE COFFEE (M) SDN BHD

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 —>

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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 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

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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


Here’s our location;

 

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 event@cottlecoffee.com.my . 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 totally free). 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.