3rd Degree of Espresso - Intermediate
SCA Barista Intermediate Level
When you can brew espresso following the correct protocol, steam milk with consistently sheen texture, and pour a basic Latte Art (heart) pattern (which we teach in the foundation classes here - 2 Day Barista Course) your ready to progress to the next level. This class is designed to further your understanding of espresso extraction and ensure you the skills to calibrate a coffee grinder, to empower you with ability to pour more advanced Latte Art patterns, to give you the foresight to create beverage orders efficiently through effective workflow procedures and further develop your sensory comprehension and your ability to identify and describe the taste, textures and flavours of coffee.
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.
You will also learn how to work in a team at high paced work environments and how to prepare multiple beverages with efficent workflow practices 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 entering into milk science so you can understand exactly whats happening while your steaming the milk. You will also learn how to manage pouring foam for multiple drinks from the same pitcher. And we will be building on your foundational Latte Art skills and learning the specific pouring technique for the more advanced pattern - the Rosetta.
In this lesson we will build your communication skills and develop your sensory comprehension through use of the terminology from the SCA flavour wheel so you can identify and describe specific subtle volatile characteristics of specialty coffee.
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
Degassing Coffee & Corresponding Sensory Results
Espresso Sensory Triangulation
Coffee Algebra Introduction
Espresso Brew Formula
Basket & Dose Selection
Advanced Grinder Functions
Advanced Equipment Maintenance
Advanced Machine Functions
Calibrating Espresso for Milk Based Coffees
Milk Splitting Techniques
Latte Art - Rosetta
Terminology from SCA Flavour Wheel
Efficient Workflow Practices for Multiple Beverage Orders
Effective Team Workflow Procedures
Exceptional Customer Service Standards
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 prepare multiple beverage orders efficiently, and pour a Rosetta Latte Art pattern.
Course Cost: MYR2,700.00 (early bird price: MYR1,100)
SCA Certification Cost: MYR1,030.00 (included)
Duration: 2 x 6.5 hr Days with a 1hr lunch break each day
(Weekday Classes: 9AM to 4:30PM / Weekend Classes: 10AM to 5:30PM)
Prerequisites (mandatory): 2nd Degree of Espresso OR 3 months 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.
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 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)
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.
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: Is the SCA exam and certificate fee included in the price?
A: Yes - it is included!
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
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 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)