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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.

Ready to take your coffee skills and knowledge to the next 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!


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.

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

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.

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

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.


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

  • 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

  • Espresso Calibration

  • Calibrating Espresso for Milk Based Coffees

  • Milk Science

  • 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: MYR 2,800

early bird price: MYR2,200 - available for booking 4 weeks in advance

SCA Certification Cost: USD$264 (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.

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 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)


Internationally Accredited and 10 points towards Diploma

SCA Intermediate Barista Certificate


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.

Pass Exams. Get Certified. Grow Your Coffee Career!

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.

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: 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


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 popular cafes and a coffee roastery, was the Operations and Training Manager for a national coffee franchise 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 results that education can bring so he continues to be a scholar himself and has made a committed to educating others. He teaches all levels of Barista and unlike most trainers he still keeps very active teaching the basic levels so his ability and methods of delivering training are very refined and he can take someone from zero skill/knowledge 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 IFBA Barista Championship (Malaysia) - Sensory Judge

2019 Black Horse Latte Art Master Championship (Malaysia) - Visual Judge

2019 Cambodia National Barista Championship - Sensory & Technical Judge

2019 Malaysian Open Barista Championship - Sensory Judge

2019 Malaysian Open Latte Art Championship - Visual Judge

2019 ASEAN Open Roast Master Championship (Vietnam) - Sensory Judge

2019 Malaysian National Barista Championship - Sensory Judge

2018 Malaysian Drip Bag Championship - Highest Scoring Coffee

2017 Malaysian National Aeropress Championship - Sensory Judge

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

2015 Worlds Richest Barista Championship (Australia) - Sensory Judge

2012 RAS NSW Royal Fine Food (Australia) - Barista

2010 Golden Bean Roaster Championship (Australia) - Sensory Judge

2009 Golden Bean Roaster Championship (Australia) - Sensory Judge

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

2008 Golden Bean Roaster Championship (Australia) - Sensory Judge

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

2007 ASCA Sydney Latte Art Championship - Champion (1st place)

2006 CaféBiz National Latte Art Comp (Australia) - Runner up (2nd place)


Contact details;

+6012 750 1615 - WhatsApp

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"Coffee has given me so many great experiences, introduced me to some of the most amazing people, 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.” - 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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