This class is for those that aspire to go above and beyond the standard work of a Barista. It is designed to prepare you to manage an espresso bar, create menus and oversee cost of goods, and lead a team of baristas. We will also be learning advanced equipment maintenance techniques as well as how to replace wear and tare parts of coffee machines and grinders.
Put your skills and knowledge to the test and get qualified!
Your skills and knowledge will be put to the test so you can get recognized for your detailed knowledge of the science and art to making espresso based beverages. It is for advanced students only, successful applicants should have a detailed understanding of their ingredients and the techniques available to maximize the quality of the drinks made.
This class is ideal for;
A Barista that has been working for 3 month or more and wants to learn the science of espresso extraction
Someone interested in sensory development for espresso
A Barista that wants the SCA Coffee Diploma
Someone that wants to know how to maintain 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
Milk Processing Methods
Drinks Preparation Efficiency
Cost of Goods Sold Analysis
Customer Service Reporting
Complaint & Feedback Management
Grinder Burr Servicing
Screen and Gasket Servicing
Water Filter Servicing
Water Mineral Effects on Brewing
Creating & Implementing SO
Define & Describe Origin Characteristics
Organic Acids in Coffee
Identifying CO2 Level
Advanced Packaging & Storage
Flat Burr Grinder Pros & Cons
Conical Burr Grinder Pros & Cons
Tamp & Distribution Tools
Advanced Grind Size Analysis
Pressure & Flowrate Effects
Water Temperature Effects
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: MYR4,490.00
SCA Exam & Certification Cost: MYR1,525.00 (included)
Duration: 3 x 6hr Days (+1hr lunch break each day)
Prerequisites (mandatory): SCA Intermediate Barista Certificate (dated at least 3 months prior to this course)
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 Professional Barista 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.
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!
(BOOK YOUR CLASS DATE HERE)
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 firstname.lastname@example.org a copy of the proof of payment and your preferred class date. Here’s our bank details;
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 —>
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 continues to develop his skills and knowledge and stay current with market trends his industry insight makes him an exceptional teacher for advanced classes.
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)
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 email@example.com . 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.