SCA Barista Foundation
In this one-day course, participants become familiar with the espresso machine and grinder. They learn how to control extraction and evaluate the taste of espresso through sensory analysis. Milk frothing is practiced with the goal of creating a silky, shiny texture suitable for latte art. The heart pattern is introduced as the entry point to latte art.
Additional topics include:
– Introduction to two different coffee bean varieties and their flavor differences
– Basic knowledge of coffee production and common brewing methods
– Hands-on practice in preparing espresso and cappuccino
– Machine cleaning and its impact on quality and flavor
Included: course materials and lunch
Not included: exam and certification fee (CHF 150.00)
Participants: 3–6 per session
Course language: German