Coffee beans – Name varieties and origins of the blend/single origin being used and describe how the processing method affects coffee’s flavour and body. Workspace management – Understand how to maintain a hygienic and organised workspace which minimises waste. Analyse and place all equipment and accessories to achieve efficient, logical workflow. Perform the concepts of “double baring”.
Grinding, dosing and tamping – Discuss differences and effects to the dose between a dose/traditional grinder and a doserless/grind on demand grinder.
Extraction and brewing – Identify heightened acidity of under-extraction, and heightened bitterness of over- extraction, and the balance with sweetness achieved with a good extraction. Learn how to correct imbalance by changing dose quantity, grind texture, water temperature and water quantity.
Milk techniques – Recognise and demonstrate the required quality of foam in line with SCA Foam Quality Guide. Demonstrate foaming milk alternatives to achieve the right texture and temperature and describe the limitations of some alternatives to be able to foam (e.g. rice milk). Freepour latte art pattern consistently to a reasonable standard or higher as set out in the SCA Latte Art Standards.
Barista menu – Prepare multiple beverages at different ratios of espresso to milk (from traditional macchiato to latte) and describe the difference in taste. Prepare a complex order of 4 beverages to a consistently high standard quickly and efficiently – within 5 minutes. Hygiene, health & safety – Implement policies and procedures for hygiene and safety, taking local laws and manufacturer’s instructions into consideration.
Customer service – Steps of service recovery / complaint handling. Learn how to meet customer’s needs while retaining awareness of café standards. Demonstrate good techniques to provide a high standard of customer service when preparing orders for customers.
Cleaning, maintenance & troubleshooting – Learn the importance of good techniques for daily cleaning of the grinder and espresso machine. Understand the difference between single and multiple boiler espresso machines. Café management – Awareness of costs involved in preparing and serving espresso beverages (cost of ingredients, including wastage). Demonstrate the correct way to store ingredients correctly to prevent spoilage.