{"title":"SCA Accredited Courses","description":"\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-4\" data-turn-id=\"request-WEB:12b364b7-381f-4df1-821d-98ba2815f7a8-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-8 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"9007fd36-9a93-421a-94fe-13fc98e58f47\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-path-to-node=\"4\"\u003eElevate your technical proficiency with our comprehensive training programs, designed to bridge the gap between fundamental mechanics and advanced extraction science. As a certified Specialty Coffee Association (SCA) training centre, we provide an academic yet practical approach to the specialty coffee value chain. From the physiology of sensory assessment to the physics of pressure profiling, our courses are engineered for those seeking a deeper, data-driven understanding of their craft.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eOur curriculum spans the core pillars of the industry - Barista Skills, Brewing, and Sensory - offering a clear path from foundational concepts to professional-level mastery. Whether you are a dedicated enthusiast or a career professional, our expert-led sessions provide the diagnostic tools and objective frameworks necessary to excel in a high-standard environment. With optional SCA certification available, you can earn globally recognised qualifications backed by rigorous, real-world expertise.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","products":[{"product_id":"barista-foundation","title":"Barista Foundation","description":"\u003cp class=\"p1\" style=\"text-align: left;\"\u003e\u003cspan class=\"s1\"\u003eIn this Barista Foundation course, you will explore the journey of the bean from the farm to the cup with a trainer who has over a decade of industry experience. We begin by learning what defines \"specialty\" coffee and how to distinguish between coffee species, such as Arabica and Robusta. You will also look at the various factors that influence a coffee's flavour profile, including the role of altitude, processing type, and the importance of freshness. Through a guided tasting session, you’ll learn the basics of identifying different aromas, flavours, and textures to better understand the complexity of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: left;\"\u003e\u003cspan class=\"s1\"\u003eThe course provides a hands-on introduction to the equipment and techniques used in a professional setting. You will learn the layout of the espresso machine and grinder, focusing on the mechanics of extraction and how to manage variables to achieve a balanced shot. We will spend significant time practicing milk texturing, where you’ll learn the science behind creating smooth micro-foam and how to reach the ideal temperature range for taste and texture. To ensure you have a complete understanding of the workspace, we also cover the essential cleaning and maintenance routines required to keep the equipment functioning correctly and the coffee tasting its best\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: left;\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Barista Foundation course can be taken with or without SCA accreditation - all skill levels are welcome. \u003c\/span\u003e\u003c\/p\u003e","brand":"Event","offers":[{"title":"Barista Foundation","offer_id":52919039492439,"sku":null,"price":225.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/Screenshot_2026-04-20_at_10.44.33_copy.jpg?v=1776679766"},{"product_id":"the-q-grader-course","title":"The Q Grader Course","description":"\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003ch3\u003eThe Q Grader Course\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp\u003eThe Q Grader Course is the gold standard in specialty coffee certification, trusted worldwide by producers, roasters, buyers, and quality professionals. Built around rigorous cupping, sensory analysis, and green coffee evaluation, the program sets the benchmark for coffee quality assessment.\u003c\/p\u003e\n\u003cp\u003eThrough an intensive, hands-on curriculum, the Q Grader course empowers coffee professionals to evaluate coffee using physical, descriptive, affective, and extrinsic criteria. Successful candidates earn the globally recognized Q Grader license—an internationally respected credential that signals expertise, credibility, and leadership across the entire coffee value chain.\u003c\/p\u003e\n\u003cp\u003eOver six full days, you’ll engage in intensive lectures, hands-on cupping labs, defect identification, triangulation exercises, expressive sensory profiling, market-based affective assessments, and rigorous examinations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003ch6\u003eCourse Objectives\u003c\/h6\u003e\n\u003ch4\u003eYou Will Learn To:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eApply the Physical Assessment of green coffee: color, moisture, bean size, and defect identification.\u003c\/li\u003e\n\u003cli\u003eExecute the Descriptive Assessment: create sensory maps, articulate flavor and aroma profiles, and apply intensity scales.\u003c\/li\u003e\n\u003cli\u003eConduct the Affective Assessment: evaluate coffees from varied market perspectives, assessing quality beyond personal preference.\u003c\/li\u003e\n\u003cli\u003eIntegrate Extrinsic\/Value Discovery Assessment: explore provenance, producer practices, certifications, and storytelling in value-based evaluation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBuild and calibrate sensory acuity through triangulation challenges, taste drills, and practical exams.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003ch4\u003eWho Should Attend:\u003c\/h4\u003e\n\u003cp\u003eThis course is designed for seasoned coffee professionals who already bring experience in cupping, green-bean evaluation, or quality control.\u003c\/p\u003e\n\u003cp\u003eIdeal participants include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoasters\u003c\/li\u003e\n\u003cli\u003eGreen-coffee buyers\/importers\u003c\/li\u003e\n\u003cli\u003eQuality control managers\u003c\/li\u003e\n\u003cli\u003eCup competition judges\u003c\/li\u003e\n\u003cli\u003eCoffee consultants and educators\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you’re newer to sensory or green-bean evaluation, we recommend completing foundational sensory modules or the CVA for Cuppers course before this program.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Event","offers":[{"title":"Q Grader","offer_id":52919257432407,"sku":null,"price":1700.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/ArtisanCoffeeSchool_Team_Kasia_1x1_8bf8e9c3-2a31-4022-8893-aecbdead491c.jpg?v=1772639913"},{"product_id":"sensory-foundation","title":"Sensory Foundation","description":"\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eOur Sensory Foundation course offers an introduction to the science of coffee evaluation, incorporating the new SCA Coffee Value Assessment (CVA) standards. You will learn about the physiology of taste and smell, exploring how our senses work together to perceive the five basic tastes and various aromatics. The goal is to move beyond personal preference by learning how to objectively describe coffee attributes—such as acidity, body, and mouthfeel—using the industry-standard SCA Flavor Wheel and WCR Sensory Lexicon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe course provides a practical look at the CVA, focusing on both descriptive and affective assessments to help you understand how coffee is valued globally. You will be guided through professional cupping protocols, learning the systematic steps of the methodology from assessing fragrance to evaluating the cup as it cools. By the end of the session, you will be able to identify the differences between specialty and commercial grades, giving you a clear framework for communicating quality in the coffee industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sensory Foundation course can be taken with or without SCA accreditation - and all skill levels are welcome. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Event","offers":[{"title":"Sensory Foundation","offer_id":52919693771095,"sku":null,"price":290.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/2E7A0300.jpg?v=1776513951"},{"product_id":"q-processing","title":"The Q Processing Course","description":"\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003ch4\u003eQ Processing\u003c\/h4\u003e\n\u003ch3\u003eLevel 1: Generalist Course\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp\u003eThe Q Processing Course is a prestigious course with 3 levels, designed by the same institute that created the Q Grader program.\u003c\/p\u003e\n\u003cp\u003eLevel 1 is 2-day intensive course that covers the main processing methods, how they are carried out and how they impact coffee chemistry and flavor.\u003c\/p\u003e\n\u003cp\u003eThe level 1 course is designed for any coffee professional along the value chain, who is looking to gain a scientific understanding of coffee processing.\u003c\/p\u003e\n\u003cp\u003eAt the end of each module, there is an exam, after which you receive a certificate.\u003c\/p\u003e\n\u003cp\u003eThe course includes different modules:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRole of processing within the coffee value chain: from producers to consumers. History of coffee processing.\u003c\/li\u003e\n\u003cli\u003eThe anatomy of the coffee fruit. An anatomy-based classification of coffee-processing methods. Impact of processing method on coffee chemistry.\u003c\/li\u003e\n\u003cli\u003eImpact of processing method on cup character. Myth-busting session. Comparative cupping of main methods.\u003c\/li\u003e\n\u003cli\u003eFermentation: What it is and what it is not. Fermentation in washed coffees and in natural coffees. Fermentation vs. demucilation. Myth-busting session. Comparative cupping of fermentation protocols.\u003c\/li\u003e\n\u003cli\u003eDrying: The overlooked operation. Water in a seed and how it is removed. Sun-drying vs. machine-drying.\u003c\/li\u003e\n\u003cli\u003eIssues and Challenges: Global warming, water pollution, social and sustainability issues. Education at the origin and the future of processing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Event","offers":[{"title":"Q Processing Level 1","offer_id":52919720870231,"sku":null,"price":1700.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/ArtisanCoffeeSchool_Class_Brewing3.jpg?v=1772639350"},{"product_id":"introduction-to-coffee","title":"Introduction to Coffee","description":"\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp data-path-to-node=\"1\"\u003eIntroduction to Coffee provides both new industry professionals and enthusiasts with a comprehensive overview of the specialty coffee value chain. We trace the journey of the bean from its historical origins through to modern cultivation and processing, providing essential context for how coffee is produced and traded globally. This course serves as a foundational roadmap, introducing the key concepts of roasting, sensory assessment, and preparation that define the specialty market.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eThe curriculum is built around a series of guided tasting exercises designed to deepen your understanding of the value chain's impact on the final cup. By evaluating different profiles, you will see firsthand how decisions made at the farm, the roastery, and the brew bar directly influence flavour, body, and quality. This course equips you with the fundamental vocabulary and conceptual framework necessary to navigate the complexities of the coffee industry with confidence.\u003c\/p\u003e\n\u003cp\u003eThis course can be taken with or without SCA accreditation - all skill levels are welcome.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Event","offers":[{"title":"Introduction to Coffee","offer_id":53437601874263,"sku":null,"price":130.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/ArtisanCoffeeSchool_Class_IntroCoffee2.jpg?v=1772638363"},{"product_id":"brewing-foundation","title":"Brewing Foundation","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn this Brewing Foundation course you will explore the journey of the bean from the farm to the cup with a trainer who has over a decade of industry experience. We begin by learning what defines \"specialty\" coffee and how to distinguish between coffee species, such as Arabica and Robusta. You will also look at the various factors that influence a coffee's flavour profile, including the role of altitude and the importance of freshness and roasting stages. Through a guided tasting session, you’ll learn the basics of identifying different aromas, flavours, and textures to better understand the complexity of the bean.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe brewing portion focuses on the science and variables behind a great filter coffee, using a variety of accessible equipment that is easy to master at home. We examine the critical role that water quality plays in extraction, as water makes up the vast majority of your final cup. You will be introduced to the four key brewing parameters—grind size, time, temperature, and ratio—and learn how to manipulate them to achieve a perfect balance of flavour. By understanding how to identify under-extracted or over-extracted notes, you will gain the skills to troubleshoot your brew and consistently produce a clean, delicious coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brewing Foundation course can be taken with or without SCA accreditation - all skill levels are welcome.\u003c\/p\u003e","brand":"Event","offers":[{"title":"Brewing Foundation","offer_id":53484249055575,"sku":null,"price":225.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/2E7A0622.jpg?v=1776514893"},{"product_id":"brewing-intermediate","title":"Brewing Intermediate","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBrewing Intermediate advances the technical skills required to consistently produce high-quality filter coffee by exploring the seven essentials of brewing. Building on the foundations of extraction, we conduct a deep analysis of how grind size, brew time, coffee to water ratio and water temperature interact with variables such as turbulence, water quality, and filter type. You will learn how to manage these parameters with precision to refine the flavour profile and ensure repeatability across different brewing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eA primary objective of this course is to move beyond subjective taste by using the Brewing Control Chart. You will learn to use data to map your extractions, gaining a professional understanding of the relationship between strength (TDS) and extraction yield. By plotting your results, you will develop the ability to identify where a brew sits on the spectrum of balance, and learn the specific mechanical adjustments needed to correct it. This course provides the diagnostic framework necessary to master a variety of manual brewing methods with professional-grade accuracy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brewing Intermediate course can be taken with or without SCA accreditation - some basic understanding of manual brewing is recommended.\u003c\/p\u003e","brand":"Event","offers":[{"title":"Brewing Intermediate","offer_id":53484260065623,"sku":null,"price":450.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/2E7A0806.jpg?v=1776515275"},{"product_id":"brewing-professional","title":"Brewing Professional","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBrewing Professional represents the final stage of mastery, where the seven essentials of brewing are used to achieve absolute control over extraction and flavour balance. This course moves beyond theoretical understanding to integrate the Brewing Control Chart with rigorous sensory assessment. You will learn to use data as a guide, while relying on your palate to make the final, nuanced adjustments that define a world-class brew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe further analyse the technical influence of roast level, device dimensions, and paper types on extraction efficiency. The curriculum also covers the particulars of blooming and advanced recipe design, providing the expertise required to manipulate all variables for a precise and intentional sensory experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brewing Professional course can be taken with or without SCA accreditation - advanced understanding of brewing equipment and technique is recommended. \u003cmeta charset=\"utf-8\"\u003ePassing Brewing Intermediate is required beforehand if looking for accreditation. \u003c\/p\u003e","brand":"Event","offers":[{"title":"Brewing Professional","offer_id":53484265603415,"sku":null,"price":675.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/2E7A1072.jpg?v=1776515525"},{"product_id":"sensory-intermediate","title":"Sensory Intermediate","description":"\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSensory Intermediate moves from basic identification to the formal application of sensory science within a professional coffee program. We provide a more rigorous analysis of the physiology of taste and aroma, examining the biological processes that govern how we perceive complexity. You will be introduced to various sensory test methods, learning how to select the appropriate application—such as discrimination or descriptive testing—depending on the specific goals of your evaluation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe curriculum focuses on the operational excellence required to run a professional cupping session, ensuring consistency in environment and protocol. We dive deeper into the diversity of coffee attributes, utilising the WCR Sensory Lexicon and the Coffee Taster’s Flavor Wheel to calibrate your vocabulary with global standards. Additionally, you will learn the fundamentals of implementing a sensory program or panel, covering the selection and training of tasters to ensure objective, repeatable data within a quality control department.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sensory Intermediate course can be taken with or without SCA accreditation - Sensory Foundation is recommended before attending Intermediate. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Event","offers":[{"title":"Sensory Intermediate","offer_id":53484274221399,"sku":null,"price":580.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/Screenshot_2026-04-20_at_10.37.33_copy.jpg?v=1776678058"},{"product_id":"sensory-professional","title":"Sensory Professional","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSensory Professional is designed to align your evaluative skills with global industry standards and the rigorous best practices of sensory science. This course transitions from individual calibration to the high-level implementation of sensory assessment within a coffee business. You will learn how to design and manage internal quality systems that translate sensory data into actionable business decisions, ensuring quality control is both scalable and scientifically sound.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eA core focus of this level is the advanced application of the SCA Coffee Value Assessment (CVA). You will demonstrate how to accurately measure and describe beverage characteristics, utilising the CVA to separate descriptive analysis from affective evaluation. The curriculum emphasises the generation of repeatable and methodical sensory measurements, teaching you how to interpret complex data sets to evaluate specialty green coffee. By mastering these methodologies, you will be equipped to lead sensory panels and provide the objective analysis required for professional-grade procurement and quality assurance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Sensory Professional course can be taken with or without SCA accreditation - passing Sensory Intermediate is strongly recommended, and required beforehand if looking for accreditation. \u003c\/span\u003e\u003c\/p\u003e","brand":"Event","offers":[{"title":"Sensory Professional","offer_id":53484288835927,"sku":null,"price":870.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/2E7A0355.jpg?v=1776513651"},{"product_id":"barista-intermediate","title":"Barista Intermediate","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBarista Intermediate builds upon the fundamental mechanics of espresso to focus on the technical precision required in a professional environment. We begin with a historical overview of the Arabica species, providing context for its role in the modern specialty market. This is followed by a detailed analysis of coffee varieties and processing methods, where you will learn how specific farming choices directly impact the flavour potential of the green bean.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eA primary focus of this stage is the development of espresso brew recipes. You will learn what happens when you manipulate dose, yield, and contact time to achieve specific extraction goal. We also evaluate the impact of professional tools and equipment on workflow, demonstrating how puck preparation techniques and equipment calibration contribute to consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe move toward perfecting milk steaming, refine your technique to ensure consistent micro-foam quality. The session also covers the fundamentals of latte art, focusing on the control and positioning necessary for repeatable patterns. This course equips you with the diagnostic tools needed to troubleshoot extraction issues and manage a high-standard workstation independently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Barista Intermediate course can be taken with or without SCA accreditation - we recommend some understanding of how espresso machines and grinders function, and the ability to steam milk relatively consistently.    \u003c\/p\u003e","brand":"Event","offers":[{"title":"Barista Intermediate","offer_id":53484296175959,"sku":null,"price":450.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/Screenshot_2026-04-20_at_10.44.15_copy.jpg?v=1776680021"},{"product_id":"barista-professional","title":"Barista Professional","description":"\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBarista Professional is a comprehensive examination of the advanced variables that influence coffee extraction and quality. This course moves beyond standard workflow to integrate data-driven analysis with sensory assessment. We revisit previous subject matters with a focus on quantitative measurement, using tools to bridge the gap between what we taste and what we can prove through extraction science.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe curriculum transitions into the chemical and physical complexities of brewing, specifically the identification of primary organic acids and the role of Co2 and degassing in extraction solubility. You will investigate how manipulating pressure and temperature alters the rate of extraction, while also analysing the impact of grind particle size distribution, basket dimensions, and headspace etc. By studying these advanced variables, you will gain the expertise required to manage precision at the highest level of professional brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Barista Professional course can be taken with or without SCA accreditation - the course is design for seasoned baristas, with an advanced understanding of espresso equipment and steaming technique. Passing Barista Intermediate is required beforehand if looking for accreditation. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Event","offers":[{"title":"Barista Professional","offer_id":53484366725463,"sku":null,"price":675.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/1952\/8279\/files\/2E7A0399.jpg?v=1776513087"}],"url":"https:\/\/artisancoffeeschool.co.uk\/collections\/sca-accredited.oembed","provider":"Artisan Coffee School","version":"1.0","type":"link"}