Barista Intermediate

Barista 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. 

A 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.

We 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.

The 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.