Barista 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.
The 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.
The 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.
