7,490.00₺ (KDV Dahil)
This is an intense training at a relaxing site - in İzmir, Turkey. Training is focused on the attendees passing the SCA Barista Foundation & Intermediate levels as well as having an understanding of brewing, sensory skills and roasting.
Training duration is 4 days: 2.5 days for SCA Barista Foundation+Intermediate certification training and 1.5 days for the brewing, sensory and roasting basic understanding and implementation training.
Bootcamp program consists of accommodation and meals. In the breaks and spare time swimming and/or sight seeing is possible.
You should reserve your seat minimum 3 weeks prior to set a date!
Site is approximately 20 min. to İzmir Adnan Menderes Airport (ADM). Following scheduling, instructions on how to get to the site will be communicated.
For any further information request please send a mail to: firstname.lastname@example.org
The course provides you with the key information to enable you to sit your Barista Skills Foundation certification that consists of 3 short practical tests and a written exam (15 questions with a pass rate of 60% required). Successful students will be awarded 5 points towards the SCAE Coffee Diploma.
The course provides you with the key information to enable you to sit your Barista Skills Intermediate certification that consists of 4 short practical tests and a written exam (25 questions with a pass rate of 70% required). Successful students will be awarded 10 points towards the SCAE Coffee Diploma.
Learn the essential barista skills to get you started on your barista career. The course focuses on the key skills required to set your grinder, make espresso, and foam and texture milk for cappuccinos.
The course also touches on some basic information on the daily care of your equipment. This session is ideally suited to people new to the coffee industry or those looking to gain an insight into the broad subject matter of Barista Skills. No previous barista experience is required.
The course starts with deeper understanding of the coffee itself; its varieties, origins and processing methods and how they impact on flavour. It then builds on the Foundation level making sure baristas can calibrate the quantity of coffee used, the grind texture, the water quantity and the shot time, to produce a desired espresso brew recipe.
We start to look how these parameters can lead to a “balanced” espresso and make sure the barista can identify acidity, sweetness and bitterness within different parts of the espressos extraction. Milk techniques are also developed with the baristas needing to produce a couple of drinks with a latte art pattern.
To reflect the need for both speed and quality, the barista will learn to work efficiently, making an order of drinks while maintaining good procedure and drink quality. The baristas will learn more about their equipment, such as the pros and cons of different styles of grinder, how to plan their work space, and basic care and maintenance.
The course touches on other aspects such as customer service, health safety and hygiene, and the profit earned by their drinks.