How about SCA's credit certification system? Experience of SCA BARISTA course

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee is very interesting, maybe the aroma is too happy, there is always a magic easy to fascinate people.

In fact, I really forget why I suddenly like coffee. That kind of love is either a love that can be studied as a profession, or a feeling that smells aroma and drinks a strong sense of relaxation. I think I should like that feeling. Because I have no spirit to study the characteristics and taste of coffee beans in various producing areas, but I will be pleasantly surprised to drink the citrus flavor I like.

This is why I always buy only a few coffee beans, because they pick beans are very reliable, and the self-baking shop is always fresh.

I still remember that in 2013, I used my first year-end bonus to buy a bean grinder 900N + semi-automatic coffee machine Gee, started my way of messing around with Italian coffee, and bought a few books, and then the holiday cafe was born at home. At that time, the steam pipe was not broken, and it was able to make dense milk bubbles. I was proud that after my parents had drunk coffee from their own cafe, they would never go back to super coffee. The same thing happened when I moved the coffee maker to my new home after marriage, and my husband can't go back to drinking coffee now. It's gratifying that another person in the family will make coffee (very progressive) in the future.

This is the so-called one-man way to ascend to heaven (Hey)

Although Google is omnipotent, he can still produce a good cup of coffee by fooling around, but the quality has always been unstable. Coffee in self-baking shops is always better, and I have always wondered if it is just because there is an extra 0 in the machine. Not long ago, there happened to be a time to change jobs. After a flash of inspiration one night, I decided to make good use of the rare gap to take a coffee certificate in class and slowly unravel the 100 reasons for coffee in my heart.

In fact, the class is good, the certificate has to pay an extra fee, why take a special exam?

I am a bit grandiose. I feel that exams and certificates are the result of good practice, and it seems vain to hang a barista certificate at home after the exam, so I didn't think too much about it. I never thought that failing to pass the exam was tantamount to throwing money into the wishing pool. In the end, it was really a thrilling flight, forcing myself to death.

Experience of SCA BARISTA course

SCA Fine Coffee Association is a global non-profit organization composed of SCAA American Fine Coffee Association and SCAE European Fine Coffee Association.

SCA credit certification system, coffee technology will be divided into 5 major areas, and each field is divided into basic (A), advanced (B), professional (C) 3 levels, I only tested in the 5 areas of BARISTA Skill baristas in which the basic (A) + advanced (B), other areas also include baking beans, cup testing, brewing, raw beans and so on, is really broad and profound.

In about two months of class time, about 1 beat 3 is a coffee knowledge course, and 2 beat 3 is a real machine practice. I like the concept given by the teacher in class very much. As a professional barista, apart from the skills of brewing coffee, I need to understand the history of coffee, the operation and maintenance of coffee machine, the process and reasons of coffee making. But also can explain the flavor, as well as typhoon self-confidence and so on! As a Pre history student, how can I be unhappy to hear this?

The harvest of the real machine operation is also very great. I was really fooling around at home before, this time it is very solid from the correction of the bean grinder to powder, filling, stability, temperature of milk foam, standard of flower drawing, thickness and so on! How to make the quality of each cup stable and consistent? it is really practice and practice. No wonder the baristas in some stores are super focused, because each step will affect the quality of the final coffee, very fine. My flower pulling also from the beginning did not spend to finally have love or the formation of small leaves, a total of more than 100 cups should be practiced to catch the stable flower pulling skills.

The examination is divided into two types: written examination and technical examination, because I am on the junior + advanced level at one time, so both the written test and the technical examination have one for each. The written exam has multiple-choice questions and short answer questions, mostly the concept of coffee knowledge and bar management, there is no way to memorize, it is really a test of whether you usually listen carefully and ask questions.

The technical exam is very exciting. The photo above shows 2 cups of Cabo and 2 cups of concentrate. The 4 cups must be finished within 6 minutes. This is only a beginner and . I couldn't finish it until two weeks before the exam, let alone the advanced technical exam.

The advanced exam question is fancy coffee, and you must draw lots, which is also 4 cups, but it may be 2 cups of Cabo + 2 cups of lattes, American or concentrated alternately, or concentrated macchiato and so on. It has to be done in six minutes.

This is a concentrated macchiato (only this one shakes to mess with QQ)

All in all, I did it in six minutes. I think this is the power of faith and concentration, because the result on the day of the exam was the best since I practiced. After all, I was really too afraid to throw the money of my certificate into the wish pool. It really became an unfulfilled wish.

Now is the certificate waiting to be issued! Yeah