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SCAE European Fine Coffee Association Barista Skills certification and assessment system

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, According to the latest update on the SCAE website, the Barista skills course in April was reset to three levels: Foundation (basic course), Intermediate (Intermediate level) and Professional (Professional level). Students who have previously taken the Level 1 will switch to the Professional course if they continue to study. The overall training and assessment content after the revision is more detailed than before.

According to the latest update on the SCAE website, the Barista skills course in April was reset to three levels: Foundation (basic course), Intermediate (Intermediate level) and Professional (Professional level). Students who have previously taken the Level 1 will switch to the Professional course if they continue to study. The overall training and assessment content after the revision is more detailed and demanding than before. Therefore, under this special notice, students who want to study this course! Specific references are as follows:

[Foundation Foundation course]

Summary: zero basic setting for baristas. After learning, you should be able to correct the coffee grinder and make espresso and cappuccino according to the standard. Class time estimate: half a day to one day.

1.01 coffee beans

Distinguish the flavor differences between Arabica and Robusta

Know the importance of using fresh coffee beans and how to keep them fresh

How to store coffee.

1.02 Workspace Management

The importance of keeping clean and tidy.

1.03 grinding beans, taking powder and pressing powder

Know the names of the main parts of the bean grinder

Have a basic understanding of the relationship between powder quantity and extraction time

Master the skill of maintaining a fixed amount of powder

Powder quantity correction, the aim is to achieve the extraction time of 20-30 seconds

Bean grinder correction

Effect of grinding on extraction time

When does the bean grinder need fine-tuning?

How to distribute the powder evenly before pressing the powder.

1.04 extraction & brewing

Understand the main parts and names of Italian coffee maker

Turn on the preheating coffee machine

Making espresso process

The characteristics of insufficient extraction, excessive extraction and normal extraction. Know the flavor balance and good crema visual presentation.

Espresso extraction is improved by fine-tuning the bean grinder-the duration is controlled at 20-30 seconds.

1.05 Milk Technology

Understand the importance of using fresh milk

The importance of milk hygiene

Reach the standard of milk foam texture.

Milk temperature skill

Steaming milk step

Know the dumping skills of making cappuccino and caffe latte.

1.06 barista menu

Espresso preparation, production and service process

Cappuccino preparation, production and service process.

1.07 Health, Health and Safety

Know the local health and safety laws and regulations about the use of coffee machines.

Demonstrate hygiene and safety related operations when preparing coffee.

1.08 cleaning, maintenance & troubleshooting

The importance of daily cleaning coffee machines, bean grinders and steam bars

Demonstrate the daily cleaning of the bean mill

Demonstrate the daily cleaning of the coffee machine.

[Intermediate Intermediate course]

Summary: estimated student base (with more than half a year's experience as a barista). After the completion of the study, you should be able to make any coffee drink ordered according to the requirements, and be able to meet the requirements of quality and speed. Able to understand the basic requirements of customer service and daily maintenance. Course estimate: one to two days.

2.01 coffee beans

Understand the composition of mixed beans (the effect of the use of different individual beans on flavor)

Understand the flavor of different kinds of beans

Understand the influence of geographical environment on the flavor of coffee beans.

To understand the flavor characteristics of different treatment methods of raw beans (water washing, sun drying, semi-washing).

2.02 Workspace Management

How to put machines and equipment-to make work faster and more efficient

How to put machines and equipment-to make the work flow smoother.

2.03 grinding beans, taking powder and pressing powder

Analyze the advantages and disadvantages of "on-demand" dosing-- compared with traditional powder extraction from quantitative powder silos (freshness, powder distribution, consistency, difficulty of fine tuning …...)

Demonstrate the above two powder extraction methods

The effect of increasing and decreasing the amount of powder on body and flavor

Demonstrate how to fine-tune the bean grinder

Understand the influence of heat and other environmental factors produced by bean grinder on grinding

Demonstrate the technique of continuous uniform distribution of powder

Analyze the causes of poor circulation results (uneven distribution of powder, inclination of filling powder, knock handle of powder filling, blockage of filter hole of powder bowl).

2.04 extraction & brewing

Understand the flavor balance of espresso and adjust the flavor imbalance

Understand why the components of flavor are not evenly dissolved, and why different flavors are extracted at different times.

Understand the effect of extraction time on extraction rate and body

The relationship between extraction time and underextraction and over-extraction, as well as the effect on flavor was analyzed.

2.05 Milk Technology

Understand the ingredients of milk and their effects on foam forming power, stability and quality.

Understand the difference of foam caused by different kinds of milk

Understand the reasons why you can't get rid of the milk successfully.

Demonstrate the skill of mixing milk (stable, proper texture, temperature)

Demonstrate a cup-tipping skill with a flower pattern.

2.06 barista menu

Make all kinds of espresso according to the standard (espresso, macchiato, americano, cappuccino, latte and flat white)

Make drinks quickly and efficiently according to the order.

2.07 Health, Health and Safety

Demonstrate the process of keeping the console clean and hygienic

Understand the causes of cross-contamination of the console

Understand the causes of direct pollution of the console

Understand the hidden dangers of the console.

2.08 service

Understand the importance of personal cleanliness and demonstrate

Demonstrate good service communication skills

Understand what is good customer service quality

Demonstrate the skills of providing a high standard of service (greeting guests, ordering, making, sending orders).

2.09 cleaning, maintenance & troubleshooting

Demonstrate the skills of cleaning coffee machines and bean grinders

Understand the common problems of coffee machines and know how to solve them

Understand the common problems encountered in the bean grinder and know how to solve them.

2.10 Financial management

Understand related cost concepts (raw materials, consumption)

[Professional professional courses]

Summary: test advanced skills and professional scientific knowledge behind coffee. Estimate the basis of the students (more than one year of barista working experience and some management experience). After learning, you should have a deep understanding of raw materials and operation skills, and be able to manage the production of other baristas and provide quality service. Be able to do daily maintenance of machinery and equipment. Course estimate: two to three days.

3.01 coffee beans

Understanding of the use of mixed beans / single product beans, producing areas and treatment methods

Understanding of roasting degree of Coffee

To understand the differences of taste and flavor of different kinds of beans.

To understand the effect of the change of extraction parameters on the flavor of coffee (different bean species, producing areas, treatment, roasting degree).

Understand several different decaffeinated methods

Understand the effect of freshness on extraction rate and Italian concentrated flavor

Understand the effect of different coffee packaging methods on coffee freshness

Recognize the impact of weather and environmental conditions on the freshness of coffee.

3.02 Workspace Management

Analyze the layout of the cafe-how to ensure speed, efficiency and smooth work flow to avoid customer congestion.

3.03 grinding beans, taking powder and pressing powder

Evaluation of bean grinder-including engine speed, size, cutter head type, grinding distribution, static electricity, loss, components, ease of operation

Evaluation of flat knife and conical knife from a scientific point of view

Evaluate the performance of different powder hammers

Evaluate the influence of adjusting powder quantity and grinding degree of bean mill

Analyze the problems of baristas in powder quantity and filling pressure control.

3.04 extraction & brewing

Evaluate some new features of Italian machine (stable temperature, pressure management, multi-boiler, PID system, pre-immersion)

Evaluate extraction analysis tools and methods for analyzing espresso (espresso extraction forms, measurement tools, software) and their use

Understand the relationship between extraction parameters and their effects on each other

Analyze the problems of other baristas in extraction skills.

3.05 Milk Technology

Understand the ingredients and production process of milk

Evaluation of the principle of foam formation from a scientific point of view

Demonstrate the skills of stable production of high quality milk foam

Demonstrate making two drinks with the same pattern in a row.

Demonstrate the skills of improving the fineness of milk foam

Analyze the situation that other baristas may encounter in disposing of milk.

3.06 barista menu

Understand the standard product range and geographical differences of drinks

Demonstrate how to make a complex ordering drink quickly and efficiently

Evaluate the espresso menu (for content and design).

3.07 Health, Health and Safety

Demonstrate the operation process-ensure the safety and cleanliness of the workspace.

3.08 Service

Evaluate customer service quality (product quality, production speed, exceed customer expectations)

Demonstrate and communicate with customers

Develop a policy on how to handle customer complaints.

3.09 cleaning, maintenance & troubleshooting

Evaluate and demonstrate standardized procedures for cleaning and daily maintenance

Understand the significance of using filtered water and a variety of treatment methods.

3.10 Financial management

Understand the relationship between cost and beverage pricing-including raw materials, labor, indirect costs (rent, electricity, gas, insurance) and taxes

Understand the factors that affect profit except cost

Analyze material supply and order procedures

Demonstrate personnel management skills.

[reading list]

Basic courses:

Barista Bible (Christine Cottrell)

The Ultimate CoffeeBook forBeginners & Professionals (Johanna Wechselberger, Tobias Hierl)

Coffee with TimWendelboe (TimWendelboe)

Coffee: Beans,barista & latteart (Coffee Community,ipad app)

Espresso Quest (Instaurator)

Intermediate courses:

The ProfessionalBarista's Handbook (Scott Rao)