SCA Barista Skills Intermediate Course Dates:12th - 14th August and understanding how coffee quality

and understanding how coffee quality is assessed

The five basic tastes and their relationship with coffee flavour perception

extraction

this one is called Pedra Redonda

Low Pressure Pre-Infusion and 9 Bar Extraction: Create a luxurious

SCA Barista Skills Intermediate Course Dates:12th - 14th August and understanding how coffee qualitySCA INTERMEDIATE BARISTA SKILLS An intermediate course to introduce advanced barista skills that develop further knowledge and understanding in core professional coffee preparation. This course explores some more complex elements of coffee quality theory e. g., strength, extraction. An introduction to green coffee by exploration of key attributes which affect the inherent taste balance and aromas of roasted coffee. While also exploring development of