SCA BARISTA - BARISTA SKILL
LEARN TO USE MACHINE PROCESSING - DESIGN LESSONS FOLLOWING INTERNATIONAL STANDARDS SCA
FITS ALL LEVELS
Nowadays, Espresso machines are becoming more and more popular in coffee shops in Vietnam market. Not only because of the quickness and convenience, but also because of the uniformity in coffee quality compared to traditional hand-brewing methods.
At the same time, with the 3rd wave of coffee covering the world, customers are gradually paying more attention to the rich flavor in a cup of coffee. This requires Barista - baristas also need to have more knowledge and skills about taste, extraction principles and skills in using standard machines.
At D'codeS, we do not train according to the number of drink recipes, but train according to the PRINCIPLES AND THE NATURE OF THE PROBLEM . After the course, students can understand and adapt to every coffee shop's own extraction standards - thereby confidently applying for the Barista position in the market.
CONTENTS OF COURSE PROGRAM
5 - 6 student
5 - 8 session
Advanced Class 8 sessions in 4 days
OPENING SCHEDULE COMING SOON
May 25 - 29 (Ho Chi Minh City)
May 24 - 28 (Hanoi)
June 15 - 19 (Hanoi)
From June 14 to 17 (Ho Chi Minh City)
From 12 to 16 July
May 18 - 21 (Hanoi)
From 22nd to 25th June (Hanoi)
Course cost: 6,000,000 VND
Course cost: 14,000,000 VND
Establish coffee basics - understand how to work with grinders, machines and other bar equipment.
Know the fundamentals of operation and maintenance of coffee machines and equipment.
Master the basic techniques in espresso preparation such as dosing, dispensing and compression according to international standards
Grasp the basic knowledge of milk foaming techniques, how to create a heart shape on a Latte cup.
Can make 2 types of drinks: Latte and Cappuccino
Students understand the basic role of the Barista in the cafe and the notes when working in the bar.
Raise awareness about the operation of Espresso machines
Deeply understand how to adjust the size in the blender, the amount of water extracted, perfectly calibrate an espresso to 0.1g.
Understand the importance of each step in the coffee extraction process: compress, rotate the tamper, rinse the brewing throat, ...
Increase the perception of what is a perfect cup of coffee from the factors of Coffee Strength (Body), taste and homogeneity of compounds.
Improve knowledge about milk foaming techniques, steaming milk, how to shape Latte (besides heart shape)
Detailed construction of coffee recipes / menus
Know how to store coffee beans as well as clean the work area and customer service
You will get
D'codeS . Course Completion Certificate
SCA international certificate depending on level (additional charge)