SCA Advanced Barista Course
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What will you learn?
The course combines theory and hands-on practice.
In the theoretical part, we’ll take a deeper look at the factors that influence coffee flavor and quality and, most importantly, how they translate into espresso preparation. How does processing affect coffee? How do grind size or puck preparation influence extraction? How can you identify where a problem occurs and how to fix it?
In the practical part, you’ll put everything into practice. You’ll learn how to systematically adjust your grinder and recipe to achieve an optimal flavor profile. We’ll also cover the role of water in extraction, coffee taste, and espresso equipment performance.
The course also includes sensory analysis. We’ll taste different extractions together, compare flavor differences, and learn how to use these insights to adjust recipes and evaluate espresso.
Milk work is, of course, an essential part of the training. We’ll focus on controlling variables when preparing milk-based drinks and on more advanced latte art techniques.
Each participant will practice independently – from grinder adjustment, espresso recipe dial-in and extraction control, to workflow, milk steaming, and preparing a full order.
The course also covers workplace safety and hygiene, customer service, and equipment maintenance.
Exam
The course concludes with a written theory exam and a practical exam. The practical exam includes grinder calibration, espresso extraction analysis, latte art, and drink construction. To pass, you must achieve at least 70% in the theory exam and successfully complete all parts of the practical exam.
Course instructor
Kateřina is an experienced coffee trainer responsible for both public and wholesale training and for the entire Father’s Coffee Store. She has competed in numerous coffee competitions and has been a certified SCA trainer (AST) for four years.
Course duration
14 hours of training
The course takes place over two days. Day one runs from 9:00 to 18:00 and day two from 9:00 to 16:00. Breaks are scheduled on both days and the whole course ends with the final exam.
Location
Father’s Coffee Store, Bubenečská 43, Prague 6, 160 00
Course language
The course is taught in Czech.
What our course participants say
I learned not only how to brew coffee well, but the whole story around it. It helped me understand which coffee I prefer and what to look for when choosing it. The course exceeded my expectations and I’d recommend it to every coffee enthusiast!
I really enjoyed the filter coffee course and found it very useful. Since then I’ve been brewing it at home with even more joy. I would definitely recommend it to anyone who loves good coffee.
I took away a huge amount of information I would hardly have figured out on my own. It also helped a lot that we looked at the equipment I use at home and went through what could be improved. Thanks to the small group, there was plenty of room for questions.
The course was great, I really enjoyed it. It was great to learn and understand what affects the final taste and why certain steps are followed when brewing. At home I started experimenting with extraction parameters and it showed in the result right away.
I left the course excited and enriched with the essentials about coffee and how to brew it, so mission accomplished. I loved the individual approach and the space that the small number of participants allowed.
I’m making small steps forward and enjoying it a lot. I discovered that in the art of making coffee, this beautiful ritual, I have a huge appetite to keep improving. I’m also thinking about the home espresso course.