SCA Foundation Barista Course
We’re lining up new dates – check back again in a few days.
What will you learn?
The course combines theory and practical training.
In the theory part, we’ll look at coffee as a raw material and what a barista is truly working with. We’ll follow coffee’s journey from green beans to roasted coffee and explain how variety, origin, processing, and roasting influence the final flavor.
In the practical part, we’ll focus on espresso preparation: key recipe variables and how they affect extraction. We’ll then move on to milk work – from proper steaming and milk texture to using milk in common espresso-based drinks. We’ll also cover the basics of latte art.
The course also covers workplace safety and hygiene, customer service, and equipment maintenance.
Exam
The course concludes with a written theory exam. To pass, you must achieve at least 60%.
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
7 hours of training
The course runs from 9:00 to 18:00. Breaks are scheduled throughout the day and the 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.