Barista Skills Foundation

Barista Skills Foundation

Introduction

A one-day introductory program that teaches student how to make & taste espresso-based beverage behind the espresso machine, as well as basic milk frothing and latte art techniques. Upon completion of the program, students will be awarded with a certificate issued by the Specialty Coffee Association (SCA), which is recognized worldwide.

Outcome

To provide learners with a comprehensive knowledge and skills about specialty coffee, espresso making, which enhances their employability in the hotels, restaurants and café.

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No	Topic	Topic Description
1	History of Coffee	To understand the origins, species and taxanomy of coffee
2	Trends in Coffee Consumption	Explore the various trends and culture of coffee drinking
3	Espresso Brewing Protocol	The correct way of making espresso and espresso-based beverage
4	Definition of Espresso & Dialing in Grinder	Dialing in any given coffee to make decent espresso
5	Calibration of Coffee	Fine tune recipes that yield best tasting espresso
6	Factors that affect taste of espresso	Understand the concept of balance in espresso
7	Milk frothing techniques	Milk frothing for milk drinks such as latte, flat white & cappuccino
8	Basic Latte Art	Basic free pour techniques of apple, heart & tulip
9	Espresso Machine & Grinder	Different makes of espresso machine & grinder available in the market
10	Ergonomic Workflow behind the bar	How to work efficiently behind an espresso bar
11	Waste Management	How to reduce waste in coffee and milk
12	Common Cafe Menu	Explore common cafe drinks available in the market

Expert

Cadence Sim

Cadence Sim is a professional coffee education specialist based in Kuala Lumpur, Malaysia. She owns a coffee shop and training lab: Emery School of Coffee, located in Subang Jaya, Selangor. With over 8 years of experience in the specialty coffee industry, Cadence Sim is active and present in the international coffee scene as a world judge and coffee trainer. She is an authorized trainer with the Specialty Coffee Association (SCA), a licensed Q grader with the Coffee Quality Institute (CQI), and a certified sensory & visual judge for World Barista Championships (WBC), World Coffee in Good Spirits (WCIGS), and World Latte Art Championships (WLAC). She is often invited abroad to organize & judge in competitions, as well as to conduct trainings in various parts of the world.