This course looks at the science of how espresso extracts and how to use this knowledge to get the most from beans of different styles.
Location: Online, live using Microsoft Teams, and two days at our Wandsworth Training Campus
Length: four days in length, 2 half days theory on line (10am to 2pm) - 2 days in-house practical (10am to 5pm)
Max capacity: 6 people
What you need: Check
What to expect:
You are always welcome to attend our courses without taking part in the examinations and your fee will be reduced - for further information just contact [email protected].
Coffee contains many possible flavours, aromas and textures due to the complex range of acids, sugars and bitter compounds it contains. Every bean offers different possibilities to the barista based on its variety, origin, processing and roast. However, it is up to the barista to unlock this potential using the tools at their disposal. Such as dose, grind texture, water temperature and quantity and pressure.
This course aims to look at modern ways of evaluating extraction through measuring:
- TDS
- extraction percentages
- How to relay these findings through espresso brew formulas.
Course Breakdown:
2 days on-line theory - 10am to 2pm - live training.
2 days in-house training - full days 10am to 5/5:30pm.
Prerequisites:
Prerequisites for this module are Barista Intermediate
Examination:
The course provides you with the key information to enable you to sit your Professional Level Barista qualification which consists of several practice exams and an extensive written exam (35 questions with a pass rate of 80%)
After:
Successful completion of the Professional course will result in 25 points gained towards the SCA diploma.
Unlimited access to the LSC Online Community* to enable you to continue to grow your knowledge in a fun, supportive online environment. You will also be provided with a training kit to use during your online training.
Still not sure? Well here is why we think you should choose the London School of Coffee Online?
Notes:
Pricing includes VAT and the SCA examinations and certification.
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