SCA Barista Skills Intermediate
The Precision That Makes a Career Barista.
If you've been behind a bar for a while and want to sharpen the skills that separate a good barista from a great one, this course is the next step. It's built for baristas with time on the machine, cafe owners who want to teach their team well, and anyone who's completed Barista Skills Foundation and wants to keep going.
Over two full days, you'll work through the SCA Barista Skills Intermediate curriculum: deeper coffee knowledge from variety through roast, brew ratio and the Espresso Brew Formula, using a refractometer to read TDS and extraction yield, milk technique and free-pour latte art to SCA standards, and the sensory vocabulary you need to describe and defend your calibration decisions.
By the end, you'll have the precision skills of a career barista and, if you choose it, the SCA Intermediate credential that signals that skill level to employers. Just bring your curiosity.
What You'll Walk Away With
- How to calculate brew ratio and read a shot using strength and extraction
- How to use a refractometer to measure TDS and extraction yield
- Milk foaming and pouring to SCA free-pour latte art standards
- The SCA Flavor Wheel and language to describe espresso body and texture
- Workflow, hygiene, and equipment maintenance at cafe-professional standard
What We'll Cover.
01 Coffee at a Deeper Level
- Arabica varieties and how they show up in the cup
- How origin and processing methods shape flavor and body
- Roast degree, solubility, and density
- Degassing, packaging, and freshness at working level
02 Extraction Science and Dialing In
- Brew ratio and the Espresso Brew Formula (EBF)
- Espresso strength vs extraction and how to read both
- Using a refractometer for TDS and extraction yield
- How grinder models, burrs, retention, and flow rate change the shot
- Consistent dosing, distribution, and tamping
03 Sensory and Tasting
- Compounds and flavors that extract at different rates
- Taste and flavor development through a shot
- SCA Flavor Wheel terminology for espresso
- Reading body and texture in the cup
04 Milk and Latte Art
- Milk composition, foam quality, and stability
- Milk substitutes and how they behave
- Foaming to SCA foam standard and correct steaming temperatures
- Pitcher sharing at pace
- Free pour to SCA latte art standards
05 Bar Craft, Service, and Safety
- Efficient equipment and accessories layout
- Working in pairs on the machine
- Espresso-based drinks range and construction
- Stock rotation, hygiene, and cross-contamination prevention
- Grinder and espresso machine cleaning and maintenance
- SCA water quality guidelines
- Coffee menu description, customer interactions, and complaint handling
Included in Your Registration.
- SCA-approved course workbook
- All coffee, milk, and materials for both days
- Use of refractometer for TDS and extraction yield calibration
- Lunch and refreshments both days
- SCA certificate awarded on successful completion of the practical and written exams (with the certificate option)
Everything You Need to Know Before You Come.
Duration
2 Days
Class size
Max 6 Students
Level
Intermediate
Location
422 11 Ave SE #104, Calgary · Map
Trent Rollings
I founded Timberline and am the lead educator at the school. I've spent years in the industry as a World Coffee Championships Representative and Certified Judge, Q Grader/Instructor, and an Accredited Coffee Trainer, and have experience running coffee shops, a roastery, and training labs.
In class, my focus is creating a safe, fun environment to practice and develop your skills. I break concepts down so they're easier to understand and give you time to try them yourself.
4.9 Stars from 28 Google Reviews.
"Trent is a great instructor. Well organized, communication was super clear, and he was quick to answer any questions before and after the class."
Small class, tons of hands-on time. I finally understand how to dial in at home.
Worth every dollar. Trent explains the why behind everything, not just the how.
Good to Know.
Do I need any experience?
Barista Skills Foundation is recommended but not required. Intermediate assumes you're comfortable with the fundamentals of the workflow and dialing in a shot. If you've been working behind a bar for a while and know your way around a machine, you're set. If you're not sure whether you're ready, get in touch and we'll help you figure it out.
Do I need to bring anything?
Just yourself. All the equipment, coffee, and materials are provided here at the school.
Where does it take place?
At our coffee school: 422 11 Ave SE #104, Calgary, AB T2G 0Y4. Everything happens on site unless a date says otherwise.
What if I need to reschedule?
No problem. You can move to another date up to 48 hours before your session. Just get in touch and we will sort it out.
Can I pay in installments?
Yes. Canadian students can split any purchase through Shop Pay at checkout, up to 24 monthly payments (subject to approval, often interest-free on eligible plans).
