SCA Barista Skills Professional
The Advanced Skills of a Head Barista.
If you've been behind the bar for a year or more and want the technical depth to lead it, this course is where head barista skills come together. It's built for senior baristas stepping into leadership, aspiring head baristas, and cafe owners who want to lead from the machine.
Over three full days, you'll work through the SCA Barista Skills Professional curriculum: the science of coffee at variety, altitude, and processing level; how the espresso machine shapes your shot through temperature, pressure, and boiler design; designing brew recipes with numbers and defending them by taste; SCA water standards; advanced milk chemistry with SCA foam and latte art standards; and the cost-of-goods math that turns craft into a business.
By the end, you'll have the advanced technical skills of a head barista and the language to teach them to your team. If you choose it, the SCA Professional credential is the highest level in the Barista Skills series and signals that skill to employers. Just bring your curiosity.
What You'll Walk Away With
- How coffee variety, altitude, and processing shape flavor at a professional level
- How the espresso machine's temperature, pressure, and boiler design affect the shot
- How to design brew recipes using dose, yield, contact time, and extraction data
- SCA water quality standards for TDS, alkalinity, total hardness, and pH
- Advanced milk craft and free-pour latte art to SCA standards
What We'll Cover.
01 Coffee Science and Blending
- How altitude, variety, and cultivar shape flavor and density
- Processing methods at a working level
- Decaffeination processes and their impact
- Packaging, storage, and degassing rate at professional standard
- Espresso blends: construction and pre/post-roast blending
02 Extraction and the Espresso Machine
- Consistencies analysis: dosing, tamping, and waste
- Grind particle distribution and tamper/distribution tools
- How temperature and pressure shape the shot
- Boiler systems and pressure systems on the machine
03 Designing Brew Recipes
- Reading strength and extraction
- Choosing dose, yield, and shot contact time
- Designing recipes for different coffees
- Extraction measurement tools and techniques
04 Sensory and Advanced Milk Craft
- Organic acids and sensory evaluation at professional level
- Balancing multiple coffees across a menu
- Milk composition, processing, and foam quality
- Factors affecting milk quality (proteolysis, lipolysis, heat)
- SCA foam and free-pour latte art standards
05 Water Quality and the Business of the Bar
- Water measurements: TDS, alkalinity, total hardness, and pH
- Water testing and filtration systems
- Drinks production and workflow at head barista level
- Cost of goods and simple financial concepts
Included in Your Registration.
- SCA-approved course workbook
- All coffee, milk, and materials for all three days
- Water testing and filtration equipment for hands-on lab work
- Use of refractometer for TDS and extraction yield calibration
- Lunch and refreshments all three 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
3 Days
Class size
Max 6 Students
Level
Professional
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?
Yes. Barista Skills Intermediate is required. Professional is designed for baristas with 12+ months of experience in a role with some managerial responsibilities. If you've held a lead or senior barista role and can dial in and defend a recipe, you're set.
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).
