SCA Barista Skills Professional
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The Barista Skills Professional course is designed for experienced baristas looking to master the science and technique of espresso preparation, milk texturing, workflow efficiency, and sensory evaluation. This advanced course dives deep into grinder calibration, extraction theory, recipe development, and quality control, giving you the skills to fine-tune every detail for consistently exceptional coffee.
You’ll learn how to analyze extraction data, troubleshoot brewing inconsistencies, and refine your ability to taste and describe espresso with precision. The course also covers café operations, cost management, and leadership skills, preparing you to train baristas, optimize workflow, and maintain high-quality standards in a café setting.
Through a mix of hands-on practice and theory, this course provides the expertise needed to elevate your barista career, take on leadership roles, or compete at the highest levels of specialty coffee.
Duration: 3 Days (24 Hours)
What You'll Learn
Coffee Science & Extraction Mastery
- Examine how altitude, variety, and processing impact density and flavor
- Adjust grind size and dose with precision to maintain shot consistency
- Analyze espresso brewing variables such as pressure, temperature, and time
- Use refractometers and brew charts to measure extraction yield and strength
- Identify organic acids in espresso and understand their role in sensory perception
- Assess espresso consistency across multiple extractions through guided tasting
Advanced Milk Techniques & Latte Art
- Explore milk composition and its effect on foam stability and texture
- Execute advanced milk steaming across dairy and plant-based milks
- Practice refined free-pour and etching techniques for high-level latte art
- Construct and refine beverage recipes tailored to café service standards
Workflow Optimization & Barista Leadership
- Manage high-volume bar flow with speed and precision
- Maintain drink quality under pressure through streamlined workflow
- Lead baristas in best practices for consistency and service
- Train and mentor staff using structured skill development strategies
Equipment, Water & Quality Control
- Diagnose and troubleshoot grinder and espresso machine issues
- Conduct regular maintenance to prevent breakdowns and preserve quality
- Test and adjust water TDS, pH, and alkalinity to improve flavor and extraction
Menu Design & Café Profitability
- Design espresso recipes that balance sweetness, acidity, and body
- Understand espresso blending (pre- and post-roast) for menu development
- Apply cost control strategies and menu pricing for café sustainability
Assessment & Certification
- Complete a four-part practical exam covering espresso, milk, workflow, and sensory skills
- Pass the online written exam to receive SCA Barista Skills Professional certification
Who This Course is For
- Experienced baristas with Intermediate certification or equivalent skills
- Lead baristas, trainers, or supervisors aiming to strengthen technical and leadership abilities
- Café managers seeking deeper knowledge in recipe development and quality control
- Coffee professionals responsible for staff training, bar operations, or equipment maintenance
- Anyone preparing for senior roles in specialty coffee or aiming for a career in education, consulting, or competition
Course Prerequisites
Successful completion of the SCA Barista Skills Intermediate course is required prior to enrolling in the Professional level.
What's Included
- Facilitator Fee
- Facility & Equipment Usage
- Coffee Bean & Milk
- Printed Handouts & Resources
- Lunch and Snacks
- Course Certificate (upon successful completion)
- All SCA Fees
Get Globally Recognized Certification
Get your skills certified by the most globally-known coffee skills certification from the Specialty Coffee Association.
Make New Coffee Friends
Meet other amazing coffee professionals and enthusiasts.
Learn in Small Classes with World-Class Educators
Get personalized feedback from some of the best in the industry.
Meet Your Trainer
Trent Rollings is the founder of Timberline Coffee School, a certified SCA trainer, and a World Coffee Championships Representative and Judge. With over a decade of international experience in coffee education and competition, Trent brings deep industry insight and a passion for helping others grow.
Frequently Asked Questions
How many people will be in the course?
Class sizes are kept small (6 students max.) to ensure a hands-on, high-touch learning experience. This allows for real-time feedback, personalized instruction, and plenty of time on equipment.
Do I get a certificate?
Yes. All students receive an official certificate from the Specialty Coffee Association, the most widely recognized coffee skills certificate.
What do I need to bring?
Just yourself, a notebook, and a willingness to learn. We’ll provide everything else, including equipment, tools, tasting supplies, and printed resources.
Where is the course held?
The course takes place at Timberline Coffee School in Calgary, Alberta. Directions and preparation details will be sent upon registration.
What if I have dietary restrictions?
We will send you a pre-course email before your course where we ask for any dietary restrictions you may have so that we can work to accommodate for them when ordering snacks and lunch.
