{"id":5497,"date":"2017-07-23T10:40:51","date_gmt":"2017-07-23T08:40:51","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=5497"},"modified":"2025-01-27T16:59:58","modified_gmt":"2025-01-27T15:59:58","slug":"the-barista-skills-intermediate-certification-of-the-coffee-skills-program-sca","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/coffee-skills-program-sca\/the-barista-skills-intermediate-certification-of-the-coffee-skills-program-sca\/","title":{"rendered":"The Barista Skills Intermediate certification of the Coffee Skills Program SCA"},"content":{"rendered":"

Among the changes introduced after the union between the SCAE and SCAA, surely one of the most important was the complete change of the old Coffee diploma System SCAE\u00a0 which changed its name in Coffee Skills Program but also has modified the contents of the Barista Skills courses and the SCA certifications exams. After talking about the Barista Skills Foundation SCA Module<\/a> in this post we are going to discover the second level of SCA certification, Barista Skills Intermediate.<\/em><\/h3>\n
\"Barista

Barista Skills SCA<\/p><\/div>\n

The\u00a0Barista Skills Intermediate certification<\/strong>\u00a0is part of the new training system created by the Specialty Coffee Association, the\u00a0Coffee Skills Program.\u00a0<\/strong>A\u00a0credit training system that, once you have reached 100 credits, .allows you to have the\u00a0Coffee Diploma SCA<\/strong><\/p>\n

The Barista Skills Intermediate module,<\/strong><\/a> like all the Intermediate levels of the other modules, allows to obtain 10 credits and is designed to certify the skills of a Barista at a more advanced level, such as setting the grinder to identify the best recipe available for the extraction of an espresso according to the coffee used, the preparation of a wide variety of coffee drinks and a base of Latte art.<\/strong><\/a><\/p>\n

\"Diverse

Diverse variet\u00e0 di caff\u00e8<\/p><\/div>\n

This SCA certification,<\/strong> which replaces the intermediate barista Scae exam<\/a>,<\/strong> is designed for baristas who have been working for at least 6 months in a coffee shop and for access to the SCA Intermediate courses<\/strong> <\/a>it is advisable to have already passed the Introduction to Coffee SCA<\/strong> and Barista Skills Foundation<\/strong> exams, although this requirement is not mandatory.<\/p>\n

During the Barista Skills Intermediate SCA<\/strong><\/a> course, topics covered in the Barista Skills Foundation module<\/strong> <\/a>are also further explored, starting with the raw material, the green coffee. In order to pass the Barista Skills Intermediate exam<\/strong><\/a>, the barista will have to know the different botanical varieties and the different origins of coffee present in a blend, the drupe processing methods. In the written exam of the Barista Skills Intermediate<\/strong> <\/a>form, in fact, there are questions regarding the differences between coffee processed using the washed, natural and Honey method.<\/p>\n

\n
\n
\n
\n
\n
Some notes on the most advanced management of the workspace and then move on to the knowledge of the equipment that the barista who wants to pass the Barista Skills Intermediate exam<\/strong><\/a> must know in depth to avoid problems during work such as overheating of ground coffee or channeling<\/span>\u00a0.<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\"Latte

Latte Art<\/p><\/div>\n

The setting of the equipment requires from the Barista a complete attention to details and the control of all the extraction variables to obtain a balanced cup of espresso. Precisely this practical exercise opens the Barista Skills Intermediate SCA exam introducing the concept of EBF (espresso brew formula). In the SCA Barista Skills Intermediate exam<\/strong><\/a> there is a part dedicated to tasting and during our courses we always deepen the SCA Wheel of Flavours and Aromas.<\/p>\n

A recognized Latte art course is definitely preparatory to this certification because one of the practical tests of the SCA\u00a0 Barista Skills Intermediate certification exam\u00a0<\/strong><\/a>is the creation of two basic patterns of Latte Art on the surface of the cappuccino with free pour technique.<\/p>\n

The last practical test of the SCA Barista Intermediate exam<\/strong><\/a> is that which simulates the\u00a0 an order at the coffee shop counter with the request for more drinks to be served in a limited time and with high standards of service.<\/p>\n

\"Espresso\"

Espresso<\/p><\/div>\n

In our Advanced Barista Course<\/strong><\/a> we dedicate an important part of the lesson also to the technology of the different Espresso machines and the importance of customer service, topics that are dealt with in the written exam of the Barista Skills Intermediate SCA module.<\/strong><\/a><\/p>\n

\n
\n
\n
\n
\n
The Advanced Barista Course<\/strong><\/a> we have created in Espresso Academy prepares the barista who already has some experience at the bar counter to the Barista Skills Intemediate SCA<\/strong><\/a> certification, but a Latte Art course<\/strong><\/a> is always highly recommended.\u00a0Contact us for a private training course!<\/span><\/strong><\/a><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Among the changes introduced after the union between the SCAE and SCAA, surely one of the most important was the complete change of the old Coffee [\u2026]<\/span><\/p>\n","protected":false},"author":5,"featured_media":5290,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157,167,170],"tags":[],"class_list":["post-5497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-skills-program-sca","category-coffee-skills-program","category-coffee-skills-program-sca-en"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/comments?post=5497"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5497\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/5290"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=5497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=5497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=5497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}