{"id":5504,"date":"2017-07-23T11:04:32","date_gmt":"2017-07-23T09:04:32","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=5504"},"modified":"2025-01-27T16:48:29","modified_gmt":"2025-01-27T15:48:29","slug":"the-barista-skills-professional-certification-of-the-coffee-skills-program-sca","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/coffee-skills-program\/the-barista-skills-professional-certification-of-the-coffee-skills-program-sca\/","title":{"rendered":"The Barista Skills Professional certification of the Coffee Skills Program SCA"},"content":{"rendered":"

The Barista Skills SCAE module of the old SCAE Diploma System has been completely renewed and has also changed its name. We try to find out what is required to pass the most difficult exam of the Barista Skills\u00a0 SCA module and what this Barista certification recognized all over the world consist of.<\/em><\/h3>\n
\"\"

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

The\u00a0Barista Skills Professional certification<\/strong><\/a>\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 Professional module<\/strong><\/a>, like all the Professional levels of the other modules, allows you to obtain 25 training credits and is designed to certify advanced skills and in-depth knowledge of the subject.<\/p>\n

If our Advanced Barista Course<\/strong><\/a> is scheduled on the Barista Skills Foundation and Barista Skills Foundation levels<\/strong><\/a>, a three-day\u00a0professional course with our SCA Authorized Trainer is required for the Barista Skills Professional certification.<\/strong> <\/a>To take part in the Barista Skills Professional certification<\/strong><\/a>, it is recommended to have at least one year experience as a barista, preferably with tasks also linked to the management of the coffee shop.<\/p>\n

\"Montatura

Montatura del Latte<\/p><\/div>\n

To pass the Barista Skills Professional exam, a thorough knowledge of the raw material and processing techniques is required to maximize the quality of the coffee drinks served. Very important elements such as Customer Service and equipment maintenance are essential for passing the Barista Professional certification<\/strong><\/a><\/p>\n

The Barista Skills Intermediate certification<\/strong> <\/a>is a prerequisite to participate in the examination Barista Skills Professional.<\/strong><\/a><\/p>\n

The first part of the course is dedicated to the professional knowledge of the raw material, the different botanical varieties, the processing of green coffee, the different densities, the roasting and how all these variables can modify the result in the cup.<\/p>\n

The decaffeinization processesthrough the various methods available on the market, the roasted coffee storage systems and its Shelf life are topics covered during the written test of the Barista Skills Professional.<\/strong><\/a><\/p>\n

\"Green

Green Coffee<\/p><\/div>\n

After analyzing the correct arrangement of the equipment on the bar counter you go to see the various technologies of coffee grinders with its pros and its cons: Flat burrs \/ conical burrs;\u00a0 doser \/ on demand.<\/p>\n

With last generation machines it is possible to modify parameters such as pressure and temperature of the espresso extraction and this test allows to exalt the barista’s knowledge in producing the best coffee cup possible by carefully measuring it with the refractometer and evaluating it as well as taste also on the Brew Chart.<\/p>\n

In the Barista Skills Professional exam<\/strong>\u00a0<\/a> a good Latte Art skills is required, and for this reason we always recommend to participate in at least one recognized Latte Art Course<\/strong><\/a> and practice a lot to obtain two different patterns with correct symmetry parameters, cup harmony and contrast. To achieve this it is obviously necessary to know how to perfectly. froth the milk for cappuccino.<\/p>\n

\"Latte

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

After studying perfectly the coffee menu\u00a0 and having carried out a service test on a Coffee Shop Order, we move on to analyze the correct hygiene practices of work and the Customer Service, an element that those who are preparing to face the Barista Skills Professional SCA exam<\/strong><\/a> must know perfectly.<\/p>\n

The last part of the exam is dedicated to the cleaning and to the small maintenance that the professional Barista must know in order to operate and manage at best a coffee shop from a technical point of view but also from a managerial point of view.<\/p>\n

In Espresso Academy we regularly organize courses that prepare for the Barista Skills Professional SCA<\/a><\/strong> certification, but if you do not find the right date for you, contact us for any private courses.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Barista Skills SCAE module of the old SCAE Diploma System has been completely renewed and has also changed its name. We try to find out [\u2026]<\/span><\/p>\n","protected":false},"author":5,"featured_media":5374,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[167,170],"tags":[114,155,131],"class_list":["post-5504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-skills-program","category-coffee-skills-program-sca-en","tag-advanced-barista","tag-barista-skills-professional","tag-coffee-skills-program"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5504","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=5504"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5504\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/5374"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=5504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=5504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=5504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}