The Barista Skills Professional course builds on the concepts and skills introduced in the Intermediate course. It is ideal for someone who has been working as a Lead Barista Café Manager, Owner and for individuals who have completed Barista Intermediate and have a minimum of 3 months practicing content from that course.

In this professional course we will explore differences in green and roasted coffee related to density, altitude growth, varieties, processes, decaffeination, and storage. Participants will practice drink production and improve upon workflow. Extraction will be analyzed, and adjustments made to extract to different levels. Latte art and foaming will be improved upon, and we will discuss milk in depth, including processing and composition and its ability to foam. We will define and test water quality and adjust water to meet standards and use sensory to identify subtle differences in coffees, describe espresso brews, extract different coffees to find optimum taste and create brew recipes for espresso. Attendees will improve on latte art techniques to pour at least two designs consistently and split a pitcher of steamed milk between two lattes to pour the same design in two cups.

A written exam tests Professional course knowledge while a practical exam assesses the learner’s ability in terms of grinder calibration, espresso extraction analysis, recipe creation, and latte art for multiple drinks.

CLASS CAPACITY: 6 students

SCA course certificate is included in the class cost.

ATTEND MORE, SAVE MORE! Receive a 10% discount when you purchase 2 or more SCA courses at the RNY Lab.  Discount automatically applied at checkout, no code necessary.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.