ตารางเรียน SCA Barista Professional
- 9-11 กันยายน 2567
- 12-14 พฤศจิกายน 2567
SCA Barista Professional
- COFFEE BEANS
- Density, Variety and Cultivar
- Processing Methods
- Decaffeination
- Packaging, Storage and Freshness
- WORKSPACE MANAGEMENT AND WORKFLOW
- Drinks Production
- ESPRESSO PROCESS
- Consistency of Dosing, Tamping and Waste
- Grind Particle Distribution
- Tamper and Distribution Tools
- EXTRACTION AND BREWING
- Espresso Machine
- Impact of Temperature and Pressure on Brewing
- Boiler Systems and Pressure Systems
- Designing Brew Recipes
- Espresso Blends Construction
- Extraction Measurement Tools and Techniques
- SENSORY
- Organic Acids
- Sensory Evaluation
- Optimum Balance of Multiple Coffees
- Awareness of Milk’s Effect on Coffee Flavor
- MILK
- Milk Composition and Processing
- Foam Creation, Quality and Stability
- Milk Quality and its Ability to Foam
- Factors Affecting Milk Quality
- Proteolysis and Lipolysis
- Coffee Acidity’s Effect on Milk
- Heat’s Effect on Milk
- SCA Foam Standards
- SCA Latte Art Standards – Free Pour
- WATER QUALITY
- Measuring TDS / Alkalinity / Total Hardness / pH
- Water Filtration – Testing and Filtration Systems
- SIMPLE FINANCIAL CONCEPTS
- Cost and Goods
Course Features
- Lectures 0
- Quizzes 0
- Duration 3 days
- Skill level Expert
- Language Thai
- Students 0
- Assessments Yes