SCA Intermediate Barista Skills Course Date:11th and 12th March 2026 (9:30 am - 4:30 pm) Cherries are hand-sorted for ripeness

Cherries are hand-sorted for ripeness and then depulped before a 48-72 period in sealed tanks to encourage anaerobic fermentation

Know what to expect financially:

crafting complex

floral and fruity coffee with a tangy finish

Hario Heat-Resistant Server Dimensions:

SCA Intermediate Barista Skills Course Date:11th and 12th March 2026 (9:30 am - 4:30 pm) Cherries are hand-sorted for ripenessBroaden your understanding of coffee as an ingredient and explore the science of extraction and brewing. Learn enhanced espresso preparation techniques and skills to improve your latte art. Understand the wider context of a Baristas role including equipment maintenance, bar organisation and customer service skills. It is the middle step on the SCA Barista Skills programme, the world's only internationally recognised coffee skills qualification. More