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SCA Barista Skills Module / 咖啡師技能單元 - Lighthouse Coffee Roastery & Academy

SCA Barista Skills Module / 咖啡師技能單元

Course Date :
Foundation : 20 February | 12 March | 16 April | 14 May
Intermediate : 21 – 23 February | 13 – 15 March | 17 – 19 April | 15 – 17 May




Barista Skills teaches the essentials practical skills needed behind the espresso bar such as how to set your grinder, make espresso, foam and texture milk for cappuccinos and create latte art as well as an exploration of health and safety issues, customer service protocols and basic business practices.

Barista Skills can be studied at three different levels within the SCA Coffee Skills Program:

Barista Skills Foundation – 5 points

The Barista Skills Foundation course focuses on the key skills required to set a grinder, make espresso and foam, and texture milk for cappuccinos. This course allows one to gain an introductory understanding of the coffee itself and set a foundation from which to build practical skills for milk technique and latte art, while implementing health and safety practices and customer service. Practical learning objectives and activities prepare the learner to set a grinder and make espresso, foam and texture milk as per SCA foam quality standards and construct espresso-based drinks to SCA standards. A written exam tests theoretical knowledge based on Foundation course learning objectives.

Barista Skills Intermediate – 10 points

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone
who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession. Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins and processing methods on flavor; the parameters of coffee quantity, grind texture, water quality and shot time and their interaction when dialing in a brew recipe; drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk handling and techniques as well as latte art. In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service and basic business practices. A written exam tests Intermediate course knowledge while a practical exam assesses the learner’s ability in terms of grinder calibration, espresso extraction analysis, latte art skills and drinks construction.

Barista Skills Professional – 25 points

The Barista Skills Professional course is designed to test advanced skills and detailed knowledge of the science behind processes used by a professional barista (for example, a barista with 12 months or more of work experience). Successful candidates will have explored and demonstrated the advanced skills typically expected of a head barista. In particular, participants will learn a sophisticated tasting methodology and descriptive explanation of coffee flavors; gain a detailed understanding of drink ingredients and the techniques available to maximize the quality of the drinks made, understand how to manage the skills of others to produce quality drinks, demonstrate an understanding of how to develop brew recipes and a systematic method of structuring beverage menus, and finally be able to consistently apply the highest standard of latte art and milk steaming techniques. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.


咖啡師技能單元教授製作濃縮咖啡的重要實用技能:如何設定磨豆機,製作濃縮咖啡,製作卡布奇諾 的奶泡和牛奶質地,和拉花,同時探討健康和安全問題,顧客服務協議和基本營運實作。

SCA 咖啡技能計畫的咖啡師技能課程分為三個等級:

咖啡師技能基礎課程 – 5點

咖啡師技能基礎課程讓學員能對咖啡有初步的了解,以及按照SCA品質標準來設置研磨機、製作濃縮咖啡、打發牛奶和 展現拉花藝術等基礎技能,同時力行健康和安全實踐與客戶服務。術科實際操作的課程目標和練習,是為學員提供執行 咖啡師的關鍵基礎任務做好準備。筆試則是測試基礎課程學習目標的理論知識。

咖啡師技能中階課程 – 10點

咖啡師技能中階課程以基礎課程帶入的概念和技能為基礎。此門課非常適合已擁有咖啡師技能經驗並希望探索如何提高 咖啡品質的學員,並為從事此咖啡師職業更複雜的工作職能做好準備。透過這個互動課程,學習者將更深入瞭解咖啡本 身,特別是咖啡的品種、產地和後製方式對風味的影響;在調整沖煮參數時,咖啡粉量、研磨顆粒、水質、沖煮時間及 其相互作用;飲品調製和口味差異;工作流程的管理和效率;濃縮咖啡萃取的感官評估;牛奶的打發和拉花技巧。除了 咖啡製作之外,本課程還涵括了有關健康與安全、顧客服務和基本營業實務的關鍵概念。筆試會測試此中階課程的知識 面,而術科考試則會評估學員在磨豆機校正、濃縮咖啡萃取分析、拉花技術以及飲品調製的能力。

咖啡師技能專業課程 – 25點

咖啡師技能專業課程旨在測試一位專業咖啡師(例如:具有 12 個月或以上工作經驗的咖啡師)在製作咖啡流程背後的 高級技能和詳盡的科學知識。成功通過此門課程的學員已探索並可以展示高級咖啡師技能,足以作為咖啡師領導。特別 的是,學員將學習到複雜的品嚐方式和咖啡風味的描述性說明,詳盡的了解飲品成分和可提升飲品品質最佳化的技術, 暸解如何管理他人製作品質穩定飲品的能力,展示如何開發沖煮配方和建構飲品菜單的系統化方式,以及最終能一致性 地應用展現最高標準的蒸奶和拉花技術。筆試會測試此專業課程的知識面,術科操作考試則依據課堂內進行過的活動內容測試上述技能。


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