Category: SCA Coffee Diploma
バイパスチャートとフレーバーから、抽出パラメータへの影響まで。水質の理解と、焙煎とそれがフレーバーに与える影響についての知識を深めます。SCAブリューイングスキルズプロフェッショナルコースは、バリスタのキャリアの旅における最終ステップです。
追加のコース詳細は以下、利用可能な日時は「今すぐ予約」リンクからご確認ください。
The hands-on calibration exercises in this module finally gave me a repeatable system for dialing in espresso across different machines, which is exactly what I needed for pulling shots in a timed competition setting. My palate mapping improved noticeably after the sensory sessions too. If you're al
Took this module to sharpen my training skills for the team, and the breakdown of how to structure in-house programs was exactly what I needed. The focus on competition-level prep is a huge step up from Intermediate, and I finally feel ready to coach others properly.
The structured approach to dialing in and calibration drills finally clicked for me after this module—my shots have been noticeably more consistent behind the bar. The focus on training others is practical too, and I've already used the techniques to run a small session with my staff.
