You've learned the foundations. Now it's time to go deeper. The SCA Barista Skills Intermediate course is where craft becomes science — where you stop guessing and start understanding exactly why your espresso tastes the way it does.
Designed for working baristas and serious home enthusiasts who have completed the Foundation level, this course bridges the gap between knowing how to make coffee and truly mastering it. You'll learn to measure extraction, understand water chemistry, work with plant-based milks, and pour your first free-hand latte art — all under private 1:1 instruction in Shinjuku, Tokyo.
At Tasse Coffee Roastery, every Intermediate session is a completely private experience — just you and your trainer. That means every hour is spent on exactly what you need, at exactly your pace. No crowded classrooms. No waiting for others.
Course at a Glance
Coffee Origins, Varieties & Processing Methods
Before you can understand espresso, you need to understand the bean. This module explores how geography, altitude, variety, and post-harvest processing shape the flavour profile of every cup. You'll taste the difference between a naturally processed Ethiopian and a washed Colombian — and you'll understand why they taste so different.
- Arabica vs. Robusta: quality, flavour, and application differences
- Key coffee-growing regions and their characteristic flavour profiles
- Washed, natural, and honey processing — and how each affects the final cup
- How to match origin characteristics to espresso blend design
- Reading and interpreting specialty coffee tasting notes
Water Chemistry & Quality
Water makes up over 98% of your espresso, yet it's the most overlooked variable at the bar. This module demystifies the chemistry behind brew water — why some minerals help extraction and others destroy your espresso machine. You'll learn what the SCA water standard actually means and how to apply it in a real café environment.
- Total Dissolved Solids (TDS), pH, and hardness — what each means for coffee
- The role of calcium, magnesium, and bicarbonate in extraction
- SCA water quality standards and target ranges
- Filtration systems: carbon, RO, and remineralisation
- How to test your water and make practical adjustments
Espresso Calibration & Extraction Science
This is where Intermediate-level baristas earn their credibility. Using a digital refractometer, you'll measure extraction yield and Total Dissolved Solids with scientific precision. You'll learn to read the Extraction Chart, identify exactly where your shot sits, and make confident, data-driven adjustments to hit the SCA's ideal extraction window every time.
- Understanding espresso ratios: dose, yield, and brew ratio
- Using a refractometer to measure TDS and extraction yield percentage
- The SCA Brewing Control Chart — finding and staying in the "golden zone"
- Diagnosing under- and over-extraction by taste and measurement
- Ristretto, normale, and lungo: ratios and flavour differences
- How to systematically dial in a new coffee
Advanced Grinder Operation & Burr Science
Your grinder makes or breaks your espresso — yet most baristas never look inside one. In this module, you'll open up the grinder, examine the burrs, and understand exactly how grind particle size, distribution, and retention affect every single shot. You'll leave knowing how to choose the right grinder for a specific use case, and how to maintain one properly.
- Flat vs. conical burrs: geometry, grind profile, and flavour characteristics
- Grind distribution and why it matters for even extraction
- Grinder retention, static, and how to minimise dose variation
- Burr alignment, seasoning, and replacement schedules
- RPM, heat, and how grinder speed affects flavour
- Comparing grinders: on-demand vs. dosing, single-dose vs. bulk
Milk Science, Texture & Plant-Based Alternatives
Great milk texture isn't luck — it's physics and chemistry. This module takes you inside the science of steaming: what proteins and fats do under heat, why temperature matters, and why some milks foam beautifully while others collapse. You'll also tackle the modern challenge of plant-based alternatives — understanding which behave like dairy and why.
- Milk proteins (casein & whey) and fats: their roles in foam creation and stability
- How temperature and aeration technique create different textures
- Target temperature ranges for cappuccino, latte, flat white, and cortado
- Comparing oat, almond, soy, and coconut milk: foaming performance and flavour
- How to select and pitch the right plant milk for each drink
- Troubleshooting: bubbles, separation, and scorched milk
Latte Art Fundamentals
Latte art is the visible proof of invisible precision. When your milk is perfectly textured and your espresso properly extracted, the patterns pour naturally. This module teaches the physical mechanics of free-pour latte art — from the correct jug angle and pour height to the wrist movements that create hearts, rosettas, and tulips.
- The physics of microfoam: why texture determines pattern quality
- Cup angle, jug position, pour height, and flow rate
- Free-pour heart: the foundational pour and how to nail it consistently
- Rosetta: the sweep-and-wiggle technique broken down step by step
- Tulip: stacking layers and controlling the push-through
- Common mistakes and how to correct them in real time
Menu Development & Specialty Drink Design
Once you understand extraction and flavour, you can build drinks with intention. This module covers the full taxonomy of espresso-based beverages — their correct ratios, how flavour interacts with milk volume, and how to design a specialty menu that showcases your coffee rather than hiding it.
- Correct ratios and characteristics of every core espresso drink
- How milk volume affects perceived sweetness, acidity, and body
- Designing seasonal and signature beverages that complement your espresso
- Menu costing principles and ingredient selection
- Communicating specialty coffee to non-specialty customers
Who Is This Course For?
The Barista Skills Intermediate course is designed for:
- Working café baristas who want to move from junior to senior or head barista positions
- SCA Foundation graduates ready for the next level of certification
- Home enthusiasts who have invested in quality equipment and want to use it properly
- Coffee professionals expanding their credentials for career advancement
- Café owners who want to understand what their baristas are doing — and why
Note: Completion of SCA Barista Skills Foundation (or equivalent experience) is required before taking this course.
The SCA Barista Skills Pathway
Private 1:1 instruction · Shinjuku, Tokyo · English, Japanese, Mandarin, Cantonese
Tasse Coffee Roastery is an SCA-authorised training provider based in Shinjuku, Tokyo. All courses are taught by certified SCA trainers in a private studio environment. Certifications are issued directly by the SCA upon successful completion of the written and practical assessments.
