Master the foundations of specialty coffee preparation with hands-on training from Tasse Coffee Roastery, an SCA authorized campus in the heart of Shinjuku, Tokyo.
The SCA Barista Skills Foundation course is designed for anyone passionate about coffee—whether you're making a career change, deepening your home brewing knowledge, or seeking professional credentials. Over eight carefully structured modules, you'll develop the technical skills, sensory awareness, and customer service excellence that define specialty coffee professionals.
At Tasse Coffee Roastery, our instructors bring years of hands-on experience and genuine enthusiasm to every lesson. You'll learn on professional equipment in our working café in Shinjuku, apply concepts immediately through practice, and earn an internationally recognized SCA Foundation Certificate.
Course at a Glance
Level: Foundation (no prerequisites)
Format: Private 1:1 or 1:2 instruction
Location: Tasse Coffee Roastery, Shinjuku, Tokyo, Japan
Languages: English, Japanese, Mandarin, Cantonese
Price: ¥75,000
Certification: SCA Foundation Certificate (valid worldwide)
Coffee Basics & Sensory Introduction
Begin your journey by understanding what makes specialty coffee special. Explore the origins of coffee, learn the differences between Arabica and Robusta varieties, discover how roasting transforms green beans, and participate in your first professional cupping session.
What you'll learn:
- Geography and origins of major coffee-producing regions
- Arabica vs Robusta: characteristics, flavor profiles, and use cases
- Fundamentals of coffee roasting and how it affects flavor
- SCA cupping protocols and sensory evaluation techniques
- How to identify common tasting notes and flavor descriptors
Grinder Calibration & Dosing
Precision starts with the grinder. Master the relationship between grind size and extraction, learn to operate commercial grinders with confidence, develop consistent dosing practices, and master distribution and tamping techniques that set the foundation for quality espresso.
What you'll learn:
- How grind size affects extraction rate and coffee flavor
- Operating and maintaining commercial grinder equipment
- Weighing and consistent dosing practices (portafilter vs basket)
- Distribution techniques before tamping
- Proper tamping pressure and angles
Espresso Extraction
Understand the science behind espresso extraction. Learn the three phases of extraction, recognize signs of under and over-extraction, align your shots with SCA benchmarks, and troubleshoot common issues to pull consistently balanced espresso shots.
What you'll learn:
- The three phases of espresso extraction and what happens in each
- Soluble solids, total dissolved solids (TDS), and extraction yield
- SCA espresso benchmarks and how to hit target ranges
- Identifying under-extracted vs over-extracted shots by taste
- Troubleshooting: adjusting grind, dose, and tamping to dial in
Milk Steaming & Microfoam
Perfect milk steaming is an art and a science. Master steam wand technique, learn the physics of microfoam creation, understand milk's role in espresso drinks, discover different foam types, and develop the listening skills that separate good from great milk drinks.
What you'll learn:
- Steam wand operation and purging protocols
- The stretching and spinning phases of milk steaming
- Microfoam science: bubble size, texture, and mouthfeel
- How milk composition (fat, protein, lactose) affects steaming
- Listening to milk and recognizing the distinctive "chirp" sound
- Common mistakes and how to correct them
Basic Latte Art
Latte art combines technical skill with creative expression. Learn fundamental pouring techniques, master the iconic heart pattern, create elegant tulips, understand common mistakes, and get immediate feedback as you perfect this crowd-pleasing craft.
What you'll learn:
- Pouring fundamentals: height, angle, and flow control
- The heart pattern: setup, pour sequence, and closure technique
- The tulip pattern: multi-line pouring and stacking
- Cup preparation and milk temperature for optimal contrast
- Troubleshooting: why patterns go wrong and how to fix them
Equipment Cleaning & Maintenance
Proper cleaning and maintenance is non-negotiable in specialty coffee. Master backflushing and purging protocols, learn comprehensive grinder cleaning procedures, establish end-of-day routines, and develop the diagnostic skills to recognize when equipment needs attention.
What you'll learn:
- Backflushing: when, why, and how to do it correctly
- Purging portafilters and group heads
- Comprehensive grinder cleaning and burr maintenance
- End-of-day equipment shutdown procedures
- Recognizing equipment problems before they become disasters
- Water quality and its impact on equipment longevity
Workflow, Hygiene & Customer Service
Work efficiently and safely while delivering exceptional customer experiences. Learn station setup principles, develop clean-working habits, understand food safety and allergen protocols, and master the soft skills that transform transactions into genuine connections.
What you'll learn:
- Station setup for efficiency and safety
- Working clean: hygiene practices and contamination prevention
- Food safety regulations and allergen awareness
- Cross-contamination prevention techniques
- Customer communication and service etiquette
- Handling questions about coffee origins and brewing methods
The SCA Foundation Exam
Demonstrate your mastery with the official SCA Foundation Exam. This comprehensive assessment has two equally important components: a written test covering coffee knowledge and a practical assessment evaluating your hands-on skills.
Written Test
Multiple-choice questions covering:
- Coffee origins and processing
- Roasting science and flavor development
- Espresso extraction theory
- Milk and steam wand fundamentals
- Equipment maintenance and hygiene
Practical Assessment
Evaluated on:
- Espresso shot pulling and consistency
- Milk steaming quality
- Latte art execution
- Customer service and communication
- Equipment knowledge and safety
Upon successful completion of both components, you'll earn the SCA Barista Skills Foundation Certificate, a credential recognized by specialty coffee professionals worldwide.
Who Is This Course For?
The SCA Foundation course is designed for a diverse range of coffee enthusiasts:
- Career Changers: Launch a new career in specialty coffee with professionally recognized credentials and hands-on training.
- Home Enthusiasts: Deepen your coffee knowledge and elevate your home brewing and barista skills to café-quality standards.
- Café Travelers: Understand the craft behind your favorite specialty coffee drinks and connect with global coffee culture.
- Café Owners & Managers: Train yourself and your team on best practices, ensuring consistency and quality across your operation.
- SCA Diploma Seekers: Begin your SCA journey with Foundation and progress to Intermediate and Professional levels.
What Comes After Foundation?
Your Foundation certificate is just the beginning. Tasse Coffee Roastery offers a complete pathway for continuous learning:
Master essential barista skills: espresso, milk steaming, and customer service
Deepen your expertise in sensory evaluation, advanced techniques, and coffee science
Achieve mastery in cupping, advanced flavor analysis, and training methodology
