SCA Barista Foundation Course
Category: SCA Training
- 基礎知識:コーヒーの種類、鮮度、適切な保存方法を理解します。
- エスプレッソ抽出:ドージング、タンピング、抽出の基本を習得します。
- ミルクスチーミング:理想的な温度と粘度にミルクをテクスチャリングする科学的な方法。
- バリスタルーティン:効率的なワークスペース管理、衛生管理、日常的なマシンメンテナンス。
*コース料金にはすべてのSCA管理費が含まれています
Category: SCA Training
*コース料金にはすべてのSCA管理費が含まれています
The espresso machine at the end gave me a proper taste of what real cafe pressure feels like, and now I actually understand what the dial-in process is about. Course ran over by 20 minutes but honestly I didn't want it to end, every minute was packed with useful skill.
The hands-on sessions gave me real confidence behind the machine, and the internationally recognised certificate at the end feels like genuine proof I can use. Was a bit nervous about my milk frothing, but the instructor's step-by-step guidance sorted that out fast.
The practical pace of the course meant I was dialing in shots and steaming milk by the second day, which gave me way more confidence than just watching videos. I like that the certificate is internationally recognised, so it actually feels like a legit starting point for a barista career.