SCA Barista Professional Course

Three days felt intense but worth every minute—the way they broke down extraction variables into hands-on drills really pushed my palate and workflow to a new level. Even the cupping sessions in the afternoon were structured so well that I left with a clearer roadmap for dialing in than I’ve had in

The extraction variables we covered on day two finally clicked for me—dialing in by taste instead of numbers felt like a breakthrough. Even after five years behind a machine, the 3-day structure pushed my palate further than any workshop I've taken.

The 3-day format gave me enough time to really dig into extraction variables I thought I already had down, and the hands-on coaching fixed a flaw in my puck prep I’d been missing for months. It’s the first course where I actually felt the difference in my shots immediately after leaving.