SCA Coffee Skills Program: Barista Skills Professional
Barista Skills Professional – Certificate Course, SCA Coffee Skills Program (in-person learning)
📅 Hosted by AST, Zoey Thorson at Pacific Coffee Research on Friday – Sunday, May 8-10 9 am – 4pm
Experience world-class coffee education in the vibrant growing region of Hawai‘i, where Pacific Coffee Research provides a dynamic setting for immersive, hands-on learning. Surrounded by active farms and a thriving local coffee community, participants gain a rare opportunity to connect theory with practice in an authentic production environment.
The Barista Skills Professional course is an advanced, three–day program designed for experienced baristas preparing to step into leadership and head barista roles. Participants must have successfully completed Barista Skills Intermediate and have a minimum of one year of professional barista experience prior to enrollment.
This course emphasizes a deep understanding of the science, technique, and decision-making behind professional barista work. Through guided instruction and practical application, participants will refine advanced espresso preparation, milk texturing, and latte art skills while developing a systematic approach to brew recipe development and beverage menu design.
Students will also explore a structured sensory and tasting methodology, gaining the ability to clearly describe coffee flavors and evaluate quality across beverages. Additional focus is placed on drink composition, ingredient selection, and workflow, as well as the skills required to train, guide, and manage others in producing consistent, high-quality drinks.
Assessment includes both a written exam evaluating theoretical knowledge and a practical exam based on professional working activities conducted throughout the course.
What You Will Learn
- Advanced Drink Preparation & Quality Control: Gain a deep understanding of variables that influence espresso and milk-based beverages, including calibration, extraction analysis, and ingredient interaction. Use techniques to maximize drink quality through refined espresso preparation and milk texturing.
- Sensory & Tasting Methodology: Use of a structured sensory approach to describe and evaluate coffee flavors with precision.
- Menu & Recipe Development: Systematic methods for developing brew recipes that reliably deliver desired flavor profiles. Follow a framework for structuring beverage menus based on quality, consistency, and operational considerations.
- Leadership & Barista Team Management: Skills for guiding, coaching, and overseeing others to produce consistent, high-quality drinks. Development of a practical understanding of workflow efficiencies and quality standards at a managerial level.
- Theoretical Knowledge & Professional Standards: Advanced coffee science including ingredient effects, drink chemistry, and troubleshooting.
Why Take This Course
This course bridges scientific understanding and real-world practice — empowering baristas to produce consistently excellent coffee while cultivating leadership, sensory awareness, and operational excellence. Graduates leave with the knowledge and confidence to contribute meaningfully to the specialty coffee industry.
Additional Details:
- 3-day full-day course runs from 9:00 AM – 4:00 PM.
- Registration includes SCA certificate fee, snacks, lunch, and coffee
- Final Exam: Upon course completion, students have 21 days to take the SCA Barista Professional written exam online. A practical exam will be administered on the third day of the course.
- SCA Course Enrollment Link
About the Instructor
Zoey Thorson is a Q Instructor and SCA Authorized Skills Trainer (AST), currently consulting on coffee quality projects across the supply chain. She serves on the Standards Development Panel for the Specialty Coffee Association and is a council member for Living Wage for Us. With experience from farm to cup, Zoey brings a values-driven approach to specialty coffee. A passionate advocate for Hawaiian coffee since 2013, she remains actively involved in supporting its local communities. Outside of coffee, she enjoys the ocean, dogs, community building, and permaculture.
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