SCA Barista Skills Intermediate Course Dates:12th - 14th August Monitor every extraction with the

Monitor every extraction with the built-in espresso shot clock and intuitive LCD display

The cherries are then pulped and fermented in water (tank fermentation) before being thoroughly washed to remove the mucilage and slowly dried to stabilise flavour

this one is called Pedra Redonda

It’s great on its own in a shot – quite sweet and full but without bitterness

SCA Barista Skills Intermediate Course Dates:12th - 14th August Monitor every extraction with theSCA INTERMEDIATE BARISTA SKILLS An intermediate course to introduce advanced barista skills that develop further knowledge and understanding in core professional coffee preparation. This course explores some more complex elements of coffee quality theory e. g., strength, extraction. An introduction to green coffee by exploration of key attributes which affect the inherent taste balance and aromas of roasted coffee. While also exploring development of