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Barista Guild Level 2 Certificate Program

  • CP201 Grind Dose Tamp Extract – Tue morning
  • CP203 Milk Essentials & Latte Art Practices – Tue afternoon
  • CP204 Espresso Machine Preventative Maintenance – Wed morning
  • CP202 Espresso Bar Efficiency & Workflow – Wed morning
  • EXM_BP2 Barista Level 2 Practical Exam (Testing Wed – 1pm-3pm)

Pricing:

  • Non-Member $1050
  • SCAA Member $915 (15% discount)

Grind, Dose, Tamp & Extract

CP201

This class gives intermediate level baristas in depth experience and techniques of the espresso grinder, dosing and tamping. Baristas are given hands-on experience under the guidance of an SCAA Instructor to test and taste the impact and affect on espresso shots of dosing weight, distribution, and settling. This is a required class for Barista Guild of America Certificate - Level Two.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

Milk Essentials & Latte Art Practice

CP203

Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. After a short lecture on milk elements and milk substitutes, SCAA Instructors provide hands-on training and coaching on basic latte art designs, and give practice strategies for perfecting latte art techniques.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

Espresso Machine Preventative Maintenance

CP204

This class covers basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students are taught to recognize essential tools and normal replacement items on common espresso machines.

Recommended Prerequisites: BGA Level 1 Certificate OR CP101 and CP102

Espresso Bar Efficiency and Workflow

CP202

Efficiency is a critical component of balancing customer service with excellence in quality. In this hands-on class, students learn skills to improve efficiency through improving drink preparation methods, ensuring quality control through increased attention to detail, and producing drinks of high quality quickly and effectively.

Required Prerequisites: CP101 - Introduction to Espresso Part 1, CP102 - Introduction to Espresso Part 2

View the course calendar

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