The educational core of Barista Camp is based on industry standards provided by SCAE’s Coffee Diploma System. Participants are offered the choice between 5 different tracks, with optional certification. The tracks are composed of a variety of modules to cater for baristas with diverse skill levels and interests.
You can either select one intermediate module, or two foundation modules. Upon registration, you'll have to choose one of these options, so please consider carefully which track is right for you. We urge you to read through the curricula (click on the name below) for the modules you're interested in, so you can make an informed decision. You - and everyone else in your group - will benefit the most from the course if you possess the skills and knowledge required for that level.
Barista Foundation is designed for people new to the coffee industry and focuses on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. No previous barista experience is required for this course.
Barista Intermediate is designed to test key core and more advanced skills and understanding, expected from a competent barista (for example, from someone working as a barista for 6months or more). Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service and maintenance. Barista Foundation is a recommended (but not mandatory) pre-requisite module.
Brewing Foundation introduces you to the core skills required to brew great coffee, using different equipment, from chemex and siphon to clever dripper and French press.
Sensory Foundation covers the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive, what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying speciality coffee qualities, as well as a basic overview of how to implement this in business.
Sensory Intermediate is ideal for someone with cupping experience who wants to develop their knowledge of sensory skills. It is broken down into three areas: 'how we taste, perceive and interpret', 'running a cupping session and tasting the diversity of coffee' and 'how to set up sensory skills in your business'. Sensory Foundation is a recommended (but not mandatory) pre-requisite module.
Green Coffee Foundation covers the key concepts surrounding green coffee, from growing the plant, through processing, shipping, storage and arrival at a roaster. It includes an introduction to cupping and coffee grading.
Green Coffee Intermediate looks at green coffee in greater detail and builds on the core vocational skills needed by people who work with green coffee on a daily basis. It is broken down into three areas: Principles of coffee growing and processing; Introduction to green coffee grading; Coffee contracts and green coffee portfolio management. Green Coffee Foundation is a recommended (but not mandatory) pre-requisite module.