The educational core of Barista Camp is based on industry standards provided by SCA’s Coffee Skills Program. 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.
Introduction to Coffee is an ideal module for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this module looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavours coffee has to offer.
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.
Brewing Intermediate is designed to test key core and more advanced skills and understanding, it is very much a hands-on workshop where you will learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.
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.
Introduction to Brewing Equipment: Filter to Espresso will be lead by BGE Education Chair Patrick O'Malley. This course is aimed at introducing baristas to the basics of equipment so that can gain an understanding of basic maintenance and how equipment works inline with producing great coffee.
Introduction to Competition will be hosted by a competition coach and a WCE judge. Attendees to this class will have the chance to learn how to prepare for a range of WCE competitions, how to get started with finding coffee and a coach, and delve into rules and score sheets.