SCA Professional Barista Skills Course Central America before being fermented in sealed

before being fermented in sealed barrels for 96 hours

Sanremo have a broad range of commercial espresso machines

natural coffees are dried for 25-30 days on African beds

Tasting notes - Melts to smooth caramel in milk (also great black

SCA Professional Barista Skills Course Central America before being fermented in sealedThe final step on the SCA Barista Skills programme, this a challenging but hugely rewarding course that will stretch your skills and understanding. Building on the concepts introduced by the SCA Intermediate Barista course you will explore them in greater depth and get to grips with water chemistry, an often overlooked factor in the brewing process. Please note that this course is only suitable for those who hold SCA Intermediate Barista and requires