SCA Barista: Exploring the passion and skills of the coffee world

SCA Barista: Exploring the passion and skills of the coffee world

As a SCA (Specialty Coffee AsSOCiation) certified barista, I have a deep passion and pursuit for coffee. In this article, I will share my exploration and learning experience in the world of coffee.

Start with a cup of espresso

My coffee journey began with a cup of espresso. The rich and complex taste fascinated me and inspired me to learn more about the coffee making process and the characteristics of beans from different origins.

In order to better understand and master this art, I decided to join SCA and improve myself through the training courses they provided. In the process, I learned how to use various types and sizes of equipment correctly to make coffee with perfect taste, proper balance, beautiful color, clear and distinct layered flavors, rich aromas, etc.

Learn more about coffee origin and bean quality

In addition to learning production techniques, I also have a strong interest in the origin of coffee and the quality of beans. By participating in seminars organized by SCA and visiting various coffee farms, I was able to experience firsthand the differences between beans produced in different countries and regions.

From Ethiopia to Colombia, each country has its own unique and fascinating flavors. Ethiopia is known for its floral, citrus flavors and bright, refreshing taste, while Colombia is loved for its well-balanced, moderately acidic taste with cocoa and nutty notes.

Improving skills: latte art and hand-poured coffee

As an SCA certified barista, I not only focus on making high-quality espresso, but also explore other areas, including latte art and hand-poured coffee.

Latte art is a unique and wonderful skill. By mastering the ratio and strength of milk foam and espresso, I can create a variety of patterns on the cup. This is not only for beauty, but more importantly, it can enhance the taste and experience of coffee through different latte art techniques.

Hand-poured coffee focuses on precise control of details such as water temperature, brewing time, and the ratio of powder to water during the extraction process. This method can highlight the unique flavor of the beans themselves and allow people to better taste the complex layers contained therein.

Share my knowledge and experience

As an SCA certified barista, I know that learning and sharing go hand in hand, so in my work I always pass on the knowledge and experience I have learned to others.

Whether I am training new employees or holding small seminars, I will patiently teach them how to use the equipment correctly, adjust the parameters, and taste and evaluate a cup of quality coffee. I hope that through my efforts, I can inspire more people's passion for coffee and help them continue to grow in this field.

Conclusion

As an SCA certified barista, I deeply love this art. Through exploration and learning, I not only improve my skills, but also broaden my knowledge and understanding of the world of coffee. I believe that in the days to come, I will continue to pursue higher levels, more perfect tastes, and richer and more diverse flavors of coffee making.