Advanced Barista Course / Barista Skills Foundation SCA

For those who want to grow professionally, reaching a level of quality and competence on par with the world of specialty coffee shops and the SCA Intermediate level.

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From solid foundations such as knowing green coffee, roasting, the principles of espresso extraction, frothing milk, classic cappuccino and machine maintenance, to advanced topics such as: espresso tasting, machine setting and a lot of practical training even in latte art.

This course is held under the supervision of SCA certified trainers, at the end of the course students will receive the internationally recognized Italian Barista Method (IBM) Advanced Level Diploma and they will also be able to sit for the SCA Barista Skills Intermediate Level Examination. Contact us for more details.

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FITS Retail Academy Date


FITS Retail Academy Location

Sri Lanka

FITS Retail Academy Cost

LKR 90,000

including the handbooks of the course and the Italian Barista method certificate


The course starts at 9 a.m. and finishes at 5.30 p.m. with a short lunch break.

We can assist students with the registration process for the SCA Examination.

Program Day 1
  • Arabica, robusta, varietals and blends, natural and washed: all the differences in taste.
  • A brief history of coffee.
  • Introduction to roasting and blending. Visit to the roasting.
  • The invention and evolution of espresso machines.
  • The lever machine.
  • Choose the right coffee machine for your business.
  • Know and professionally evaluate the qualities of a coffee blend.
  • The preparation of the espresso, scaling and coffee tamping.
  • Coffee grinding: how it is settled and managed with the various types of coffee grinders.
  • Practice on espresso calibration.
  • The perfect frothing of milk by managing different temperatures and frothing levels.
  • Cappuccino in practice: many exercises on frothing milk and classic cappuccino.
  • Italian preparations: latte macchiato, latte coffee, espresso macchiato etc.
  • Cleaning and maintenance of espresso machines. The salt, the blind filter and the cleaning of the showers.
Program Day 2
  • Introduction to professional coffee tasting: body, acid, bitter, sweet and aromatic notes.
  • Grinding setting exercises with dose and extraction weighing, preparatory to the IBM and SCA exams.
  • Worldwide trends: babyccino, flat white, cortado and other preparations.
  • Latte art, general rules: height of pouring, flow and movement of the wrist.
  • Practice latte art base: the heart.
  • Basic latte art practice: the figure of the leaf or rosetta.
  • Basic latte art practice: the tulip .
  • The third wave coffee shop: coffee brewing and specialty coffees.