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 Sensory Professional. 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 (see 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 Skills 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 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.

Green Coffee Intermediate will equip learners with knowledge of key concepts surrounding green coffee: production, processing, grading, shipping, storage, arrival at destination, as well as coffee contracts and portfolio management.

Sensory Skills Professional will align the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.

Non-certified Workshops

Latte Art Workshop With The World Latte Art Champion 2019
Manuela Fensore is the current Italian World Latte Art Champion and during this workshop she will replicate the latte patterns that made her take the grand prize home during World of Coffee Berlin 2019. She will give you tips and tricks on how to create other free pour designs and will go into etching technique. Manuela is excited to share her passion with you during this workshop made possible by Cimbali.

Water Chemistry: Beyond The H2O
This workshop taught by Maxwell Colonna-Dashwood will go into the topic of water for coffee. The mineral makeup of water can vary significantly from region to region. Not only does this affect the flavor of your coffee, but it can also have a significant impact on the life of your cafe's brewing equipment. In this workshop, participants will learn how to analyze the contents of water. Activities will include defining and measuring total dissolved solids, alkalinity, chlorine content and more.

Dissecting The Espresso Machine
Journey under the hood of an espresso machine with members of the Coffee Technicians Guild. This hands-on workshop takes you on a guided tour through an espresso machine; from the water inlet valve to the driptray drain, and everything in between. This session will help participants better understand the components involved in pressure brewing and what role they play.

Crafting Seasonal Beverages
Michalis Dimitrakopoulos is a member of The Underdog Roasters family, and co-owner at The Rabbit Punchfrom. He became the runner up of this years World Barista Championship in Berlin and has previously won 1st place in the World Coffee in Good Spirits 2016 so there is no one better to lead a workshop on Seasonal Beverages! Seasonal beverages can bring excitement and notoriety to a café menu. Not only can these menu offerings keep things interesting for your customer base, but this creative challenge can boost the morale of the most passionate baristas . In this workshop you will explore prominent and experimental approaches to flavor pairings in both the coffee and cocktail industries; demonstrate good drink building practices to achieve flavor balance; and facilitate hands-on experimentation

Foundation of Tea
Kasim Ali of the UK based Waterloo Tea will teach you all you need to know about tea and how it fits into your café. Join a discussion of seasonal teas and its importance within specialty coffee. In this workshop we will talk about the chemistry of the tea leaf followed by a dial-in exercise where baristas will apply their newfound knowledge to unlocking tastes from a cup of tea. This will be followed by a tasting of seasonal teas and an open discussion of workflow.

What is terroir and how does it affect the taste of coffee? During this workshop, George Makropoulos of Nestle Professional, explores the differences of terroir in the context of wine and coffee, examining the similarities between the production processes of these beverages. Should we add indigenous varieties and processing methods into the term of coffee terroir? By analyzing Biodiversity, Diurnal Temperature Variation and Altitude participants will have a clear picture how the terroir gives its character to the end cup beverage. 


Greek Freddo Culture: Demonstration & Tasting with Coffee Magazine - powered by Artemis Mixer Co. & Baristaʼs Gold Milk, and lead by Michalis Dimitrakopoulos.