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 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 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 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

Cherry To Seed: Experiments In Fermentation
Experimentation during the fermentation stage of coffee processing is becoming more and more popular. These methods often result in the accentuation of particular organic acids, such as lactic or malic. In addition to a review of typical coffee processing methods, this workshop will explore the impact of fermentation on flavor. Participants will sample a selection of current experimental offerings and discuss how coffee professionals can best introduce them to consumers.

Water Chemistry: Beyond The H2O
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. Bring samples of your cafe's water to get real time data for use in your program.

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 Cold Brew 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 . Cold brewed coffee is a flexible, concentrated ingredient that can be a springboard into an infinite number of flavor pairings to refresh and intrigue consumers. In this workshop, we will review common flavor associations with seasons and holidays; 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
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.