Master water: hardness, minerals, TDS — how water changes every shot.
2
Understand pressure profiling: pre-infusion, ramp, decline, and why each matters.
3
Calibrate for precision: dialling in under different conditions, seasonal changes.
4
Evaluate espresso like a Q-grader: tasting form, scoring, written feedback.
5
Train as a mentor: how to teach other baristas without frustration.
6
Troubleshoot like a head barista: machine issues, consistency problems, quick fixes.
7
Achieve the SCA Intermediate certification — a credential few hold.
8
Step into management or coaching roles with credibility.
Course Syllabus
Day-by-day breakdown of topics, timings, and deliverables.
1
Water & Pressure
The Science Behind the Espresso
09:00
Foundation Review
What you mastered, what you'll build on.
09:30
Water Quality & Chemistry
Hardness, minerals, TDS (Total Dissolved Solids), and their effect on extraction.
10:30
Pressure Profiling Theory
Pre-infusion, peak pressure, decline. The graph behind your shot.
11:30
Hands-On Profiling
On the La Marzocco's paddle and pre-infusion lever. Feel the difference.
Hands-on
12:00
Lunch
13:00
Machine Calibration
Checking group head temperature, pump pressure, boiler stability.
14:00
Dialling Under Variables
Same bean, different water, different time of day. How do you adapt?
Hands-on
15:30
Cupping & Analysis
2
Evaluation & Teaching
Leading Baristas Forward
09:00
Recap
Water, pressure, calibration — all at once.
09:30
Sensory Evaluation
The SCA Barista tasting form. How to score, how to describe.
10:30
Cupping Practicum
You taste and score eight shots. Written feedback on each.
11:30
Troubleshooting Clinic
Common problems, quick diagnostics, real-world fixes.
12:00
Lunch
13:00
Coaching & Mentoring
How to teach other baristas. Patience, clarity, demonstration.
14:00
Teaching Under Observation
You teach Maryam a technique. She gives feedback.
Assessment
15:30
Exam & Next Steps
Who It's For
Baristas who hold the SCA Foundation credential.
Head baristas or shift leads wanting to formalize their skills.
Anyone on a path to café management or training roles.
Speciality café professionals who want to deepen their understanding of the craft.
Prerequisites
SCA Barista Foundation certificate (or equivalent hands-on experience).
At least 6 months of working barista experience recommended.
Comfort with technical discussion and chemistry basics.
The Instructor
Maryam Tabatabaei
Authorized SCA Premier Trainer · Q-Arabica Grader
Taught by Maryam.
Maryam is an Authorized SCA Premier Trainer and a Q-Arabica Grader certified under the SCA Q Coffee System (formerly the Coffee Quality Institute) — one of the few practitioners in the United Arab Emirates who holds both credentials at once.
She placed fourth at the HB Best Batch Roasting Championship (Feb 2026), judged the UAE National Roasting Championship (Jan 2026), and presented at Gulfood 2026’s Specialty Coffee Stage. Cohorts in her studio are kept to six learners — closer to a master class than a campus.
“I will not teach you what to think about coffee. I will teach you how to taste it for yourself.”
I'm Maryam Tabatabaei — Authorized SCA Trainer, Q-Arabica Grader, and Q Instructor (SCA Licensed). One of very few practitioners in the UAE holding all three credentials. Whether you're opening a cafe, setting up a roastery, or training a team — let's talk.
Cafe and roastery setup
Equipment, layout, workflow, menu — from concept to opening day.
Staff training programs
SCA-certified curriculum customized to your team and business level.