Better Baristas: Why we’re serious about getting qualified

Since arriving as the first espresso house in Bristol back in 1995, we’ve always been serious about making Boston Tea Party a beacon of quality when it comes to coffee. Our team of baristas are absolutely central to making this happen, which is why, since October 2016, every BTP barista receives SCA (that’s Speciality Coffee Association) training at Extract Coffee Roasters HQ before they’re left by themselves on the espresso machine.

The SCA Espresso Skills qualification is an internationally recognised certificate, which ensures that our baristas’ cover everything from pulling tasty shots and milk texturing techniques, to the history of coffee and it’s journey from crop to cup, and health and hygiene.

As part of our Coffee, but Better mission, we’ve brought in this qualification not only to further drive our baristas’ knowledge and passion, but also as a quality assurance test, so that you get a cup of coffee made with skill and love, every time.

Here’s what Dan Lacey, head of training at Extract says about our baristas:

“Having classes of such friendly, enthusiastic, polite and hardworking baristas has reminded me why I’m convinced I have the best job in the world. There seems to be a really fantastic culture of Boston Tea Party Baristas; wonderfully unique, strong, enthusiastic and hardworking. You really are a great bunch of people and a pleasure to have in class here at Extract HQ.
The level of skill across the board has been very high and it’s been incredible to witness some baristas on their first week doing so well, so big ups to every one of you that have shared your knowledge and skills in store.”

And here’s what our baristas have to say:

“I had training with (two other coffee roasters) with previous employers. When I joined Boston, a week later I was going to Extract for my Foundation SCA. I genuinely thought I would go in and be presented with a refresher of things I had already learnt. I was completely wrong. Not only did I learn, but I was slightly humbled by the lack of science knowledge of coffee there is out there. How time impacts espresso taste in a matter of seconds, the variety of equipment, how important calibration is throughout service. I thoroughly enjoyed it and look forward to my intermediate course.” – Siobhan, BTP Ringwood

“I thought I knew everything and then I found out if knock the group handle the way you want to coffee to go it follows. Mind blown.” – Leanne, BTP Whiteladies Rd

Sound like something you’d like to get involved with? Check out our jobs page for our latest barista vacancies >

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