The Professional Barista Skills course covers aspects such as workflow management and financial management. We also have various other specialized courses to assist you in other needs.

The Professional Barista Skills and the SCAE modules are conducted by Authorized SCAE Trainers. All our trainers are experienced individuals with prior experience in the Food & Beverage industry.


The BGA and SCAE exams are both theoretical and practical.

The BGA exam is more focused on day-to-day operational skills in a cafe. The SCAE exam is focused on industry standards and understanding of coffee.

The BGA exam is compulsory for all students who have attended the course to receive a certificate from us. The SCAE exam is optional, for students who want to obtain an internationally recognized certificate.

The exam is graded on capability of the barista in their understanding of the course as well as their technical capabilities. We believe that you ‘do not fail’, you just ‘have not passed’. So don’t worry too much about the exam, just remember to pay attention and take notes during the class.


Our training academy is fully equipped with 6 espresso machines, grinders, barista equipment as well as a brew bar. Students who attend our Professional Barista Training course will have access to the equipment during the class.

We conduct classes in English, Bahasa Malaysia and Mandarin. However, this is limited to only specific modules and is not available for all of our courses.


We have practice sessions for students that have completed our SCAE courses. Students are entitled to a lifetime worth of practice (according to our availability).

Students will be added to an alumni page to be able to stay updated with our practice sessions and classes.

Students are also required to complete their examinations within 3 to 6 months of course completion. Failure to complete the examination within the time period will result in a penalty fee of RM150.

Our practice sessions are from 10am to 5pm on the available dates posted in our alumni page.