PCA Editorial Team, Author at ProCoffeeAcademy

How to Make Barista-Style Coffee at Home (Beginner Guide)
October 18, 2026
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PCA Editorial Team
In short A barista isn’t working from secret recipes. They repeat the same few habits on every cup: a measured dose, a measured yield, a watched clock, properly textured milk and a clean bar. If you’re curious about the job itself, start with our guide on how to become a barista. This page is…
Barista Skills: The Core Coffee Skills Every Beginner Needs (and How to Practise Them)
October 17, 2026
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PCA Editorial Team
Last updated: 17 October 2026 TL;DR: the six core barista skills “Barista skills” means a lot more than making a nice flat white. The job mixes coffee technique with speed, service and food safety, and employers look for all of it. Below are the six core coffee skills every beginner needs, each with a…
How to Become a Barista: Skills, Training, Pay and Your First Job
October 17, 2026
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PCA Editorial Team
Last updated: 17 October 2026 TL;DR: how to become a barista A barista is the person behind the espresso machine: pulling shots, steaming milk, taking orders and keeping the café ticking over. So how do you become one? Honestly, the door is wide open. Most jobs need no formal qualification, and every skill on…
Moka Pot Extraction Physics: Pressure, Temperature and How to Avoid Bitterness
July 26, 2026
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PCA Editorial Team
If youre tired of bitter stovetop coffee, the secret to a sweeter cup lies in understanding moka pot extraction physics. Discover how mastering temperature and pressure can transform your daily brew into a balanced, specialty-grade experience.
Water Chemistry for Coffee: SCA Standards, Hardness and Alkalinity Explained
July 26, 2026
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PCA Editorial Team
Quick answer: Good brewing water is clean, chlorine-free and moderately mineralised. The SCA (then SCAA) water standard targets 150 mg/L total dissolved solids (acceptable 75–250), calcium hardness of 68 mg/L (17–85), total alkalinity at or near 40 mg/L, pH 7.0 (6.5–7.5) and sodium near 10 mg/L. Hardness minerals (calcium and magnesium) help pull flavour…
Chemex Filter Paper Physics: What Thick Paper Filters Really Remove
July 26, 2026
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PCA Editorial Team
Quick answer: A Chemex filter changes your coffee in two ways. It holds back fine particles and coffee oils, so the cup is clear and light-bodied: one study found under 7 mg of lipids in a 150 ml cup of paper-filtered coffee versus 60–160 mg in boiled coffee or espresso. And because the paper…
The Ultimate Home Brewing Guide: Fundamentals and Recipes for Every Coffee Method
July 26, 2026
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PCA Editorial Team
Quick answer: Great coffee at home comes from the same five fundamentals whatever brewer you use: weigh a ratio (start near 1:16 to 1:18; the SCA Golden Cup guideline is 55 g of coffee per litre of water, ±10%), use water at about 90–96 °C (195–205 °F), match grind size to contact time, use…
How to Develop a Specialty Coffee Palate: A Sensory Training Plan
July 26, 2026
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PCA Editorial Team
Unlock the secrets of professional coffee tasting and elevate your daily brew to an art form. With structured barista sensory skills training, you’ll learn to calibrate flavors like a pro and decode the unique tasting notes in every single bean.
Honey Process Coffee: Flavor Profiles of White, Yellow, Red and Black Honey
July 26, 2026
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PCA Editorial Team
Quick answer: Honey process (also called pulped natural) coffee has its skin and fruit removed, but some or all of the sticky mucilage is left on the bean while it dries. It sits between washed and natural coffees in the cup: typically sweeter and rounder than a washed coffee, cleaner than a full natural.…
Best Commercial Espresso Machine: Buyer’s Guide to Top 2-Group Models
July 17, 2026
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PCA Editorial Team
Finding the best commercial espresso machine 2026 for your business is the key to serving flawless drinks during your busiest morning rush. Our ultimate guide breaks down top-tier features and technology to help you choose the perfect heart for your coffee bar.