Uploaded September 2025 | Updated September 2026, 2 weeks ago
Unlock the foundations of coffee in just 20 minutes. This video condenses the SCA Barista Skills course into an easy-to-follow guide — covering everything from Arabica vs Robusta, coffee varieties and origins, processing methods, decaffeination, roast levels, freshness & storage, and the role of water quality in coffee brewing.
Whether you’re a home enthusiast or training to be a professional barista, this is your complete crash course on coffee beans and how they shape the cup.
What you’ll learn in this video:
✅ Arabica vs Robusta — species, varieties, and flavor differences
✅ Coffee origins & terroir — why altitude, soil, and climate matter
✅ Processing methods (washed, natural, honey) and their impact on flavor
✅ Decaffeination methods explained (Swiss Water, CO₂, solvent)
✅ Roast levels — light, medium, dark and how roast affects extraction
✅ Coffee freshness & storage — degassing, packaging, freezing beans
✅ Water quality — hardness, alkalinity, TDS, and why baristas care
This is Part 1 of a 4-video Barista Skills Masterclass:
Coffee Foundations (this video)
Dialing Espresso — recipes, extraction & sensory
Milk & Latte Art — steaming, microfoam, menu drinks
Workflow & Service — cleaning, customer experience, water filtration
This video is not affiliated with or endorsed by the Specialty Coffee Association. It’s an independent educational resource inspired by the SCA barista program.
🎥 Subscribe for the full series → @LanceHedrick
#barista #coffeeeducation #specialtycoffee
LINKS
__________________
Join my Patreon community at:
patreon.com/lancehedrick
Find me on IG at:
instagram.com/lancehedrick
Find me on Facebook at:
facebook.com/lancehedrickcoffee
My storefront: amazon.com/shop/lancehedrick
My SECOND Channel:
Lance Hedrick Unfiltered
@LanceHedrickUnfiltered
TIME CUES:
0:00- Introduction to Series
1:38- Species and Varieties
4:30- Processing and Terroir
8:48- Coffee in Transit
11:20- Roast Level
14:20- Freshness and Resting
17:45- Coffee Storage
19:05- Water!
22:30- Conclusion
Unlock the foundations of coffee in just 20 minutes. This video condenses the SCA Barista Skills course into an easy-to-follow guide — covering everything from Arabica vs Robusta, coffee varieties and origins, processing methods, decaffeination, roast levels, freshness & storage, and the role of water quality in coffee brewing.
Whether you’re a home enthusiast or training to be a professional barista, this is your complete crash course on coffee beans and how they shape the cup.
What you’ll learn in this video:
✅ Arabica vs Robusta — species, varieties, and flavor differences
✅ Coffee origins & terroir — why altitude, soil, and climate matter
✅ Processing methods (washed, natural, honey) and their impact on flavor
✅ Decaffeination methods explained (Swiss Water, CO₂, solvent)
✅ Roast levels — light, medium, dark and how roast affects extraction
✅ Coffee freshness & storage — degassing, packaging, freezing beans
✅ Water quality — hardness, alkalinity, TDS, and why baristas care
This is Part 1 of a 4-video Barista Skills Masterclass:
Coffee Foundations (this video)
Dialing Espresso — recipes, extraction & sensory
Milk & Latte Art — steaming, microfoam, menu drinks
Workflow & Service — cleaning, customer experience, water filtration
This video is not affiliated with or endorsed by the Specialty Coffee Association. It’s an independent educational resource inspired by the SCA barista program.
🎥 Subscribe for the full series → @LanceHedrick
#barista #coffeeeducation #specialtycoffee
LINKS
__________________
Join my Patreon community at:
patreon.com/lancehedrick
Find me on IG at:
instagram.com/lancehedrick
Find me on Facebook at:
facebook.com/lancehedrickcoffee
My storefront: amazon.com/shop/lancehedrick
My SECOND Channel:
Lance Hedrick Unfiltered
@LanceHedrickUnfiltered
TIME CUES:
0:00- Introduction to Series
1:38- Species and Varieties
4:30- Processing and Terroir
8:48- Coffee in Transit
11:20- Roast Level
14:20- Freshness and Resting
17:45- Coffee Storage
19:05- Water!
22:30- Conclusion
