Check this out, here's the deal. Lately, while scrolling through Instagram and TikTok, I’ve been seeing a ton of really bizarre coffee recipes. And I wonder—has the world gone mad, and is everyone drinking coffee differently now?
Butter espresso? Dalgona Coffee? Yogurt coffee? Mango espresso? Green Onion Latte? Malaysian Coffee Sock? Kopi Joss? Kopi Luwak? (okay, no one drinks that anymore). Black coffee with Coca Cola? Espresso pouring over melting chocolate? Mushroom coffee? Matchaaa Laaateeeee… What is all this nonsense!?
I don’t know—has coffee gotten stuck somewhere between hipsters and outer space? Or is this...?
I couldn’t resist and told myself, "Tomas, come on. If you want to understand why the world is losing it over coffee, dig deeper." So, even though I felt like a veteran in coffee field, I signed up for SCA studies—basically, the Hogwarts of the coffee world. And let me tell you, it was one intense experience!
The Coffee Hogwarts
Just a little abra-cadabra, hocus-pocus, and I found myself in a group of coffee geeks, learning that SCA certifications are not just fancy paper to post on your Instagram story (yes, I did that already). The SCA, or Specialty Coffee Association, certificates are incredibly useful for anyone looking to level up in the coffee industry: baristas, roasters, coffee managers, or simply coffee enthusiasts. Why not? It helps you understand coffee chemistry, biology, roasting intricacies, improves technical skills, and earns you international recognition—maybe even a job at some fancy Listening Bar in London.
SCA Exam?
Theoretical part—questions about coffee chemistry, equipment, origins, milk quality, stock management, bar workflow, and the practical part consisted of:
Espresso calibration (because if you can’t nail a perfect espresso shot, what are you even doing here?).
Latte art throwdown (this was a true test of shaky hands and nerves).
Cupping—tasting coffee and feeling like a Sommelier, but for coffee.
They even let us play around with a refractometer (yep, that thing baristas use to look like real scientists).
So there I was, in the exam room, with Tomas Bajoriūnas—a certified SCA trainer, head of Rocket Bean Café, and a DJ who absolutely slays on vinyl! You know, #goals—I want to be like Tomas. This guy can grind coffee with a Comandante in one hand and spin an amazing vinyl set at the same time. He’s not just my teacher; he’s my hero.
Did I enjoy it?
Hmm, not really. I didn’t drink Green Onion Latte or anything from a sock or with Cola. But my new friends and I spent even our breaks talking about REAL coffee. I deepened my knowledge and realized that latte art isn’t just a drawing on milk foam—it’s the ultimate triumph of barista technique!
The Results?
Did I pass!? Hmmm. Don’t fall off your bar stools, because I scored 83% on theory, 6/6 on practical calibration, 52/58 on latte art, and 9/14 on cupping. Which means I PASSED EVERYTHING, and I’m now an SCA Masterclass GENIUS!
But seriously, if you love savoring coffee slowly and want to learn how to prepare it like the pros, I highly recommend embarking on this adventure of flavors and aromas.
Certified SCA Master
So now, I'm gangster, when I make coffee, I’m officially legit worldwide. If you don’t like my coffee, keep your opinions to yourself. Don't have time to chat—I’ll see you next time with new challenges and coffee stories. Until then, at least learn how to do latte art—because NO ONE wants to drink a coffee with what looks like a… wheat stalk instead of a heart.
And you know that feeling when you open the cupboard in the morning and the coffee bag is EMPTY? To prevent that, I’m announcing a #GIVEAWAY! 🎉
Share with me the weirdest, funniest, or most absurd coffee recipe, and you’ll have a chance to win some specialty coffee with an SCA rating.
Enjoy your coffee and have a great day, peeps! I’m out! PEACE!
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