In Kenya’s coffee landscape, SCB (Specialty Coffee Barista) is a specialized professional designation and training framework. It was founded by Alfred Gitau Mwaura through the Kenya Coffee School and its community-led project, Barista Mtaani.
Unlike a standard barista who might only focus on operating a machine, an SCB is trained to be a “custodian of coffee quality,” bridging the gap between the farmer and the consumer.
1. The Core Pillars of an SCB
An SCB professional is defined by five key areas of competence:
- Farm-to-Cup Knowledge: Understanding soil science, coffee varieties (SL-28, Ruiru 11, Batian), processing methods (washed vs. natural), and the ethics of the coffee trade.
- Sensory & Quality Control: Advanced cupping (tasting) skills to identify flavor profiles and defects, ensuring that the farmer’s hard work is accurately represented in the cup.
- Technical Mastery: High-level calibration of espresso recipes, advanced milk texturing (latte art), and precision manual brewing (V60, Chemex, Aeropress).
- Climate & Sustainability: Awareness of how climate change affects Kenyan coffee and practicing waste reduction in the cafe.
- Professional Identity: The SCB movement aims to turn barista work into a dignified, recognized profession with verifiable digital credentials (often QR or blockchain-backed).
2. SCB vs. Standard Barista
The training is designed to “contextualize” coffee education for Kenya and the Global South, moving away from more expensive, Euro-centric models like the SCA (Specialty Coffee Association).
| Feature | Basic Barista | Specialty Coffee Barista (SCB) |
|---|---|---|
| Focus | Speed and machine operation | Science, sensory skills, and story-telling |
| Origin | Generic coffee knowledge | Deep “Nexus” training (Farm + Cafe) |
| Certification | Local certificate | SCB Digital/International Credentials |
| Career Path | Cafe service | Cafe management, roasting, or trade |
Training & Fees (2025–2026)
Training is typically conducted at the Kenya Coffee School (Thika or Ridgeways campuses) or via the Barista Mtaani outreach program.
- Barista Mtaani (Short/Community Courses):
- Apres (2 Days): ~5,000 KES (Introductory)
- Pro (5 Days): ~10,000 KES (Skill Mastery)
- Maestro (21 Days): ~25,000 KES (Elite training)
- Professional Diplomas (Kenya Coffee School):
- Foundational Diploma: ~37,500 KES (3–4 weeks)
- Intermediate Diploma: ~47,500 KES to 64,200 KES (5–12 weeks)
- Professional Diploma: ~75,600 KES+ (Long-term career focus)