SCAA Barista Certification Level 1 Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.
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Module
SCAA Barista Certification Level 1
Institution
SCAA Barista Certification Level 1
Milk Steaming Basics - Around 100 F the tip should be submerged lower into the milk to being to
STEAM; air incorporation will decrease, and milk is simply heated with steam wand and should swirl in a
whirlpool motion
Dosing Weight - Weight Dosing a specific amount relates with your filter basket...
SCAA Barista Certification Level 1
Milk Steaming Basics - Around 100 F the tip should be submerged lower into the milk to being to
STEAM; air incorporation will decrease, and milk is simply heated with steam wand and should swirl in a
whirlpool motion
Dosing Weight - Weight Dosing a specific amount relates with your filter basket size and your
management of the grinder (grinding time)
Espresso Grinder - Bean hopper
Doser hopper
Doser lever/mechanism
Grind Changing mechanism
on/off swich
Grinding burrs
*flat
*conical
The Four Ms - the coffee
the scale
the machine
the barista
Espresso Definition - .85 - 1.2 fluid ounces per shot
Clean water between 195-205 degrees
14-18g coffee for a double shot
7-9g coffee for a single
, 9-10 atmospheres of pressure
"Flow" time 20-30 seconds
GRINDER - Freshness
Espresso Machines - Regulates flow, quantitiy, pressure, and temp of water
Etiquette (avoid placing spouts in your dosing chamber)
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