Exam (elaborations)
SCAA Barista Certification Level 1 Exam Questions with Correct Answers
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SCAA Barista Certification Level 1 Exam Questions with Correct Answers
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SCAA Barista Certification Level 1 ExamQuestions with Correct Answers
The Four Ms - Answer-the coffee
the scale
the machine
the barista
Espresso Definition - Answer-.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 - Answer-Freshness
Espresso Machines - Answer-Regulates flow, quantitiy, pressure, and temp of water
Provides steam for frothing and heating milk
Styles of Espresso Machines - Answer-Manual
Semiautomatic
Automatic
Superautomatic
Grinder Components - Answer-Upper grinding burr
Lower grinding burr
Adjustment Collar
Espresso Grinder - Answer-Bean hopper
Doser hopper
Doser lever/mechanism
Grind Changing mechanism
on/off swich
Grinding burrs
*flat
*conical
Workspace - Answer-Cleanliness (rinsing shot glasses & portafilters)
, Orderliness (Placement of tools and machines)
Hygiene (dedicated towels: 1.Milk 2. Portafilter 3. Steamwand)
Etiquette (avoid placing spouts in your dosing chamber)
Dedicated towels - Answer-Milk towel
Portafilter towel
Steam-wand towel
Preparing espresso - Answer-1. Preheat Cup
2. Remove protafilter from group head and flush group
3. Wipe basket clean and dry
4. Fill and level basket to desired grams
5. Tamp firmly: 30-50 pounds of pressure
6. Clean loose grounds off portafilter surfaces
7. Insert the portafilter into the group head
8. Start the pump and brew immediately into the preheated cup
9. Observe the flow: Liquid volume should be
*.85- 1.2 ounces single
*1.7- 2.4 ounces double
IN 20-30 SECONDS
10. Serve or combine with other ingredients to make espresso-based beverage
11. Remove portafilter & knock out spent coffee
12 Wipe basket clean, (rinse optional) & flush group
13. Return portafilter to group head to keep portafilter heated
Fresh Ground Coffee - Answer-It is important to grind fresh immediately before brewing
Why not fill up the dosing chamber--isn't it more efficient? No, but coffee will stale and
oxidize faster. So NO
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