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SCA Barista Intermediate Course Exam Questions with Correct Answers
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SCA Barista Intermediate Course Exam Questions with Correct Answers
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SCA Barista Intermediate Course ExamQuestions with Correct Answers
Arabica Varieties - Answer-Typica & Bourbon are the parent varieties
Flavour Profile: Africa - Answer-Citric, Floral, & Fruity
Flavour Profile: South America - Answer-Nutty & Chocolatey
Flavour Profile: Asia - Answer-Spicy, Earthy
Processing Methods - Answer-Washed: High acidity, lighter body
Natural: Low Acidity, high/heavier body
Semi washed/pulped natural: In between
Washed - Answer-Higher Acidity, lighter body
Natural - Answer-Low Acidity, high/heavy body
Semi-washed/pulp natural - Answer-In between
Darker Roasted Coffee (Roast Profiles) - Answer-Have higher solubility, therefore a
higher extraction rate when making espresso
Lighter Roasts( - Answer-=Less Solubility
- Light Roasts produce smaller beans, but have higher density
Degassing - Answer-The release of Carbon Dioxide after roasting
Cool storage Temps = ? (Coffee Freshness) - Answer-Allow for slower degassing.
Hotter temperatures =faster degassing
Worst Packaging Material? - Answer-Paper bags - they allow coffee to oxidize faster
Espresso made from coffee roasted the same day will have large foamy crema, and
taste astringent - Answer-
Workflow in direction of Customer Flow? (6 steps) - Answer-1. Ordering
Area/Register/Till
2. Grinder
3. Knockbox
, 4. Espresso Machine
5. Milk jugs/rinser, milk fridge
6. Drinks recieving area
When referring to grinding coffee, what does retention refer to? - Answer-How much
ground coffee remains in grinder between doses
Accurately label 3 types of grinder - Answer-Flat, Conical, Roller
How would you expect the flow rate of a hot shot from a hot grinder to be different from
a cool grinder? - Answer-The espresso flow rate would be slower
True or false, firmly tamping the coffee is more important in preventing channeling than
good distribution of the coffee in the basket? - Answer-False
How could an espresso extraction be affected if distribution and tamping is performed
badly? - Answer-Increased chance of channeling and unbalanced extraction
Brew Ratio Calculation - Answer-Yield/dose
Brew ratio is expressed as dose:yield
EBF Calculation - Answer-Espresso Brew Formula
(Dose/Yield)x100
EBF is expressed as a percentage
TDS - Answer-Is the concentration of total dissolved solids present in the cup,
measured by a refractometer
Extraction % is calculated as (Yield x TDS) / dose=extraction %
You make a double espresso with 16g dose and 40g yield. What is the EBF? - Answer-
(dose/yield)x100 = Extraction %
(16/40)x100 = 40%
An espresso is made with 17g dose and 34g yield. What is the Espresso Brew Ratio? -
Answer-yield/dose
34/17 = 2 (1:2)
What information does a refractometer provide? - Answer-TDS
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