SCA BARISTA INTERMEDIATE COURSE FINAL TEST 2026
QUESTIONS WITH CORRECT ANSWERS GRADED A+
● Arabica Varieties. Answer: Typica and Bourbon
● Africa. Answer: Citric, Floral, Fruity
● South America. Answer: Nutty, Chocolatey
● Asia. Answer: Spicy, Earthy
● Washed. Answer: higher acidity, lighter body- wash off cherry/mucilage and then dry bean
● Natural. Answer: low acidity, high/heavier body- keep all the fruit and then dry the bean
● Semi Washed/Pulped Natural. Answer: in between- depending on how much they leave
mucilage on the bean
● Dark roasted coffee. Answer: Higher solubility, therefore higher extraction. Produces
larger beans and less density (like bleached hair)
● Light roasted coffee. Answer: Less solubility, smaller beans, higher density (coarser grind
possibly needed)
● Higher density beans. Answer: Higher altitude grown, so maybe give grinder a break at
times and make grinder coarser since it is made for less density darker roast (espresso)
● Degassing. Answer: The release of carbon dioxide after roasting (necessary because if it's
still being released during grinding the taste/grinding is inconsistent)
● Cool storage temps allow. Answer: For slower degassing, hotter temps for faster (In
London- two weeks degassing, Spain- one week degassing)
● Paper bags allow. Answer: For the coffee to oxidize the fastest in terms of packaging
● Canned coffee. Answer: Packed with nitrous to slow oxidation
● Espresso from coffee roasted same day. Answer: Will have large foamy crema and taste
astringent (sour, chemically)
QUESTIONS WITH CORRECT ANSWERS GRADED A+
● Arabica Varieties. Answer: Typica and Bourbon
● Africa. Answer: Citric, Floral, Fruity
● South America. Answer: Nutty, Chocolatey
● Asia. Answer: Spicy, Earthy
● Washed. Answer: higher acidity, lighter body- wash off cherry/mucilage and then dry bean
● Natural. Answer: low acidity, high/heavier body- keep all the fruit and then dry the bean
● Semi Washed/Pulped Natural. Answer: in between- depending on how much they leave
mucilage on the bean
● Dark roasted coffee. Answer: Higher solubility, therefore higher extraction. Produces
larger beans and less density (like bleached hair)
● Light roasted coffee. Answer: Less solubility, smaller beans, higher density (coarser grind
possibly needed)
● Higher density beans. Answer: Higher altitude grown, so maybe give grinder a break at
times and make grinder coarser since it is made for less density darker roast (espresso)
● Degassing. Answer: The release of carbon dioxide after roasting (necessary because if it's
still being released during grinding the taste/grinding is inconsistent)
● Cool storage temps allow. Answer: For slower degassing, hotter temps for faster (In
London- two weeks degassing, Spain- one week degassing)
● Paper bags allow. Answer: For the coffee to oxidize the fastest in terms of packaging
● Canned coffee. Answer: Packed with nitrous to slow oxidation
● Espresso from coffee roasted same day. Answer: Will have large foamy crema and taste
astringent (sour, chemically)
