SCA BARISTA INTERMEDIATE COURSE PRACTICE
EXAMINATION 2026 QUESTIONS WITH ANSWERS GRADED
A+
● SCA Definition of Espresso. Answer: ■■85-1.2oz (single shot X2fordub) prepped w/
■■7-9g's (14-18g's for dub) of coffee through which ■■clean H20 of 195-205° has been
forced through ■■9-10 atmospheres of pressure&where the grind of coffee is such that
■■brew time is 20-30 seconds
● While brewing, the flow around of Espresso will have the ______ and resulting
beverage will exhibit a ______ _____ _____ ______. Espresso should be ________..
Answer: Viscosity of warm honey Thick, dark, golden crema Prepared for and immediatly
servex to it's intended customer.
● Fragrance Vs. Aroma. Answer: Fragrance is the smell of dry coffee Aroma is the smell of
wet coffee
● SCA standard protocol for pulling espresso (13 steps). Answer: 1. Preheat cup 2.
Remove port from group & flush group 3. Wipe basket dry 4. Fill & Level Basket to desired
grams 5. Tamp firmly 30-50# 6. Wipe off loose grounds 7. Insert port in group 8. Start pump &
brew immediately 9. Observe flow .85-1.2 single 1.7-2.4 double 10. Serve or add other
ingredients 11. Remove port, knock out spent coffee 12. Wipe basket & flush group 13.
Return port to group
● Terroir. Answer: growing and production methods impacts on quality of a crop grown in
that region Or.. Characteristic of taste & flavors from complete natural environment (sun, soil,
climate
● Flavor profiles of: 1.) Central & South America 2.) Africa 3.) Pacific Rim. Answer: 1.)
Choclate, Nuts, Citrus 2.) Fruity, Citrus, Floral 3.) Earthy, Herbal, Heavy Body
● List the 4 elements needed for brewing high quality espresso (The 4 M's). Answer:
Hand, Bean, Grinder, Machine The Barista, Coffee, Grinder, Espresso Machine
● Order of Preparation of espresso drinks (6 steps) PPEASA!. Answer: 1.)Preheat cup
2.)Prepare milk 3.)Extract espresso 4.) Add other ingredients 5.) Swirl milk 6.) Add milk to
espresso
EXAMINATION 2026 QUESTIONS WITH ANSWERS GRADED
A+
● SCA Definition of Espresso. Answer: ■■85-1.2oz (single shot X2fordub) prepped w/
■■7-9g's (14-18g's for dub) of coffee through which ■■clean H20 of 195-205° has been
forced through ■■9-10 atmospheres of pressure&where the grind of coffee is such that
■■brew time is 20-30 seconds
● While brewing, the flow around of Espresso will have the ______ and resulting
beverage will exhibit a ______ _____ _____ ______. Espresso should be ________..
Answer: Viscosity of warm honey Thick, dark, golden crema Prepared for and immediatly
servex to it's intended customer.
● Fragrance Vs. Aroma. Answer: Fragrance is the smell of dry coffee Aroma is the smell of
wet coffee
● SCA standard protocol for pulling espresso (13 steps). Answer: 1. Preheat cup 2.
Remove port from group & flush group 3. Wipe basket dry 4. Fill & Level Basket to desired
grams 5. Tamp firmly 30-50# 6. Wipe off loose grounds 7. Insert port in group 8. Start pump &
brew immediately 9. Observe flow .85-1.2 single 1.7-2.4 double 10. Serve or add other
ingredients 11. Remove port, knock out spent coffee 12. Wipe basket & flush group 13.
Return port to group
● Terroir. Answer: growing and production methods impacts on quality of a crop grown in
that region Or.. Characteristic of taste & flavors from complete natural environment (sun, soil,
climate
● Flavor profiles of: 1.) Central & South America 2.) Africa 3.) Pacific Rim. Answer: 1.)
Choclate, Nuts, Citrus 2.) Fruity, Citrus, Floral 3.) Earthy, Herbal, Heavy Body
● List the 4 elements needed for brewing high quality espresso (The 4 M's). Answer:
Hand, Bean, Grinder, Machine The Barista, Coffee, Grinder, Espresso Machine
● Order of Preparation of espresso drinks (6 steps) PPEASA!. Answer: 1.)Preheat cup
2.)Prepare milk 3.)Extract espresso 4.) Add other ingredients 5.) Swirl milk 6.) Add milk to
espresso
