SCA BARISTA TEST LVL 1 ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED A+
● SCA (Specialty Coffee Association). Answer: The global trade organization that sets
standards for the specialty coffee industry and offers professional certifications
● Barista Skills Foundation. Answer: The entry-level SCA certification covering espresso
preparation, milk steaming, café operations, and sensory skills
● Specialty coffee. Answer: Coffee that scores 80 points or above on the SCA cupping form;
distinguished by traceability, quality, and distinct flavors
● Espresso. Answer: A concentrated coffee beverage brewed by forcing hot water through
finely ground, compacted coffee under high pressure
● Espresso machine. Answer: A device that generates pressure (typically 9 bars) to extract
espresso through a filter basket
● Group head. Answer: The component on an espresso machine where the portafilter locks
in and through which hot water flows to extract espresso
● Portafilter. Answer: The handle and basket assembly that holds ground coffee and locks
into the group head for extraction
● Filter basket. Answer: The perforated metal basket inside the portafilter that holds the
coffee dose during extraction
● Single basket. Answer: A filter basket designed for approximately 7–10 grams of coffee,
producing a single espresso
● Double basket. Answer: A filter basket designed for approximately 14–21 grams of coffee,
producing a double espresso
● VST basket. Answer: A precision-manufactured filter basket known for consistent
extraction and accurate dosing
● Dose. Answer: The amount of ground coffee placed in the filter basket, measured in grams
, ● Yield. Answer: The amount of liquid espresso produced during extraction, measured in
grams
● Brew ratio. Answer: The ratio of coffee dose to espresso yield (e.g., 1:2 means 18 g dose
produces 36 g yield)
● Extraction time. Answer: The duration from the start of water flow to the end of the
espresso pour; typically 25–30 seconds
● Pre-infusion. Answer: A low-pressure phase at the start of extraction that gradually
saturates the coffee puck before full pressure is applied
● Pressure profiling. Answer: Varying the extraction pressure throughout the shot to
influence extraction and flavor
● Nine bars. Answer: The standard extraction pressure used in espresso brewing, measured
in bars of atmospheric pressure
● Grind size. Answer: The particle size of ground coffee; a key variable controlling extraction
rate and flavor
● Finer grind. Answer: Increases extraction by slowing water flow; used when espresso is
extracting too quickly or tasting sour
● Coarser grind. Answer: Decreases extraction by increasing water flow; used when
espresso is extracting too slowly or tasting bitter
● Burr grinder. Answer: A grinder that uses two abrasive surfaces (burrs) to grind coffee
uniformly; preferred over blade grinders for espresso
● Flat burr grinder. Answer: A grinder with two flat, parallel burrs producing a relatively
uniform particle size distribution
● Conical burr grinder. Answer: A grinder with a cone-shaped inner burr rotating within an
outer ring burr
● Grind retention. Answer: The amount of ground coffee remaining in the grinder after
grinding, which can affect dose accuracy
● Dosing. Answer: The process of measuring and dispensing the correct amount of ground
coffee into the portafilter
QUESTIONS WITH ANSWERS GRADED A+
● SCA (Specialty Coffee Association). Answer: The global trade organization that sets
standards for the specialty coffee industry and offers professional certifications
● Barista Skills Foundation. Answer: The entry-level SCA certification covering espresso
preparation, milk steaming, café operations, and sensory skills
● Specialty coffee. Answer: Coffee that scores 80 points or above on the SCA cupping form;
distinguished by traceability, quality, and distinct flavors
● Espresso. Answer: A concentrated coffee beverage brewed by forcing hot water through
finely ground, compacted coffee under high pressure
● Espresso machine. Answer: A device that generates pressure (typically 9 bars) to extract
espresso through a filter basket
● Group head. Answer: The component on an espresso machine where the portafilter locks
in and through which hot water flows to extract espresso
● Portafilter. Answer: The handle and basket assembly that holds ground coffee and locks
into the group head for extraction
● Filter basket. Answer: The perforated metal basket inside the portafilter that holds the
coffee dose during extraction
● Single basket. Answer: A filter basket designed for approximately 7–10 grams of coffee,
producing a single espresso
● Double basket. Answer: A filter basket designed for approximately 14–21 grams of coffee,
producing a double espresso
● VST basket. Answer: A precision-manufactured filter basket known for consistent
extraction and accurate dosing
● Dose. Answer: The amount of ground coffee placed in the filter basket, measured in grams
, ● Yield. Answer: The amount of liquid espresso produced during extraction, measured in
grams
● Brew ratio. Answer: The ratio of coffee dose to espresso yield (e.g., 1:2 means 18 g dose
produces 36 g yield)
● Extraction time. Answer: The duration from the start of water flow to the end of the
espresso pour; typically 25–30 seconds
● Pre-infusion. Answer: A low-pressure phase at the start of extraction that gradually
saturates the coffee puck before full pressure is applied
● Pressure profiling. Answer: Varying the extraction pressure throughout the shot to
influence extraction and flavor
● Nine bars. Answer: The standard extraction pressure used in espresso brewing, measured
in bars of atmospheric pressure
● Grind size. Answer: The particle size of ground coffee; a key variable controlling extraction
rate and flavor
● Finer grind. Answer: Increases extraction by slowing water flow; used when espresso is
extracting too quickly or tasting sour
● Coarser grind. Answer: Decreases extraction by increasing water flow; used when
espresso is extracting too slowly or tasting bitter
● Burr grinder. Answer: A grinder that uses two abrasive surfaces (burrs) to grind coffee
uniformly; preferred over blade grinders for espresso
● Flat burr grinder. Answer: A grinder with two flat, parallel burrs producing a relatively
uniform particle size distribution
● Conical burr grinder. Answer: A grinder with a cone-shaped inner burr rotating within an
outer ring burr
● Grind retention. Answer: The amount of ground coffee remaining in the grinder after
grinding, which can affect dose accuracy
● Dosing. Answer: The process of measuring and dispensing the correct amount of ground
coffee into the portafilter
