SCA BARISTA TEST LVL 1 FINAL TEST 2026 QUESTIONS
WITH CORRECT ANSWERS GRADED A+
● Milk steaming. Answer: The process of using a steam wand to simultaneously heat and
texturize milk for espresso-based drinks
● Steam wand. Answer: A metal tube extending from the espresso machine that delivers
steam for heating and foaming milk
● Steam pressure. Answer: The pressure of steam delivered by the wand; must be sufficient
to create proper milk movement
● Milk pitcher (jug). Answer: A stainless steel vessel used for steaming and pouring milk;
available in multiple sizes
● Purging the steam wand. Answer: Releasing a short burst of steam before and after
steaming to remove condensation and milk residue
● Steaming position. Answer: The steam wand tip is placed just below the milk surface at an
angle to create a vortex
● Stretching (aerating). Answer: Introducing air into milk during the early stage of steaming
to increase volume and create foam
● Texturizing (rolling). Answer: The swirling phase of steaming that integrates air and
produces a smooth, velvety microfoam
● Microfoam. Answer: Tiny, uniform bubbles throughout heated milk that create a smooth,
glossy texture ideal for latte art
● Macrofoam. Answer: Large, dry bubbles produced by over-aeration; not suitable for
specialty milk-based drinks
● Milk temperature. Answer: Target steaming temperature is 60–65°C (140–150°F); above
70°C denatures proteins and reduces sweetness
● Milk proteins. Answer: Whey and casein proteins in milk that stabilize foam bubbles when
denatured by heat during steaming
, ● Milk fat. Answer: Fat content affects foam stability and mouthfeel; whole milk (3.5%+ fat) is
preferred for latte art
● Lactose. Answer: The natural sugar in milk that becomes more perceptible when heated,
contributing sweetness to steamed milk
● Non-dairy milk alternatives. Answer: Plant-based milks such as oat, soy, almond, and
coconut used as substitutes; require different steaming technique
● Oat milk. Answer: A popular non-dairy alternative with a creamy texture and neutral flavor;
steams well for latte art
● Soy milk. Answer: A high-protein non-dairy alternative that can foam well but may curdle
with acidic coffee
● Almond milk. Answer: A non-dairy alternative with low protein content; produces less
stable foam than dairy
● Latte. Answer: An espresso drink made with a double espresso and steamed milk, typically
in a 150–240 ml cup
● Cappuccino. Answer: An espresso drink with equal parts espresso, steamed milk, and
microfoam; typically served in a 150–180 ml cup
● Flat white. Answer: A smaller, more concentrated milk drink with a double ristretto and a
thin layer of microfoam
● Macchiato. Answer: A small espresso drink with a dollop of foam or a splash of milk;
"macchiato" means "stained" in Italian
● Ristretto. Answer: A shorter, more concentrated espresso pulled with the same dose but
less water (1:1 to 1:1.5 ratio)
● Lungo. Answer: A longer espresso extraction with more water than a standard espresso;
typically a 1:3 or greater ratio
● Americano. Answer: Espresso diluted with hot water to produce a beverage similar in
strength to drip coffee
● Cortado. Answer: Equal parts espresso and steamed milk, typically 60–90 ml total volume;
reduces acidity without much foam
WITH CORRECT ANSWERS GRADED A+
● Milk steaming. Answer: The process of using a steam wand to simultaneously heat and
texturize milk for espresso-based drinks
● Steam wand. Answer: A metal tube extending from the espresso machine that delivers
steam for heating and foaming milk
● Steam pressure. Answer: The pressure of steam delivered by the wand; must be sufficient
to create proper milk movement
● Milk pitcher (jug). Answer: A stainless steel vessel used for steaming and pouring milk;
available in multiple sizes
● Purging the steam wand. Answer: Releasing a short burst of steam before and after
steaming to remove condensation and milk residue
● Steaming position. Answer: The steam wand tip is placed just below the milk surface at an
angle to create a vortex
● Stretching (aerating). Answer: Introducing air into milk during the early stage of steaming
to increase volume and create foam
● Texturizing (rolling). Answer: The swirling phase of steaming that integrates air and
produces a smooth, velvety microfoam
● Microfoam. Answer: Tiny, uniform bubbles throughout heated milk that create a smooth,
glossy texture ideal for latte art
● Macrofoam. Answer: Large, dry bubbles produced by over-aeration; not suitable for
specialty milk-based drinks
● Milk temperature. Answer: Target steaming temperature is 60–65°C (140–150°F); above
70°C denatures proteins and reduces sweetness
● Milk proteins. Answer: Whey and casein proteins in milk that stabilize foam bubbles when
denatured by heat during steaming
, ● Milk fat. Answer: Fat content affects foam stability and mouthfeel; whole milk (3.5%+ fat) is
preferred for latte art
● Lactose. Answer: The natural sugar in milk that becomes more perceptible when heated,
contributing sweetness to steamed milk
● Non-dairy milk alternatives. Answer: Plant-based milks such as oat, soy, almond, and
coconut used as substitutes; require different steaming technique
● Oat milk. Answer: A popular non-dairy alternative with a creamy texture and neutral flavor;
steams well for latte art
● Soy milk. Answer: A high-protein non-dairy alternative that can foam well but may curdle
with acidic coffee
● Almond milk. Answer: A non-dairy alternative with low protein content; produces less
stable foam than dairy
● Latte. Answer: An espresso drink made with a double espresso and steamed milk, typically
in a 150–240 ml cup
● Cappuccino. Answer: An espresso drink with equal parts espresso, steamed milk, and
microfoam; typically served in a 150–180 ml cup
● Flat white. Answer: A smaller, more concentrated milk drink with a double ristretto and a
thin layer of microfoam
● Macchiato. Answer: A small espresso drink with a dollop of foam or a splash of milk;
"macchiato" means "stained" in Italian
● Ristretto. Answer: A shorter, more concentrated espresso pulled with the same dose but
less water (1:1 to 1:1.5 ratio)
● Lungo. Answer: A longer espresso extraction with more water than a standard espresso;
typically a 1:3 or greater ratio
● Americano. Answer: Espresso diluted with hot water to produce a beverage similar in
strength to drip coffee
● Cortado. Answer: Equal parts espresso and steamed milk, typically 60–90 ml total volume;
reduces acidity without much foam
