SCA BARISTA TEST LVL 1 PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED A+
● Sensory evaluation. Answer: The systematic assessment of coffee qualities using the
senses of taste, smell, and mouthfeel
● Cupping. Answer: The standardized method for tasting and evaluating coffee, used
throughout the supply chain
● SCA cupping protocol. Answer: A standardized procedure for evaluating green and
roasted coffees under controlled conditions
● Cupping score. Answer: A numerical score on a 100-point scale assessing coffee quality
across multiple sensory attributes
● Fragrance. Answer: The dry aroma of ground coffee before water is added
● Aroma. Answer: The smell of coffee when hot water is added; assessed during the cupping
evaluation
● Flavor. Answer: The combined impression of taste and aroma experienced while drinking
coffee
● Aftertaste. Answer: The impression of flavor remaining in the mouth after swallowing
coffee
● Acidity. Answer: A positive sensory quality in coffee perceived as brightness or liveliness;
associated with organic acids
● Tartaric acid. Answer: An acid present in coffee contributing to wine-like, fruity acidity
● Malic acid. Answer: An apple-like organic acid found in coffee, contributing to mild,
fruit-driven acidity
● Citric acid. Answer: A citrus-like organic acid in coffee, especially prominent in African
origins
● Lactic acid. Answer: An acid contributing to soft, creamy, milky flavors in some naturally
processed coffees
QUESTIONS WITH ANSWERS GRADED A+
● Sensory evaluation. Answer: The systematic assessment of coffee qualities using the
senses of taste, smell, and mouthfeel
● Cupping. Answer: The standardized method for tasting and evaluating coffee, used
throughout the supply chain
● SCA cupping protocol. Answer: A standardized procedure for evaluating green and
roasted coffees under controlled conditions
● Cupping score. Answer: A numerical score on a 100-point scale assessing coffee quality
across multiple sensory attributes
● Fragrance. Answer: The dry aroma of ground coffee before water is added
● Aroma. Answer: The smell of coffee when hot water is added; assessed during the cupping
evaluation
● Flavor. Answer: The combined impression of taste and aroma experienced while drinking
coffee
● Aftertaste. Answer: The impression of flavor remaining in the mouth after swallowing
coffee
● Acidity. Answer: A positive sensory quality in coffee perceived as brightness or liveliness;
associated with organic acids
● Tartaric acid. Answer: An acid present in coffee contributing to wine-like, fruity acidity
● Malic acid. Answer: An apple-like organic acid found in coffee, contributing to mild,
fruit-driven acidity
● Citric acid. Answer: A citrus-like organic acid in coffee, especially prominent in African
origins
● Lactic acid. Answer: An acid contributing to soft, creamy, milky flavors in some naturally
processed coffees
