SCA BARISTA INTERMEDIATE COURSE
ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ Coffee origins.
Answer: Coffee originates from Ethiopia, South Sudan, and Congo.
Discovered by goat herders in the 15th century. Cultivated in Yemen.
Spread globally by the Dutch. Industrialized by the French in Brazil. First
European coffee appears in Venice in 1645.
◍ What is coffee?.
Answer: The seed of a cherry. Variety of species groups. A global industry.
A complex beverage. Wine has 250 compounds, while coffee has 800.
◍ Arabica v Robusta coffee.
Answer: ARABICA Beans: High in quality, better taste, higher acidity,
more costs in growing, less caffeine & less pest resistant. ROBUSTA Beans:
Lower quality, cheaper to grow, more bitter, less acidic, 83% higher caffeine
& more pest resistant.
◍ Specialty growing conditions.
Answer: Protection from direct sunlight. Temperature between 18°C - 21°C.
Ample rainfall. Altitude. Country gives you a feel of characteristics based
on 'climate'. Temp/Rainfall affects harvests. Altitude affects the quality of
the coffee, solubility, and tasting profile. Acidity affects the balance, like
shade.
◍ Specialty v Commodity.
Answer: Specialty: Freshness, lighter roast, artisan, higher grade.
, Commodity: High production volume, less attention to detail, not as fresh,
lower grade. Notes: Aroma, Acidity, Sweetness, Body.
◍ Roasting.
Answer: Stages: Roast profiles. Process of Seeds: Washed - Less sugar,
higher density, more controlled. Natural - High sugar, lower density, can be
wild due to fermentation. Honey - A mixed approach, helps get a good
balance of sugars, body, flavor, and acidity. Variety - the characteristics of
the fruit that will influence the flavor profile. WHERE IT's GROWN -
Influences the growing conditions and again its flavor profile. ALTITUDE -
Changes the quality, solubility, and acidity. PROCESS - Big impact on
sugar levels and solubility.
◍ Which plant does coffee come from?.
Answer: The Coffea genus of the Rubiaceae family of flowering plants -
shrubs or small trees (4-7 foot tall)
◍ Name 5 species of coffee.
Answer: Arabica (66%), Canephora/Robusta (33%), Liberia, Racemora,
Eugenioides
◍ What is Extraction.
Answer: Contact between soluble water & coffee. Osmosis occurs. Acids,
sugars & complex flavors are extracted from the coffee into the water. The
species, growing conditions, process, roast profile, and brew execution
affect the cup.
◍ Good Extraction.
Answer: A balance of flavors. Just the right amount of acid & sugars.
◍ Bad Extraction.
Answer: Unbalanced flavors. High acidity sour under extracted. Burnt out
sugars over extracted. Poor crema.
◍ Flavour wheel.
Answer: Freshness. Good storage practice: A sealed bag/container in a cool
place, away from sunlight, moisture, heat, odors. Use within 1-3 months.
ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ Coffee origins.
Answer: Coffee originates from Ethiopia, South Sudan, and Congo.
Discovered by goat herders in the 15th century. Cultivated in Yemen.
Spread globally by the Dutch. Industrialized by the French in Brazil. First
European coffee appears in Venice in 1645.
◍ What is coffee?.
Answer: The seed of a cherry. Variety of species groups. A global industry.
A complex beverage. Wine has 250 compounds, while coffee has 800.
◍ Arabica v Robusta coffee.
Answer: ARABICA Beans: High in quality, better taste, higher acidity,
more costs in growing, less caffeine & less pest resistant. ROBUSTA Beans:
Lower quality, cheaper to grow, more bitter, less acidic, 83% higher caffeine
& more pest resistant.
◍ Specialty growing conditions.
Answer: Protection from direct sunlight. Temperature between 18°C - 21°C.
Ample rainfall. Altitude. Country gives you a feel of characteristics based
on 'climate'. Temp/Rainfall affects harvests. Altitude affects the quality of
the coffee, solubility, and tasting profile. Acidity affects the balance, like
shade.
◍ Specialty v Commodity.
Answer: Specialty: Freshness, lighter roast, artisan, higher grade.
, Commodity: High production volume, less attention to detail, not as fresh,
lower grade. Notes: Aroma, Acidity, Sweetness, Body.
◍ Roasting.
Answer: Stages: Roast profiles. Process of Seeds: Washed - Less sugar,
higher density, more controlled. Natural - High sugar, lower density, can be
wild due to fermentation. Honey - A mixed approach, helps get a good
balance of sugars, body, flavor, and acidity. Variety - the characteristics of
the fruit that will influence the flavor profile. WHERE IT's GROWN -
Influences the growing conditions and again its flavor profile. ALTITUDE -
Changes the quality, solubility, and acidity. PROCESS - Big impact on
sugar levels and solubility.
◍ Which plant does coffee come from?.
Answer: The Coffea genus of the Rubiaceae family of flowering plants -
shrubs or small trees (4-7 foot tall)
◍ Name 5 species of coffee.
Answer: Arabica (66%), Canephora/Robusta (33%), Liberia, Racemora,
Eugenioides
◍ What is Extraction.
Answer: Contact between soluble water & coffee. Osmosis occurs. Acids,
sugars & complex flavors are extracted from the coffee into the water. The
species, growing conditions, process, roast profile, and brew execution
affect the cup.
◍ Good Extraction.
Answer: A balance of flavors. Just the right amount of acid & sugars.
◍ Bad Extraction.
Answer: Unbalanced flavors. High acidity sour under extracted. Burnt out
sugars over extracted. Poor crema.
◍ Flavour wheel.
Answer: Freshness. Good storage practice: A sealed bag/container in a cool
place, away from sunlight, moisture, heat, odors. Use within 1-3 months.
