SCA BARISTA INTERMEDIATE COURSE
CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS
GRADED A+
◍ Robusta coffee.
Answer: Hearty, bitter, 25%more caffeine, less coffee cherries, tall bitter
leaves
◍ Coffee Storage.
Answer: Beware of oxygen and light, dark cool room, sealed bag 2 way flow
◍ Roasting.
Answer: Bitterness increases with time, some beans have more sugar than
others
◍ espresso.
Answer: method of preparation that takes finelyground coffee, compacts it
into a portafilter andforces hot water through it under pressure tomake a
concentrated coffee beverage.
◍ light roast.
Answer: Acidic, bright
◍ espresso dosage.
Answer: 7-10g, x2 for double
◍ Dark roast.
Answer: More bitter, full
◍ espresso brew ratio.
Answer: between 1:1.5-1:2.5
, ◍ Volumetric.
Answer: Pulls a certain amount of water, regardless of how long it takes
◍ Timed.
Answer: Pulls until the time runs out, regardless of the amount water pulled
◍ Espresso.
Answer: 25-30 seconds, concentrated flavors
◍ espresso shot time.
Answer: 20-30 seconds
◍ espresso bars of pressure.
Answer: 7-11 atmospheres (9 ideal)
◍ water quality is critical for.
Answer: equipment longevity
◍ Hard water creates.
Answer: mineral deposits and destroyed espresso equipment
◍ what does a water softener do.
Answer: high concentration of sodium ions in salty water displaces calcium
and magnesium ions in the resin and it then becomes covered with sodium
ions
◍ Ristretto shot.
Answer: 1:1 or 1:2 9g in 9g out, 19g 38g out
◍ Lungo.
Answer: 1:2
◍ carbon filter removes.
Answer: chlorine, the main cause for bad tasting water
◍ what to look for in espresso.
Answer: fragrance/aroma, acidity, body, finish
◍ arabica's % of global production.
CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS
GRADED A+
◍ Robusta coffee.
Answer: Hearty, bitter, 25%more caffeine, less coffee cherries, tall bitter
leaves
◍ Coffee Storage.
Answer: Beware of oxygen and light, dark cool room, sealed bag 2 way flow
◍ Roasting.
Answer: Bitterness increases with time, some beans have more sugar than
others
◍ espresso.
Answer: method of preparation that takes finelyground coffee, compacts it
into a portafilter andforces hot water through it under pressure tomake a
concentrated coffee beverage.
◍ light roast.
Answer: Acidic, bright
◍ espresso dosage.
Answer: 7-10g, x2 for double
◍ Dark roast.
Answer: More bitter, full
◍ espresso brew ratio.
Answer: between 1:1.5-1:2.5
, ◍ Volumetric.
Answer: Pulls a certain amount of water, regardless of how long it takes
◍ Timed.
Answer: Pulls until the time runs out, regardless of the amount water pulled
◍ Espresso.
Answer: 25-30 seconds, concentrated flavors
◍ espresso shot time.
Answer: 20-30 seconds
◍ espresso bars of pressure.
Answer: 7-11 atmospheres (9 ideal)
◍ water quality is critical for.
Answer: equipment longevity
◍ Hard water creates.
Answer: mineral deposits and destroyed espresso equipment
◍ what does a water softener do.
Answer: high concentration of sodium ions in salty water displaces calcium
and magnesium ions in the resin and it then becomes covered with sodium
ions
◍ Ristretto shot.
Answer: 1:1 or 1:2 9g in 9g out, 19g 38g out
◍ Lungo.
Answer: 1:2
◍ carbon filter removes.
Answer: chlorine, the main cause for bad tasting water
◍ what to look for in espresso.
Answer: fragrance/aroma, acidity, body, finish
◍ arabica's % of global production.
