SCA BARISTA INTERMEDIATE COURSE TEST PAPER 2026 COMPLETE QUESTIONS AND VERIFIED ANSWERS GRADED A+

SCA BARISTA INTERMEDIATE
COURSE TEST PAPER 2026
COMPLETE QUESTIONS AND
VERIFIED ANSWERS GRADED A+
◉ Flavour Profile: Africa. Answer: Citric, Floral, & Fruity


◉ Flavour Profile: South America. Answer: Nutty & Chocolatey


◉ Flavour Profile: Asia. Answer: Spicy, Earthy


◉ Processing Methods. Answer: Washed: High acidity, lighter body


Natural: Low Acidity, high/heavier body


Semi washed/pulped natural: In between


◉ Washed. Answer: Higher Acidity, lighter body


◉ Natural. Answer: Low Acidity, high/heavy body


◉ Semi-washed/pulp natural. Answer: In between

, ◉ Darker Roasted Coffee (Roast Profiles). Answer: Have higher
solubility, therefore a higher extraction rate when making espresso


◉ Lighter Roasts(. Answer: =Less Solubility


- Light Roasts produce smaller beans, but have higher density


◉ Degassing. Answer: The release of Carbon Dioxide after roasting


◉ Cool storage Temps = ? (Coffee Freshness). Answer: Allow for
slower degassing. Hotter temperatures =faster degassing


◉ Worst Packaging Material?. Answer: Paper bags - they allow coffee
to oxidize faster


◉ Espresso made from coffee roasted the same day will have large
foamy crema, and taste astringent. Answer:


◉ Workflow in direction of Customer Flow? (6 steps). Answer: 1.
Ordering Area/Register/Till
2. Grinder
3. Knockbox
4. Espresso Machine
5. Milk jugs/rinser, milk fridge