SCA BARISTA INTERMEDIATE COURSE
EXAM
Arabica Varieties - Correct Answers -Typica & Bourbon are the parent varieties
Flavour Profile: Africa - Correct Answers -Citric, Floral, & Fruity
Flavour Profile: South America - Correct Answers -Nutty & Chocolatey
Flavour Profile: Asia - Correct Answers -Spicy, Earthy
Processing Methods - Correct Answers -Washed: High acidity, lighter body
Natural: Low Acidity, high/heavier body
Semi washed/pulped natural: In between
Washed - Correct Answers -Higher Acidity, lighter body
Natural - Correct Answers -Low Acidity, high/heavy body
Semi-washed/pulp natural - Correct Answers -In between
Darker Roasted Coffee (Roast Profiles) - Correct Answers -Have higher solubility,
therefore a higher extraction rate when making espresso
Lighter Roasts( - Correct Answers -=Less Solubility
It is recommended that baristas use a minimum of three different cloths when preparing
drinks; what is the most appropriate use of them? - Correct Answers -Counter,
Portafilter, steam wand
What is the recommended method for rinsing out chemicals from the espresso
machine? - Correct Answers -Backflush group head with clean water until detergent is
rinsed out
, What is the first step in the checking the grinder for an object stuck in the burrs? -
Correct Answers -Disconnect electricity
A grinder is overheating and hard to calibrate. What is the most likely cause? - Correct
Answers -The grinder blades or burrs may be worn
- Light Roasts produce smaller beans, but have higher density
Degassing - Correct Answers -The release of Carbon Dioxide after roasting
Cool storage Temps = ? (Coffee Freshness) - Correct Answers -Allow for slower
degassing. Hotter temperatures =faster degassing
Worst Packaging Material? - Correct Answers -Paper bags - they allow coffee to oxidize
faster
Espresso made from coffee roasted the same day will have large foamy crema, and
taste astringent - Correct Answers -
Workflow in direction of Customer Flow? (6 steps) - Correct Answers -1. Ordering
Area/Register/Till
2. Grinder
3. Knockbox
4. Espresso Machine
5. Milk jugs/rinser, milk fridge
6. Drinks recieving area
When referring to grinding coffee, what does retention refer to? - Correct Answers -How
much ground coffee remains in grinder between doses
Accurately label 3 types of grinder - Correct Answers -Flat, Conical, Roller
How would you expect the flow rate of a hot shot from a hot grinder to be different from
a cool grinder? - Correct Answers -The espresso flow rate would be slower
True or false, firmly tamping the coffee is more important in preventing channeling than
good distribution of the coffee in the basket? - Correct Answers -False
How could an espresso extraction be affected if distribution and tamping is performed
badly? - Correct Answers -Increased chance of channeling and unbalanced extraction
Brew Ratio Calculation - Correct Answers -Yield/dose
Brew ratio is expressed as dose:yield
EBF Calculation - Correct Answers -Espresso Brew Formula
EXAM
Arabica Varieties - Correct Answers -Typica & Bourbon are the parent varieties
Flavour Profile: Africa - Correct Answers -Citric, Floral, & Fruity
Flavour Profile: South America - Correct Answers -Nutty & Chocolatey
Flavour Profile: Asia - Correct Answers -Spicy, Earthy
Processing Methods - Correct Answers -Washed: High acidity, lighter body
Natural: Low Acidity, high/heavier body
Semi washed/pulped natural: In between
Washed - Correct Answers -Higher Acidity, lighter body
Natural - Correct Answers -Low Acidity, high/heavy body
Semi-washed/pulp natural - Correct Answers -In between
Darker Roasted Coffee (Roast Profiles) - Correct Answers -Have higher solubility,
therefore a higher extraction rate when making espresso
Lighter Roasts( - Correct Answers -=Less Solubility
It is recommended that baristas use a minimum of three different cloths when preparing
drinks; what is the most appropriate use of them? - Correct Answers -Counter,
Portafilter, steam wand
What is the recommended method for rinsing out chemicals from the espresso
machine? - Correct Answers -Backflush group head with clean water until detergent is
rinsed out
, What is the first step in the checking the grinder for an object stuck in the burrs? -
Correct Answers -Disconnect electricity
A grinder is overheating and hard to calibrate. What is the most likely cause? - Correct
Answers -The grinder blades or burrs may be worn
- Light Roasts produce smaller beans, but have higher density
Degassing - Correct Answers -The release of Carbon Dioxide after roasting
Cool storage Temps = ? (Coffee Freshness) - Correct Answers -Allow for slower
degassing. Hotter temperatures =faster degassing
Worst Packaging Material? - Correct Answers -Paper bags - they allow coffee to oxidize
faster
Espresso made from coffee roasted the same day will have large foamy crema, and
taste astringent - Correct Answers -
Workflow in direction of Customer Flow? (6 steps) - Correct Answers -1. Ordering
Area/Register/Till
2. Grinder
3. Knockbox
4. Espresso Machine
5. Milk jugs/rinser, milk fridge
6. Drinks recieving area
When referring to grinding coffee, what does retention refer to? - Correct Answers -How
much ground coffee remains in grinder between doses
Accurately label 3 types of grinder - Correct Answers -Flat, Conical, Roller
How would you expect the flow rate of a hot shot from a hot grinder to be different from
a cool grinder? - Correct Answers -The espresso flow rate would be slower
True or false, firmly tamping the coffee is more important in preventing channeling than
good distribution of the coffee in the basket? - Correct Answers -False
How could an espresso extraction be affected if distribution and tamping is performed
badly? - Correct Answers -Increased chance of channeling and unbalanced extraction
Brew Ratio Calculation - Correct Answers -Yield/dose
Brew ratio is expressed as dose:yield
EBF Calculation - Correct Answers -Espresso Brew Formula
