SCA Intermediate Barista Skills Verified
Multiple Choice and Conceptual Actual
Exam Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!Current Update
1. What is the desired moisture of the bean? - ANSWER 10-12%
2. What is degassing? - ANSWER Beans gradually release CO2 after
roasting - bags have valves that release the gas but do not allow anything in
3. What effect does CO2 have on the coffee? - ANSWER Astringent taste
and foamy crema
4. What conditions should coffee NOT be stored in? - ANSWER Heat, light,
oxygen, moisture and odours
5. What are the leftover grinds in the grinder called? - ANSWER Retention
6. What is under-extracted espresso? - ANSWER Espresso that has been
extracted too quickly (ie. correct weight but short time)
,7. What does under-extracted espresso taste like? - ANSWER Very acidic
and/or salty
8. What is over-extracted espresso? - ANSWER Espresso that has been
extracted too slowly (ie. correct weight but long time)
9. What does over-extracted coffee taste like? - ANSWER Very bitter and
light-bodied
10.What is the acronym for coffee solubles? - ANSWER ASSRoB (Acids,
Salts, Sugars, Roast compounds, Bitters)
11.Are aromatics solubles? - ANSWER No - but they get carried along with
water like solubles so they technically count
12.What percentage of coffee is soluble? - ANSWER 30%
13.What are the non-solubles in coffee? - ANSWER Oil, fat, cellulose (the
physical coffee)
14.Which coffee is more acidic? - ANSWER Arabica - under-extracted
Robusta tends to be more salty than acidic because of this
, 15.What is the definition of strength? - ANSWER Strength is the
concentration of TDS present in the cup/the percentage of a brew that is
coffee vs water
16.What is the correct TDS of espresso? - ANSWER 8-12%
17.How is the strength of coffee measured? - ANSWER Using a
refractometer - reflects light off a coffee sample to determine the
percentage of TDS
18.What is the extraction percentage ideal for espresso? - ANSWER 18-
22%
19.What is the formula for brew ratio? - ANSWER Yield/dose
20.What is the formula for EBF? - ANSWER Dose/yield * 100
21.What is the formula for extraction %? - ANSWER Yield*TDS / dose
22.What is the beginning of a shot like? - ANSWER Dark appearance,
sour/salty taste, heavy body
23.What is the middle of a shot like? - ANSWER Medium appearance,
sweet taste, medium body
Multiple Choice and Conceptual Actual
Exam Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!Current Update
1. What is the desired moisture of the bean? - ANSWER 10-12%
2. What is degassing? - ANSWER Beans gradually release CO2 after
roasting - bags have valves that release the gas but do not allow anything in
3. What effect does CO2 have on the coffee? - ANSWER Astringent taste
and foamy crema
4. What conditions should coffee NOT be stored in? - ANSWER Heat, light,
oxygen, moisture and odours
5. What are the leftover grinds in the grinder called? - ANSWER Retention
6. What is under-extracted espresso? - ANSWER Espresso that has been
extracted too quickly (ie. correct weight but short time)
,7. What does under-extracted espresso taste like? - ANSWER Very acidic
and/or salty
8. What is over-extracted espresso? - ANSWER Espresso that has been
extracted too slowly (ie. correct weight but long time)
9. What does over-extracted coffee taste like? - ANSWER Very bitter and
light-bodied
10.What is the acronym for coffee solubles? - ANSWER ASSRoB (Acids,
Salts, Sugars, Roast compounds, Bitters)
11.Are aromatics solubles? - ANSWER No - but they get carried along with
water like solubles so they technically count
12.What percentage of coffee is soluble? - ANSWER 30%
13.What are the non-solubles in coffee? - ANSWER Oil, fat, cellulose (the
physical coffee)
14.Which coffee is more acidic? - ANSWER Arabica - under-extracted
Robusta tends to be more salty than acidic because of this
, 15.What is the definition of strength? - ANSWER Strength is the
concentration of TDS present in the cup/the percentage of a brew that is
coffee vs water
16.What is the correct TDS of espresso? - ANSWER 8-12%
17.How is the strength of coffee measured? - ANSWER Using a
refractometer - reflects light off a coffee sample to determine the
percentage of TDS
18.What is the extraction percentage ideal for espresso? - ANSWER 18-
22%
19.What is the formula for brew ratio? - ANSWER Yield/dose
20.What is the formula for EBF? - ANSWER Dose/yield * 100
21.What is the formula for extraction %? - ANSWER Yield*TDS / dose
22.What is the beginning of a shot like? - ANSWER Dark appearance,
sour/salty taste, heavy body
23.What is the middle of a shot like? - ANSWER Medium appearance,
sweet taste, medium body
