7/22/25, 2:40 PM
SCA LEVEL 1 BARISTA EXAM QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS VERIFIED LATEST UPDATE GRADED A++
2025/2026
▪ 85-1.2oz (single shot X2fordub) prepped w/
▪ 7-9g's (14-18g's for dub) of coffee through which
SCA Definition of ▪ clean H20 of 195-205° has been forced through
Espresso ▪ 9-10 atmospheres of pressure&where the grind of
coffee is such that
▪ brew time is 20-30 seconds
While brewing, the flow Viscosity of
around of Espresso will warm honey
have the and resulting Thick, dark,
beverage golden crema
will exhibit a ___ _. Prepared for and immediatly servex to it's intended
Espresso customer.
should be _.
Fragrance is the smell of dry coffee
Fragrance Vs. Aroma
Aroma is the smell of wet coffee
1/7
, 7/22/25, 2:40 PM
1. Preheat cup
2. Remove port from group & flush group
3. Wipe basket dry
4. Fill & Level Basket to desired grams
5. Tamp firmly 30-50#
6. Wipe off loose grounds
7. Insert port in group
SCA standard protocol
for pulling espresso (13 8. Start pump & brew immediately
steps) 9. Observe flow .85-1.2 single 1.7-2.4 double
10. Serve or add other ingredients
11. Remove port, knock out spent coffee
12. Wipe basket & flush group
13. Return port to group
growing and production methods impacts on
quality of a crop grown in that region Or..
Terroir Characteristic of taste & flavors from complete natural
environment (sun, soil, climate
Flavor profiles of: 1.) Choclate, Nuts, Citrus
1.) Central & South America 2.) Fruity, Citrus, Floral
2.) Africa 3.) Earthy, Herbal, Heavy Body
3.) Pacific Rim
List the 4 elements Hand, Bean, Grinder, Machine
needed for brewing
high quality espresso The Barista, Coffee, Grinder, Espresso Machine
(The 4 M's)
2/7
SCA LEVEL 1 BARISTA EXAM QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS VERIFIED LATEST UPDATE GRADED A++
2025/2026
▪ 85-1.2oz (single shot X2fordub) prepped w/
▪ 7-9g's (14-18g's for dub) of coffee through which
SCA Definition of ▪ clean H20 of 195-205° has been forced through
Espresso ▪ 9-10 atmospheres of pressure&where the grind of
coffee is such that
▪ brew time is 20-30 seconds
While brewing, the flow Viscosity of
around of Espresso will warm honey
have the and resulting Thick, dark,
beverage golden crema
will exhibit a ___ _. Prepared for and immediatly servex to it's intended
Espresso customer.
should be _.
Fragrance is the smell of dry coffee
Fragrance Vs. Aroma
Aroma is the smell of wet coffee
1/7
, 7/22/25, 2:40 PM
1. Preheat cup
2. Remove port from group & flush group
3. Wipe basket dry
4. Fill & Level Basket to desired grams
5. Tamp firmly 30-50#
6. Wipe off loose grounds
7. Insert port in group
SCA standard protocol
for pulling espresso (13 8. Start pump & brew immediately
steps) 9. Observe flow .85-1.2 single 1.7-2.4 double
10. Serve or add other ingredients
11. Remove port, knock out spent coffee
12. Wipe basket & flush group
13. Return port to group
growing and production methods impacts on
quality of a crop grown in that region Or..
Terroir Characteristic of taste & flavors from complete natural
environment (sun, soil, climate
Flavor profiles of: 1.) Choclate, Nuts, Citrus
1.) Central & South America 2.) Fruity, Citrus, Floral
2.) Africa 3.) Earthy, Herbal, Heavy Body
3.) Pacific Rim
List the 4 elements Hand, Bean, Grinder, Machine
needed for brewing
high quality espresso The Barista, Coffee, Grinder, Espresso Machine
(The 4 M's)
2/7
