7/22/25, 2:41 PM
SCA INTERMEDIATE QNA EXAM QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS VERIFIED LATEST UPDATE
GRADED A+
Terms in this set (24)
TDS refers to the amount of dissolved solids in the
Explain the concept of espresso, measured as a
Total Dissolved percentage. It represents the strength of the
Solids (TDS) in espresso. espresso. Higher TDS means a stronger, more
How does it affect the concentrated shot, which can result in a
taste of the coffee? richer flavor. However, if TDS is too high, the
coffee may taste overly intense or bitter. Low
TDS can indicate under-
extraction, resulting in a weak, sour taste.
The brew ratio (coffee-to-water ratio) affects
the amount of coffee extracted into the
Describe the espresso. A lower brew ratio (more coffee,
relationship between less water) generally increases
brew ratio and concentration but may not always increase
extraction yield. How yield. Extraction yield is the percentage of
would you adjust the coffee grounds that are dissolved in the
grind size to achieve a water. To achieve a higher extraction
higher extraction yield, you would generally grind the coffee
yield? finer, allowing water to extract more
compounds from the coffee over the same
brew time. However, caution is needed to
1/8
, 7/22/25, 2:41 PM
avoid over-extraction and bitterness.
To create microfoam, begin by positioning the
steam wand just below the milk surface and
Outline the steps to introducing air until the milk reaches body
create microfoam for a temperature (around 37°C).
latte. What common Lower the wand slightly to create a vortex, folding the
mistakes might cause a milk to texture it until it
milk texture to be too reaches 60-65°C. Common mistakes include
thin or too bubbly? introducing too much air too quickly, resulting in
large bubbles, or not introducing enough air,
leading to a thin, flat texture.
- The quality of the microfoam (it should be
smooth and velvety with no large
What factors affect the bubbles).
consistency and quality - The angle of the cup when pouring, as it
of latte art designs? controls the flow of milk and allows for
designs.
- The speed and height of the pour, which affect
the definition and sharpness of the pattern.
- Aroma: The initial smell, which gives a sense of the
coffee's flavor profile.
Describe the three - Flavor and Body: The taste and mouthfeel of
primary attributes you the espresso, including sweetness, acidity,
evaluate when assessing bitterness, and texture.
an espresso shot. - Crema: The consistency and color of the crema, which
2/8
SCA INTERMEDIATE QNA EXAM QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS VERIFIED LATEST UPDATE
GRADED A+
Terms in this set (24)
TDS refers to the amount of dissolved solids in the
Explain the concept of espresso, measured as a
Total Dissolved percentage. It represents the strength of the
Solids (TDS) in espresso. espresso. Higher TDS means a stronger, more
How does it affect the concentrated shot, which can result in a
taste of the coffee? richer flavor. However, if TDS is too high, the
coffee may taste overly intense or bitter. Low
TDS can indicate under-
extraction, resulting in a weak, sour taste.
The brew ratio (coffee-to-water ratio) affects
the amount of coffee extracted into the
Describe the espresso. A lower brew ratio (more coffee,
relationship between less water) generally increases
brew ratio and concentration but may not always increase
extraction yield. How yield. Extraction yield is the percentage of
would you adjust the coffee grounds that are dissolved in the
grind size to achieve a water. To achieve a higher extraction
higher extraction yield, you would generally grind the coffee
yield? finer, allowing water to extract more
compounds from the coffee over the same
brew time. However, caution is needed to
1/8
, 7/22/25, 2:41 PM
avoid over-extraction and bitterness.
To create microfoam, begin by positioning the
steam wand just below the milk surface and
Outline the steps to introducing air until the milk reaches body
create microfoam for a temperature (around 37°C).
latte. What common Lower the wand slightly to create a vortex, folding the
mistakes might cause a milk to texture it until it
milk texture to be too reaches 60-65°C. Common mistakes include
thin or too bubbly? introducing too much air too quickly, resulting in
large bubbles, or not introducing enough air,
leading to a thin, flat texture.
- The quality of the microfoam (it should be
smooth and velvety with no large
What factors affect the bubbles).
consistency and quality - The angle of the cup when pouring, as it
of latte art designs? controls the flow of milk and allows for
designs.
- The speed and height of the pour, which affect
the definition and sharpness of the pattern.
- Aroma: The initial smell, which gives a sense of the
coffee's flavor profile.
Describe the three - Flavor and Body: The taste and mouthfeel of
primary attributes you the espresso, including sweetness, acidity,
evaluate when assessing bitterness, and texture.
an espresso shot. - Crema: The consistency and color of the crema, which
2/8
