SCA Barista Exam Study Guide: Coffee Skills and Barista Fundamentals
Review
espresso - ✔✔method of preparation that takes finely
ground coffee, compacts it into a portafilter and
forces hot water through it under pressure to
make a concentrated coffee beverage.
espresso dosage - ✔✔7-10g, x2 for double
espresso brew ratio - ✔✔between 1:1.5-1:2.5
espresso shot time - ✔✔20-30 seconds
espresso bars of pressure - ✔✔7-11 atmospheres (9 ideal)
water quality is critical for - ✔✔equipment longevity
Hard water creates - ✔✔mineral deposits and destroyed espresso equipment
what does a water softener do - ✔✔high concentration of sodium ions in salty water displaces
calcium and magnesium ions in the resin and it then becomes covered with sodium ions
carbon filter removes - ✔✔chlorine, the main cause for bad tasting water
what to look for in espresso - ✔✔fragrance/aroma, acidity, body, finish
, arabica's % of global production - ✔✔60-75
robusta's % of global production - ✔✔<40
liberica % of global production - ✔✔<1.5
arabica is native to - ✔✔Ethiopia and South Sudan
Arabica prefers - ✔✔high elevations with cool nights
Arabica preferred average temperature - ✔✔66-72 F
Arabica's pollination - ✔✔self-pollinating
arabica's yield - ✔✔lower
arabica is susceptible to - ✔✔diseases
arabica's major producers - ✔✔BRAZIL, Colombia, Ethiopia, Indonesia
Robusta/Coffea Canephora is native to - ✔✔Western and Central Africa
Robusta elevation - ✔✔low
Robusta average temperature - ✔✔74-86 F
Review
espresso - ✔✔method of preparation that takes finely
ground coffee, compacts it into a portafilter and
forces hot water through it under pressure to
make a concentrated coffee beverage.
espresso dosage - ✔✔7-10g, x2 for double
espresso brew ratio - ✔✔between 1:1.5-1:2.5
espresso shot time - ✔✔20-30 seconds
espresso bars of pressure - ✔✔7-11 atmospheres (9 ideal)
water quality is critical for - ✔✔equipment longevity
Hard water creates - ✔✔mineral deposits and destroyed espresso equipment
what does a water softener do - ✔✔high concentration of sodium ions in salty water displaces
calcium and magnesium ions in the resin and it then becomes covered with sodium ions
carbon filter removes - ✔✔chlorine, the main cause for bad tasting water
what to look for in espresso - ✔✔fragrance/aroma, acidity, body, finish
, arabica's % of global production - ✔✔60-75
robusta's % of global production - ✔✔<40
liberica % of global production - ✔✔<1.5
arabica is native to - ✔✔Ethiopia and South Sudan
Arabica prefers - ✔✔high elevations with cool nights
Arabica preferred average temperature - ✔✔66-72 F
Arabica's pollination - ✔✔self-pollinating
arabica's yield - ✔✔lower
arabica is susceptible to - ✔✔diseases
arabica's major producers - ✔✔BRAZIL, Colombia, Ethiopia, Indonesia
Robusta/Coffea Canephora is native to - ✔✔Western and Central Africa
Robusta elevation - ✔✔low
Robusta average temperature - ✔✔74-86 F
