6/24/26, 9:12 AM SCA Barista Skills Program - Foundation EXAM| FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED SOLUTIONS @ 20…
SCA Barista Skills Program - Foundation EXAM|
FREQUENTLY MOST TESTED QUESTIONS AND
VERIFIED SOLUTIONS @ 2026 || 2027 (Actual
Exam) Questions with verified Answers
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Terms in this set (21)
Coffee origins Coffee originates from Ethiopia, South Sudan, and
Congo. Discovered by goat herders in the 15th
century. Cultivated in Yemen. Spread globally by
the Dutch. Industrialized by the French in Brazil.
First European coffee appears in Venice in 1645.
What is coffee? The seed of a cherry. Variety of species groups. A
global industry. A complex beverage. Wine has 250
compounds, while coffee has 800.
Arabica v Robusta coffee ARABICA Beans: High in quality, better taste,
higher acidity, more costs in growing, less caffeine
& less pest resistant. ROBUSTA Beans: Lower
quality, cheaper to grow, more bitter, less acidic,
83% higher caffeine & more pest resistant.
https://quizlet.com/1191498620/sca-barista-skills-program-foundation-exam-frequently-most-tested-questions-and-verified-solutions-2026-2027-actual-… 1/5
, 6/24/26, 9:12 AM SCA Barista Skills Program - Foundation EXAM| FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED SOLUTIONS @ 20…
Specialty growing conditions Protection from direct sunlight. Temperature
between 18°C - 21°C. Ample rainfall. Altitude.
Country gives you a feel of characteristics based
on 'climate'. Temp/Rainfall affects harvests. Altitude
affects the quality of the coffee, solubility, and
tasting profile. Acidity affects the balance, like
shade.
Specialty v Commodity Specialty: Freshness, lighter roast, artisan, higher
grade. Commodity: High production volume, less
attention to detail, not as fresh, lower grade. Notes:
Aroma, Acidity, Sweetness, Body.
Roasting Stages: Roast profiles. Process of Seeds: Washed -
Less sugar, higher density, more controlled. Natural
- High sugar, lower density, can be wild due to
fermentation. Honey - A mixed approach, helps get
a good balance of sugars, body, flavor, and acidity.
Variety - the characteristics of the fruit that will
influence the flavor profile. WHERE IT's GROWN -
Influences the growing conditions and again its
flavor profile. ALTITUDE - Changes the quality,
solubility, and acidity. PROCESS - Big impact on
sugar levels and solubility.
What is Extraction Contact between soluble water & coffee. Osmosis
occurs. Acids, sugars & complex flavors are
extracted from the coffee into the water. The
species, growing conditions, process, roast profile,
and brew execution affect the cup.
Good Extraction A balance of flavors. Just the right amount of acid &
sugars.
https://quizlet.com/1191498620/sca-barista-skills-program-foundation-exam-frequently-most-tested-questions-and-verified-solutions-2026-2027-actual-… 2/5
SCA Barista Skills Program - Foundation EXAM|
FREQUENTLY MOST TESTED QUESTIONS AND
VERIFIED SOLUTIONS @ 2026 || 2027 (Actual
Exam) Questions with verified Answers
Save Add to calendar
Terms in this set (21)
Coffee origins Coffee originates from Ethiopia, South Sudan, and
Congo. Discovered by goat herders in the 15th
century. Cultivated in Yemen. Spread globally by
the Dutch. Industrialized by the French in Brazil.
First European coffee appears in Venice in 1645.
What is coffee? The seed of a cherry. Variety of species groups. A
global industry. A complex beverage. Wine has 250
compounds, while coffee has 800.
Arabica v Robusta coffee ARABICA Beans: High in quality, better taste,
higher acidity, more costs in growing, less caffeine
& less pest resistant. ROBUSTA Beans: Lower
quality, cheaper to grow, more bitter, less acidic,
83% higher caffeine & more pest resistant.
https://quizlet.com/1191498620/sca-barista-skills-program-foundation-exam-frequently-most-tested-questions-and-verified-solutions-2026-2027-actual-… 1/5
, 6/24/26, 9:12 AM SCA Barista Skills Program - Foundation EXAM| FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED SOLUTIONS @ 20…
Specialty growing conditions Protection from direct sunlight. Temperature
between 18°C - 21°C. Ample rainfall. Altitude.
Country gives you a feel of characteristics based
on 'climate'. Temp/Rainfall affects harvests. Altitude
affects the quality of the coffee, solubility, and
tasting profile. Acidity affects the balance, like
shade.
Specialty v Commodity Specialty: Freshness, lighter roast, artisan, higher
grade. Commodity: High production volume, less
attention to detail, not as fresh, lower grade. Notes:
Aroma, Acidity, Sweetness, Body.
Roasting Stages: Roast profiles. Process of Seeds: Washed -
Less sugar, higher density, more controlled. Natural
- High sugar, lower density, can be wild due to
fermentation. Honey - A mixed approach, helps get
a good balance of sugars, body, flavor, and acidity.
Variety - the characteristics of the fruit that will
influence the flavor profile. WHERE IT's GROWN -
Influences the growing conditions and again its
flavor profile. ALTITUDE - Changes the quality,
solubility, and acidity. PROCESS - Big impact on
sugar levels and solubility.
What is Extraction Contact between soluble water & coffee. Osmosis
occurs. Acids, sugars & complex flavors are
extracted from the coffee into the water. The
species, growing conditions, process, roast profile,
and brew execution affect the cup.
Good Extraction A balance of flavors. Just the right amount of acid &
sugars.
https://quizlet.com/1191498620/sca-barista-skills-program-foundation-exam-frequently-most-tested-questions-and-verified-solutions-2026-2027-actual-… 2/5
