SCA Level 1 Barista Verified Multiple Choice and Conceptual Actual Exam
Questions With Reviewed 100% Correct Detailed Answers
Guaranteed Pass!!Current Update
ª8 5-1.2oz (single shot X2fordub) prepped
w/
ª7 - 9g's (14-18g's for dub) of coffee
through which
SCA Definition of Espresso ªc lean H20 of 195-205° has been forced
through
ª9 - 10 atmospheres of pressure&where
the grind of coffee is such that
ªb rew time is 20-30 seconds
Viscosity of warm honey
While brewing, the flow around of
Espresso will have the and re-
Thick, dark, golden crema
sulting beverage will exhibit a
. Espresso should
Prepared for and immediatly servex to
be .
it's intended customer.
Fragrance is the smell of dry coffee
Fragrance Vs. Aroma
Aroma is the smell of wet coffee
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
SCA standard protocol for pulling 7. Insert port in group
espresso (13 steps) 8. Start pump & brew immediately
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 im-
pacts on quality of a crop grown in that
Terroir region
Or..
1/5
, SCA Level 1 Barista Verified Multiple Choice and Conceptual Actual Exam
Questions With Reviewed 100% Correct Detailed Answers
Guaranteed Pass!!Current Update
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 needed for brewing Hand, Bean, Grinder, Machine
high quality espresso
The Barista, Coffee, Grinder, Espresso
(The 4 M's) Machine
1.) Preheat cup
2.) Prepare milk
Order of Preparation of espresso drinks 3.) Extract espresso
(6 steps) PPEASA! 4.) Add other ingredients
5.) Swirl milk
6.) Add milk to espresso
ª5 -6oz beverageg
ª1 espresso shot
Cappuccino
ªideal capp harmonious balance of rich,
sweet milk & espresso
ª6 -16oz beverage
ª1 - 2shots of espresso per 8oz's
Cafe Latte
ªm ostly steamed milk topped w micro-
foam
ª2 -3.5oz beverage
ª1 -2shots of espresso
Macchiato
ªc onsists of espresso topped with small
amount of textured milk and/or foam only
ª6 - 16oz beverage
ª1 - 2 shots per 8ozs
Cafe Mocha ªespresso,milk, choclate
tªopped with steamed milk,micro-
foam,whipped cream
2/5
Questions With Reviewed 100% Correct Detailed Answers
Guaranteed Pass!!Current Update
ª8 5-1.2oz (single shot X2fordub) prepped
w/
ª7 - 9g's (14-18g's for dub) of coffee
through which
SCA Definition of Espresso ªc lean H20 of 195-205° has been forced
through
ª9 - 10 atmospheres of pressure&where
the grind of coffee is such that
ªb rew time is 20-30 seconds
Viscosity of warm honey
While brewing, the flow around of
Espresso will have the and re-
Thick, dark, golden crema
sulting beverage will exhibit a
. Espresso should
Prepared for and immediatly servex to
be .
it's intended customer.
Fragrance is the smell of dry coffee
Fragrance Vs. Aroma
Aroma is the smell of wet coffee
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
SCA standard protocol for pulling 7. Insert port in group
espresso (13 steps) 8. Start pump & brew immediately
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 im-
pacts on quality of a crop grown in that
Terroir region
Or..
1/5
, SCA Level 1 Barista Verified Multiple Choice and Conceptual Actual Exam
Questions With Reviewed 100% Correct Detailed Answers
Guaranteed Pass!!Current Update
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 needed for brewing Hand, Bean, Grinder, Machine
high quality espresso
The Barista, Coffee, Grinder, Espresso
(The 4 M's) Machine
1.) Preheat cup
2.) Prepare milk
Order of Preparation of espresso drinks 3.) Extract espresso
(6 steps) PPEASA! 4.) Add other ingredients
5.) Swirl milk
6.) Add milk to espresso
ª5 -6oz beverageg
ª1 espresso shot
Cappuccino
ªideal capp harmonious balance of rich,
sweet milk & espresso
ª6 -16oz beverage
ª1 - 2shots of espresso per 8oz's
Cafe Latte
ªm ostly steamed milk topped w micro-
foam
ª2 -3.5oz beverage
ª1 -2shots of espresso
Macchiato
ªc onsists of espresso topped with small
amount of textured milk and/or foam only
ª6 - 16oz beverage
ª1 - 2 shots per 8ozs
Cafe Mocha ªespresso,milk, choclate
tªopped with steamed milk,micro-
foam,whipped cream
2/5
