Specialty Coffee Association (SCA) – Barista
Intermediate Course | Updated 2025/2026
Exam Prep
Arabica Varieties - correct answerTypica and Bourbon
Africa - correct answerCitric, Floral, Fruity
South America - correct answerNutty, Chocolatey
Asia - correct answerSpicy, Earthy
Washed - correct answerhigher acidity, lighter body- wash off cherry/mucilage and then
dry bean
Natural - correct answerlow acidity, high/heavier body- keep all the fruit and then dry the
bean
Semi Washed/Pulped Natural - correct answerin between- depending on how much
they leave mucilage on the bean
Dark roasted coffee - correct answerHigher solubility, therefore higher extraction.
Produces larger beans and less density (like bleached hair)
Light roasted coffee - correct answerLess solubility, smaller beans, higher density
(coarser grind possibly needed)
Higher density beans - correct answerHigher altitude grown, so maybe give grinder a
break at times and make grinder coarser since it is made for less density darker roast
(espresso)
Degassing - correct answerThe release of carbon dioxide after roasting (necessary
because if it's still being released during grinding the taste/grinding is inconsistent)
Cool storage temps allow - correct answerFor slower degassing, hotter temps for faster
(In London- two weeks degassing, Spain- one week degassing)
Paper bags allow - correct answerFor the coffee to oxidize the fastest in terms of
packaging
Canned coffee - correct answerPacked with nitrous to slow oxidation
, Espresso from coffee roasted same day - correct answerWill have large foamy crema
and taste astringent (sour, chemically)
Workflow in direction of customer flow - correct answer1. Ordering area/register or till
2. Grinders
3. Knock box
4. Espresso machine
5. Milk jugs/rinser, milk fridge
6. Drinks receiving point
When two baristas are working together, what is the most efficient division of labor for
speed of service? - correct answerOne does espresso while the other does milk
Flat grinder - correct answerBurrs are flat and they can be vertical or horizontal, shift
together - more consistent, need parallelism - tend to overheat faster
Conical grinder - correct answerOne burr inside other burr- less consistent. Need
parallelism and centricity (but quieter)
Roller grinder - correct answerTwo tubes rolling next to each other
Retention in grinder - correct answerHow much grinds left in grinder after grinding
Temperature of grinder - correct answerWarmer the grinder, more it is struggling and
thereby grinds a bit coarser, so flow rate of espresso is faster
Tampers should fit - correct answerPerfectly in the basket to avoid uneven pressure
distribution
How to tamp - correct answerLevel hold, even coffee grounds distribution, 90 degrees
elbow, good body weight pressure on the tamper with even pressure distribution
If coffee puck is unlevel - correct answerChanneling occurs which equals uneven
extraction
Brew ratio calculation - correct answerYield/dose
Dose - correct answerDry coffee/ input
Yield - correct answerLiquid espresso/ output
Affects yield - correct answer1. Fine or coarse- affects time
2. How much dose- more coffee: lower yield, less coffee: higher yield
3. Volume of water programmed
Affects taste - correct answer1. Higher yield- lower body, lower acidity
Intermediate Course | Updated 2025/2026
Exam Prep
Arabica Varieties - correct answerTypica and Bourbon
Africa - correct answerCitric, Floral, Fruity
South America - correct answerNutty, Chocolatey
Asia - correct answerSpicy, Earthy
Washed - correct answerhigher acidity, lighter body- wash off cherry/mucilage and then
dry bean
Natural - correct answerlow acidity, high/heavier body- keep all the fruit and then dry the
bean
Semi Washed/Pulped Natural - correct answerin between- depending on how much
they leave mucilage on the bean
Dark roasted coffee - correct answerHigher solubility, therefore higher extraction.
Produces larger beans and less density (like bleached hair)
Light roasted coffee - correct answerLess solubility, smaller beans, higher density
(coarser grind possibly needed)
Higher density beans - correct answerHigher altitude grown, so maybe give grinder a
break at times and make grinder coarser since it is made for less density darker roast
(espresso)
Degassing - correct answerThe release of carbon dioxide after roasting (necessary
because if it's still being released during grinding the taste/grinding is inconsistent)
Cool storage temps allow - correct answerFor slower degassing, hotter temps for faster
(In London- two weeks degassing, Spain- one week degassing)
Paper bags allow - correct answerFor the coffee to oxidize the fastest in terms of
packaging
Canned coffee - correct answerPacked with nitrous to slow oxidation
, Espresso from coffee roasted same day - correct answerWill have large foamy crema
and taste astringent (sour, chemically)
Workflow in direction of customer flow - correct answer1. Ordering area/register or till
2. Grinders
3. Knock box
4. Espresso machine
5. Milk jugs/rinser, milk fridge
6. Drinks receiving point
When two baristas are working together, what is the most efficient division of labor for
speed of service? - correct answerOne does espresso while the other does milk
Flat grinder - correct answerBurrs are flat and they can be vertical or horizontal, shift
together - more consistent, need parallelism - tend to overheat faster
Conical grinder - correct answerOne burr inside other burr- less consistent. Need
parallelism and centricity (but quieter)
Roller grinder - correct answerTwo tubes rolling next to each other
Retention in grinder - correct answerHow much grinds left in grinder after grinding
Temperature of grinder - correct answerWarmer the grinder, more it is struggling and
thereby grinds a bit coarser, so flow rate of espresso is faster
Tampers should fit - correct answerPerfectly in the basket to avoid uneven pressure
distribution
How to tamp - correct answerLevel hold, even coffee grounds distribution, 90 degrees
elbow, good body weight pressure on the tamper with even pressure distribution
If coffee puck is unlevel - correct answerChanneling occurs which equals uneven
extraction
Brew ratio calculation - correct answerYield/dose
Dose - correct answerDry coffee/ input
Yield - correct answerLiquid espresso/ output
Affects yield - correct answer1. Fine or coarse- affects time
2. How much dose- more coffee: lower yield, less coffee: higher yield
3. Volume of water programmed
Affects taste - correct answer1. Higher yield- lower body, lower acidity
