SCA BARISTA INTERMEDIATE COURSE
FINAL TEST 2026 QUESTIONS WITH
CORRECT ANSWERS GRADED A+
◍ SCA Definition of Espresso.
Answer: ▪ 85-1.2oz (single shot X2fordub) prepped w/▪ 7-9g's (14-18g's
for dub) of coffee through which ▪ clean H20 of 195-205° has been forced
through ▪ 9-10 atmospheres of pressure&where the grind of coffee is such
that ▪ brew time is 20-30 seconds
◍ While brewing, the flow around of Espresso will have the ______ and
resulting beverage will exhibit a ______ _____ _____ ______. Espresso
should be ________..
Answer: Viscosity of warm honeyThick, dark, golden cremaPrepared for
and immediatly servex to it's intended customer.
◍ Fragrance Vs. Aroma.
Answer: Fragrance is the smell of dry coffee Aroma is the smell of wet
coffee
◍ SCA standard protocol for pulling espresso (13 steps).
Answer: 1. Preheat cup2. Remove port from group & flush group3. Wipe
basket dry4. Fill & Level Basket to desired grams5. Tamp firmly 30-50#6.
Wipe off loose grounds7. Insert port in group8. Start pump & brew
immediately9. Observe flow .85-1.2 single 1.7-2.4 double 10. Serve or add
other ingredients11. Remove port, knock out spent coffee12. Wipe basket &
flush group13. Return port to group
◍ Terroir.
Answer: growing and production methods impacts on quality of a crop
grown in that regionOr..Characteristic of taste & flavors from complete
, natural environment (sun, soil, climate
◍ 1. What are the four phases to sensory evaluation?.
Answer: Evoke, measure, analyze, interpret.
◍ 2. Which of the four phases applies statistical methods?.
Answer: Analyze.
◍ 3. Which of the four phases would apply a hedonic scale?.
Answer: Measure.
◍ 4. Which of the four phases could cause a company to drop a product?.
Answer: Interpret.
◍ Flavor profiles of:1.) Central & South America2.) Africa3.) Pacific Rim.
Answer: 1.) Choclate, Nuts, Citrus2.) Fruity, Citrus, Floral3.) Earthy,
Herbal, Heavy Body
◍ List the 4 elements needed for brewing high quality espresso(The 4 M's).
Answer: Hand, Bean, Grinder, MachineThe Barista, Coffee, Grinder,
Espresso Machine
◍ 5. What is the instrument of measurement in sensory sciences and why is it
so flawed?.
Answer: Humans. Because we are highly variable and subject to error and
bias.
◍ 6. What are requirements for a successful sensory panel?.
Answer: Panel members are trained and calibrated; panelists must be
motivated; each panel member must pass a test to ensure they have the
necessary acuity (screen out non-tasters).
◍ 7. What are challenges a small business might face in setting up a sensory
panel?.
Answer: Getting enough panelists to have statistically valid data; having the
resources (time; money) to train/calibrate panelists.
◍ 8. What are the goals of descriptive sensory analysis?.
Answer: Evoke, measure, analyze an interpret sensorial reactions to the
FINAL TEST 2026 QUESTIONS WITH
CORRECT ANSWERS GRADED A+
◍ SCA Definition of Espresso.
Answer: ▪ 85-1.2oz (single shot X2fordub) prepped w/▪ 7-9g's (14-18g's
for dub) of coffee through which ▪ clean H20 of 195-205° has been forced
through ▪ 9-10 atmospheres of pressure&where the grind of coffee is such
that ▪ brew time is 20-30 seconds
◍ While brewing, the flow around of Espresso will have the ______ and
resulting beverage will exhibit a ______ _____ _____ ______. Espresso
should be ________..
Answer: Viscosity of warm honeyThick, dark, golden cremaPrepared for
and immediatly servex to it's intended customer.
◍ Fragrance Vs. Aroma.
Answer: Fragrance is the smell of dry coffee Aroma is the smell of wet
coffee
◍ SCA standard protocol for pulling espresso (13 steps).
Answer: 1. Preheat cup2. Remove port from group & flush group3. Wipe
basket dry4. Fill & Level Basket to desired grams5. Tamp firmly 30-50#6.
Wipe off loose grounds7. Insert port in group8. Start pump & brew
immediately9. Observe flow .85-1.2 single 1.7-2.4 double 10. Serve or add
other ingredients11. Remove port, knock out spent coffee12. Wipe basket &
flush group13. Return port to group
◍ Terroir.
Answer: growing and production methods impacts on quality of a crop
grown in that regionOr..Characteristic of taste & flavors from complete
, natural environment (sun, soil, climate
◍ 1. What are the four phases to sensory evaluation?.
Answer: Evoke, measure, analyze, interpret.
◍ 2. Which of the four phases applies statistical methods?.
Answer: Analyze.
◍ 3. Which of the four phases would apply a hedonic scale?.
Answer: Measure.
◍ 4. Which of the four phases could cause a company to drop a product?.
Answer: Interpret.
◍ Flavor profiles of:1.) Central & South America2.) Africa3.) Pacific Rim.
Answer: 1.) Choclate, Nuts, Citrus2.) Fruity, Citrus, Floral3.) Earthy,
Herbal, Heavy Body
◍ List the 4 elements needed for brewing high quality espresso(The 4 M's).
Answer: Hand, Bean, Grinder, MachineThe Barista, Coffee, Grinder,
Espresso Machine
◍ 5. What is the instrument of measurement in sensory sciences and why is it
so flawed?.
Answer: Humans. Because we are highly variable and subject to error and
bias.
◍ 6. What are requirements for a successful sensory panel?.
Answer: Panel members are trained and calibrated; panelists must be
motivated; each panel member must pass a test to ensure they have the
necessary acuity (screen out non-tasters).
◍ 7. What are challenges a small business might face in setting up a sensory
panel?.
Answer: Getting enough panelists to have statistically valid data; having the
resources (time; money) to train/calibrate panelists.
◍ 8. What are the goals of descriptive sensory analysis?.
Answer: Evoke, measure, analyze an interpret sensorial reactions to the
