SCA Barista Intermediate Course Questions With Answers Graded A+ Assured Success

What is the recommended method for rinsing out chemicals from the espresso machine? - Backflush group head with clean water until detergent is rinsed out When referring to grinding coffee, what does retention refer to? - How much ground coffee remains in grinder between doses Workflow in direction of Customer Flow? (6 steps) - 1. Ordering Area/Register/Till 2. Grinder 3. Knockbox 4. Espresso Machine 5. Milk jugs/rinser, milk fridge 6. Drinks recieving area Darker Roasted Coffee (Roast Profiles) - Have higher solubility, therefore a higher extraction rate when making espresso Arabica Varieties - Typica & Bourbon are the parent varieties Flavour Profile: Africa - Citric, Floral, & Fruity Flavour Profile: South America - Nutty & Chocolatey Flavour Profile: Asia - Spicy, Earthy Processing Methods - Washed: High acidity, lighter body Natural: Low Acidity, high/heavier bodySemi washed/pulped natural: In between Washed - Higher Acidity, lighter body Natural - Low Acidity, high/heavy body Semi-washed/pulp natural - In between Lighter Roasts( - =Less Solubility - Light Roasts produce smaller beans, but have higher density Degassing - The release of Carbon Dioxide after roasting Cool storage Temps = ? (Coffee Freshness) - Allow for slower degassing. Hotter temperatures =faster degassing Worst Packaging Material? - Paper bags - they allow coffee to oxidize faster Espresso made from coffee roasted the same day will have large foamy crema, and taste astringent - Accurately label 3 types of grinder - Flat, Conical, Roller How would you expect the flow rate of a hot shot from a hot grinder to be different from a cool grinder? - The espresso flow rate would be slowerTrue or false, firmly tamping the coffee is more important in preventing channeling than good distribution of the coffee in the basket? - False How could an espresso extraction be affected if distribution and tamping is performed badly? - Increased chance of channeling and unbalanced extraction Brew Ratio Calculation - Yield/dose Brew ratio is expressed as dose:yield EBF Calculation - Espresso Brew Formula (Dose/Yield)x100 EBF is expressed as a percentage TDS - Is the concentration of total dissolved solids present in the cup, measured by a refractometer Extraction % is calculated as (Yield x TDS) / dose=extraction % You make a double espresso with 16g dose and 40g yield. What is the EBF? - (dose/yield)x100 = Extraction % (16/40)x100 = 40% An espresso is made with 17g dose and 34g yield. What is the Espresso Brew Ratio? - yield/dose 34/17 = 2 (1:2)What information does a refractometer provide? - TDS (34x10)/17 = 20% What does the formula "(yieldxTDS)/dose" calculate? - Extraction An espresso made from medium roast beans has a 14% extraction. Which dominant taste would you consider most likely? - Sour (14% is under extracted, so therefore is sour) Identify Body, Heart, and Crema - Body=Sour, Heavy Heart=Sweet, Medium Crema=Bitter, Light Body - The given weight that is perceived on the tongue-light, medium, heavy Texture(Mouthfeel) - Sensory experience of the liquid as it coats the tongue-juicy, creamy, thin, honey, etc. What is the most appropriate definition of body in coffee? - The perceived weight on the tongue Which of the following terms would NOT be considered a description of texture in coffee? Juicy, watery, acidic, or creamy? - Acidic Milk is made up of a number of compounds, which one makes up the largest percent? - Water What percentage of fat is normally found in whole milk? - 3-5%