SCAA Barista Certification Level 1 Questions
and Correct Answers | Latest Update
The Four Ms
✓ -:- the coffee
✓ the scale
✓ the machine
✓ the barista
Espresso Definition
✓ -:- .85 - 1.2 fluid ounces per shot
Clean water between 195-205 degrees
14-18g coffee for a double shot
7-9g coffee for a single
9-10 atmospheres of pressure
"Flow" time 20-30 seconds
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GRINDER
✓ -:- Freshness
Espresso Machines
✓ -:- Regulates flow, quantitiy, pressure, and temp of water
Provides steam for frothing and heating milk
Styles of Espresso Machines
✓ -:- Manual
Semiautomatic
Automatic
Superautomatic
Grinder Components
✓ -:- Upper grinding burr
Lower grinding burr
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Adjustment Collar
Espresso Grinder
✓ -:- Bean hopper
Doser hopper
Doser lever/mechanism
Grind Changing mechanism
on/off swich
Grinding burrs
*flat
*conical
Workspace
✓ -:- Cleanliness (rinsing shot glasses & portafilters)
Orderliness (Placement of tools and machines)
Hygiene (dedicated towels: 1.Milk 2. Portafilter 3. Steamwand)
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