SCA BARISTA LATEST
INTERMEDIATE
COURSE
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
What is the most appropriate definition of body in coffee? - ANSWERS-The
perceived weight on the tongue
QUESTION 2
Which of the following terms would NOT be considered a description of texture in
coffee? Juicy, watery, acidic, or creamy? - ANSWERS-Acidic
QUESTION 3
Milk is made up of a number of compounds, which one makes up the largest
percent? - ANSWERS-Water
QUESTION 4
What percentage of fat is normally found in whole milk? - ANSWERS-3-5%
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PAGE
1
, SCA BARISTA LATEST
INTERMEDIATE
COURSE
QUESTION 5
Which ingredient in milk is essential to create foam? - ANSWERS-Protein
QUESTION 6
How does whole milk differ from skim/lowfat milk? - ANSWERS-Whole milk
foam will keep structure and texture longer
QUESTION 7
The absence of what ingredient in plant based milks would limit its ability to
foam? - ANSWERS-Protein
QUESTION 8
True or false: Without additional protein being added, many non dairy milks, such
as almond and oat, would demonstrate poor foaming ability? - ANSWERS-True
END OF
PAGE
2
, SCA BARISTA LATEST
INTERMEDIATE
COURSE
QUESTION 9
What is the maximum final milk temperature for SCA recommended steaming? -
ANSWERS-70c (158f)
QUESTION 10
Why is 70c advised as the maximum temperature to heat milk? - ANSWERS-The
proteins in the milk are denaturing, giving an undesirable flavour and smell
QUESTION 11
What is the estimated shelf life of fresh pastuerized milk, if stored properly? -
ANSWERS-12-18 days, if unopened
3-5 if opened
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PAGE
3
INTERMEDIATE
COURSE
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
What is the most appropriate definition of body in coffee? - ANSWERS-The
perceived weight on the tongue
QUESTION 2
Which of the following terms would NOT be considered a description of texture in
coffee? Juicy, watery, acidic, or creamy? - ANSWERS-Acidic
QUESTION 3
Milk is made up of a number of compounds, which one makes up the largest
percent? - ANSWERS-Water
QUESTION 4
What percentage of fat is normally found in whole milk? - ANSWERS-3-5%
END OF
PAGE
1
, SCA BARISTA LATEST
INTERMEDIATE
COURSE
QUESTION 5
Which ingredient in milk is essential to create foam? - ANSWERS-Protein
QUESTION 6
How does whole milk differ from skim/lowfat milk? - ANSWERS-Whole milk
foam will keep structure and texture longer
QUESTION 7
The absence of what ingredient in plant based milks would limit its ability to
foam? - ANSWERS-Protein
QUESTION 8
True or false: Without additional protein being added, many non dairy milks, such
as almond and oat, would demonstrate poor foaming ability? - ANSWERS-True
END OF
PAGE
2
, SCA BARISTA LATEST
INTERMEDIATE
COURSE
QUESTION 9
What is the maximum final milk temperature for SCA recommended steaming? -
ANSWERS-70c (158f)
QUESTION 10
Why is 70c advised as the maximum temperature to heat milk? - ANSWERS-The
proteins in the milk are denaturing, giving an undesirable flavour and smell
QUESTION 11
What is the estimated shelf life of fresh pastuerized milk, if stored properly? -
ANSWERS-12-18 days, if unopened
3-5 if opened
END OF
PAGE
3
