Detailed explanation of SCA coffee master certification test questions
SCA (Specialty Coffee Association) is one of the most influential coffee industry organizations in the world. The coffee master certificate it launched is widely recognized and accepted. For those who want to enter the coffee industry or improve their professional level, obtaining the SCA coffee master certificate is an important milestone. This article will focus on the SCA coffee master certificate test questions and analyze the content in detail.
1. Basics
Before obtaining the SCA coffee master certificate, you must master certain basic knowledge. This part of the exam mainly involves the following aspects:
- 1. History: Understand the origin, spread and development of coffee.
- 2. Growing environment: Understand the factors that affect coffee growth and quality, such as climate, soil, etc.
- 3. Varieties: Be familiar with several common main varieties and understand their respective characteristics.
- 4. Processing methods: Understand the two common processing methods of wet processing and dry processing and their impact on taste.
2. Coffee tasting
Coffee tasting is an important part of the SCA coffee master certification exam. This part of the exam mainly involves the following aspects:
- 1. Taste: Able to accurately describe the taste characteristics of coffee, such as acidity, sweetness, bitterness, etc.
- 2. Aroma: Be able to identify the aroma characteristics of different coffees and understand their origins.
- 3. Taste: Able to evaluate the taste quality of coffee, such as taste richness, balance, etc.
- 4. Comparison and Scoring: Ability to compare and score a variety of different coffees to determine their quality levels.
3. Caffeine Extraction
In the SCA coffee master certification exam, there are also certain requirements for extraction techniques and methods. This part of the exam mainly involves the following aspects:
- 1. Grinding and brewing ratio: Understand the impact of grinding bean fineness and brewing ratio on extraction effect.
- 2. Brewing methods: Be familiar with different brewing methods, such as hand brewing, drip brewing, etc., and understand their respective characteristics.
- 3. Control parameters: Understand the impact of control parameters such as temperature, time and water volume on extraction results.
- 4. Extraction quality assessment: Able to evaluate the quality of coffee extraction, such as extraction rate, uniformity, etc.
4. Coffee preparation
Coffee preparation is another important part of the SCA coffee master certification exam. This part of the exam mainly involves the following aspects:
- 1. Recipe design: Ability to design appropriate coffee recipes based on customer needs and taste preferences.
- 2. Equipment operation: Be familiar with common coffee machine and equipment operations, such as cleaning, maintenance, etc.
- 3. Milk frothing technology: Mastering milk frothing technology enables you to adjust the concentration and texture of milk froth to meet the needs of different drinks.
- 4. Decorative Art: Understand and be able to perform coffee decorative art, such as latte art, etc.
5. Oral Examination
In addition to the written exam, the SCA coffee master certificate also includes an oral exam. This part mainly tests the candidate's communication skills and ability to apply professional knowledge. In the oral exam, the candidate needs to answer some open-ended questions and demonstrate his or her skills and knowledge.
In summary, the SCA coffee master certificate is a comprehensive assessment of the candidate's professional level in the coffee field. By mastering the basics, being familiar with tasting, extraction and modulation techniques, and having good communication skills, you can successfully obtain the certificate and improve your competitiveness in the coffee industry.