SCA Barista Exam Question Bank Full Analysis

SCA Barista Exam Question Bank Full Analysis

SCA (Specialty Coffee Association) is one of the most influential coffee professional organizations in the world, and its certification exam is widely recognized and accepted. As a barista, passing the SCA certification exam can improve your professional level and competitiveness. The following will provide a comprehensive analysis of the SCA barista exam question bank.

1. The efficacy and effects of ketosis Coffee varieties and origins

In this part, we mainly talk about different coffee varieties and where they come from. Students need to understand the characteristics, taste and suitable roasting methods of each variety.

For example, in the essay question, you may ask, "Please list three Arabica varieties and briefly describe their characteristics." In this case, we can answer, "Bourbon: rich fruity aroma, moderate acidity; Blue Mountain: smooth taste, high sweetness; Caturra: obvious acidity, refreshing taste."

2. Coffee bean processing and storage

This part mainly examines students' understanding of the processing and preservation methods of coffee beans. Students need to know how to correctly screen, peel, ferment and other steps of coffee beans, and understand the impact of different processing methods on the taste of coffee.

For example, a multiple-choice question might ask, “Which of the following is a common method for fermenting green coffee beans?” We could choose “A. Dry method (Natural)” as the correct answer.

3. Coffee roasting and extraction

This part mainly tests students’ understanding of coffee roasting and extraction process. Students need to understand the impact of different roasting degrees on coffee flavor and taste, and how to adjust extraction parameters to achieve the best taste.

For example, in the essay question, you might ask, "Please briefly describe the difference between light roast and dark roast." We might answer, "Light roasts usually retain more of the original origin characteristics, showing bright and clear fruity aromas; dark roasts focus more on caramel and bittersweet flavors."

4. Coffee cupping and scoring

This part mainly tests students’ mastery of coffee cupping and scoring techniques and methods. Students need to understand how to correctly cup coffee and how to score coffee based on different factors.

For example, in a multiple-choice question, “Which of the following is a common coffee cupping tool?” we could choose “C. Flavor Wheel” as the correct answer.

5. Coffee making and blending

This part mainly tests the students' mastery of coffee making and blending skills. Students need to understand different production methods (such as drip, hand brewing, espresso, etc.) and how to adjust the recipe according to customer taste preferences.

For example, in the essay question, you may see "Please briefly describe the steps of making pour over coffee." We can answer: "1. Prepare filter paper and filter pot; 2. Grind the right amount of coffee powder; 3. Wet the filter paper with a small amount of water first, and pour out the excess water; 4. Slowly pour hot water to maintain an even water flow; 5. Wait for the coffee to be extracted."

Summarize

Through a comprehensive analysis of the SCA Barista exam question bank, we can see that the exam mainly covers knowledge about coffee varieties and origins, coffee bean processing and storage, coffee roasting and extraction, coffee cupping and scoring, and coffee making and blending. Students need to master this knowledge during the exam preparation process, and perform actual operations and practice to improve their professional level.

Finally, I hope this article will be helpful to students preparing to take the SCA barista exam, and I wish you all success in passing the exam!