SCA Coffee Primary Exam Content Analysis

SCA Coffee Primary Exam Content Analysis

SCA (Specialty Coffee Association) is an international coffee organization dedicated to promoting and developing high-quality specialty coffee. In order to evaluate and certify the professional level of baristas, SCA has established a series of exams, including the primary exam. This article will focus on the content of the SCA primary exam.

1. Basic knowledge of the corner confectionery store

In the SCA coffee entry-level exam, basic knowledge is a very important part. This part mainly covers the following aspects:

• History and Origin: Students need to understand the origin, spread and development history of coffee.
• Cultivation and Harvesting: Students need to master basic knowledge about coffee tree planting, management, and harvesting.
• Processing and Baking: Students need to understand the impact of different processing methods on taste and flavor, and master the techniques for controlling parameters such as temperature and time during the baking process.
• Varieties and classifications: Students need to understand the different varieties and classifications of coffee, as well as their characteristics and differences.

2. Coffee cupping

Coffee cupping is a very important part of the SCA primary coffee exam. Students need to evaluate coffee samples to determine their aroma, taste, acidity, sweetness and other characteristics, and be able to accurately describe and record them.

In this session, students need to master the following skills:

• Aroma recognition: Identify different aroma components by smell and be able to associate them with specific flavors.
• Taste evaluation: Students need to use their tongue to feel and evaluate the coffee’s taste characteristics, such as acidity, sweetness, bitterness, etc.
• Filling out the Cupping sheet: The Cupping sheet is a standardized evaluation tool. Participants need to be familiar with and fill out the sheet correctly, recording the various indicators of each sample.

3. Caffeine Extraction

In the SCA Primary Coffee Exam, coffee extraction is a very important part. Students need to master the basic principles and techniques of coffee extraction and be able to adjust the parameters to obtain the best taste and flavor.

Here are some tips on coffee extraction:

• Bean grind size: Students need to understand the impact of different bean grind sizes on extraction time and taste, and be able to adjust according to actual conditions.
• Water quality and temperature: Students need to understand the impact of water quality on coffee taste and master the appropriate water temperature range.
• Pressure and Time: Students need to understand the impact of different pressure and time parameters on coffee extraction and be able to make appropriate adjustments.

4. Milk frothing technology

Milk foaming technique is also an important part of the SCA primary coffee exam. Students need to master the tools, materials and steps required to make milk foam (Cappuccino, Latte, etc.), and also pay attention to the texture and stability of the milk foam.

Here are some knowledge points related to milk frothing technology:

• Milk selection: Students need to understand the impact of different types of milk on the texture and taste of milk foam, and be able to make choices based on actual conditions.
• Use of steam nozzle: Students need to master the correct use of the steam nozzle and adjust the temperature and pressure to control the quality of milk froth.
• Latte art skills: Students need to understand the basic latte art skills and be able to improve their latte art skills through practice.

Summarize

The SCA Primary Coffee Exam covers basic knowledge, coffee cupping, coffee extraction, and milk foaming techniques. By passing this exam, students can comprehensively improve their professional level in the field of coffee. I hope this article will be helpful to readers who are preparing to take the SCA Primary Exam or are interested in coffee.