SCA Brewing (Foundation / Intermediate / Professional)

According to the SCA Gold Cup Standard, what is the target extraction yield (percent extraction) for a well-brewed filter coffee?

• A12–16%
• B18–22%
• C24–28%
• D30–35%

The SCA Gold Cup Standard specifies a target brew strength (TDS) range for filter coffee of:

• A0.75–1.00%
• B1.15–1.35%
• C1.50–1.75%
• D2.00–2.50%

The SCA recommends a standard brew ratio of approximately how many grams of coffee per liter (kg) of water for filter brewing?

• A30 g/L
• B45 g/L
• C55 g/L
• D80 g/L

On the SCA Brewing Control Chart, what taste descriptor is associated with coffee brewed at a low extraction yield (under-extracted), regardless of strength?

• ABitter and astringent
• BSour, grassy, or underdeveloped
• CHarsh and dry
• DFlat and stale

Which tool is primarily used to measure the brew strength (TDS) of filter coffee in a professional brewing context?

• ApH meter
• BDigital scale
• CCoffee refractometer
• DThermometer

What is the SCA-recommended water temperature range at the point of contact with coffee grounds for filter brewing?

• A80–85°C (176–185°F)
• B88–90°C (190–194°F)
• C92–96°C (197–205°F)
• D98–100°C (208–212°F)

Which of the following is NOT one of the Seven Essential Elements of Brewing recognized by the SCA?

• AWater quality
• BCoffee freshness (roast date)
• CBrew ratio (coffee-to-water)
• DGrind setting (particle size)

In the SCA curriculum, what does 'turbulence' refer to as an essential brewing element?

• AThe rate of water flow through the filter bed
• BThe agitation and mixing of water and coffee grounds during brewing
• CThe pressure applied to the coffee puck during espresso extraction
• DThe vibration of grinder burrs during grinding

What is the primary function of the 'bloom' (pre-infusion) step in pour-over brewing?

• ATo cool the water to the correct brewing temperature
• BTo rinse the filter paper and remove paper taste
• CTo degas CO₂ from fresh coffee, allowing even extraction
• DTo fully saturate the paper filter before adding coffee

If your filter brew measures a TDS of 1.10% and an extraction yield of 20%, which adjustment would most directly increase brew strength without changing extraction?

• AGrind finer
• BIncrease brew water temperature
• CUse more coffee (increase the dose) while keeping water constant
• DExtend brew time

The SCA water quality standard for brewing recommends a total hardness of approximately:

• A0–17 mg/L CaCO₃ (very soft water)
• B50–175 mg/L CaCO₃ (target ~75–100 mg/L)
• C200–350 mg/L CaCO₃
• D400–500 mg/L CaCO₃

What role does alkalinity (bicarbonate content) play in brewing water, according to SCA water quality guidelines?

• AIt provides calcium to help extract flavor compounds
• BIt buffers acidity, potentially neutralizing desirable coffee acidity
• CIt prevents bacterial growth in the brew
• DIt increases the TDS of the finished brew directly

According to the SCA water quality standard, what is the recommended pH range for brewing water?

• ApH 4.5–5.5 (acidic)
• BpH 6.5–7.5 (near neutral, target ~7)
• CpH 8.0–9.0 (mildly alkaline)
• DpH 10–12 (strongly alkaline)

What is the primary sensory difference between a Hario V60 and a Chemex when brewed with identical parameters?

• AThe V60 produces a heavier, more full-bodied cup due to its thicker filter
• BThe Chemex produces a cleaner, more tea-like cup due to its thicker bonded paper filter
• CThe Chemex allows faster flow, producing a brighter, more acidic cup
• DThe V60 produces a flatter extraction due to its flat-bottomed bed

Which brewing device is known for its flat-bed extraction geometry with three small drain holes, designed to produce a more forgiving and even extraction?

• AHario V60
• BChemex
• CKalita Wave
• DAeroPress

The AeroPress is best described as which type of brewing device?

• AA gravity-drip percolation brewer
• BAn immersion-pressure hybrid brewer
• CA full-immersion cold-brew vessel
• DA pressurized steam espresso maker

In the SCA Brewing curriculum, what does 'filtration' refer to as an essential brewing element?

• AThe process of filtering water before it enters the boiler
• BThe filter medium (paper, metal, cloth) that separates brewed coffee from grounds
• CThe refractometer used to measure TDS after brewing
• DThe RO system used to purify water for espresso machines

When using a metal (mesh) filter instead of paper, how does the brew typically differ sensorially?

• AThe brew is cleaner and lighter with less sediment
• BThe brew has more body, oils, and potential fine-sediment due to no absorption
• CThe brew has lower TDS because metal filters trap dissolved solids
• DThere is no meaningful difference between metal and paper filter cups

What is the primary purpose of rinsing a paper filter with hot water before adding coffee grounds?

• ATo heat the brewing vessel and remove potential paper taste from the filter
• BTo pre-extract coffee oils from the paper
• CTo calibrate the filter's flow rate for the specific roast
• DTo cool the vessel to the correct brew temperature

French press brewing is classified as which type of extraction method?

• APercolation (drip)
• BFull immersion
• CPressurized percolation
• DCold percolation

When adjusting grind size for a pour-over brewer, what is the expected effect of grinding finer?

• AFaster flow rate and lower extraction yield
• BSlower flow rate, increased surface area, and potentially higher extraction yield
• CNo effect on extraction — only TDS changes
• DFaster extraction due to decreased contact time

What type of grinder is recommended for specialty filter brewing to achieve uniform particle size distribution?

• ABlade (propeller) grinder
• BBurr grinder (flat or conical)
• CHammer mill
• DMortar and pestle

What is 'bypass' in the context of filter brewing, and how does it affect brew strength?

• AWater that bypasses the coffee grounds entirely, diluting the brew
• BCoffee that bypasses the filter into the brew
• CSteam that bypasses the boiler thermostat
• DWater hardness minerals that bypass the RO filter

Cold brew coffee is typically produced by which method?

• ABrewing with boiling water then rapidly chilling over ice
• BSteeping coarsely ground coffee in cold or room-temperature water for an extended period…
• CForcing cold water through finely ground coffee at high pressure
• DCombining espresso concentrate with ice water

Which of the following best describes the siphon (vacuum pot) brewing method?

• AA drip-percolation method using gravity and a paper filter
• BA full-immersion method where vapor pressure pushes water into an upper chamber and vacuu…
• CA pressurized method using steam at 9 bar to extract coffee
• DA cold-water immersion method using no heat

How is extraction yield (percent extraction) calculated from brew measurements?

• A(Brew TDS × Brew Weight) ÷ Dry Coffee Dose × 100
• B(Dry Coffee Dose ÷ Water Volume) × 100
• C(Water Volume × Brew Temperature) ÷ Brew Time × 100
• D(Brew TDS × Brew Ratio) ÷ Grind Size × 100

A barista brews 500 g of coffee with 30 g of ground coffee and measures a TDS of 1.40%. What is the approximate extraction yield?

• A16.7%
• B19.5%
• C23.3%
• D28.0%

In filter brewing, what is the principal difference between percolation and immersion extraction methods?

• APercolation uses cold water; immersion uses hot water
• BIn percolation, water passes through grounds continuously; in immersion, grounds steep in…
• CPercolation always uses paper filters; immersion always uses metal filters
• DPercolation is faster than immersion and always produces higher TDS

What does 'extraction order' mean in the context of coffee brewing chemistry?

• AThe sequence in which brewing devices are cleaned after service
• BThe chronological order in which different chemical compound classes dissolve out of coff…
• CThe order in which water temperature should be adjusted during a brew
• DThe sequence of pour-over pours (bloom, first pour, second pour)

Why is it recommended to use fresh-roasted coffee (within a few weeks of roast date) for optimal filter brewing?

• AFreshly roasted beans are harder and grind more uniformly
• BFresh coffee retains CO₂ and volatile aromatic compounds that provide complexity and bloo…
• CFreshly roasted coffee has lower TDS and is easier to extract to the ideal range
• DFresh roast dates are required for SCA certification events only

What is the recommended standard SCA brew ratio expressed as grams of coffee per gram of water (approximate)?

• A1:8 (about 125 g coffee per liter of water)
• B1:18 (about 55 g coffee per liter of water)
• C1:30 (about 33 g coffee per liter of water)
• D1:50 (about 20 g coffee per liter of water)

When a brewer measures a TDS of 0.95% and an extraction yield of 17%, which position on the SCA Brewing Control Chart does this represent?

• AIdeal/Optimal zone
• BOver-extracted and strong
• CUnder-extracted and weak
• DStrong but under-extracted

Which of the following brewing water quality parameters is most directly responsible for scale build-up in brewing equipment?

• ALow pH (acidic water)
• BHigh bicarbonate alkalinity
• CHigh total hardness (excess calcium and magnesium)
• DHigh TDS from sodium chloride

What is reverse osmosis (RO) water, and why must it be remineralized before using it for coffee brewing?

• ARO water is very hot; it needs cooling before brewing
• BRO water has nearly all dissolved minerals removed; without remineralization it cannot ef…
• CRO water is acidic; remineralization raises pH to prevent corrosion
• DRO water has excessive chlorine that must be neutralized before use

What is 'channeling' in the context of filter brewing, and what does it cause?

• AChanneling is intentional water guidance through the brew bed; it improves TDS accuracy
• BChanneling occurs when water finds paths of least resistance through the coffee bed, caus…
• CChanneling describes the design of spiral ribs in a V60 to guide water flow
• DChanneling refers to directing brew through a bypass channel to reduce strength

In a batch drip brewer (commercial filter machine), what parameter does the 'bypass' valve control?

• AThe temperature of the water at the showerhead
• BThe proportion of water that bypasses the grounds, diluting the final brew
• CThe flow rate of water through the heating element
• DThe volume of brew retained in the filter bed

Which sensory descriptor best characterizes coffee that is over-extracted (above 22% extraction yield)?

• ABright, citrusy, and sweet
• BSour and grassy
• CBitter, harsh, and dry/astringent
• DBalanced, complex, and clean

What does 'brew time' specifically refer to as one of the Seven Essential Elements of Brewing?

• AThe total time from grinding to serving
• BThe total contact time between water and coffee grounds during extraction
• CThe time required to heat water to brew temperature
• DThe time coffee sits in the pot before serving

What is the primary reason that grind particle size distribution (not just average size) matters in filter brewing?

• AA wider distribution produces more aroma compounds
• BFines (very small particles) over-extract while boulders (very large particles) under-ext…
• CNarrower distributions produce darker color in the cup
• DWider distributions allow faster flow rates through the filter

For a given brew recipe, which adjustment would most effectively reduce extraction yield without changing brew strength (TDS) significantly?

• AIncrease brew ratio (use more coffee, same water)
• BGrind coarser and extend brew time proportionally to maintain contact time
• CGrind coarser and increase brew ratio proportionally
• DReduce water temperature while adding more coffee to maintain ratio

What is the SCA-recommended water TDS (total dissolved solids) range for brewing water quality (not brew TDS)?

• A0–10 mg/L (virtually pure water)
• B75–250 mg/L
• C300–500 mg/L
• D600–800 mg/L

Why is chlorine or chloramine in tap water a concern for coffee brewing?

• AChlorine raises the pH of brew water above the SCA standard
• BChlorine and chloramine react with coffee solubles and can produce off-flavors (medicinal…
• CChlorine increases water hardness and promotes scale
• DChlorine prevents the bloom during brewing by inhibiting CO₂ release

What does 'brew strength' specifically measure in coffee analysis?

• AThe extraction yield percentage of the dry coffee
• BThe concentration of dissolved coffee solubles in the finished brew (% TDS)
• CThe pressure applied to the coffee puck during extraction
• DThe roast degree of the coffee used

In pour-over brewing, what is the effect of increasing pour aggressiveness (higher pour height and faster water flow)?

• ADecreases turbulence, slowing extraction
• BIncreases turbulence, promoting faster and more even extraction
• CHas no effect on extraction — only temperature matters
• DAlways results in over-extraction regardless of other variables

What is 'wetting' in the context of the SCA Brewing Intermediate and Professional curriculum?

• AThe process of adding water to a portafilter before tamping
• BThe initial saturation of coffee grounds by water at the start of extraction
• CThe cleaning rinse applied to equipment after service
• DThe moisture content of green coffee before roasting

What is the key operational advantage of an automatic batch drip brewer (commercial filter machine) over manual pour-over for high-volume café service?

• ABatch brewers always produce higher TDS than manual methods
• BBatch brewers ensure consistent temperature, volume, and timing without requiring a skill…
• CBatch brewers use less coffee per liter, reducing cost
• DBatch brewers produce a cleaner cup because they always use paper filters

What maintenance practice is most important for preserving the performance of filter brewing equipment (including batch brewers and manual brewers)?

• ADaily descaling with acidic solution
• BRegular cleaning to remove coffee oils, fines, and mineral scale using appropriate cleani…
• CReplacing the filter media after every single brew
• DRunning only filtered water with no minerals through the equipment