100+ Free SCA Intro to Coffee Practice Questions

The SCA Introduction to Coffee is the entry-level module of the Specialty Coffee Association's Coffee Skills Program (CSP). It is a 4–6 hour course covering the complete coffee journey from farm to cup: history and botany, growing regions and cultivation, processing methods, roasting basics, brewing fundamentals, water quality, and sensory/cupping basics. It is designed for beginners with no prior coffee experience. Passing the 20-question online exam (60% pass mark) awards 10 CSP points toward the SCA Skills Diploma.

The exam is an online written multiple-choice test consisting of 20 questions with a 22-minute time limit. The pass mark is 60% — you need to correctly answer at least 12 of the 20 questions. There is no practical (hands-on) exam component required for the Introduction module, though recommended learner activities such as cupping and brewing exercises are part of the course. The exam can be taken online through an Authorized SCA Trainer's platform.

Anyone with an interest in specialty coffee can take the Introduction module — no prior knowledge or experience is required. It is ideal for people entering the coffee industry (aspiring baristas, café staff, retail workers), coffee enthusiasts who want to understand what they drink, and professionals in related fields (hospitality, food & beverage, procurement) who want a foundational specialty coffee credential. It is the recommended starting point before progressing to Foundation-level CSP modules.

Course fees vary by Authorized SCA Trainer (AST) and geographic region, typically ranging from approximately $150–$395 USD. The fee usually includes course instruction, access to learning materials, the exam attempt, and the SCA certificate upon passing. Some ASTs may charge separately for exam retakes. Always confirm current pricing directly with the AST or training campus offering the course.

The SCA Introduction to Coffee module awards 10 CSP (Coffee Skills Program) points upon successful completion. These points count toward the SCA Skills Diploma, which requires a total of 125 points accumulated across multiple CSP modules: Introduction (10 pts each), Foundation (10 pts each), Intermediate (25 pts each), and Professional (30 pts each), across the Barista Skills, Brewing, Sensory Skills, Green Coffee, and Roasting disciplines.

The course covers the complete specialty coffee journey: coffee history (Ethiopia origins, spread to Yemen and beyond, three waves of coffee), botany (arabica vs robusta, cherry anatomy, varieties), the Coffee Belt and growing regions, cultivation and harvesting, processing methods (washed, natural, honey, anaerobic), green coffee quality and defects, roasting basics (Maillard reaction, first crack, roast levels, freshness), brewing fundamentals (extraction 18–22%, TDS, Golden Cup, brew temperature 90–96°C, brew methods), water quality (SCA standard 50–175 mg/L hardness), and sensory/cupping basics (SCA Flavor Wheel, five basic tastes, cupping protocol).

Coffea arabica and Coffea canephora (robusta) are the two main commercial coffee species. Arabica (~60–65% of global production) has ~1.2% caffeine, more complex flavor, higher acidity, and grows best at 1,200–2,200 meters altitude. It is self-pollinating. Robusta (~35–40%) has ~2.2% caffeine, stronger, earthier flavor, more crema, and greater disease resistance. It grows at lower altitudes and requires cross-pollination. These differences drive distinct cultivation geographies and uses in espresso blends and instant coffee.

If you do not pass the 20-question exam on the first attempt (below 60%), you can retake it. Retake scheduling, fees, and policies are managed by the Authorized SCA Trainer who delivered your course — not centrally by SCA. Typically, retake fees are reduced compared to the full course fee. Review your weak areas before retaking: the most common challenge areas are processing method details, extraction and TDS targets, and roasting phase chemistry.