Free SCA Barista Exam Prep

Brewing at 9 bar pressure and 92-94°C (typically 93°C), 25-30 sec shot time, 1:2 brew ratio with 18-21 g dose yielding 36-42 g in the cup, dose/yield/time as the core variables, puck preparation (WDT, distribution, tamping), pre-infusion, channeling, under- vs over-extraction palate markers, basket types (VST, IMS, stock), naked vs spouted portafilters.

Whole vs skim vs plant milks (oat, soy, almond) and their steaming behavior, protein/fat role in foam stability, microfoam creation (stretch then texture), steam wand positioning, target temperature 60-65°C maximum (avoid scalding and denaturation above ~70°C), purging the wand, jug selection, polishing and integrating the foam for pour-ready milk.

Latte art progression from heart to tulip to rosetta to swan, pour height and flow rate control, wiggle amplitude and frequency, contrast between crema and microfoam, cup selection and geometry, free-pour vs etching, common faults (bleeding, diluted base, unsymmetrical pour), drill progression and muscle-memory practice.

Manual brewing devices — Hario V60 (conical, spiral ribs), Chemex (thick bonded paper, cleaner cup), Kalita Wave (flat bed, three-hole), AeroPress (immersion/pressure hybrid); pour techniques (bloom, continuous vs pulsed pours), batch brew, grind adjustment for percolation, paper rinsing, total brew time targets, agitation and slurry management.

Coffea arabica vs robusta (caffeine, body, acidity), major origins (Ethiopia, Colombia, Brazil, Kenya, Guatemala, Costa Rica, Panama, Indonesia), processing methods (washed, natural, honey, anaerobic), varietals (Typica, Bourbon, Geisha, SL28, Caturra), altitude and shade growing, harvest and picking, green grading and defect counts.

Solubles in coffee (acids, sugars, melanoidins, lipids), extraction order (acids first, sweetness middle, bitterness last), under-extraction (sour/salty) vs over-extraction (bitter/dry/astringent), ideal extraction yield 18-22% by mass, TDS (total dissolved solids) 1.15-1.55% for espresso vs filter targets, refractometer use, SCA brewing control chart.

Flat vs conical burrs, burr geometry and alignment, particle size distribution (unimodal vs bimodal), fines and boulders, grind retention and purging, dialing in (adjust finer to slow shot, coarser to speed it up), single-dosing vs hoppered, burr wear, static mitigation (RDT), grinder maintenance and cleaning.

Recipe variables — dose, yield, time, grind, temperature, water chemistry; systematic dialing-in by holding variables constant, ratio adjustments (1:1.5 ristretto, 1:2 espresso, 1:3 lungo), flavor-driven adjustments (more extraction for flat, less for harsh), documenting recipes, cupping new coffees before service, updating recipes across the day.

Bar choreography, left-hand/right-hand dominance, sequencing espresso and milk, timing multi-drink orders, managing queue and wait times, communication with cashier and kitchen, mise en place, cleaning during service (counter, steam wand purging between each use), allocating dwell time and pacing.

Espresso machines — La Marzocco (saturated groups, PID), Synesso (dual boilers), Slayer (needle valve pre-infusion, flow profiling), Decent (pressure/flow profiling); pumps (vibratory vs rotary), boilers (heat exchanger vs dual boiler vs saturated), backflushing with detergent, gasket and screen replacement, shower screen cleaning, descaling.

SCA cupping protocol (11 g per 200 mL, 93°C, 4-min steep, break at 4 min, skim at 8-10 min), attribute scoring (fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, defects, overall), SCA Flavor Wheel and World Coffee Research Lexicon, calibration, triangle tests.

SCA water standard — total hardness 50-175 mg/L CaCO₃ (target ~75-100), alkalinity ~40 mg/L CaCO₃, pH ~7, TDS 75-250 mg/L; role of calcium and magnesium in extraction, bicarbonate buffering and acidity perception, scale risk (high hardness/alkalinity) vs corrosion risk (low), filtration (RO + remineralization, softeners, carbon).

Opening and closing checklists, par levels, inventory rotation (FIFO), roast-date freshness (peak typically 7-28 days post-roast), menu design and pricing, staff training, cost of goods and yield analysis, customer service and specialty coffee storytelling.

Food-handler hygiene, steam and burn hazards, chemical handling (backflush detergent, descaler), repetitive-strain ergonomics (tamping posture), slip and fall prevention, allergen communication (milk alternatives and cross-contact), HACCP basics where applicable, local food-safety certifications.

Third-wave specialty coffee movement, direct trade vs fair trade, micro-lot and single-origin sourcing, nitro cold brew and cold brew concentrates, flash-chilled iced coffee (Japanese-style), fermentation-forward processing, pressure/flow profiling trends, sustainability and traceability.