SCA Barista cheat sheet

Espresso brew ratio = dose (g) / yield (g); a 1:2 ratio means 18 g dose yields 36 g of liquid espresso.

Extraction yield (%) = (TDS of brewed coffee × mass of beverage) / mass of dry coffee grounds, × 100.

Brew temperature standard for drip coffee is 92-96 °C (195-205 °F) per SCA brewing guidance.

Espresso machine pump pressure is conventionally set at 9 bar at the group head during extraction.

Grind adjustment rule: finer grind increases surface area and extraction rate; coarser grind decreases both.

Contact time and extraction are inversely related to grind size at fixed dose and water volume.

Milk texturing: microfoam is created by introducing air during the first phase, then submerging the tip to roll and incorporate; target 60-65 °C.

Percolation (pour-over) relies on gravity flow through a bed; immersion (French press) relies on full-saturation steeping, so immersion needs coarser grind.

Tamping levels the bed and seals the puck; consistent tamp pressure reduces channeling but does not itself change extraction yield as much as distribution and grind.

Coffee pulp and mucilage can be composted or processed into cascara; byproducts are a major waste stream at wet mills.

Shade-grown coffee supports canopy biodiversity and can reduce need for synthetic inputs, but is not automatically higher yield.

Water use at washed-processing wet mills can exceed several liters per kilogram of green coffee; eco-pulpers reduce this substantially.

Spent coffee grounds are acidic and can be composted or used as a soil amendment after balancing pH.

Direct trade and certification schemes (Rainforest Alliance, Fairtrade) are distinct: certification audits standards; direct trade is a sourcing relationship.

Energy intensity of espresso machines is dominated by boiler heating; insulating boilers and using timers reduces idle energy.

Reusable cup programs reduce single-use waste; the carbon benefit depends on the number of reuses versus production footprint.

Backflush espresso groups with water at least daily and with detergent (cafiza) on a periodic schedule to remove coffee oils.

Grinder burrs wear over time; flat burrs typically need replacement after roughly 500-1000 kg of coffee depending on hardness.

Descale espresso boilers and brewers with an appropriate descaler; scale from hard water reduces heat transfer and flow.

Group head gaskets and shower screens should be inspected and replaced when they harden, crack, or leak.

Clean grinder hoppers and chutes to prevent oil buildup and stale residue that affects flavor.

Water filtration (carbon + softening) protects equipment; target water hardness and alkalinity to avoid scale and corrosion.

Steam wand tips must be purged and wiped after each use to prevent milk residue clogging the holes.

SCA cupping protocol uses a standard dose of 8.25 g coffee per 150 mL water, with water at 93 °C.

Cupping score uses a 100-point scale with 10 attributes: fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall.

Specialty grade requires a cupping score of 80 points or above on the SCA scale.

Defect counts (full defects per 300 g green sample) are used to classify green coffee; specialty typically allows zero Category 1 defects.

TDS of brewed coffee is measured with a refractometer; extraction yield is derived from TDS and brew ratio.

Sensory evaluation order: evaluate dry fragrance, then wet aroma after adding water, then flavor and aftertaste as it cools.

Acidity in cupping refers to a bright, desirable quality, not a pH measurement; it is scored on intensity and quality.

Espresso brew ratio = dose (g) / yield (g); a 1:2 ratio means 18 g dose yields 36 g of liquid espresso.

Extraction yield (%) = (TDS of brewed coffee × mass of beverage) / mass of dry coffee grounds, × 100.

Brew temperature standard for drip coffee is 92-96 °C (195-205 °F) per SCA brewing guidance.

Espresso machine pump pressure is conventionally set at 9 bar at the group head during extraction.

Grind adjustment rule: finer grind increases surface area and extraction rate; coarser grind decreases both.

Contact time and extraction are inversely related to grind size at fixed dose and water volume.

Milk texturing: microfoam is created by introducing air during the first phase, then submerging the tip to roll and incorporate; target 60-65 °C.

Percolation (pour-over) relies on gravity flow through a bed; immersion (French press) relies on full-saturation steeping, so immersion needs coarser grind.

Tamping levels the bed and seals the puck; consistent tamp pressure reduces channeling but does not itself change extraction yield as much as distribution and grind.

Coffee pulp and mucilage can be composted or processed into cascara; byproducts are a major waste stream at wet mills.

Shade-grown coffee supports canopy biodiversity and can reduce need for synthetic inputs, but is not automatically higher yield.

Water use at washed-processing wet mills can exceed several liters per kilogram of green coffee; eco-pulpers reduce this substantially.

Spent coffee grounds are acidic and can be composted or used as a soil amendment after balancing pH.

Direct trade and certification schemes (Rainforest Alliance, Fairtrade) are distinct: certification audits standards; direct trade is a sourcing relationship.

Energy intensity of espresso machines is dominated by boiler heating; insulating boilers and using timers reduces idle energy.

Reusable cup programs reduce single-use waste; the carbon benefit depends on the number of reuses versus production footprint.

Backflush espresso groups with water at least daily and with detergent (cafiza) on a periodic schedule to remove coffee oils.

Grinder burrs wear over time; flat burrs typically need replacement after roughly 500-1000 kg of coffee depending on hardness.

Descale espresso boilers and brewers with an appropriate descaler; scale from hard water reduces heat transfer and flow.

Group head gaskets and shower screens should be inspected and replaced when they harden, crack, or leak.

Clean grinder hoppers and chutes to prevent oil buildup and stale residue that affects flavor.

Water filtration (carbon + softening) protects equipment; target water hardness and alkalinity to avoid scale and corrosion.

Steam wand tips must be purged and wiped after each use to prevent milk residue clogging the holes.

SCA cupping protocol uses a standard dose of 8.25 g coffee per 150 mL water, with water at 93 °C.

Cupping score uses a 100-point scale with 10 attributes: fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall.

Specialty grade requires a cupping score of 80 points or above on the SCA scale.

Defect counts (full defects per 300 g green sample) are used to classify green coffee; specialty typically allows zero Category 1 defects.

TDS of brewed coffee is measured with a refractometer; extraction yield is derived from TDS and brew ratio.

Sensory evaluation order: evaluate dry fragrance, then wet aroma after adding water, then flavor and aftertaste as it cools.

Acidity in cupping refers to a bright, desirable quality, not a pH measurement; it is scored on intensity and quality.