SCA Barista study plan

Dial in espresso grind, dose, and yield across three coffee types while recording extraction times

Calibrate a grinder and document the burr-adjustment procedure step by step

Demonstrate and label milk-texturing stages for microfoam at two viscosity targets

Explain brew-ratio math and calculate recipes for filter and espresso methods

Execute pour-over and immersion brews to a target recipe and record deviations

Set up and run a structured cupping session using SCA protocol steps

Score three samples on fragrance, flavor, acidity, body, and aftertaste using the cupping form

Identify and describe at least six common flavor attributes in blind samples

Define and apply SCA cupping standards for water temperature, ratio, and grind

Detect and describe defective flavors such as phenolic, fermented, and underdeveloped notes

Compare washed versus natural process samples and articulate the sensory differences

Perform a triangulation discrimination test and record accuracy

Evaluate coffee quality across green, roasted, and brewed stages using defined criteria

Identify roast defects from appearance and cup profile

Adjust a brew recipe in response to a scored sensory deficiency

Explain how extraction variables map to sour, bitter, and balanced cup outcomes

Disassemble, clean, and reassemble an espresso machine group head and portafilter

Describe a daily, weekly, and monthly cleaning schedule for grinder and espresso equipment

Diagnose common faults such as channeling, scale buildup, and inconsistent grind

Test and interpret water hardness, alkalinity, and TDS against equipment tolerances

Perform grinder burr inspection and document wear assessment criteria

Explain descaling procedure and safety steps for espresso and brew equipment

Describe waste-reduction practices for milk, grounds, and single-use items

Summarize water and energy conservation measures in a cafe workflow

Trace coffee supply chain stages from farm to cup and identify sustainability leverage points

Explain certification and sourcing schemes and their stated criteria

Describe responsible disposal and composting of coffee byproducts

Outline social and economic sustainability considerations for producers and staff

Complete a timed mock exam across all four domains and review every missed item

Re-run a full cupping and espresso dial-in under timed conditions

Recite the cleaning and calibration procedures from memory

Consolidate weak areas into a final review list and close each gap