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SCAA Barista Certification Level 1 Questions and Answers well Explained Latest 2024/2025 Update 100% Correct. $7.99   Add to cart

Exam (elaborations)

SCAA Barista Certification Level 1 Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.

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  • Course
  • SCAA Barista Certification Level 1
  • Institution
  • SCAA Barista Certification Level 1

Milk Steaming Basics - Around 100 F the tip should be submerged lower into the milk to being to STEAM; air incorporation will decrease, and milk is simply heated with steam wand and should swirl in a whirlpool motion Dosing Weight - Weight Dosing a specific amount relates with your filter basket...

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  • September 7, 2024
  • 12
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • SCAA Barista Certification Level 1
  • SCAA Barista Certification Level 1
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PatrickKaylian
SCAA Barista Certification Level 1
Milk Steaming Basics - Around 100 F the tip should be submerged lower into the milk to being to
STEAM; air incorporation will decrease, and milk is simply heated with steam wand and should swirl in a
whirlpool motion



Dosing Weight - Weight Dosing a specific amount relates with your filter basket size and your
management of the grinder (grinding time)



Espresso Grinder - Bean hopper

Doser hopper

Doser lever/mechanism

Grind Changing mechanism

on/off swich

Grinding burrs

*flat

*conical



The Four Ms - the coffee

the scale

the machine

the barista



Espresso Definition - .85 - 1.2 fluid ounces per shot



Clean water between 195-205 degrees



14-18g coffee for a double shot

7-9g coffee for a single

, 9-10 atmospheres of pressure



"Flow" time 20-30 seconds



GRINDER - Freshness



Espresso Machines - Regulates flow, quantitiy, pressure, and temp of water



Provides steam for frothing and heating milk



Styles of Espresso Machines - Manual

Semiautomatic

Automatic

Superautomatic



Grinder Components - Upper grinding burr

Lower grinding burr

Adjustment Collar




Workspace - Cleanliness (rinsing shot glasses & portafilters)



Orderliness (Placement of tools and machines)



Hygiene (dedicated towels: 1.Milk 2. Portafilter 3. Steamwand)



Etiquette (avoid placing spouts in your dosing chamber)

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