What is the intermediate barista SCA barista certificate? I sort out the somewhat abnormal intermediate barista exam.

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On the last question yesterday [I sorted out the examination questions for intermediate baristas (part 1), 99% chose D, most people will think of lavazza's painting style, and one fan analyzed: the painting is the smile of the Mona Lisa, it is well known that Leonardo da Vinci is Italian, and only lavazza is an Italian brand.

Well, it's reasonable.

But goose, the answer is indeed B, yes, it is B! You've already beat 99% of the people, .

Title: which brand does this coffee advertisement come from? (B)

A, UCC B, Nestl é C, Starbucks D, LAVAZZA

Editor's interpretation: this is a new poster of instant coffee from Nestl é, which probably means "after drinking coffee, you will be very refreshed."

I sort out the examination questions for the somewhat perverted intermediate baristas (part 1). OK, let's continue to knock on the blackboard and draw the main points:

twenty-eight。 When using pressure semi-automatic coffee machine to make milk foam, () is the most suitable.

A, normal temperature milk B, frozen milk C, heated milk D, frozen milk

Editor's interpretation: d

You must use frozen milk! You must use frozen milk! You must use frozen milk!

Generally speaking, the novice is not proficient in the process of foaming, so it takes a long time to beat and beat the foam, so the heating time of the frozen milk at about 0 ~ 5 °C is the longest, and there is enough time for the novice to adjust the angle and control the whirlpool. Milk foaming skills | how is the dense and delicate milk foam made?

twenty-nine。 The purpose of replacing the water purifier filter element is ().

A. it can better remove impurities B and calcium chloride in water.

C, soften water quality D, can remove manganese ions from water.

Editor's interpretation: a

Most people know that there is a difference between "hard" (all like magnesium minerals) and "soft" (distilled water falls into this category). Water also has its own complexity!

The so-called hardness of water refers to the total concentration of calcium and magnesium ions in water, the lower concentration is soft water, on the contrary, the higher concentration is called hard water.

The filter element of the water purifier removes impurities from the water.

30. Roasted coffee beans need to be placed for a period of time and then packaged in order to release ().

A, nitrogen B, carbon dioxide C, oxygen D, carbon monoxide

Editor's interpretation: B

Just baked ripe beans have a commonly known "dry feeling", the main performance is that the sour taste is more sharp, not round, sweet feeling has not reached a better state, some slightly astringent feeling hovering in the mouth. The baking process is a complex chemical and physical reaction process, as well as variables that we do not understand. But dryness is a real taste.

Each kilogram of coffee beans, in an unsaturated environment, emits about 6 to 10 liters of carbon dioxide, equivalent to 1% to 1.2% of the total weight of beans. Of these, 35% were discharged in the first 3 days after baking. The carbon dioxide is then discharged with the same amount of aromatic volatiles (volatile aromatics). Coffee beans will continue to emit nitrogen dioxide (exhaust) for about 48 hours after they are roasted, so the coffee beans will not taste good when they are cooked immediately.

thirty-one。 The uneven grinding thickness of coffee powder may be caused by ().

A, grinder scale wear B, grinder bean warehouse is not clean

C, grinding machine grinding piece wear D, coffee beans are not good

Editor's interpretation: C

Machine grinding blade is a blade, do not discuss the absolute uniformity of the bean grinder, uneven grinding thickness may be blade wear, or it is possible that the interior of the grinder has not been cleaned.

thirty-two。 The shorter the time of placing the ground coffee powder, the more coffee is produced.

A, the more flavor preservation B, the less flavor preservation C, the worse the quality D, the flavor remains unchanged.

Editor's interpretation: a

Ground coffee powder will volatilize aroma and flavor, so drink it as soon as possible.

thirty-three。 In general, the quantitative device of automatic quantitative electronic mill is to control the grinding quantity through ().

A, weight sensing device B, grinding time control device

C, volume sensing device D, grinding speed control device

Editor's interpretation: B

The manufacturer said.

thirty-four。 The following coffee is not good for weight loss.

A, Blue Mountain Coffee B, iced American Coffee C, Espresso Coffee D, Cappuccino Coffee

Editor's interpretation: d

Sugar-free and milk-free black coffee is suitable for fat reduction.

thirty-five。 In the following coffee grinder, () the coffee powder ground is more uniform.

A, ghost tooth grinding B, flat knife grinding C, hand grinding D, chopping bean mill

Editor's interpretation: a

Bean grinders can be divided into three categories: flat knife, conical knife and ghost teeth.

Flat knife: coffee beans are ground into particles by cutting, so its shape is mainly flaky.

Cone knife: the coffee bean is ground into particles by grinding, so its shape is mainly block.

Ghost teeth: coffee beans are ground into particles in the way of grinding, so their shape is mainly close to circle.

The coffee powder particles of ghost tooth grinding are nearly round, and the ratio of coarse powder to fine powder is more uniform.

thirty-six。 With regard to the preservation time of roasted coffee beans, the current domestic shelf life is ().

A. the storage time of roasted coffee beans with good packaging is generally about 12 months.

B. the storage time of roasted coffee beans with good packaging is generally about 24 months.

C. The storage time of roasted coffee beans with good packaging is generally about 36 months.

D. the storage time of roasted coffee beans with good packaging is generally less than 5 years.

Editor's interpretation: a

The taste period and shelf life have been explained yesterday. The shelf life of ripe beans is generally 1 year, while that of raw beans is usually 3 years.

thirty-seven。 Among the following pots, () the pot is in a vacuum when making coffee.

A, siphon pot B, Vietnam drip filter C, ice drip pot D, mocha kettle

Editor's interpretation: a

Principle of siphon pot

The lower pot of the siphon pot, which is spherical, is used to hold the coffee liquid, and the upper pot is cylindrical, which is used to extract coffee. The whole extraction process is based on the siphon phenomenon of physics.

When the water in the lower pot is heated, it produces steam and pressure, pushes the hot water from the glass tube to the upper pot, begins to boil the coffee powder in the pot, and turns off the fire after the extraction is finished. at this time, the lower pot shows a semi-vacuum and loses pressure, sucking down the coffee liquid in the upper pot, and the filter in the middle will block the coffee grounds and complete the extraction.

By the way, yesterday's question 24 was more controversial. The editor reinterpreted the question 24. It should be to wipe the bottom of the pot with a wet cloth, not to cool the pot, so that the coffee liquid would quickly fall back to the pot. Would it be better?

thirty-eight。 The following statement is wrong about how the mocha pot works.

A. the water in the lower pot is resisted by pressed powder, and the pressure in the closed lower pot increases.

B. the pressure of the lower pot is increased to balance with the resistance of coffee pressed powder.

C. the principle of negative pressure similar to that in vacuum

D. under the continuous firepower, let the water quickly pass through the coffee pressed powder to get the coffee liquid.

Editor's interpretation: C

The mocha pot is not a vacuum, but the siphon pot principle is a vacuum.

thirty-nine。 Among the following options, it is related to the grinding particle size of coffee powder ().

A, motor power B, grinding disc spacing C, grinding blade size D, component level

Editor's interpretation: B

Send score questions

forty。 When cleaning and maintaining the coffee grinder, if there are still residual beans, you should ().

A. Dig it out with your hands

B. Cover the bean warehouse and leave it for the next business.

C. Leave it for the next business.

D. continue to polish it.

Editor's interpretation: d

forty-one。 Among the following options, the one that can be used to make cappuccino coffee is ().

A, chocolate powder B, jam C, cinnamon powder D, milk

Editor's interpretation: d

Cappuccino translates to mean "foam hat", so cappuccino coffee has very thick milk foam, coffee + milk + milk foam

Yesterday, there was a problem with the cappuccino ratio of question 21. The answer was 1: 3: 1, or 1:2:1, either. Many teachers may choose 1:1:1. In fact, 30ml cheese + 90ml milk is mixed and poured into thick milk bubbles, and the formula may be different in each coffee shop, so this question is more controversial.

42. (√) latte coffee is called Coffee Latte in English.

44. (√) Non-smoking area or Non-smoking section means "smoke-free area".

45. (√) the number of years for health certificate examination for food processors is one year.

46. (√) the difference between lattes and cappuccinos lies in the ratio of milk to foam.

47. (√) adjusting the grinding particle size of a coffee grinder cannot be based entirely on the display scale of the grinder.

48. (×) Free refill means "free taste" in Chinese.

49. (√) "Please wait a moment." It means "please wait a moment" in Chinese.

50. (×) in the water treatment system commonly used in coffee shops, the filter element that can remove calcium and magnesium ions is activated carbon filter element.

51. (√) Cafe service staff should try their best to avoid walking through the crowd during the service process.

52. (√) tannic acid is one of the sources of sour coffee.

There are a variety of acids in coffee, and these are the most important acids. A typical flavor of organic acids. This sour taste comes from the tannins in the coffee. It is a seductive, distinct and pleasant sour taste, which is different from the general excitant sour taste of overfermentation.

53. (×) the light taste is the characteristic of Brazilian coffee beans.

54. (×) the storage environment of raw coffee beans and cooked beans is basically the same.

fifty-five。 Among the following options, Vietnamese usually use () to make coffee.

A, Vietnam trickling filter pot B, French pressure pot C, siphon pot D, balanced siphon pot

Editor's interpretation: a

Send score questions

fifty-six。 Under standard storage conditions, the shelf life of raw coffee beans is generally ().

A, half a year to 1 year B, 1 year to 3 years C, 3 years to 5 years D, more than 5 years

Editor's interpretation: B

The shelf life of raw coffee beans is generally within 3 years, more than 3 years, can be called old beans,

fifty-seven。 The favorite coffee bean in Italy is ().

A, single coffee bean B, mixed coffee bean C, Blue Mountain coffee bean D, civet coffee bean

Editor's interpretation: B

Italian favorite drink concentrated, espresso is usually made of mixed beans, but also add some Luodou to increase oil.

fifty-eight。 The following options that are not commonly used for picking coffee beans are ().

A, manual picking method B, cutting picking method C, mechanical picking method D, manual mixed picking method

Editor's interpretation: B

fifty-nine。 Naval officer virtue in the early 18 th century AD. Klee brought the coffee seedlings into ().

A, Europe B, South America C, Oceania D, Asia

Editor's interpretation: B

Eighteenth century

Java shipped coffee to the Netherlands for the first time in 1706

In 1718, French Admiral de Crewe used his own drinking water to irrigate coffee seedlings, which was planted on the French island of Marchinique. Soon coffee spread to Central and South America. In fact, 90% of the world's coffee was cultivated here.

The first coffee shop in Berlin opened in 1721

Coffee became a common drink in the United States in 1773 because of the black tea incident in Boston.

sixty。 The advantage of picking coffee beans manually is ().

A, low cost B, large picking quantity C, good quality D, fast picking speed

Editor's interpretation: C

sixty-one。 The heart beats faster after drinking too much coffee, which is caused by the () in the coffee.

A, tannic acid B, carbohydrate C, caffeine D, starch

Editor's interpretation: C

sixty-two。 The proportion of traditional latte, coffee, milk and foam is (D).

A 、 1:2:2 B 、 1:1:1

C 、 1:1:2 D 、 1:2:1

Editor's interpretation: d

It's the test ratio again. Now the coffee cups in cafes are different in size. The traditional latte is a 200ml, and a single espresso 30ml, about 1:2:1.

sixty-three。 Among the following options, the one that is not a wet processing step is ().

A, ferment B in the fermentation tank, remove the pulp C, rinse D, put it in the sink after exposure to the sun.

Editor's interpretation: d

Wet processing is washing, wet-processl, washed

In the washing method, the harvested coffee cherries are peeled and pulped, and the remaining seeds and a layer of residual mucous membrane are thrown into the sink and fermented with water. The whole fermentation time is only about 24-30 hours.

sixty-four。 When making Espresso, the best particle size of coffee powder is ().

A, roughness grinding B, medium roughness grinding C, fine grinding D, very fine grinding

Editor's interpretation: d

Like the answer of the Turkish pot yesterday, the very fine powder ≈ is close to salt.

Ultra-fine powder is only used when making espresso. Grinding also requires a professional coffee mill to achieve extremely fine. If you use a mocha pot to make coffee, it is also more suitable to use very fine powder, but the extraction is generally excessive, although a little oil can come out, but the taste is bitter, and the enjoyment process is often greater than the taste itself. The Turkish pot is also made of very fine powder.

sixty-five。 At the end of the 14th century, coffee was grown on terraced land because it was easy to irrigate with well water.

A, Ethiopia B, Saudi Arabia C, Yemen D, Tanzania

Editor's interpretation: C

Yemen is a classic of the ancient morning taste of the sun, and it is also the only producer of full-time coffee in the world. the traditional treatment of dripping water is illegal, and it has not changed since Europe became infatuated with game mocha in the 17th century. This is related to the extremely dry climate in Shumen, where coffee is mainly grown in the central highlands, with an average annual rainfall of only 400 to 750 millimeters, much lower than the best rainfall of 1500 to 2000 millimeters in Arabica.

Due to the lack of water environment, farmers have been unable to introduce more advanced washing methods, wild flavor is better than Hara coffee, so Yemen has become the best choice to experience the ancient early taste.

The highlands of central Yemen are hilly and rugged. Most small farmers use the planting method of breaking up into parts. Several plants are planted on steep slopes and dozens of plants are planted on terraces or cliffs, each with different soil and water and micro-climate, so the fragrance composition is also different.

sixty-six。 Yunnan, China is not suitable for growing coffee on a large scale.

A, Pu'er B, Xishuangbanna C, Dehong D, Zhongdian

Editor's interpretation: d

Yunnan planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures.

sixty-seven。 At present, coffee in Brazil is mainly grown in Brazil (C).

A, Northeast B, Northwest C, Southeast D, Southwest

Editor's interpretation: C

Seven of Brazil's states have the largest production, accounting for 98% of the country's total output, in northeastern Brazil.

State of Sao Paulo (Mogiana, Centro-Oeste)

State of Parana (Norte Pionerio do Paran á)

Bahia State (Planaltoda Bahia, Cerrado da Bahia, Atlantico Baiano)

Espiritu Santo (Montanhas do Esp í rito Santo, Conilon Capixaba)

Minas Gerais State (Sul de Minas, Cerrado Mineiro, Chapada de Minas, Matas de Minas)

Londonia (Rond?nia)

Rio de Janeiro State (Rio de Janeiro)

68. With regard to the maintenance of activated carbon filter element, the following statement is correct.

A. Heat it in the microwave oven for 3 minutes and expose it to the sun.

C, disinfect D in disinfection cabinet and soak in disinfectant.

Editor's interpretation: B

Ask the manufacturer

69. Coffee made of coffee and cream is ().

A, coffee mocha B, macchiato C, Campbell blue coffee D, latte

Editor's interpretation: C

Campbell Blue Coffee is coffee and cream, and the rest goes directly to the tweet:

Can you really tell the difference between the ESPRESSO family and the cappuccino family in the coffee world?

70. The filter elements commonly used in water treatment systems with soft water in coffee shops do not include ().

A, filter cotton filter B, activated carbon filter C, resin filter D, Maifan stone filter

Editor's interpretation: d

71. Arabica coffee beans account for all the coffee production in the world.

A, 30% B, 40% C, 50% D, 70%

Editor's interpretation: d

72. In the water purifier with soft water function commonly used in coffee shops, the reasonable installation order of filter elements is ()

A, activated carbon, filter cotton, resin B, filter cotton, activated carbon, resin

C, resin, filter cotton, activated carbon D, activated carbon, resin, filter cotton

Editor's interpretation: B

seventy-three。 In the water purifier with soft water function commonly used in coffee shops, the () filter element is not used.

A, resin B, activated carbon C, filter cotton D, Maifan stone

Editor's interpretation: d

seventy-four。 The inert gas needed by illy to store coffee beans usually refers to ().

A, carbon dioxide B, nitrogen C, oxygen D, ammonia

Editor's interpretation: B

seventy-five。 Irish coffee does not include ().

A, wine B, sugar C, coffee D, milk

Editor's interpretation: d

Irish coffee is both a cocktail and coffee, with some with a little cream on the surface

seventy-six。 Among the following options, raw coffee beans can only be stored with ().

A, tea B, fruit C, dried fruit D, tasteless items

Editor's interpretation: d

seventy-seven。 The English translation of straw is (D).

A 、 Spoon B 、 Fork C 、 Knife D 、 Straw

Editor's interpretation: d

seventy-eight。 In order to prolong the service life of the coffee machine and ensure the quality of the product, it is recommended to choose one of the following options to make coffee.

A, mineral water B, purified water C, distilled water D, tap water

Editor's interpretation: B

seventy-nine。 SCA requires the use of semi-automatic pressure coffee mechanism to make a cup of coffee, the amount of coffee powder should be ().

A, 4-5 g B, 7-9 g C, 10-13 g D, 14-20 g

Editor's interpretation: B

The amount of Espresso powder for a single serving is 7 to 10 grams of coffee powder, and that for a double serving is 14 to 20 grams, depending on the maximum powder content of the powder bowl and the formula of the coffee shop.

eighty。 The right step to make royal coffee is ().

① put the cube sugar into a special coffee spoon ② lit the brandy and melted the sugar

③ slowly pour the brandy on the sugar cube, do not overflow the coffee spoon ④ after the fire goes out, put the special coffee spoon into the coffee and stir well ⑤ put the special coffee spoon on the mouth of the cup containing coffee ⑥ to make coffee

A, ①③⑥⑤②④ B, ③②④①⑥⑤ C, ①⑥⑤③②④ D, ⑥⑤①③②④

Editor's interpretation: d

eighty-two。 In the following pots, the principle of pressure caused by the expansion of air by heating is (D).

A, pressure infiltration pot B, Vietnam drip filter C, ice drip pot D, mocha kettle

Editor's interpretation: d

eighty-three。 When making Espresso coffee, the semi-automatic coffee machine needs to have the atmospheric pressure of 9Bar, which is equivalent to (B).

A, a force of about 100 kg B, a force of about 200 kg

C, about 300 kg of force D, about 400 kg of force

Editor's interpretation: B

eighty-four。 Use a semi-automatic pressure coffee mechanism to make an Espresso, such as brewing espresso for 50 seconds, the taste may be ().

A, earthy taste B, sour taste C, scorched taste D, sweet taste

Editor's interpretation: C

eighty-five。 With regard to the operation of adjusting the grinding particle size of the coffee grinder, it is correct to say ().

A. the grinding should be based on the scale displayed by the grinder.

B. Grinding should be based on the amount of ground beans.

C. Grinding should be carried out in the working state of the grinder.

D. the grinding should be carried out after the power supply of the grinder is turned off.

Editor's interpretation: C

eighty-six。 At the end of the day, the coffee maker's steam sprinkler cleaning process () is in the correct order.

① cleaning rag wipe ② steam sprinkler empty spray ③ proper water to foam

A, ②③① B, ③②① C, ①②③ D, ③①②

Editor's interpretation: d

87. (√) caffeine doubles the level of thrombolytic enzymes, so it inhibits the formation of blood clots.

88. (×) inert gas can not prolong the shelf life of coffee beans.

89. (×) at present, coffee in Brazil is mainly grown in the northeast of Brazil.

90. (√) there is no fermentation procedure for traditional dry processing of coffee beans in a fermentation tank.

91. (×) the preservation of coffee beans is related to the origin of coffee beans.

92. (√) the English name of organic coffee is Organic coffee.

93. (√) drinking about 1-2 cups of coffee a day is best for your body.

94. (×) the incidence of Ⅱ diabetes mellitus is high when drinking coffee for a long time.

95. (×) in coffee making utensils, the suitable choice of coarse powder is the mocha pot.

96. (√) Conductive roasting machine is also called direct fire roasting machine.

97. (×) when using the pressure coffee mechanism to make coffee, the particle size of the powder has nothing to do with the Crema color of the coffee.

The content is a little long, so it is divided into upper and lower sets ~ ~ Thank you for reading carefully ~ !

All right, that's all for today.

The answer is for reference only.

If you still leave a message on the controversial topic, let's discuss it together.