SCA training exam certification course title outline SCA barista certificate useful? Gold content high?

1. At what stage do we judge according to our preferences in sensory analysis?

A recall taste b explain the taste of drink c analyze the taste of drink

two。 What hinders our sensory judgment?

A subjective analysis b high degree of variability c no exact reference to how the sensory system works

3. How do the senses judge the quality of the product?

A coffee bean direct contrast b coffee bean direct match c coffee bean defect d coffee bean quality control

4. What is the type of "vanilla"?

A sour, b sweet, c smooth, d full

5. What organs of the human body are used to distinguish flavors?

A taste bud b olfactory bulb c nose d trigeminal nerve

6. How many coffee samples will be used in a triangular cup?

A 3 copies b 2 copies c 4 copies d 5 copies

7. What does "cleanliness" mean in the coffee sample cup test?

A coffee liquid has no residue, b, sweet, sour, bitter balance, c, no uncomfortable taste, d obvious sour and sweet flavor

8. Whether the emergence of a strong flavor in coffee is a qualitative or quantitative evaluation

A qualitative assessment b quantitative assessment

9. Is it necessary to establish a database and share their own cup test records after the coffee sample cup test is completed?

A needs b no need

10. If you find that a partner has consumed too much caffeine in one day, how to deal with it?

A stop ta from continuing to consume caffeinated products b drink plenty of water c ask others for advice before deciding whether to stop it

11. How to judge whether the blending of coffee beans is a market demand and is different from the existing blending in the market?

A comparison test b preference test c cup test d and above are

twelve。 What do we need to prepare for the coffee cup test?

A cup meter c cup test process rules and regulations c more than 50 participants d cup test sample database

13. What does "reference sample of coffee beans" mean?

A coffee bean samples provided to guests b coffee bean samples that can be compared during cup testing c unique batches of coffee beans d and above are all

14. When sending coffee beans to quality inspection, what items need to be tested in the inspection room?

A baking degree / color b sensory analysis c coffee bean cup measuring d raw bean hardness e raw bean moisture

15. What does the negative flavor / taste of coffee mean?

A syrup like b astringent c smooth d bitter

16. Which of the following descriptions will not affect the taste of coffee?

A coffee bean size b coffee bean treatment c roasting degree d coffee growth environment e coffee bean price f coffee bean storage

G coffee beans cooked h preservation time of coffee beans

17. Why is there the practice of "triangle cup test"?

A test preference / emotion b test preference c test resolution d test flavor description ability

18. How to distinguish the difference between different baking curves / ideas of the same coffee bean?

A coffee cup test b sensory judgment c decide according to your own preferences

19. Why do you need a coffee cup test?

An evaluate people's preferences b judge coffee bean flavor c judge coffee cleanliness d judge coffee defect degree

20. When it comes to "delicious taste", what kind of food do you think of?

A fungus b berries c citrus d berries

-the answer to this article can be found in a book, -