Barista Skills

Professional AST Guidebook

 Barista Skills Professional
AST Guidebook V1.0 (English)

Table of Contents
1. General Information 1
2. Course Description and Updates 3
3. Written Exam Questions Distribution by Topic 5
4. Course Curriculum with Corresponding Online Written Exam Questions 7
5. Essential SCA Training Documents 36
6. Required Equipment and Supplies List 36
7. Bibliography 36
8 Appendix: Activities Preparation Guide 38

Acknowledgements:
For more than a decade, countless coffee professionals and gifted educators have volunteered their time and expertise for the evolution of SCA's
certificate education programs. Listed below are the most recent contributors who carried on the tradition by contributing and validating the current version
of certificate course materials.
Ben Townsend, Benco Consulting Miguel Vicuña, Sweet Bloom Coffee Roasters Jingbo Deng, Bicerin Coffee Lab
Paul Meikle-Janney, Dark Wood Coffee Nick Choi, Europ Speciality Coffee Academy/Interobang Coffee Company Sara Larsson, Prufrock Consulting
Hannah Mercer, Clive Coffee Gwilym Davis, The naughty dog and Coach at Barista Hustle

Note: This guidebook replaces previous curriculum documents. This guidebook is only available to authorized trainers licensed in Barista Skills. Please do not
share this document with other ASTs or learners.

1 Barista Skills Professional AST Guidebook V1.0 (English)

1. General Information

Course Information
Course Length: Minimum 21 hours
Minimum course hours are met through time spent in the following ways:
• The AST delivering live instruction in-person or through distance learning.
• The AST conducting informal and formal assessments. (Note: This does not include time spent by the learner taking the online written
exam.)
• The learner engaging in activities that introduce and/or reinforce the theoretical or practical course objectives.
Prerequisites: Barista Skills Intermediate course
Introduction to Coffee, Barista Skills Foundation are recommended. All knowledge and skills from these modules will be assumed as being held
and may be tested through the practical and/or written assessments.
Brewing Intermediate is also recommended.
The ideal candidate has worked as a barista for a minimum of 12 months, in a role with some managerial responsibilities.

Written Exam Information:

Total Number of Questions on Online Written Exam: 30 (worth one point each)
Total Time Allowed for Online Written Exam: 32 minutes
Passing Score (Online Written Exam): 80%

Practical Exam Information:

Total Time Allowed for Practical Exam: 95 minutes
Total Number of Sections on Practical Exam: 4
Passing Score: The Professional Barista Skills practical exam tests the key skills demanded of a high-level coffee professional. Each section is
carefully calibrated to evaluate the learner’s skill competencies. All sections must be passed in order to pass the exam as a whole. A 100% score
is not expected. Please refer to the exam for section passing scores.

2 Barista Skills Professional AST Guidebook V1.0 (English)

2. Course Description and Updates
Description
The Barista Skills Professional course is designed to test advanced skills and detailed knowledge of the science behind processes used by a
professional barista (for example, a barista with 12 months or more of work experience). Successful candidates will have explored and
demonstrated the advanced skills typically expected of a head barista. In particular, participants will learn a sophisticated tasting methodology
and descriptive explanation of coffee flavors; gain a detailed understanding of drink ingredients and the techniques available to maximize the
quality of the drinks made, understand how to manage the skills of others to produce quality drinks, demonstrate an understanding of how to
develop brew recipes and a systematic method of structuring beverage menus, and finally be able to consistently apply the highest standard of
latte art and milk steaming techniques. A written exam tests professional course knowledge while a practical exam tests the skills described
above based on different working activities carried out during the course.

Curriculum Updates from Previous Version

The Barista Professional curriculum has been significantly updated and revised to provide clarity, an improved structure, and clear links to
reputable references that ASTs can use to support the training they provide. ASTs should review in detail this section as well as the actual
curriculum in Section 4 to ensure their teaching materials are up to date. Detailed instructions and scoring have been added to the practical exam
to provide clarity to the AST and the learner.

Additions to Curriculum:
● Appendix 8: Activities Preparation Guide
● 3.01 | Section | COFFEE BEANS
o 1 | Topic: Effect of Altitude on Coffee Flavor / Density
o 2 | Topic: Variety and Cultivar
o 3 | Topic: Processing
o 5 | Topic: Packaging, Storage and Freshness - Sub-Topic: Storage Temperatures
● 3.02 | Section | WORKSPACE MANAGEMENT AND WORKFLOW
o 1 | Topic: Drinks Production (replaces all objectives from former 6.0 Barista Menu)
● 3.04 | Section | EXTRACTION AND BREWING - 3 | Topic: Espresso Blends
● 3.05 | Section | SENSORY| Topic: Organic Acids (former 1.0 Coffee Beans - 1.2)
● 3.07 | Section | WATER QUALITY - section now separated from former 9.0 Cleaning, Maintenance, Troubleshooting and Water
● 3.08 | Section | SIMPLE FINANCIAL CONCEPTS - Topic: Cost and Goods

Deletions to Curriculum
● 1.0 COFFEE BEANS -
o 1.2 - The composition of the bean and what the components contribute in flavor and body
3 Barista Skills Professional AST Guidebook V1.0 (English)
 o 1.3 - Evaluate by cupping different origins, processing and roast profiles, and how these offer different flavors and performance
● 2.0 WORKSPACE MANAGEMENT -
o Analyze a café layout to ensure speed and efficiency, good workflow and smooth customer traffic
o Identifies problems with café layout
o Adjusts or recommends adjustments to café layout to correct problems related to speed, efficiency, workflow and customer traffic
● 3.0 GRINDING, DOSING AND TAMPING
o 3.1 - Select grinder based on advantages and disadvantages related to the needs of the situation it will be used for
o 3.1 - Explain the advantages and disadvantages of different grinder models as they relate to the needs of the situation. Can offer
insight on selecting a grinder model
o 3.2 - Advantages and Disadvantages of features of flat and conical burrs from a scientific perspective (motor speed, particle size,
heat dispersion, burr replacement)
o 3.2 - Selects type of burrs based on advantages and disadvantages related to the needs of the situation they will be used for. Can
offer insight on selecting a grinder burr
● 5.0 MILK TECHNIQUES
o 5.1 - Describe what implications this may have for a range of milk alternatives in their performance for a barista.
● 6.0 BARISTA MENU - (replaced for 3.02 section)
● 7.0 HYGIENE, HEALTH & SAFETY – (entire section)
● 8.0 CUSTOMER SERVICE
● 9.0 CLEANING, MAINTENANCE, TROUBLE-SHOOTING (EXCEPT WATER) - entire section
● 10.0 CAFE MANAGEMENT – (entire section replaced by 3.08 | Section | SIMPLE FINANCIAL CONCEPTS - Topic: Cost & Goods

4 Barista Skills Professional AST Guidebook V1.0 (English)

3. Written Exam Questions Distribution by Topic

The chart below sets forth key information regarding the online exam questions.
Question Pool: This is the number of questions per topic that are available to present to the learner during the online exam.
Questions Presented: This is the number of questions a learner will randomly receive per topic during the online exam. This number
was determined by the creators for the purpose of ensuring that each section and topic of the course is weighted appropriately.
Section Weighting: Next to each section title is the percentage of the total exam represented by the questions in that section.
There are some topics/objectives that are not tested during the written or practical exam. The trainer should still address these topics/objectives
as the information will be useful in future courses

Exams Sections & Topics Question Questions Exams Sections & Topics Question Questions
Pool Presented Pool Presented

3.01 | SECTION | COFFEE BEANS | 20% 3.05 | SECTION | SENSORY | 3%

1 | Topic: Effect of Altitude on Coffee Flavor / Density 3 1 1 | Topic: Organic Acids 3 1

2 | Topic: Variety and Cultivar Taught, not tested. 2 | Topic: Sensory Evaluation Practical Exam

3 | Topic: Processing 3 1 3 | Topic: Optimum Balance of Multiple Coffees Practical Exam

4 | Topic: Decaffeination 4 2 4| Topic: Milk Effect on Coffee Flavor Taught, not tested

5 | Topic: Packaging, Storage and Freshness 3.06 | SECTION | MILK | 27%

Sub-Topic: Effect on Degassing Rate 2 1 1 | Topic: Milk Composition and Processing

Sub-Topic: Storage Temperatures 2 1 Sub-Topic: Milk Composition 4 3

3.02 | SECTION | WORKSPACE MANAGEMENT AND WORKFLOW | 0% Sub-Topic: Milk Processing 3 1

1 | Topic: Drinks Production Practical Exam 2 | Topic: Foam Creation, Quality and Stability 2 1

3.03 | Section | ESPRESSO PROCESS | 7% 3 | Milk Quality and Its Ability to Foam

1 | Topic: Consistencies Analysis Sub-Topic: Factors Affecting Milk Quality 1 1

Sub-Topic: Dosing and Tamping Taught, not tested. Sub-Topic: Proteolysis and Lipolysis 2 1

Sub-Topic: Waste Practical Exam Sub-Topic: Coffee Acidity’s Effect on Milk Taught, not tested

5 Barista Skills Professional AST Guidebook V1.0 (English)

2 | Topic: Grind Particle Distribution 3 2 Sub-Topic: Heat’s Effect on Milk 3 1

3 | Topic: Tamper and Distribution Tools Activity 4 | SCA Foam Standards Practical Exam

3.04 | SECTION | EXTRACTION AND BREWING | 20% 5 | SCA Latte Art Standards - Free Pour Practical Exam

1 | Topic: Espresso Machine 3.07 | SECTION | WATER QUALITY | 23%

Sub-Topic: Impact of Temperature and Pressure on Brewing 3 1 1 | Topic: Measurements

Sub-Topic: Types of Boiler Systems 2 1 Sub-Topic: Total Dissolved Solids (TDS) 2 1

Sub-Topic: Pressure Systems 3 1 Sub-Topic: Alkalinity 3 1

2 | Topic: Designing Brew Recipes Sub-Topic: Total Hardness (TH) 4 2

Sub-Topic: Strength and Extraction Practical Exam Sub-Topic: pH 2 1

Sub-Topic: Choosing a Dose Practical Exam 2 |Topic: Water Filtration

Sub-Topic: Choosing a Yield Practical Exam Sub-Topic: Water Testing and Filtration systems 3 1

Sub-Topic: Shot Contact Time Practical Exam Sub-Topic: Function and Types of Water Filtration 3 1
Systems

3 | Topic: Espresso Blends 3.08 | SECTION | SIMPLE FINANCIAL CONCEPTS 0%

Sub-Topic: Blends Construction 2 1 1 | Topic: Cost and Goods Activity

Sub-Topic: Pre/Post Roast Blending 2 1

4 | Topic: Extraction Measurement Tools and Techniques 3 1 Total Number of Questions 67 30

6 Barista Skills Professional AST Guidebook V1.0 (English)

4. Course Curriculum with Corresponding Online Written Exam Questions
The course curriculum is set forth below and is divided into Sections, Topics and Objectives. In some areas of the curriculum, the creators may
have revised the curriculum in order to create a more logical, level-appropriate structure. Any revisions are noted in 2. Course Description and
Updates.

All online written exam questions were developed as an assessment for a specific objective. These questions have been grouped according to
topic. All questions within a topic are considered the topic “pool.” From this pool, a certain number of questions will be randomly selected and
presented to the learner. If a particular topic has more than one objective, there is a possibility that the learner will not be tested on all objectives
in the topic. This is due to the randomization of the questions from that topic. Also included in the curriculum are notes for the ASTs that help
explain the content and how to achieve the objectives.

3.01 | Section | COFFEE BEANS

5 Topics

Topic Sub-Topic Objectives AST Notes Online Written Exam Questions References

3.01.01 1. Understand The effect of increased altitude Question ID 100008881309 Folmer, Britta, and
Effect of general effect of influences the rate of cherry What is the difference between coffee beans grown Imre Blank. The
Altitude on altitude on perception maturation. There is also an at 1800 m.a.s.l. and 1200 m.a.s.l. (meters above sea Craft and Science of
Coffee Flavor / of acidity, sweetness expected effect on acidity and level)? Coffee, 21-23
Density and density of coffee sweetness in the resulting
cherry and an expected effect A coffee plant grown at 1800 m.a.s.l. is likely to Illy & Viani,
on average seed (bean) have more complex acidity than the plant grown Espresso Coffee,
density. at 1200 m.a.s.l. 34-35

A coffee plant grown at 1800 m.a.s.l. is likely to have Roast Magazine,

a higher caffeine content. The Book of Roast,
52
A coffee plant grown at 1800 m.a.s.l. is likely to have
lower density than the plant grown at 1200 m.a.s.l.

Altitude does not contribute to quality difference in

coffee beans.

7 Barista Skills Professional AST Guidebook V1.0 (English)

 Question ID 100008881310
Which is the most important factor influencing the
bean development in a coffee plant grown at high
altitude, leading to positive quality attributes such as
acidity and fruitiness?

Soil
Average temperature
Humidity
Shade

Question ID 100008881311
What is the effect of altitude on the quality of coffee?

Altitude does not contribute to quality difference in

coffee beans.
Higher altitude will contribute to higher
sweetness and more complex acidity in coffee.
Higher altitude increases the caffeine content in
coffee.
Higher altitude will shrink the bean size, making the
flavors in coffee more concentrated.

3.01.02 1. Understand the A variety is: Taught, not tested. Hoffmann, J. The
Variety and difference between a ● Uniform: it can be precisely world atlas of coffee,
Cultivar variety and cultivar described by a set of 22
characteristics and all the
2. Understand plants of this type look the SCA, The Coffee
concept of mutation same. Biology Field
as compared to lab ● Different: it is Glossary, 51
influence distinguishable from other
varieties based on the https://worldcoffeere
above set of characteristics. search.org/work/next
● Stable: it can be reproduced -generation-f1-
in such a manner that its hybrids/f1-hybrids-
characteristics are explainer/
unchanged to the next
generation. Roast Magazine,
The Book of Roast,
A cultivar is: 44, 47-48, 53
● Any variety produced by
horticultural or agricultural
techniques and not normally
found in natural
8 Barista Skills Professional AST Guidebook V1.0 (English)
 populations; a cultivated
variety.
● Most of the varieties we
know in specialty coffee are
cultivars.

3.01.03 1. Understand Fermentation Question ID 100008881312 https://dailycoffeene

Processing general terminology ● Fermentation is the Select the statement below that best describes the ws.com/2019/06/03/
and concepts of chemical breakdown of a anaerobic fermentation process of washed coffee. a-guide-to-carbonic-
specific coffee substance by bacteria, maceration-and-
processing methods yeasts, or other Anaerobic fermentation is faster than aerobic anaerobic-
and techniques microorganisms, typically fermentation. fermentation-in-
involving effervescence and coffee/
the giving off of heat The coffee is placed in an open tank after pulping.
● Aerobic - oxygen rich
environment The lack of oxygen in this process is likely to https://www.ptscoffe
● Anaerobic – absence of significantly alter the flavor profile of the coffee. e.com/blogs/news/ex
oxygen in environment perimental-coffee-
● Carbonic – carbon dioxide It has no impact on flavor development. processing-methods-
rich environment explained
Question ID 100008881313
Maceration What is anaerobic fermentation?
● Maceration is a more
inclusive term than Coffee processed in a water filled fermentation tank.
fermentation, referring to
microbial metabolism - Coffee fermented together with the pulp of the
whole fruit being fermented cherries.
without processing
Coffee fermented under the sun until the cherries dry
completely.

Coffee processed in a fully sealed and oxygen

deprived fermentation tank.

9 Barista Skills Professional AST Guidebook V1.0 (English)

 Question ID 100008881314
Is the following statement true or false? Lactic
fermentation allows for the growth of lactic acid
bacteria under anaerobic conditions.

True
False

2. Recall different ● Pulped Natural Taught, not tested. Folmer, Britta, and
hybrid processes and ● Honey Process – and color Imre Blank. The
their effect on the definitions (country Craft and Science of
coffee variations) Coffee, 51-70
● Semi-washed / wet-hulled
Hoffmann, J. The
world atlas of coffee,
31-37

Illy & Viani,

Espresso Coffee,
91-100

3.01.04 1. Understand the ● Contrast how much caffeine Question ID 100008881328 Folmer, Britta, and
Decaffeination decaffeination typically is in a Which solvent below is NOT used to decaffeinate Imre Blank. The
process of green decaffeinated coffee as coffee? Craft and Science of
coffee specifically compared to coffee that has Coffee, 225-241
solvent and non- been unaltered. Dichloromethane
solvent based Acetic acid Stephenson, T., The
processes ● Include effects of CO2 curious barista's
decaffeination on extraction Swiss Water process guide to coffee, 39-
and flavor 40

• Solvent based process Question ID 100008881330 Illy & Viani,

o Caffeine is removed Is the following statement true or false? Water- Espresso Coffee,
from the beans with a decaffeinated coffee can suffer from a loss of soluble 143-149
chemical solvent; i.e. solids leading to a thin body.
methylene chloride, Christine C, Barista
ethyl acetate True Bible, 17
False

10 Barista Skills Professional AST Guidebook V1.0 (English)

 o Done by direct or Question ID 100008881334 Roast Magazine,
indirect contact Which of the following solvents is NOT commonly The Book of Roast,
used for decaffeination? 371-377
• Non-solvent based
process: Ethyl acetate Clarke, R. and
o Swiss Water CO2 Vitzthum, R. Coffee
o Carbon dioxide Liquid nitrogen Recent
Water Developments, page
108-118
Question ID 100008881335
Which of the following is known as an Organic
Certification Friendly decaffeination method?

Benzene
Ethyl acetate
CO2
Triglyceride

3.01.05 3.01.05.01 1. Describe how Packaging considerations: Question ID 100008881337 Christine C, Barista
Packaging, Effect on different packing and ● One-way valves - allows How does nitrogen flushing (replacing air with Bible, 29
Storage and Degassing technology affects CO2 to escape but keeps nitrogen when packing coffee) impact the shelf life of
Freshness Rate the rate of degassing oxygen out. coffee? Illy & Viani,
of roasted coffee ● Vacuum sealed cans Espresso Coffee,
beans ● Kraft brown bags compared Shelf life is generally longer 245-255
to foil Shelf life is generally shorter
● Compostable bags Shelf life is not impacted SCA, The Coffee
● Nitrogen flushing Freshness
Question ID 100008881338 Handbook, 19-20, 48
Which two (2) of the following packaging types are
usually used to ensure longer duration of freshness? Folmer, Britta, and
Imre Blank. The
Kraft paper bag Craft and Science of
Nitrogen flushed packaging Coffee, 340-350
Vacuum packaging
Zip lock bag Roast Magazine,
The Book of Roast,
2. Distinguish coffee ASTs to discuss: Taught, not tested. 379-385
that is too fresh or ● How the amount of CO2
stale, by visual clues that is retained within
during its extraction roasted coffee on any
and by its flavor given roast date affects
espresso extraction/ flow
rate

11 Barista Skills Professional AST Guidebook V1.0 (English)

 ● How adjustments to brew
recipes are necessary to
account for this

3.01.05.02 1. Understand the Question ID 100008881341 Rao, The

Storage impact of storing Which of the following are important considerations Professional
Temperatures roasted coffee at low when storing coffee beans in the freezer? Barista’s Handbook,
temperature 78
Use of vacuum sealed container
Removal of beans from freezer only when they are to Fury, M., To Freeze
be brewed Or Not To Freeze,
Size of portion to be frozen That Is The Coffee
All of above Question

Question ID 100008881342 Dockrill, P., Want To

Is the following statement true or false? Freezing Drink Better-Tasting
roasted coffee greatly reduces the movement of Coffee? Freeze Your
volatile compounds, therefore it can work as a long- Beans, Say
term storage method. Scientists

True Huladaddy.com.
False Freezing Coffee
Beans Keeps Them
Fresh

Compound Coffee,
Does Grinding
Frozen Coffee
Beans Impact
Brewing & Taste?

Sivetz, M. and
Desrosier, Coffee
Technology, 280

12 Barista Skills Professional AST Guidebook V1.0 (English)

 3.02 | Section | WORKSPACE MANAGEMENT AND WORKFLOW
1 Topic
Topic Objectives AST Notes Online Written Exam Questions References

3.02.01 1. Produce multiple ● Learners at this level are expected to Tested on Practical Exam. Barista Skills
Drinks espressos consistently create and optimize espresso recipes in a Professional Practical
Production and efficiently according systematic and repeatable way but are not Exam (Trainers
to the SCA Drink necessarily constrained by fixed ranges or version)
standard techniques.
SCA Drink Standards
2. Produce multiple milk ● The tolerances allowed for dose, yield and
beverages consistently contact time can be found in the Barista
and efficiently according Skills Professional Practical Exam.
to the SCA Drink
standard ● See SCA Barista Drink Standards for
drinks specification.
3. Apply techniques to
prepare complex orders ● The tolerances allowed for temperature, fill
of drinks quickly and level and waste can be found in the Barista
efficiently according to Skills Professional Practical Exam.
the SCA Drink standard

13 Barista Skills Professional AST Guidebook V1.0 (English)

 3.03 | Section | ESPRESSO PROCESS
3 Topics
Topic Sub-Topic Objectives AST Notes Online Written Exam Questions References

3.03.01 3.03.01.01 1. Recognize Focus on learner Taught, not tested.

Consistencies Dosing and inconsistencies in developing ability to
Analysis Tamping dosing and tamping evaluate differences in
in drinks prepared by dosing and distribution
other baristas and techniques within pairs, and
the impact on track pairs of espresso
extraction extraction within 3 seconds.

3.03.01.02 1. Recognize Coffee waste can be found Tested on Practical Exam. Folmer, Britta, and
Waste sources of waste and across the entire coffee Imre Blank. The Craft
waste amounts station: and Science of
during the process of - espresso machine Coffee, 321-322
producing espressos - grinder dosing chamber
- knock box area
- on the counter
- in the trash
- on the floor
- distribution tools
- or elsewhere

Evaluate 0.5 g increment

differences of waste
between 0.0 g to 5.0 g per 4
beverages made (AST
should note this concept will
be assessed on Practical
Exam).

14 Barista Skills Professional AST Guidebook V1.0 (English)

3.03.02 1. Recognize impact The following variables can Question ID 100008892600 Rao, The
Grind Particle of grinder variables influence particle size Is the following statement true or false? Professional Barista’s
Distribution and roast level on distribution: Compared with darker roasted coffees, grinding Handbook, 6-9
grind particle lighter roasted coffees requires more energy, and
distribution 1. Motor speed of grinder results in a narrower range of particle size Hoffmann, J. The
2. Burr design distribution (assuming all other variables remain world atlas of coffee,
3. Bean temperature the same). 68-69
4. Roast degree
True Folmer, Britta, and
False Imre Blank. The Craft
and Science of
Question ID 100008892604 Coffee, 315-325
Of the following options, which of these ground
coffee size ranges is the most suitable for Christian Klatt,
espresso extraction? Barista Camp 2015,
Heating (In) Grinders
950-1150 microns
650-850 microns
250-450 microns
750-950 microns
Question ID 100008892605
Which of the following statements is correct?

Solubility and sensory qualities of roasted coffee

are only affected by roast color.
Particle size distribution during grinding is
affected by roast degree.
The roasting methodology will affect the sensory
qualities of espresso but will not affect solubility.

3.03.03 1. Aware of ● Consistency can This topic has an activity. Coffee for us,10 Best
Tamper and distribution tools and potentially increase while Espresso Tampers In
Distribution Tools different tamper efficiency can decrease. See 8. Appendix: Activity Preparation Guide 2020 Reviewed
designs, and their ● Evaluate the cause and
influence on the effect of distribution tools Socratic Coffee,
coffee bed and on a dose Comparing the
barista routine ● Features of different Impact Of Tamper On
efficiency styles of hand tampers Extraction

15 Barista Skills Professional AST Guidebook V1.0 (English)

 3.04 | Section | EXTRACTION AND BREWING
4 Topics
Topic Sub-Topic Objectives AST Notes Online Written Exam Questions References

3.04.01 3.04.01.01 1. Recognize the ● Adjustments in pressure Question ID 100008892610 Illy & Viani, Espresso
Espresso Impact of influence of may cause the flow rate Select the answer that best completes the Coffee, 260-270, 274-
Machines Temperature and temperature on and dissolving of statement. At higher temperatures _________ 279, 282-286
Pressure on extraction and flow compounds to increase
Brewing rate or decrease. the kinetic energy of the water is lower. Folmer, Britta, and
● Adjustments in water's solvency decreases. Imre Blank. The Craft
temperature may cause water’s viscosity is higher. and Science of
the flow rate and the extraction rate in an espresso brew will Coffee, 365-375
dissolving of compounds likely increase.
to increase or decrease. Stephenson, T., The
Question ID 100008892614
● Changes to the mass to curious barista's
energy ratio (the How will decreasing the brewing temperature guide to coffee, 108
relationship between the impact the extraction rate of espresso?
dose and the temperature
of the hot water) will Extraction rate will likely decrease.
change extraction %. Extraction rate will likely increase.
Extraction rate will not be affected.
Extraction rate will fluctuate according to the roast
profile.

2. Recognize the Question ID 100008892619

influence of pressure How will increasing water pressure impact the
on extraction and flow extraction rate?
rate
Extraction rate will likely decrease.
Extraction rate will likely increase.
Extraction rate will not be affected.
Extraction rate will fluctuate according to the roast
profile.

16 Barista Skills Professional AST Guidebook V1.0 (English)

 3.04.01.02 1. Recognize basic Question ID 100008892654
Types of Boiler differences between: What is the main benefit of the type of boiler Rao, The
Systems • Single boiler system shown in the picture below? Professional Barista’s
• Multiple boiler Handbook, 21
• P.I.D. systems
and their influence on
temperature stability

Thermal stability of the water

Reduce load on individual boiler elements
Spread electrical load across the machine
Reduce power consumption
Question ID 100008892656
Select the correct answer that best completes the
following statement:

A (An)_______ provides a less sophisticated, and

less precise method of water temperature control
in an espresso machine.

Pressure stat or thermostat

Digital thermometer
PID Controller
Analog thermometer

17 Barista Skills Professional AST Guidebook V1.0 (English)

 3.04.01.03 1. Recognize basic Different machines will apply Question ID 100008892657
Pressure Systems differences and and control line and pump What does “line pressure” refer to? Illy & Viani, Espresso
mechanical application pressure in different ways. Coffee, 283-284
of pressure and The pressure exerted by the espresso machine
infusion on Sources of pressure: pump.
• Gradual ramp up The 2 main sources of The pressure originating from the local water
pressure pressure applied to water for supply.
• Initial line- brewing: Line pressure and The pressure created when placing the inlet hose
pressure and Pump pressure. horizontally.
• Consistent The pressure created during the upward motion of
pressure systems Describe how pre-infusion a manual machine lever.
can happen (via lever
Question ID 100008892658
system or motor pump
system). What is the intended benefit of using line pressure
when extracting espresso?
Describe consistent pressure
when the group is engaged. It reduces power consumption.
It increases the usable life of the espresso
Application of pressure machine.
and flow It allows for gentle wetting of the coffee cake.
It reduces pump noise.
Brewing with higher vs. Question ID 100008892659
lower pressure impact on Select the answer that best completes the
flow rate/ extraction sentence. An espresso machine typically uses
_______________ to push water into and through
Manipulating pressure the coffee cake.
throughout the espresso
shot can happen with some Gravity pressure
machines Thermal pressure
Vacuum pressure
Line and/or pump pressure

3.04.02 3.04.02.01 1. Calibrate different Tested on Practical Exam.

Designing Strength and brew recipes for
Brew Recipes Extraction multiple coffees and
track the strength and
extraction percentages

18 Barista Skills Professional AST Guidebook V1.0 (English)

 3.04.02.02 1. Choose the ● Designing an espresso Tested on Practical Exam.
Choosing a Dose appropriate dose for a recipe, starts with the
specific coffee dose amounts. Folmer, Britta, and
● Dose amounts are Imre Blank. The Craft
dependent on basket and Science of
size. Coffee, 326
● Dose influences brew
temperature and flow
rate.
● When using lower doses,
a finer grind is needed to
achieve a certain shot
time; potentially leading
to a higher extraction.

3.04.02.03 1. Identify the ● Different brew ratios Tested on Practical Exam.

Choosing a Yield appropriate Brew (using the same dose)
Ratio/EBF for a will influence extraction
specific coffee and strength of an
espresso (flavor/ texture).
● Choosing a yield involves
an understanding of
coffee origin, process,
roast degree.

3.04.02.04 1. Understand the ● Different shot contact Tested on Practical Exam. Illy & Viani, Espresso
Shot Contact Time effect of long and time (using the same Coffee, 285
(seconds) short espresso shot dose and yield) can
contact time on influence extraction and
flavor/texture for a strength of an espresso
specific coffee (flavor/ texture).

19 Barista Skills Professional AST Guidebook V1.0 (English)

3.04.03 3.04.03.01 1. Understand how Utilizing all information of Question ID 100008892660 Illy & Viani, Espresso
Espresso Blends espresso blends are green coffee /roast level What could be the impact on a coffee blend when Coffee, 141-142
Blends Construction constructed /extraction of coffee, one of the components represent less than 5% of
introduce different the overall blend? Roast Magazine, The
approaches on how to create Book of Roast, 357-
an espresso blend. The blend can be complex to produce. 358
The espresso is unlikely to contain the same
Explain some of the 5% in each extraction. Folmer, Britta, and
techniques used when The espresso extraction will be very consistent. Imre Blank. The Craft
creating a coffee blend: The espresso taste will be more complex. and Science of
• Cupping Coffee, 268
Question ID 100008892661
• Small scale blending
What is a concern when extracting a blend made
of multiple coffee components at different ratios?

There may be inconsistency from one

espresso extraction to another.
The blends may be complex to produce.
The blend may be costly to make.
There is no downsides to complex blends.

3.04.03.02 1. Understand the Post blending provides the Question ID 100008892662

Pre / Post Roast differences between opportunity to roast each Is the following statement true or false? Post
Blending pre/post roast component optimally but has blending provides the opportunity to roast each
blending the cost of extra production component optimally but has the cost of extra
steps. production steps.

The number of components True

impact a blend: False
• When % of a blend
Question ID 100009359968
becomes too small, the
A roaster wishes to construct a blend with 2 single
likeliness of obtaining
origin coffees, and they have to choose between
the right % in every
pre-roast blending and post roast blending. Which
portafilter or brew-basket
two (2) factors should be considered if post-roast
is small.
blending is chosen?

That both coffees have different cupping scores.

That both coffees are from different farms.
That both coffees are of different densities.
That both coffees have different moisture
content.

20 Barista Skills Professional AST Guidebook V1.0 (English)

3.04.04 1. Utilize extraction AST to demonstrate process Question ID 100008892664
Extraction measurement tools of measurement using such What is the one thing necessary to do prior to
Measurement and techniques tools testing a sample on a refractometer?
Tools and (espresso brewing
Techniques charts and formulas, Swirl the shot to separate the crema.
measurement devices Test the sample while hot to capture as many oils
and software) to as possible.
evaluate espresso Cool the shot to room temperature.
Wait 24 hours to test the shot.
Question ID 100008892665
Why might espresso brewed coffees be filtered
prior to being tested with a refractometer? Select
ALL that are correct.

To cool it down
To remove gas content
To remove insoluble solids
To remove oils
Question ID 100008892666
What could cause refractometer inconsistencies?

A low battery
Out of calibration
Inconsistent handling
High sample temperature
All of above

21 Barista Skills Professional AST Guidebook V1.0 (English)

 3.05 | Section | SENSORY
4 Topics
Topic Objectives AST Notes Online Written Exam Questions References

3.05.01 List primary organic acids most Question ID 100008892667

Organic Acids commonly found in coffee. i.e. Match the following organic acids with their corresponding
Citric, Malic, Acetic, Tartaric typical taste:
a) Citric b) Malic c) Acetic d) Chlorogenic

1) Green apples
2) Bitter/astringent Illy & Viani, Espresso
3) Vinegar Coffee, 54, 152-153
4) Lemon

A=4/B=1/C=3/D=2
Question ID 100008892668
Which organic acids are commonly found in coffee?

Salicylic acid, citric acid and boric acid

Quinic acid, acetic acid and nitric acid
Phosphoric acid, malic acid and hydrochloric acid
Citric acid, malic acid and tartaric acid
Question ID 100008892669
Which acid is not likely to be found in coffee?

Malic acid
Tartaric acid
Lactic acid
Boric acid

3.05.02 1. Identify if a coffee is more sour, Tested on Practical Exam.

Sensory Evaluation sweet, bitter, and/or stale than
another coffee using triangulation

3.05.03 1. Identify optimum balance of Tested on Practical Exam. Illy & Viani, Espresso
Optimum Balance acidity, sweetness, and bitterness Coffee, 265, 339-343
of Multiple Coffees for a specific coffee

22 Barista Skills Professional AST Guidebook V1.0 (English)

3.05.04 1. Identify different flavor Taught, not tested. Illy & Viani, Espresso
Milk’s Effect on outcomes of different coffees with Coffee, 311-313
Coffee Flavor different types of milk (cows and
milk alternatives) and different milk
to espresso ratios

23 Barista Skills Professional AST Guidebook V1.0 (English)

 3.06 | Section | MILK
5 Topics
Topic Sub-Topic Objectives AST Notes Online Written Exam Questions References

3.06.01 3.06.01.01 1. Describe the nature of Fat in milk exists in Question ID 100008892670 https://scanews.coffe
Milk Composition Milk fat in milk: size, globules each encased by Is the following statement true or false? Fat globules e/2014/09/15/milk-
and Processing Composition composition a fat membrane. in milk are damaged by freezing but are able to foam-creating-
tolerate high temperatures. texture-and-stability/
Fat exists as triglyceride,
molecules made up of True Harold McGee, Food
free fatty acids and False & Cooking an
glycerol. Encyclopedia of
Question ID 100008892671 Kitchen Science,
Free fatty acids inhibit Triglyceride molecules in milk fat are made up of History and Culture,
foaming when the fat which of the following: 18
starts to break down.
Free fatty acids and glycerol
Casein and whey
Amino Acids
Enzymes

2. Understand the key Be aware of the function Question ID 100008892672 Sara Stancil,
proteins in milk and behavior of casein Protein composes what percentage of full-fat cow’s Clemson University,
and whey protein. milk? A study of the frothing
capacity of whole milk
Protein levels in different 3-4%
breeds of cow may vary 10-12% Levy M., University of
but are typically around 3- 1-2% Illinois, The effects of
4%. 69-70% composition and
processing of milk on
Different vegetable-based foam characteristics
milks have different as measured by
protein percentages steam frothing
naturally, but often
additional proteins are
added to aid foaming.

24 Barista Skills Professional AST Guidebook V1.0 (English)

 3. Understand sugars in Lactose accounts for up Question ID 100009359969
milk to 40% of calories in Select the correct word to complete the sentence. A
cow’s milk. person’s intolerance to milk may be because they
do not produce the enzyme “________” which
It is a disaccharide made breaks down sugar in milk.
up of glucose and
galactose. Galactose
Lactose
Humans produce an Lactase
enzyme, lactase, that Glucose
breaks down lactose.
Without this a person can
become “lactose
intolerant”.

3.06.01.02 1. Understand how There are numerous Question ID 100008892674 Harold McGee, Food
Milk pasteurization and methods of milk heat What effect does HTST pasteurization (High & Cooking an
Processing homogenization impacts treatment including Temperature /Short Time) NOT have on milk? Encyclopedia of
the components of milk various methods of Kitchen Science,
pasteurization (HTST as Stops enzymatic activities in milk History and Culture,
well as lower temperature Kills harmful bacteria 222-23
methods taking longer Denatures a small percentage of proteins
times) and higher heat Disperses fat globules into small molecules Illy & Viani, Espresso
treatments like UHT. Coffee, 312
Question ID 100008892676
During which process is milk forced through small
holes at high pressure, reducing the size of the fat
globules and dispersing them uniformly through the
rest of the milk?

UHT
Homogenization
Pasteurization
Question ID 100008892678
What are the temperature and time conditions
required for HTST (High Temperature/Short Time)
pasteurization of milk?

95C for 15 minutes

72C for 15 seconds
63C for 30 minutes
65C for 3 seconds

25 Barista Skills Professional AST Guidebook V1.0 (English)

3.06.02 1. Describe the role of Whey protein (Beta Question ID 100008892686 Harold McGee, Food
Foam Creation, protein and fat in foam lactoglobulin) involved in When foaming milk, which type of protein has the & Cooking an
Quality and creation, stability and foaming milk is greatest contribution to the stability of the foam? Encyclopedia of
Stability texture hydrophobic and is Kitchen Science,
attracted to air during Caseins protein History and Culture,
foaming to become a Whey proteins 26-27
surfactant for the bubbles. Neither caseins nor whey proteins
Heat unfolds and Both, casein and whey proteins Illy & Viani, Espresso
coagulates the whey Coffee, 312
proteins to stabilize the
foam. Münchow, M.,
Jørgensen, L.,
Steam introduces air Amigo, J., Sørensen,
(through a whipping K. and Ipsen, R.,
motion) and heat. Steam-frothing of milk
for coffee
2. Understand how Liquid draining from foam Question ID 100008892688
“drainage” affects foam causes air bubbles to Select the answer below that best completes the
quality come in close contact sentence. Increasing the temperature that milk is
with each other and heated to will make foam
merge. This leads to “drain”____________________________:
larger and larger air
bubbles, which eventually More slowly and become less stable
collapse. Faster and remain stable
Faster and become less stable
The hotter the milk, the More slowly and remain stable
faster drainage occurs.
Heat denatured proteins
remain stable but
moisture drains from
them.

3.06.03 3.06.03.01 1. Identify deterioration in Higher storage Question ID 100008892690 Harold McGee, Food
Milk Quality and Factors foam quality caused by temperatures lead to What negative impact will exposure to sunlight or & Cooking an
Ability to Foam Affecting Milk aging milk and milk increased bacterial fluorescent lighting have on milk? Encyclopedia of
Quality damaged in production activity, increasing Kitchen Science,
and/or route lipolysis and proteolysis. Lipolytic rancidity History and Culture,
Exposure to light can Riboflavin oxidation 21
2. Understand optimum affect milk flavor and Caramelization
storage conditions for quality. Metallic oxidation
milk and the impact of
poor storage conditions Exposure to sunlight or
fluorescent lights also
generates a distinctive
26 Barista Skills Professional AST Guidebook V1.0 (English)
 cabbage-like, burnt odor,
which appears to result
from a reaction between
vitamin riboflavin and the
sulfur-containing amino
acid methionine. Clear
glass and plastic
containers and
supermarket lighting
cause this problem;
opaque cartons prevent it.

3.06.03.02 1. Identify and Lipolysis Question ID 100008892692

Proteolysis understand why milk will ● Enzymatic The breakdown of the fats in milk, into free fatty http://www.milkfacts.i
and Lipolysis not foam when affected degradation of milk fat acids and triglyceride, is known as: nfo/Milk%20
by lipolysis and by the enzyme lipase. Composition/Protein.
proteolysis ● As a result, the air Lipolysis htm
bubbles become Proteolysis
2. Describe the unstable. Hydrolysis Harold McGee, Food
processes that cause ● Lipolysis can also Homogenization & Cooking an
lipolysis and proteolysis create a rancid taste Encyclopedia of
Question ID 100008892694
and smell. Kitchen Science,
Which statement below best describes proteolysis? History and Culture,
Proteolysis 17-21
Enzymes breaking down proteins.
• Bacterial enzymes
The distribution of fats evenly throughout the milk.
(proteases) break
The breakdown of fats within the milk.
proteins into peptides
Proteins stabilizing milk foams.
and amino acids.
• Hence the older the
milk the more acidic it
becomes causing
curds and whey.

3.06.03.03 1. Understand that coffee Milk has hundreds of Taught, not tested.
Coffee is acidic and can cause a small clusters of proteins
Acidity’s reaction with milk proteins capped by Kappa-
Effect on Milk caseins.
Calcium acts as a glue to
help bind the casein
proteins into micelles.
Higher acidity, ph 4.7 or
more, dissolves the

27 Barista Skills Professional AST Guidebook V1.0 (English)

 calcium bonds and
neutralizes the capping
caseins – Simply, high
acidity turns milk into
curds and whey.
The normal ph value of
milk is between 6.5 – 6.7
(slightly acidic).

3.06.03.04 1. Identify how and why Heat denatures protein Question ID 100008892695 http://www.milkfacts.i
Heat’s Effect excessive heat denatures affecting flavor and Excessively heating milk can lead to “denatured nfo/Milk%20Composit
on Milk milk protein thereby creating hydrogen sulfide, proteins”. What effect would excessive heat have on ion/Protein.htm
deteriorating flavor giving the “egg’ like smell. the flavor and smell of milk?

In HTST pasteurization, at The smell and flavor will be at its sweetest and most
temperatures of 72C, up creamy.
to 10% of proteins are The smell and flavor will have an egg like smell
already denatured. and cooked flavor.
The smell and flavor do not change when steamed
cool to hot.
Question ID 100008892697
What is the main reason why milk should not be
heated to its boiling point?

Proteins will be denatured affecting flavor.

Milk will start to lose its sweetness.
The fats will start to break down preventing foaming.
Proteins will start to curdle.
Question ID 100008892698
Is the following statement true or false? When
foaming milk, excessive heat does NOT affect fats,
as they are more dense and larger molecules
compared with proteins.

True
False

3.06.04 1. Recognize and Tested on Practical Exam. SCA, Barista Foam

SCA Foam produce consistently Standards
Standards high-quality micro- foam
(Highest level on SCA WBC, Rules and
Barista Foam Standards) regulations

28 Barista Skills Professional AST Guidebook V1.0 (English)

3.06.05 1. Demonstrate ability to Tested on Practical Exam.
SCA Latte Art free pour two latte art WLAC, Rules and
Standards - Free patterns to highest SCA regulations
Pour Latte Art Standards

2. Demonstrate ability to SCA, Barista Latte

produce, in a pair, Art Standard
consistent latter art
patterns

29 Barista Skills Professional AST Guidebook V1.0 (English)

 3.07 | Section | WATER QUALITY
2 Topics
Topic Sub-Topic Objectives AST Notes Online Written Exam Questions References

3.07.01 3.07.01.01 1. Measure the TDS Conductivity meter is the Question ID 100008892700
Measurements Total Dissolved of water and common tool to measure What equipment/tool is used to measure Total SCA, Water Quality
Solids (TDS) understand how the TDS in water. Dissolved Solids (TDS) in water? Handbook, 54, 81
results will influence
brewing Refractometer Folmer, Britta, and
Conductivity meter Imre Blank. The
Coffee test meter Craft and Science
Hydrometer of Coffee, 389-390
Question ID 100008892702
What is the recommended range of water TDS to
achieve optimal brews?

70 - 100 ppm (mg/l)

125 - 175 ppm (mg/l)
140 - 180 ppm (mg/l)
40 - 75 ppm (mg/l)

3.07.01.02 1. Measure alkalinity Review alkalinity and its Question ID 100008892703 SCA, Water Quality
Alkalinity and understand how effect on espresso. What is the recommended range of water alkalinity to Handbook, 12-13
the results will achieve optimal brews?
influence brewing Demonstrate and have Folmer, Britta, and
learners use alkalinity 40 - 75 ppm CaCO3 alkalinity Imre Blank. The
drops kit. 51 - 175 ppm CaCO3 alkalinity Craft and Science
30 - 100 ppm CaCO3 alkalinity of Coffee, 383
75 - 175 ppm CaCO3 alkalinity
Question ID 100008892704
Increasing the alkalinity of the brewing water will cause
which of the following to typically occur?

Increases the perception of acidity in the brewed

coffee
Increases the risk of limescale forming on
equipment.
Lowers the risk of limescale forming on equipment

30 Barista Skills Professional AST Guidebook V1.0 (English)

 Question ID 100008892705
How will water with alkalinity of 10 ppm CaCO3 likely
affect the taste of the beverage, and would it pose risks
to the espresso machine?

The beverage will likely taste sour, and there is a

high risk of corrosion,
The beverage will likely taste chalky and flat, and there
is a higher risk of limescale.
The beverage will likely taste chalky and flat, but there
is no technical risk.
The beverage will likely taste balanced, and there is no
technical risk.

3.07.01.03 1. Measure total Review total hardness Question ID 100008892706 SCA, Water Quality
Total Hardness hardness (TH) and (TH) and its effect on Select the answer that best completes the sentence. Handbook, 12-13,
(TH) understand how the espresso. Water with a total hardness of 300 ppm CaCO 3 56
results will influence ___________.
brewing Demonstrate and have Folmer, Britta, and
learners use total and alkalinity of 40ppm poses a limescale risk Imre Blank. The
hardness TH drops kit. and alkalinity of 200ppm CaCO3 poses a limescale Craft and Science
risk of Coffee, 384-390
and alkalinity of 200ppm CaCO3 poses a corrosion risk
and alkalinity of 150ppm poses a corrosion risk
Question ID 100008892708
Which statement about limescale is NOT true?

Limescale is a precipitation of magnesium

carbonate and the dissolving of calcium carbonate.
Severe limescale can lead to overheating specific
metal parts of the espresso machine.
Constriction of pipes, due to limescale, increases water
flow resistance and pump overloading.
Limescale coating of only 1.0mm thickness can reduce
the heat transfer coefficient of heat exchanger in a
boiler by up to 80%.

31 Barista Skills Professional AST Guidebook V1.0 (English)

 Question ID 100008892709 SCA, Water Quality
What is the recommended range of water total Handbook, 12-13
hardness to achieve optimal brews?

40 - 75 ppm CaCO3 total hardness

50 - 175 ppm CaCO3 total hardness
30 - 100 ppm CaCO3 total hardness
75 - 175 ppm CaCO3 total hardness
Question ID 100008892711 SCA, Water Quality
How will water with a total hardness of 220 ppm Handbook, 12-13
CaCO3 likely affect the taste of the beverage?

Coffee will taste heavy.

Coffee will taste chalky.
Coffee will taste weak.
Coffee will taste flat.

3.07.01.04 1. Measure pH and Review pH and its effect Question ID 100008892713 SCA, Water Quality
pH understand how the on espresso. According to the SCA Water Quality Handbook, what is Handbook, 11, 41-
results will influence the recommended pH range for coffee brewing water? 43, 75
brewing Demonstrate and have
learners use digital meter / 4-5
or strips. 3-9
7-9
6-8
Question ID 100008892715
What is the most likely risk associated with water that
has a pH lower than the recommended range?

Limescale
Corrosion
Blockage of water pipes on espresso machine
Overheating of electrical components on espresso
machine

32 Barista Skills Professional AST Guidebook V1.0 (English)

3.07.02 3.07.02.01 1. Recognize the Question ID 100008892717 SCA, Water Quality
Water Filtration Water Testing and need for water Water testing shows alkalinity of 225 ppm CaCO 3. Handbook, 55-59
Filtration System filtration based on What is a necessary next step?
testing results Illy & Viani,
Use a decarbonizer treatment to bring level down Espresso Coffee,
to 40 - 75 ppm CaCO3. 280-282
Use a carbonizer treatment to bring level up to 250 -
300 ppm CaCO3.
Nothing, as it is in the recommended range.
Question ID 100008892718
When limescale is noticed in visible areas of the
espresso machine, which water test should be done to
identify the possible causes?

Total hardness
pH
Alkalinity
All of the above
Question ID 100008892720
Does all water need to be softened?

YES, hardness is a problem for equipment and coffee

extraction
NO, first measure the water and evaluate if any
water treatment is required
YES, total hardness and carbonates (buffer) should
always be reduced to a minimum
YES, equipment suppliers will not accept any warranty
claims without softener filter installed on
the equipment

3.07.02.02 1. Describe the Explain the general Question ID 100008892721 Rao, The
Function and function of common aspects of how the What filter system could be considered appropriate if Professional
Types of Water water filtration following water filter the water has chlorine traces and a total hardness of Barista’s
Filtration Systems systems used in cafes systems work: 75 ppm and an alkalinity of 50ppm? Handbook, 84-85
● Carbon filters
2. Recommend ● Softener (sodium) Carbon filter SCA, Water Quality
suitable filtration for ● Decarboniser Reverse osmosis with 10% bypass Handbook, 27-37
different water ● Demineraliser (Reverse Sodium softener with carbon filter
composition Osmosis) Decarboniser (DC) Folmer, Britta, and
Imre Blank. The

33 Barista Skills Professional AST Guidebook V1.0 (English)

 Question ID 100008892723 Craft and Science
Which is the most common water treatment to reduce of Coffee, 391,395
total hardness without affecting alkalinity?

Reverse osmosis (RO)

Demineralising treatment (DM)
Softener treatment
Decarboniser (DC)
Question ID 100008892724
How is bypass used in reverse osmosis (RO) water
treatment?

Untreated water is prevented from entering the RO

system
Treated water passes through the RO membrane in
reverse direction
Pre-RO water is used to re-mineralize the RO water
to achieve a desired TDS
A percentage of water bypasses the membrane and is
used to flush impurities from the system

34 Barista Skills Professional AST Guidebook V1.0 (English)

 3.08 | Section | SIMPLE FINANCIALS CONCEPTS
1 Topic
Topic Objectives AST Notes Online Written Exam Questions References

3.08.01 1. Understand how costs and Cost of goods sold (COGS) refers This topic has an activity. Colin Harmon,
Cost and Goods sales volumes are used in to the direct costs of producing What I Know
determining the price of menu the goods sold by a company. This See 8. Appendix: Activities Preparation Guide About Running
items amount includes the cost of the Coffee Shops,
materials and labor directly used to 203-209
create the good. It excludes indirect
expenses, such as distribution costs
and sales force costs.

Contribution margin (CM), is the

selling price a single unit minus
variable cost to produce that single
unit. The resulting amount is the
amount of revenue that unit
generates to help cover fixed costs.
Note that contribution margin is not
the same as gross profit margin.
Gross profit margin is determined by
subtracting direct costs from
revenue over a specific period of
time for a department or company.
Gross profit margin refers to the
performance of an business while
contribution margin refers to the
potential of one product.

Break-even point can be defined as

a point where total costs (expenses)
and total sales (revenue) are equal.

35 Barista Skills Professional AST Guidebook V1.0 (English)

5. Essential SCA Training Documents
● SCA Barista Foam Standards
● SCA Latte Art Standards
● SCA Barista Drink Standards
● SCA Coffee Taster’s Flavor Wheel (English)
● SCA Water Chart
● SCA Barista Professional Mandatory Activities Worksheet
All documents are available at the AST Portal under Curriculum and Exams/Barista Skills.

6. Required Equipment and Supplies List

Available at the AST Portal under Resources/Venue Requirements.
Any items available in the SCA US or UK store are noted and a link directly to the store is provided.

7. Bibliography
● Stephenson, T., The curious barista's guide to coffee. London: Ryland Peters & Small, 2019.
● Folmer, Britta, and Imre Blank. The Craft and Science of Coffee. Boston, MA: Elsevier, 2017.
● Illy, A., Viani, R. and Suggi Liverani, F. Espresso coffee. Amsterdam: Elsevier Academic Press, 2005.
● Roast Magazine, The Book Of Roast. Portland, Oregon: JC Publishing, Inc., 2017.
● Sage, E.. SCA The Coffee Biology Field Glossary. 2nd ed., 2017.
● World Coffee Research.org, F1 Hybrids Explainer, 2020. [online] Available at: https://worldcoffeeresearch.org/work/next-generation-f1-
hybrids/f1-hybrids-explainer/
● PT's Coffee.. Experimental Coffee Processing Methods, Explained, 2020. [online] Available at:
● https://www.ptscoffee.com/blogs/news/experimental-coffee-processing-methods-explained
● Kornman, C. A., Guide To Carbonic Maceration And Anaerobic Fermentation In Coffee, 2020 [online] Daily Coffee News by Roast
Magazine. Available at: https://dailycoffeenews.com/2019/06/03/a-guide-to-carbonic-maceration-and-anaerobic-fermentation-in-coffee/
● Clarke, R. and Vitzhum, R. Coffee Recent Developments. Oxford: Blackwell Science (2001).
● Cottrell, C., 2013. Barista Bible. Willston, Qld.: Coffee Education Network, 2013.
● Scanews.coffee. Milk Foam: Creating Texture And Stability | Specialty Coffee Association News, 2020. [online] Available at:
https://scanews.coffee/2014/09/15/milk-foam-creating-texture-and-stability/
● Sara Stancil, Clemson University, A study of the frothing capacity of whole milk, 2013

36 Barista Skills Professional AST Guidebook V1.0 (English)

 ● Levy, M., The Effects Of Composition And Processing Of Milk On Foam Characteristics As Measured By Steam Frothing. [online]
Citeseerx.ist.psu.edu. 2021. Available at: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.497.7595&rep=rep1&type=pdf
● Münchow, M., Jørgensen, L., Amigo, J., Sørensen, K. and Ipsen, R., . Steam-frothing of milk for coffee: Evaluation for foam properties
using video analysis and feature extraction. International Dairy Journal, 2015.
● Marco Wellinger, Samo Smrke & Chahan Yeretzian, The Water Chart, SCAE, 2016.
● Verein Deutscher Ingenieure, Analytical Proceedings guidelines,1988.
● Harmon, C., n.d. What I Know About Running Coffee Shops.
● World Latte Art Championship, Rules & Regulations, http://www.worldlatteart.org/rules/, 2019.
● Lingle, T. The coffee brewing handbook. Speciality Coffee Association of America, 2011.
● Marco Wellinger, Samo Smrke & Chahan Yeretzian, The Water Chart, SCAE, 2016.
● Colonna-Dashwood, Maxwell, and Christopher H. Hendon. Water for Coffee: Science, Story, Manual. Bath: Maxwell Colonna-Dashwood
and Christopher H. Hendon, 2015.
● Milk Facts.Info. Milk Protein |, 2020. [online] Available at: http://www.milkfacts.info/Milk%20Composition/Protein.htm
● Sivetz, M. and Desrosier, N., Coffee Technology. Westport, Conn.: AVI Pub. Co.
● McGee, Harold. McGee on Food & Cooking: an Encyclopedia of Kitchen Science, History and Culture. London: Hodder & Stoughton,
2004.
● Fury, M., To Freeze Or Not To Freeze, That Is The Coffee Question - Perfect Daily Grind., 2020. [online] Available at:
https://www.perfectdailygrind.com/2015/10/to-freeze-or-not-to-freeze-that-is-the-coffee-question/
● Dockrill, P., Want To Drink Better-Tasting Coffee? Freeze Your Beans, Say Scientists. [online] Science Alert, 2020. Available at:
https://www.sciencealert.com/want-to-drink-better-tasting-coffee-freeze-your-beans-say-scientists
● Huladaddy.com. Freezing Coffee Beans Keeps Them Fresh | Huladaddy.Com, 2020. [online] Available at:
https://www.huladaddy.com/articles/freeze-your-beans.htm
● Compoundcoffee.com. Does Grinding Frozen Coffee Beans Impact Brewing & Taste?, 2020. [online]. Available at:
https://compoundcoffee.com/experiments/25_Does-Grinding-Frozen-Coffee-Bean-Impact-Taste
● Barista drink standard, [English], London: Specialty Coffee Association, 2019.
● Speaker Deck., Barista Camp 2015 | Christian Klatt — Heating (In) Grinders, 2020. [online] Available at:
https://speakerdeck.com/bge/barista-camp-2015-christian-klatt-heating-in-grinders?slide=21
● Coffee for us. 10 Best Espresso Tampers In 2020 Reviewed | Coffee For Us, 2020. [online] Available at: https://coffeforus.com/best-
espresso-tampers/
● Socraticcoffee.com. Comparing The Impact Of Tamper On Extraction – Socratic Coffee, 2020 [online] Available at:
http://socraticcoffee.com/2015/08/comparing-the-impact-of-tamper-on-tds/
● Coffee Freshness Handbook, [English], London: Specialty Coffee Association, 2016.
● Hoffmann, J. The world atlas of coffee. London: Mitchell Beazley, 2018.
● Rao, S. The professional barista's handbook. USA: Scott Rao, 2008.
37 Barista Skills Professional AST Guidebook V1.0 (English)
8 Appendix: Activities Preparation Guide
● Activities for this course are contained in the Barista Professional Mandatory Activities Worksheet. Each learner must receive and
complete the worksheet. The worksheet is in the Barista download pack, in the Professional Guidebook folder.
● ASTs should also consult the activity instructions below for any additional information.
● These activities are a mandatory part of the course but will not be tested formally by examination.

Code Instructions

3.03.03
Tamper and Distribution • Prior to this activity, the AST should carefully design and calibrate an espresso brew recipe.
Evaluation

3.07.01 • No additional instructions

(Water Quality)
Measurements and Tasting

3.08 • Note the correct answers below in red:

Simple Financials Concepts
Available Costs (€) Cost of Goods Sold (€)
(variable costs)
Roasted coffee 0.4 Roasted coffee .4
Electricity 1.2
Paper cup 0.06 Paper cup .06
Lid 0.02 Lid .02
Rent 2
Milk 0.4 Milk .4
Direct Labor .3 Direct labor .3
Insurance .05
Accounting Fees .05
Marketing .5
Cost of Goods Total: 1.18
*Tax is collected on behalf of the GOVERNMENT and is NOT part of the Revenue (Sales) so calculate all without Tax (e.g. VAT etc.).
The Cost of Goods Sold is what percentage of the selling price? 23.6%

Unit Price €5 - __€1.18____ = _____€3.82_______

(COGS) (Contribution Margin)
Fixed Costs of €5,000 / ______€3.82_______ = _______1,309___________
(Contribution Margin) (Break Even Sales Volume)

38 Barista Skills Professional AST Guidebook V1.0 (English)