CCC COMPREHENSIVE EXAMINATION TEST
COMPLETE QUESTIONS WITH ACCURATE
SOLUTIONS
●● In 1901, ______ patented a machine that used an open flame to heat
a boiler which would then lead boiling water to brew a puck of tamped
coffee through a "group"
Answer: Luigi Bezzara
●● In 1961, ______ incorporated an electric pressure pump, water
softener, heat exchange, and exposed group heads into his design of the
Faema E61.
Answer: Ernesto Valente
●● in 1970, _______ introduced the first machine with saturated groups
and a separate boiler for coffee and steam.
Answer: La Marzocco
●● What is TDS strength range of espresso?
Answer: 8%-12%
●● Name the key difference between Espresso Grinders and Bulk
Grinders.
,Answer: Bulk grinder can grind more than just espresso
●● The distance of what determines the grind particle size?
Answer: Distance of the burrs
●● True or false? Doserless Grinders were the first type of Espresso
Grinder developed.
Answer: False - doserless is a newer innovation
●● What did the Mahlkonig EK43 Grinder do for grind particle size
variation?
Answer: Narrow the spread between particle size. Maximized extraction
potential, gives remarkably even cuts, increased uniformity
●● Who introduced increased pressure to espresso machines
development through levers that led to the creation of "crema"?
Answer: Achille Gaggi
●● How many towels do you need at your espresso work station? What
are their uses?
Answer: Milk rag, countertop rag, drip tray rag, portafiler rag
●● True or False. You must place a cup under the portafilter before
starting your shot?
, Answer: True - need to catch the coffee,
●● Why must you distribute your coffee in the basket before tamping?
Answer: Water will go through the coffee evenly
●● Why do we use scales when pulling a shot of espresso?
Answer: To be more accurate, accurately weigh out/in coffee
●● What are the three essential elements of brewing we commonly
control when brewing espresso?
Answer: Ratio, grind, temperature
●● When brewing espresso, the brew ratio is the relationship between
____ and ____.
Answer: water, coffee
●● What is the recommended starting ratio when preparing espresso?
Answer: 1:2
●● What about the portafilter basket determines our dose?
Answer: The size of the filter.
●● What is the ideal brew time range for espresso?
COMPLETE QUESTIONS WITH ACCURATE
SOLUTIONS
●● In 1901, ______ patented a machine that used an open flame to heat
a boiler which would then lead boiling water to brew a puck of tamped
coffee through a "group"
Answer: Luigi Bezzara
●● In 1961, ______ incorporated an electric pressure pump, water
softener, heat exchange, and exposed group heads into his design of the
Faema E61.
Answer: Ernesto Valente
●● in 1970, _______ introduced the first machine with saturated groups
and a separate boiler for coffee and steam.
Answer: La Marzocco
●● What is TDS strength range of espresso?
Answer: 8%-12%
●● Name the key difference between Espresso Grinders and Bulk
Grinders.
,Answer: Bulk grinder can grind more than just espresso
●● The distance of what determines the grind particle size?
Answer: Distance of the burrs
●● True or false? Doserless Grinders were the first type of Espresso
Grinder developed.
Answer: False - doserless is a newer innovation
●● What did the Mahlkonig EK43 Grinder do for grind particle size
variation?
Answer: Narrow the spread between particle size. Maximized extraction
potential, gives remarkably even cuts, increased uniformity
●● Who introduced increased pressure to espresso machines
development through levers that led to the creation of "crema"?
Answer: Achille Gaggi
●● How many towels do you need at your espresso work station? What
are their uses?
Answer: Milk rag, countertop rag, drip tray rag, portafiler rag
●● True or False. You must place a cup under the portafilter before
starting your shot?
, Answer: True - need to catch the coffee,
●● Why must you distribute your coffee in the basket before tamping?
Answer: Water will go through the coffee evenly
●● Why do we use scales when pulling a shot of espresso?
Answer: To be more accurate, accurately weigh out/in coffee
●● What are the three essential elements of brewing we commonly
control when brewing espresso?
Answer: Ratio, grind, temperature
●● When brewing espresso, the brew ratio is the relationship between
____ and ____.
Answer: water, coffee
●● What is the recommended starting ratio when preparing espresso?
Answer: 1:2
●● What about the portafilter basket determines our dose?
Answer: The size of the filter.
●● What is the ideal brew time range for espresso?
