Barista Exam UPDATED ACTUAL Exam
Questions and CORRECT Answers
• Incorrect water temperature
• Improper filters
• Wrong water to coffee ratio
• Wrong grind size - CORRECT ANSWER - Give two reasons why coffee brewed at
home does not taste as good as when it is brewed in a cafe (there are more than two correct
answers)
• Acidity: lemon, grapefruit, pomegranate, pineapple
• Sweetness: cherry, honey, caramel, maple syrup,
• Bitterness: grapefruit, dark chocolate, nutty
• Aroma: Burnt, fruity, sour
• Body/Mouthfeel: thin, heavy, watery, syrupy
• Balance: an even mix of sour, sweet, and bitter - CORRECT ANSWER - Give two
examples of flavor/sensory characteristics or descriptions that could be used in each category
(i.e. Sweetness: Brown Sugar) *flavor notes*
1. Brew Method
2. Operation of Equipment
3. Appropriate Filtration
4. Water Quality
5. Water to Coffee Ratio
6. Grind Size - CORRECT ANSWER - What are the six aspects of essential brewing?
Kona coffee is scarce, and is only 1% of the coffee market - CORRECT ANSWER - If a
customer asks why is Kona coffee so expensive, what would your response be?
, Milk is perceived as sweeter when it's at body temperature - CORRECT ANSWER - Why
does steaming milk make it taste sweeter?
9 bars - CORRECT ANSWER - How many bars of pressure should espresso be extracted
at?
c. 150°-155°F - CORRECT ANSWER - What is an acceptable temperature range for non-
traditional beverages?
a. 130°-140°F
b. 140°-150°F
c. 150°-155°F
d. 160°-170°F
a. 135°-140°F - CORRECT ANSWER - What is an acceptable temperature for traditional
beverages? (i.e. Macchiato, Gibraltar)
a. 135°-140°F
b. 140°-150°F
c. 155°-160°F
d. 160°-170°F
b. under extracted - CORRECT ANSWER - If a shot tastes overly acidic and makes your
mouth pucker, it is likely ______.
a. over extracted
b. under extracted
a. Between every drink - CORRECT ANSWER - How often should you purge the group
head?
Questions and CORRECT Answers
• Incorrect water temperature
• Improper filters
• Wrong water to coffee ratio
• Wrong grind size - CORRECT ANSWER - Give two reasons why coffee brewed at
home does not taste as good as when it is brewed in a cafe (there are more than two correct
answers)
• Acidity: lemon, grapefruit, pomegranate, pineapple
• Sweetness: cherry, honey, caramel, maple syrup,
• Bitterness: grapefruit, dark chocolate, nutty
• Aroma: Burnt, fruity, sour
• Body/Mouthfeel: thin, heavy, watery, syrupy
• Balance: an even mix of sour, sweet, and bitter - CORRECT ANSWER - Give two
examples of flavor/sensory characteristics or descriptions that could be used in each category
(i.e. Sweetness: Brown Sugar) *flavor notes*
1. Brew Method
2. Operation of Equipment
3. Appropriate Filtration
4. Water Quality
5. Water to Coffee Ratio
6. Grind Size - CORRECT ANSWER - What are the six aspects of essential brewing?
Kona coffee is scarce, and is only 1% of the coffee market - CORRECT ANSWER - If a
customer asks why is Kona coffee so expensive, what would your response be?
, Milk is perceived as sweeter when it's at body temperature - CORRECT ANSWER - Why
does steaming milk make it taste sweeter?
9 bars - CORRECT ANSWER - How many bars of pressure should espresso be extracted
at?
c. 150°-155°F - CORRECT ANSWER - What is an acceptable temperature range for non-
traditional beverages?
a. 130°-140°F
b. 140°-150°F
c. 150°-155°F
d. 160°-170°F
a. 135°-140°F - CORRECT ANSWER - What is an acceptable temperature for traditional
beverages? (i.e. Macchiato, Gibraltar)
a. 135°-140°F
b. 140°-150°F
c. 155°-160°F
d. 160°-170°F
b. under extracted - CORRECT ANSWER - If a shot tastes overly acidic and makes your
mouth pucker, it is likely ______.
a. over extracted
b. under extracted
a. Between every drink - CORRECT ANSWER - How often should you purge the group
head?
