Bar Training for Barista UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Espresso - CORRECT ANSWER - concentrated coffee, small amount of water, high
pressure, fine coffee grounds
ristretto - CORRECT ANSWER - "restrained," less water, richer shot
portafilter - CORRECT ANSWER - espresso sits in this, pulls a single and double (opus
only pulls a double)
group head - CORRECT ANSWER - water sprouts
espresso tamp - CORRECT ANSWER - evenly compresses coffee grounds into the
portafilter
backflushing - CORRECT ANSWER - done at Close, purging excess espresso grounds
from the machine lines
Dialing in - CORRECT ANSWER - -series of steps to check the parameters of the shot; -
about 20-25 seconds
-since opus pulls ristretto, technically we can pull for 18 to 30 seconds generally
-done at least once per shift
parameters for espresso - CORRECT ANSWER - single shot: 9 grams
double: 18 g
extraction time: 25-30
, ground coarseness - CORRECT ANSWER - coarser: shorter pulls
finer: longer pulls
Milk terminology - CORRECT ANSWER - next few slides
stretching milk - CORRECT ANSWER - creating foam from steaming
wet - CORRECT ANSWER - less foam
dry - CORRECT ANSWER - more foam
breve - CORRECT ANSWER - half and half
steam wand and steam rag - CORRECT ANSWER - metal nozzle that outputs steam for
milk, rag soaked in sanitizer to clean it
CORE DRINK PREP - CORRECT ANSWER - next few slides
Latte - CORRECT ANSWER - -iced or hot
-steamed milk and espresso (hot)
-hot has thin microfoam on top
-iced: 3/4 c ice, fill with milk, top with espresso and store
cappuccino - CORRECT ANSWER - HOT
-steamed milk, foam, espresso
- 1:1 ratio of milk to foam; half milk half foam
ACTUAL Exam Questions and CORRECT
Answers
Espresso - CORRECT ANSWER - concentrated coffee, small amount of water, high
pressure, fine coffee grounds
ristretto - CORRECT ANSWER - "restrained," less water, richer shot
portafilter - CORRECT ANSWER - espresso sits in this, pulls a single and double (opus
only pulls a double)
group head - CORRECT ANSWER - water sprouts
espresso tamp - CORRECT ANSWER - evenly compresses coffee grounds into the
portafilter
backflushing - CORRECT ANSWER - done at Close, purging excess espresso grounds
from the machine lines
Dialing in - CORRECT ANSWER - -series of steps to check the parameters of the shot; -
about 20-25 seconds
-since opus pulls ristretto, technically we can pull for 18 to 30 seconds generally
-done at least once per shift
parameters for espresso - CORRECT ANSWER - single shot: 9 grams
double: 18 g
extraction time: 25-30
, ground coarseness - CORRECT ANSWER - coarser: shorter pulls
finer: longer pulls
Milk terminology - CORRECT ANSWER - next few slides
stretching milk - CORRECT ANSWER - creating foam from steaming
wet - CORRECT ANSWER - less foam
dry - CORRECT ANSWER - more foam
breve - CORRECT ANSWER - half and half
steam wand and steam rag - CORRECT ANSWER - metal nozzle that outputs steam for
milk, rag soaked in sanitizer to clean it
CORE DRINK PREP - CORRECT ANSWER - next few slides
Latte - CORRECT ANSWER - -iced or hot
-steamed milk and espresso (hot)
-hot has thin microfoam on top
-iced: 3/4 c ice, fill with milk, top with espresso and store
cappuccino - CORRECT ANSWER - HOT
-steamed milk, foam, espresso
- 1:1 ratio of milk to foam; half milk half foam
