Bar Training for Barista UPDATED ACTUAL Exam Questions and CORRECT Answers

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