Barista Training UPDATED Exam Questions
and CORRECT Answers
Coffee Bean Journey To Our Cups - CORRECT ANSWER - Majority of the world's
coffee beans come from countries near the equator, In US, most coffee comes from Mexico and
South American countries like Colombia and Brazil. Warm climates in these countries are
optimal for growth.
Planting - CORRECT ANSWER - Coffee seeds planted in a large, shaded area. Get the
heat from the naturally warm climate, but don't get overwhelmed by the strong sunlight of
equatorial countries.
Harvesting Beans - CORRECT ANSWER - The cherries are picked by hand or machine.
Cherries can be processed using a dry method, where farmers leave them in the sun to dry,
raking them often. Or the wet method, where their pulp is removed, sorted based on ripeness,
then stored in a fermentation tank. Wet beans are dried until they reach proper level of moisture.
Roasting - CORRECT ANSWER - Once the beans reach the importing country, they are
inspected based on sight, taste, and smell, and then they are roasted. The purpose of roasting is to
unleash the bean's natural oils, which transforms the bean from its natural green state into the
fragrant, brown beans that consumers are used to.
Grinding - CORRECT ANSWER - Beans can be ground into coarse or fine material,
depending on the brewing method. With a traditional coffee filter, you want fine grounds, but if
you are using a French press, you want more coarse grounds. Type of grounds affects the overall
flavor. The finer the grounds more bitter the coffee; the coarser the grounds the flatter the coffee.
Brewing - CORRECT ANSWER - Fresher beans, better taste. Grind beans as near to the
time you plan on brewing the coffee as possible. 6 ounces of water for every 2 tablespoons of
grounds. Use filtered water when possible. Water needs to stay at a consistent temperature of
195-205 degrees to ensure that it is not flat or overly bitter. Drink or serve immediately.
Coffee Varietals, Cultivars, and Hybrids - CORRECT ANSWER - For many, coffee is like
fine wine. Everything that happens to the beans in the production of a cup of coffee affects taste,
,color, texture, and overall experience. There are many different varieties of coffee, each with
their own distinct qualities, and a different following.
Varietal - CORRECT ANSWER - The flavor profile of your cup of coffee can be traced
back to its country of origin based on its specific properties. For years, the winemaking industry
has used the term "varietals" to refer to the different varieties of grapes used to make a wine;
coffee farmers have adopted the term to refer to the way that differently grown and cultivated
seeds will produce their own unique varieties.
Hybrids - CORRECT ANSWER - If coffee varietals/cultivars refer to natural selection,
hybrids can be described as the result of selective breeding. Cross breeding the plant properties
of two differing cultivars will result in original, man-made coffee beans. Resulting coffee is
inspired by the two hybrid plants, but also has its own flavor, bitterness, or mouth-feel formed by
these unique combinations.
Arabica Varieties - CORRECT ANSWER - Coffea Arabica, or Arabica coffee, is
indigenous to the mountainous highlands of Ethiopia. However, now it naturally grows in the
Caribbean, the Pacific, Southeast Asia, China, South America, and many other parts of Africa.
Known as "the coffee shrub of Arabia", the variety makes up about 75% of the coffee world-
wide.
Blue Mountain - CORRECT ANSWER - A popular Jamaican coffee revered for its lack of
bitterness and light-bodied finish. Considered some of the best coffee in the world, it grows at a
very high altitude in cool, shaded forest regions that allow cultivation to happen at a slow,
gradual pace. Thanks to the long maturation process of growing, it has mild attributes that make
for an easy-to-drink, satisfying coffee.
Bourbon - CORRECT ANSWER - It is in Latin America, specifically El Salvador and
Brazil, that Bourbon popularly is grown. The seeds are commonly found in Rwanda and
Burundi. The taste is similar to Typica but offers a touch of acidity to balance out its sweetness.
Notes of caramel, toffee, and butter make for a well-rounded cup.
Charrieriana - CORRECT ANSWER - A naturally caffeine-free coffee plant discovered in
2008 in Central Africa. It is becoming more popular today in major coffee shops and retailers.
The bean lacks bitterness and harshness associated with caffeine, allowing a light feel that
doesn't distract from the purity of its flavor.
,Colombian - CORRECT ANSWER - Medium bodied, slightly sweet coffee with a hint of
acidity is what you can expect from a cup of java cultivated in the Andes Mountains of
Colombia. This type makes for a bona fide traditional cup of coffee.
Hawaiian Kona - CORRECT ANSWER - Cultivated on the Big Island of Hawaii, Kona
blends come in a number of forms, categorized as "Kona I" and "Kona II" depending on the
purity level of the bean. Kona blends make up a number of highly coveted coffee
hybrids.Medium-bodied and well balanced, Kona is known for its clean, smooth, silky finish and
hint of chocolate notes.
Sumatra - CORRECT ANSWER - This large Indonesian island cultivates the full-bodied
and bold coffee favored by those looking for a seriously caffeinated cup. There is a tinge of
sweetness in taste between the herbaceous and earthy flavor and smell. Sumatra is roasted dark,
which provides a rich and silky appearance.
Typica - CORRECT ANSWER - Produced worldwide, the Typica plant lends itself to the
production of many hybrids that pull from its clean, sweet taste. Jamaican Blue Mountain, San
Ramon, Pache, Villalobos, and Java and Jember are just a few of the popular Typica breeds.
Robusta Varieties - CORRECT ANSWER - Coffea Robusta or Robusta coffee currently
grows in Costa Rica, Jamaica, Nicaragua, French Polynesia, and Lesser Antilles. Vietnam
produces largest volumes of Robusta in the world. The bold and nutty flavor matched with the
higher intensity of more caffeine makes it a favorite of espresso drinkers. Robusta is often
distributed in lower grade coffees in instant form.
Other Varieties - CORRECT ANSWER - Baraka, also known as Liberica, is a lesser-
produced coffee varietal, making up only 1% of world coffee production. It is popularly raised
and cultivated in the Philippines and Malaysia, but there is not a high demand for exportation to
other regions. When used in the US, Latin America, or Europe, Baraka is often an additive to
espresso and espresso-based drinks.
How Coffee is Harvested and Processed - CORRECT ANSWER - Coffee beans begin as a
seed called the "cherry." If coffee cherry does not go through processing, it can be picked,
planted, and grow into a coffee tree. Before growing cherries, the coffee tree will take roughly 3
, or 4 years to mature. After maturation, the cherry-like fruits form and are harvested when their
color is bright red. There are two methods that can be taken to pick seeds off the tree regardless
of whether it's done by hand or by a machine.
Strip Harvesting - CORRECT ANSWER - All of the cherries are harvested at once by
stripping each branch of the coffee tree clean. There will be varying levels of maturation of the
cherries, providing different sizes, shades, and flavor. If immature coffee beans are not weeded
out of the harvest, coffee will lack in flavor and be lower quality. Stripping is fast and can be
done manually, with stripping tools, or with a larger piece of equipment like a mechanical
harvester.
Selective Harvesting - CORRECT ANSWER - Labor-intensive. Workers pick the seeds by
hand, only picking the perfectly ripe fruits, leaving behind immature ones. The overripe cherries
are removed from the tree and separated from the ripe. Process is continuously repeated on every
tree until the tree is no longer eligible for harvest. It's expensive for producers due to the number
of workers needed, but coffee is higher quality, not muddled by unripe coffee cherries.
Consumers pay more to purchase the coffee.
Dry Processing - CORRECT ANSWER - Dry technique of coffee processing is traditional.
All the cherries are laid out to dry in the sun for several days. At night, they are covered with
tarps that protect them from precipitation in the air that could spoil them. It can take a few weeks
for the process to be complete; once the moisture levels of the beans are as low as 11%, they are
ready to be stored until they reach the next stage of their journey to becoming drinkable.
Wet Processing - CORRECT ANSWER - More comprehensive approach to processing
coffee cherries. After the cherries are harvested, the pulp and skin are removed by a machine that
washes them away with water. After pulping, the cherries go through a series of machines,
separating them based on weight, size, and maturation. After seeds are separated, the
fermentation process will begin to rid the bean of plant tissue called "parenchyma." One final
water wash is applied before drying the beans.
Milling the Beans - CORRECT ANSWER - This final stage eliminates any remaining
residue or skin on the fruit.
Roasting Techniques - CORRECT ANSWER - Simple and necessary process that alters
the chemistry of the bean. Flavor components and aromatics as well as various levels of acidity
and CORRECT Answers
Coffee Bean Journey To Our Cups - CORRECT ANSWER - Majority of the world's
coffee beans come from countries near the equator, In US, most coffee comes from Mexico and
South American countries like Colombia and Brazil. Warm climates in these countries are
optimal for growth.
Planting - CORRECT ANSWER - Coffee seeds planted in a large, shaded area. Get the
heat from the naturally warm climate, but don't get overwhelmed by the strong sunlight of
equatorial countries.
Harvesting Beans - CORRECT ANSWER - The cherries are picked by hand or machine.
Cherries can be processed using a dry method, where farmers leave them in the sun to dry,
raking them often. Or the wet method, where their pulp is removed, sorted based on ripeness,
then stored in a fermentation tank. Wet beans are dried until they reach proper level of moisture.
Roasting - CORRECT ANSWER - Once the beans reach the importing country, they are
inspected based on sight, taste, and smell, and then they are roasted. The purpose of roasting is to
unleash the bean's natural oils, which transforms the bean from its natural green state into the
fragrant, brown beans that consumers are used to.
Grinding - CORRECT ANSWER - Beans can be ground into coarse or fine material,
depending on the brewing method. With a traditional coffee filter, you want fine grounds, but if
you are using a French press, you want more coarse grounds. Type of grounds affects the overall
flavor. The finer the grounds more bitter the coffee; the coarser the grounds the flatter the coffee.
Brewing - CORRECT ANSWER - Fresher beans, better taste. Grind beans as near to the
time you plan on brewing the coffee as possible. 6 ounces of water for every 2 tablespoons of
grounds. Use filtered water when possible. Water needs to stay at a consistent temperature of
195-205 degrees to ensure that it is not flat or overly bitter. Drink or serve immediately.
Coffee Varietals, Cultivars, and Hybrids - CORRECT ANSWER - For many, coffee is like
fine wine. Everything that happens to the beans in the production of a cup of coffee affects taste,
,color, texture, and overall experience. There are many different varieties of coffee, each with
their own distinct qualities, and a different following.
Varietal - CORRECT ANSWER - The flavor profile of your cup of coffee can be traced
back to its country of origin based on its specific properties. For years, the winemaking industry
has used the term "varietals" to refer to the different varieties of grapes used to make a wine;
coffee farmers have adopted the term to refer to the way that differently grown and cultivated
seeds will produce their own unique varieties.
Hybrids - CORRECT ANSWER - If coffee varietals/cultivars refer to natural selection,
hybrids can be described as the result of selective breeding. Cross breeding the plant properties
of two differing cultivars will result in original, man-made coffee beans. Resulting coffee is
inspired by the two hybrid plants, but also has its own flavor, bitterness, or mouth-feel formed by
these unique combinations.
Arabica Varieties - CORRECT ANSWER - Coffea Arabica, or Arabica coffee, is
indigenous to the mountainous highlands of Ethiopia. However, now it naturally grows in the
Caribbean, the Pacific, Southeast Asia, China, South America, and many other parts of Africa.
Known as "the coffee shrub of Arabia", the variety makes up about 75% of the coffee world-
wide.
Blue Mountain - CORRECT ANSWER - A popular Jamaican coffee revered for its lack of
bitterness and light-bodied finish. Considered some of the best coffee in the world, it grows at a
very high altitude in cool, shaded forest regions that allow cultivation to happen at a slow,
gradual pace. Thanks to the long maturation process of growing, it has mild attributes that make
for an easy-to-drink, satisfying coffee.
Bourbon - CORRECT ANSWER - It is in Latin America, specifically El Salvador and
Brazil, that Bourbon popularly is grown. The seeds are commonly found in Rwanda and
Burundi. The taste is similar to Typica but offers a touch of acidity to balance out its sweetness.
Notes of caramel, toffee, and butter make for a well-rounded cup.
Charrieriana - CORRECT ANSWER - A naturally caffeine-free coffee plant discovered in
2008 in Central Africa. It is becoming more popular today in major coffee shops and retailers.
The bean lacks bitterness and harshness associated with caffeine, allowing a light feel that
doesn't distract from the purity of its flavor.
,Colombian - CORRECT ANSWER - Medium bodied, slightly sweet coffee with a hint of
acidity is what you can expect from a cup of java cultivated in the Andes Mountains of
Colombia. This type makes for a bona fide traditional cup of coffee.
Hawaiian Kona - CORRECT ANSWER - Cultivated on the Big Island of Hawaii, Kona
blends come in a number of forms, categorized as "Kona I" and "Kona II" depending on the
purity level of the bean. Kona blends make up a number of highly coveted coffee
hybrids.Medium-bodied and well balanced, Kona is known for its clean, smooth, silky finish and
hint of chocolate notes.
Sumatra - CORRECT ANSWER - This large Indonesian island cultivates the full-bodied
and bold coffee favored by those looking for a seriously caffeinated cup. There is a tinge of
sweetness in taste between the herbaceous and earthy flavor and smell. Sumatra is roasted dark,
which provides a rich and silky appearance.
Typica - CORRECT ANSWER - Produced worldwide, the Typica plant lends itself to the
production of many hybrids that pull from its clean, sweet taste. Jamaican Blue Mountain, San
Ramon, Pache, Villalobos, and Java and Jember are just a few of the popular Typica breeds.
Robusta Varieties - CORRECT ANSWER - Coffea Robusta or Robusta coffee currently
grows in Costa Rica, Jamaica, Nicaragua, French Polynesia, and Lesser Antilles. Vietnam
produces largest volumes of Robusta in the world. The bold and nutty flavor matched with the
higher intensity of more caffeine makes it a favorite of espresso drinkers. Robusta is often
distributed in lower grade coffees in instant form.
Other Varieties - CORRECT ANSWER - Baraka, also known as Liberica, is a lesser-
produced coffee varietal, making up only 1% of world coffee production. It is popularly raised
and cultivated in the Philippines and Malaysia, but there is not a high demand for exportation to
other regions. When used in the US, Latin America, or Europe, Baraka is often an additive to
espresso and espresso-based drinks.
How Coffee is Harvested and Processed - CORRECT ANSWER - Coffee beans begin as a
seed called the "cherry." If coffee cherry does not go through processing, it can be picked,
planted, and grow into a coffee tree. Before growing cherries, the coffee tree will take roughly 3
, or 4 years to mature. After maturation, the cherry-like fruits form and are harvested when their
color is bright red. There are two methods that can be taken to pick seeds off the tree regardless
of whether it's done by hand or by a machine.
Strip Harvesting - CORRECT ANSWER - All of the cherries are harvested at once by
stripping each branch of the coffee tree clean. There will be varying levels of maturation of the
cherries, providing different sizes, shades, and flavor. If immature coffee beans are not weeded
out of the harvest, coffee will lack in flavor and be lower quality. Stripping is fast and can be
done manually, with stripping tools, or with a larger piece of equipment like a mechanical
harvester.
Selective Harvesting - CORRECT ANSWER - Labor-intensive. Workers pick the seeds by
hand, only picking the perfectly ripe fruits, leaving behind immature ones. The overripe cherries
are removed from the tree and separated from the ripe. Process is continuously repeated on every
tree until the tree is no longer eligible for harvest. It's expensive for producers due to the number
of workers needed, but coffee is higher quality, not muddled by unripe coffee cherries.
Consumers pay more to purchase the coffee.
Dry Processing - CORRECT ANSWER - Dry technique of coffee processing is traditional.
All the cherries are laid out to dry in the sun for several days. At night, they are covered with
tarps that protect them from precipitation in the air that could spoil them. It can take a few weeks
for the process to be complete; once the moisture levels of the beans are as low as 11%, they are
ready to be stored until they reach the next stage of their journey to becoming drinkable.
Wet Processing - CORRECT ANSWER - More comprehensive approach to processing
coffee cherries. After the cherries are harvested, the pulp and skin are removed by a machine that
washes them away with water. After pulping, the cherries go through a series of machines,
separating them based on weight, size, and maturation. After seeds are separated, the
fermentation process will begin to rid the bean of plant tissue called "parenchyma." One final
water wash is applied before drying the beans.
Milling the Beans - CORRECT ANSWER - This final stage eliminates any remaining
residue or skin on the fruit.
Roasting Techniques - CORRECT ANSWER - Simple and necessary process that alters
the chemistry of the bean. Flavor components and aromatics as well as various levels of acidity
