7 BREW BARISTA TEST QUESTIONS WITH
CORRECT ANSWERS 2025
What is our #1 rule at 7 Brew? - CORRECT ANSWER -TEAMWORK
What are the big 3? - CORRECT ANSWER -
Have unique interactions, Body language/positive attitude, and smile for everyone
Whos is the 1st person to interact with the customer? - CORRECT ANSWER -Texter
Which position is the foundational role in the stand and why? - CORRECT ANSWER -Window-
Because they make a unique connection with the customer, repeats drinks, takes payment and ensures
short wait times
Drink order should be: - CORRECT ANSWER -
Drink size, Temp, Modifications, Drink Name, Finishing Details. (EX; Medium iced oat milk blondie with
whipped cream.)
Window position;does what after the customer has paid but is still waiting on their order? -
CORRECT ANSWER -Makes a connection and cleans off drinks and being the face of the 7B culture
Which position handles the finishing details? - CORRECT ANSWER -Milk position
Espresso means.. - CORRECT ANSWER -'pressed out' in Latin
Pull means; - CORRECT ANSWER -Action of using the espresso machine to make a double shot
Shot window means.. - CORRECT ANSWER -
amount of time it takes the steam the espresso machine to dispense a shot
what is the perfect peak shot time? - CORRECT ANSWER -22 seconds
,What is the shot window? - CORRECT ANSWER -17-27 seconds
Porta-filter is .. - CORRECT ANSWER -filter we use to fill with grinds and lock into the espresso machine.
How to pull a double shot; - CORRECT ANSWER -1. Coffee Grinds-
The hopper (at the top) holds the coffee beans, the
grinding burrs grind the beans (inside the grinder),
and the dosing chamber holds the fresh grinds. When
it's time to pull a double shot, you'll take the portafilter
and hold it right under the dosing chamber. Then, move
the dosing lever back and forth twice to dispense two
7-gram portions of grinds.
2. Tamping-"Tamping" is the act of compacting/compressing your
coffee grinds so that they are ready for the espresso
machine. You'll position the portafilter under the tamper
and press upwards - just enough to fully compress the
grinds into a "puck." Compacted ground espresso should
be flat and level throughout the inside of the portafilter
3. Extraction action- Bless the portafilter and lock it into the espresso machine to pull your shot.
Hopper: - CORRECT ANSWER -(at the top) holds the coffee beans,
grinding burrs: - CORRECT ANSWER -grind the beans (inside the grinder),
dosing chamber: - CORRECT ANSWER -holds the fresh grinds.
"Tamping": - CORRECT ANSWER -is the act of compacting/compressing your
coffee grinds so that they are ready for the espresso
machine.
, What if the shot pulls too quickly? - CORRECT ANSWER -
This means the grinds are too coarse, and to fix it we have to adjust the grinder to grind the beans into
a finer consistency. EX:10-12 seconds
What if the shot pulls too slowly? - CORRECT ANSWER -
Coffee grinds are too fine and we have to adjust the grinder to grind them into a coarser consistency. E
X:30+seconds
Milk should be between.. - CORRECT ANSWER -160-170 degrees with 1/4 th of tight froth
Extra hot milk; - CORRECT ANSWER -175 degrees
BURNT milk: - CORRECT ANSWER -180+ degrees
Drinkable milk: - CORRECT ANSWER -140 degrees
Kids temp milk: - CORRECT ANSWER -120 degrees
Milk standard bases: - CORRECT ANSWER -Smooth mix-"half and half"
Mocha- Chocolate mix
Whole milk-default for lattes and cappuccinos
Ice cream mix- Sweet dairy base for smoothies,blended chais and shakes.
Milk alternatives: - CORRECT ANSWER -Nonfat milk= skim
Oat milk-lightly sweetened
Coconut Milk= touch of vanilla
Almond milk-lightly sweetened
Milk Modifications: - CORRECT ANSWER -1%/2% milk- ask about skim or use skim and half whole milk
CORRECT ANSWERS 2025
What is our #1 rule at 7 Brew? - CORRECT ANSWER -TEAMWORK
What are the big 3? - CORRECT ANSWER -
Have unique interactions, Body language/positive attitude, and smile for everyone
Whos is the 1st person to interact with the customer? - CORRECT ANSWER -Texter
Which position is the foundational role in the stand and why? - CORRECT ANSWER -Window-
Because they make a unique connection with the customer, repeats drinks, takes payment and ensures
short wait times
Drink order should be: - CORRECT ANSWER -
Drink size, Temp, Modifications, Drink Name, Finishing Details. (EX; Medium iced oat milk blondie with
whipped cream.)
Window position;does what after the customer has paid but is still waiting on their order? -
CORRECT ANSWER -Makes a connection and cleans off drinks and being the face of the 7B culture
Which position handles the finishing details? - CORRECT ANSWER -Milk position
Espresso means.. - CORRECT ANSWER -'pressed out' in Latin
Pull means; - CORRECT ANSWER -Action of using the espresso machine to make a double shot
Shot window means.. - CORRECT ANSWER -
amount of time it takes the steam the espresso machine to dispense a shot
what is the perfect peak shot time? - CORRECT ANSWER -22 seconds
,What is the shot window? - CORRECT ANSWER -17-27 seconds
Porta-filter is .. - CORRECT ANSWER -filter we use to fill with grinds and lock into the espresso machine.
How to pull a double shot; - CORRECT ANSWER -1. Coffee Grinds-
The hopper (at the top) holds the coffee beans, the
grinding burrs grind the beans (inside the grinder),
and the dosing chamber holds the fresh grinds. When
it's time to pull a double shot, you'll take the portafilter
and hold it right under the dosing chamber. Then, move
the dosing lever back and forth twice to dispense two
7-gram portions of grinds.
2. Tamping-"Tamping" is the act of compacting/compressing your
coffee grinds so that they are ready for the espresso
machine. You'll position the portafilter under the tamper
and press upwards - just enough to fully compress the
grinds into a "puck." Compacted ground espresso should
be flat and level throughout the inside of the portafilter
3. Extraction action- Bless the portafilter and lock it into the espresso machine to pull your shot.
Hopper: - CORRECT ANSWER -(at the top) holds the coffee beans,
grinding burrs: - CORRECT ANSWER -grind the beans (inside the grinder),
dosing chamber: - CORRECT ANSWER -holds the fresh grinds.
"Tamping": - CORRECT ANSWER -is the act of compacting/compressing your
coffee grinds so that they are ready for the espresso
machine.
, What if the shot pulls too quickly? - CORRECT ANSWER -
This means the grinds are too coarse, and to fix it we have to adjust the grinder to grind the beans into
a finer consistency. EX:10-12 seconds
What if the shot pulls too slowly? - CORRECT ANSWER -
Coffee grinds are too fine and we have to adjust the grinder to grind them into a coarser consistency. E
X:30+seconds
Milk should be between.. - CORRECT ANSWER -160-170 degrees with 1/4 th of tight froth
Extra hot milk; - CORRECT ANSWER -175 degrees
BURNT milk: - CORRECT ANSWER -180+ degrees
Drinkable milk: - CORRECT ANSWER -140 degrees
Kids temp milk: - CORRECT ANSWER -120 degrees
Milk standard bases: - CORRECT ANSWER -Smooth mix-"half and half"
Mocha- Chocolate mix
Whole milk-default for lattes and cappuccinos
Ice cream mix- Sweet dairy base for smoothies,blended chais and shakes.
Milk alternatives: - CORRECT ANSWER -Nonfat milk= skim
Oat milk-lightly sweetened
Coconut Milk= touch of vanilla
Almond milk-lightly sweetened
Milk Modifications: - CORRECT ANSWER -1%/2% milk- ask about skim or use skim and half whole milk
