Exam (elaborations)
Barista Knowledge Exam Questions and Answers
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Barista Knowledge Exam Questions and Answers
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Barista Knowledge Exam Questions andAnswers
At what temperature range should milk finish steaming? - Answer-150-160 degrees
Milk will appear (more, less) viscous when it is more aerated. - Answer-more
At what temperature should milk be finished stretching or frothing? - Answer-100
degrees
What is it called when you are aerating milk? - Answer-Stretching or frothing
What angle range should the steam wand be from vertical while steaming? - Answer-
10-30 degrees
What is the maximum amount of time a pitcher of milk may sit before being combined
into a drink? - Answer-30 seconds
House Coffee ingredients - Answer-one of two roasts - ask preference
Iced Coffee ingredients - Answer-cold brewed coffee, ice
Espresso - Answer-Double ristretto shot
Ristretto - Answer-coffee-to-water ratio of about 15g of coffee to 1.5oz of water
Why are our solo espresso shots double ristretto? - Answer-Because ristretto leaves out
the bitterness at the end of the shot, but it needs to be a double because of the
lessened volume.
In what range are our shots of espresso, in terms of the weight of the coffee grounds? -
Answer-14g-17g
What is an Americano? - Answer-Espresso and water, often approximating regular
coffee strength.
How do we prepare Americanos? - Answer-Pulling espresso over water.
Why do we pull espresso over water in our Americanos? - Answer-To preserve the
crema.
What is our Americano (espresso pulled over water) more accurately called? - Answer-
A long black.
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