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Starbucks Barista Basics Exam Questions with Complete Solutions
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Starbucks Barista Basics Exam Questions with Complete Solutions
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Starbucks Barista Basics ExamQuestions with Complete Solutions
Making Vanilla Sweet Cream (In 2L bin) - Answer-1.) In 2L pitcher, pour heavy cream to
1L line
2.) (In cold foam blender) measure 350 ml of Vanilla Syrup, add to the 2L pitcher
3.) (In same blender) measure 600 ml of 2%, add to 2L pitcher
4.) Mix with whisk, place lid on pitcher
Make Whipped Cream - Answer-1.) Pump 4 pumps vanilla into milk steam pitcher
2.) Fill pitcher to MAX line w/ heavy cream; pour contents into w.c. canister
3.) Put little charger into charger holder; twist
4.) shake canister 4x; place on side; date
5.) Shake canister 8x in upside down position; remove charger
Making Teavana Iced Tea - Answer-1.) Use tongs; place one tea bag into dry 2L pitcher
2.) Add hot water to 1L line
3.) Steep for 5 minutes; drain tea bag 10 sec.
4.) Add one venti scoop ice; add cold water to 2L line w/ cold, filtered water
5.) mix with whisk; cover; date
Making Iced Coffee (same for 5oz and 90oz bag?) - Answer-1.) Set brew size (5oz or
9oz)
2.) Brew in urn
3.) Dispense into 2L pitcher to 1L line
4.) Add ice to 2L line
5.) Cover and date
Making Cold Brew (3Ib) - Answer-1.) Open filter, place in dry toddy brewer; fill w/
coarsely ground "cold brew blend"
2.) Add 4.5L cold water into filter
3.) Tie string around closed filter
4.) Pour 4.5L more on top of closed filter
5.) Cover toddy brewer; date code for 20 hours brew time; brew
6.) Transfer cold brew concentrate into 2L pitcher
7.) Cover w/ lid; date; store in fridge
Making Espresso - Answer-1.) Steam milk (fill to appr. line)
2.) Queue espresso shots into cup
3.) Pump flavored syrup (full dose pump)
4.) Fill cup with steamed milk; top per recipe
Espresso Shot Ratios
(For L and C)
, (For A)
(For FW) - Answer-1-1-2-2
1-2-3-4
(Ristretto) 2-2-3-3
Espresso Syrup Ratio - Answer-2-3-4-5
Making Iced Espresso - Answer-1.) Queue shots into cup
2.) Pump syrup (full dose pump)
3.) Add milk to upper line on cup
4.) Fill cup with ice; finish accordingly
Making Custom Tea Latte - Answer-1.) Steam milk (to short line for short, tall, and
grande; to tall line for venti)
2.) Add tea sachets 1-1-2-2
3.) Pump liquid cane sugar 2-3-4-5 (half dose pump)
4.) Fill cup w/ half hot water; fill the rest w/ steamed milk
Making Custom Iced Tea Latte - Answer-1.) Add tea sachets to appropriate size cup; fill
cup half full with hot water
2.) Allow tea to steep (3 min. for white/green; 5 min. for black/herbal)
3.) Remove sachets using tongs
4.) Add tea to shaker to base line
5.) Pump liquid cane sugar into shaker 3-4-6 (half dose pump)
6.) Add ice to line
7.) Shake 10x; pour into cup
8.) Fill cup w/ milk
Making Cold Foam Modifier - Answer-1.) Pour nonfat milk to 100ml line
2.) Pump 2 pumps vanilla syrup into cold foam pitcher (full dose pump)
3.) Blend using button #3
4.) Leave 2cm of room in prepared beverage and top w/ cold foam
Powder Expirations:
Nutmeg/ Cinnamon Dolce
Mocha
Vanilla
Other - Answer-5 months
3 months
4 months
14 days
Normal Hot Drink Shot Ratios - Answer-1-1-2-2
Hot Americano Shot Ratios - Answer-1-2-3-4
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