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Barista Revision Review Test Guide Questions and Answers
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Barista Revision Review Test Guide Questions and Answers
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Barista Revision Review Test GuideQuestions and Answers
What is the entry to exit philosophy? - Answer-Ensuring the customer is greeting from
the moment the walk in the store, to the moment the leave
What are the 3 key factors to produce cap froth? - Answer-Fresh milk (below 40ºC),
constant small air bursts and continuous swirling of milk
Gluten intolerance alert!! What do we sell thats low gluten? - Answer-Orange and
almond loaf, vegan muffin, caramel slice, peanut butter brownie, citrus tart and granola
and yoghurt
Why do we charge for a loyalty card when other places don't? - Answer-10% of every
order goes back on to card so they're getting free drinks, entered into exclusive
competitions and its a good quality card not just paper
A customer has just asked what the Midnight Cafe beans taste like! What do you say? -
Answer-Medium body, medium acidity and sharp nutty fudge bite
What are the 6 styles of cold drinks? - Answer-Creme fusions
Cold fusions
Iced drinks
Floats
Cold brew
Smoothies
Explain how to make a mocha float to a newbie! - Answer-7 fudge stripes around the
cup, pour milk to brown pattern, add espresso, stir together, add cream and ice cream
then chocolate flakes on top!
What is the Zarraffa's Coffee Way? What makes us different to our competitors? -
Answer-1. We freshly roast our beans and grind them to customers specifications
2. Superior customer service
3. Superior quality drinks with attention to detail and consistency across all stores
We're steaming milk- when do you turn the steam off? - Answer-55ºC then watch it rise
to 65ºC
When does milk become burnt? - Answer-80ºC
What is a sign you've made an Americano well? - Answer-Retention of crema
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