A) Sprinkling cocoa powder on top of crema B) Mixing milk and coffee beans together C) Layering cold milk over hot espresso D) Pouring microfoam into a shot of espresso
A) Butterfat B) Crema C) Microfoam D) Coffee oil
A) Brazil B) France C) United States D) Italy
A) David Schomer B) Luca Ramoni C) Jack Kelly D) Luigi Lupi
A) Tulip B) Heart C) Star D) Rosetta
A) Luigi Lupi B) Luca Ramoni C) Jack Kelly D) David Schomer
A) A suspension of air in milk B) An emulsion of coffee oil and brewed coffee C) A mixture of sugar and water D) A foam of butterfat and coffee solids
A) The temperature of the cup causes rapid evaporation B) Neither crema nor microfoam are stable colloids C) The design is meant to be stirred immediately D) The ingredients react chemically to turn sour
A) Using a heated iron B) Using a stencil C) Etching with a stick D) Spraying cocoa extract
A) Excessive focus on appearance over taste B) It is not culturally significant C) It wastes too much milk D) It requires expensive proprietary equipment
A) Six B) Seven C) Four D) Five
A) David Schomer B) Jack Kelly C) Luca Ramoni D) Uptown Espresso
A) 1st B) 4th C) 2nd D) 3rd
A) Steamed cream B) Microfoam C) Aerated emulsion D) Velvet creamer
A) Conditions of the espresso and milk B) The cup size and shape C) The humidity of the room D) The color of the espresso machine |