A) 160-170°F (71-77°C) B) 212°F (100°C) - Boiling C) 140-150°F (60-66°C) D) 195-205°F (90-96°C)
A) Tap water B) Distilled water C) Sparkling water D) Filtered water
A) Fine B) Coarse C) Medium D) Extra Fine
A) Extra Coarse B) Coarse C) Fine D) Medium
A) Is cheaper B) Is easier to clean C) Produces a more consistent grind size D) Grinds faster
A) 1:15 - 1:18 B) 1:25 C) 1:5 D) 1:10
A) Adding sugar to the coffee B) Heating the water C) Pre-wetting the grounds to release CO2 D) Grinding the beans
A) 5-10 seconds B) 30-45 seconds C) 10-15 seconds D) 1-2 minutes
A) To heat up the portafilter B) To remove air bubbles from the water C) To measure the coffee grounds D) To create a dense, even puck of coffee
A) A layer of emulsified oils and coffee solids B) The bitter part of the espresso C) A flavoring added to espresso D) A type of coffee bean
A) Robusta is generally sweeter and more acidic. B) They are the same. C) Arabica is generally sweeter and more acidic. D) Arabica has more caffeine.
A) To remove coffee oils and residue B) To save money C) To use less water D) To make it look nice
A) French Press B) Espresso C) Pour Over D) Drip
A) A long shot of espresso B) Espresso with sugar C) Espresso with milk D) A short shot of espresso
A) In the freezer B) In a clear glass jar on the counter C) In the refrigerator D) In an airtight container, away from light and heat
A) Indefinitely B) 6-12 months C) 1-2 years D) 2-4 weeks
A) Adding cream to coffee B) The shape of a coffee cup C) A method of professionally tasting coffee D) A way to measure coffee grounds
A) The perceived weight and texture of the coffee in your mouth B) The color of the coffee C) The aroma of the coffee D) The sweetness of the coffee
A) Cappuccino B) Macchiato C) Americano D) Latte
A) Latte B) Mocha C) Cappuccino D) Flat White
A) To make the milk foam better B) To measure the volume of milk C) To check the freshness of the milk D) To avoid overheating the milk
A) To cool down the wand B) To create more steam C) To remove milk residue and prevent clogs D) To save energy
A) Light roast B) Dark roast C) Medium roast D) French roast
A) A brewing method that cycles boiling water through coffee grounds B) A type of espresso machine C) A milk frother D) A coffee bean storage container
A) A travel mug B) An electric kettle C) A stovetop espresso maker D) A type of coffee grinder
A) Coffee with ice cream B) Coffee brewed with ice C) Coffee steeped in cold water for an extended period D) Coffee that is cooled down after brewing
A) Cold water neutralizes the acids B) The cold brewing process extracts fewer acids C) Cold brew uses different beans D) Cold brew is diluted with more water
A) A macchiato is espresso marked with a small amount of milk foam; a latte is espresso with steamed milk and a thin layer of foam. B) They are the same drink C) Macchiatos have more caffeine than lattes D) A latte is stronger than a macchiato
A) A tamper B) A spoon C) A distribution tool D) A scale |