A) 212°F (100°C) B) 195-205°F (90-96°C) C) 170-180°F (77-82°C) D) 150-160°F (66-71°C)
A) 3 bars B) 5 bars C) 9 bars D) 15 bars
A) 60-90 seconds B) 45-60 seconds C) 10-15 seconds D) 25-30 seconds
A) Cleaning the portafilter B) Compressing the coffee grounds in the portafilter C) Frothing the milk D) Warming up the espresso machine
A) Water finding paths of least resistance through the coffee puck B) The process of cleaning the group head C) The sound the machine makes when extracting espresso D) A specific espresso roast
A) Coarse B) Extra Coarse C) Medium D) Fine
A) The sugar added to espresso B) The milk foam in a latte C) The reddish-brown foam on top of the espresso D) The coffee grounds left in the portafilter
A) Any coffee bean works equally well B) Liberica C) Arabica or blends including Robusta D) Excelsa
A) Adding water to the espresso B) Heating the espresso machine C) Cleaning the steam wand D) Measuring the correct amount of coffee grounds
A) Water Distribution Tool B) Water Displacement Technique C) Weight Distribution Technology D) Weiss Distribution Technique
A) Makes cleaning easier B) Allows visual inspection of the extraction process C) Allows for faster extraction D) Requires less coffee
A) To increase the water pressure B) To preheat the machine C) To clean the group head and remove coffee oils D) To descale the machine
A) 1:2 (e.g., 18g in, 36g out) B) 1:1 (e.g., 18g in, 18g out) C) 2:1 (e.g., 36g in, 18g out) D) 1:3 (e.g., 18g in, 54g out)
A) To heat up the portafilter. B) To evenly distribute the coffee grounds and remove clumps before tamping. C) To grind the coffee beans. D) To add flavor to the espresso.
A) Over-extraction B) Too much water C) Old coffee beans D) Under-extraction
A) Under-extraction B) Not enough pressure C) Too coarse a grind D) Over-extraction
A) A longer extraction, producing a larger shot B) Espresso with added sugar C) Espresso with added milk D) A shorter extraction, typically the first half of a normal shot
A) Espresso with added water B) A shorter extraction, typically the first half of a normal shot C) A longer extraction, producing a larger shot D) Espresso with added cream
A) A plastic tamper B) Any tamper will work C) A tamper is not needed D) A calibrated tamper
A) To make cleaning easier B) To soften the coffee grounds C) To maintain consistent water temperature during extraction D) To increase the pressure
A) To roast coffee beans. B) To grind coffee beans to the correct size for espresso. C) To froth milk. D) To brew coffee.
A) To improve the taste and prevent mineral buildup in the machine. B) To save water. C) To make the espresso hotter. D) To increase the water pressure.
A) To add flavor to the espresso. B) To save water. C) To degas the coffee and allow for even saturation. D) To make the espresso hotter.
A) Grind, Extract, Dose, Distribute, Tamp. B) Dose, Distribute, Grind, Tamp, Extract. C) Grind, Dose, Distribute, Tamp, Extract. D) Extract, Grind, Dose, Distribute, Tamp.
A) It makes the espresso taste sweeter. B) It has no effect on espresso preparation. C) It can affect the grind consistency and extraction time. D) It increases the water pressure.
A) A portafilter without spouts, exposing the bottom of the basket. B) A portafilter that has not been cleaned. C) A portafilter that is transparent. D) A portafilter that is only used for decaf.
A) Half empty to allow for even water distribution. B) No headspace is needed; compress as much as possible. C) Minimal but present, allowing for expansion during extraction. D) Completely full to the brim.
A) A screen to catch coffee grounds in the grinder. B) A screen used to protect the espresso machine from spills. C) A screen used to sift the coffee grinds. D) A mesh screen that sits on top of the coffee puck in the portafilter.
A) Approximately 3 ounces (90 ml) B) Approximately 1 ounce (30 ml) C) Approximately 4 ounces (120 ml) D) Approximately 2 ounces (60 ml)
A) Making the process faster. B) Ensuring consistency in the ratio of coffee grounds to espresso output. C) Adding a visual element to the process. D) Reducing the amount of cleaning needed. |