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