A) Above 80°C (176°F) B) Room temperature C) 60-70°C (140-160°F) D) Below 50°C (122°F)
A) Almond milk B) Soy milk C) Whole milk D) Skim milk
A) 1/3 espresso, 1/3 steamed milk, 1/3 foam B) Equal parts espresso and steamed milk C) 1/2 espresso, 1/4 steamed milk, 1/4 foam D) 1/4 espresso, 1/2 steamed milk, 1/4 foam
A) To make the milk thicker B) To add flavor C) To increase the milk's temperature D) To remove large bubbles
A) Fine B) Extra coarse C) Medium D) Coarse
A) Bubbly foam B) Watery milk C) Silky microfoam D) Separated milk
A) Purge the steam wand B) Turn on the steam wand C) Add milk to the pitcher D) Submerge the steam wand tip fully
A) Cooling the milk B) Adding air to the milk C) Heating the milk D) Mixing the milk
A) To add flavor B) To cool the milk C) To create a vortex D) To heat the milk
A) Velvety texture B) Microfoam C) Slight sheen D) Large, visible bubbles
A) Spoon B) Knife C) Fork D) Tamper
A) Dark roast B) Medium roast C) Light roast D) Blonde roast
A) Heating the espresso machine B) Frothing the milk C) Pouring the cappuccino D) Compressing coffee grounds
A) Turn off the espresso machine B) Add milk to the cup C) Clean the steam wand D) Knock out the coffee puck
A) The milk foam on top of cappuccino B) The coffee grounds used C) The foamy layer on top of espresso D) The chocolate powder topping
A) Cocoa powder B) Salt C) Mustard D) Pepper
A) To make the machine look nice B) To prevent milk buildup C) To make the espresso taste better D) To save energy
A) 9 bars B) 1 bar C) 15 bars D) 5 bars
A) 120 ml (4 oz) B) 60 ml (2 oz) C) 15 ml (0.5 oz) D) 30 ml (1 oz)
A) To heat up the machine B) To froth milk C) To grind the coffee D) To clean the group head
A) Heating the portafilter B) Adding water to the espresso C) Measuring the coffee grounds D) Cleaning the grinder
A) The steam wand B) The device holding the coffee grounds C) The espresso cup D) The milk pitcher
A) Oat milk B) Orange juice C) Soy milk D) Almond milk
A) To maintain temperature B) To make the cup look nicer C) To add flavor D) To cool down the espresso
A) To make the espresso taste stronger B) To ensure even extraction C) To make tamping easier D) To save coffee
A) Back B) Tip C) Middle D) Sides
A) Start low, end high B) Pour against the side of the cup C) Start high, end low D) Pour in the center
A) Boiling coffee grounds in water B) Dripping hot water over coffee grounds C) Steeping coffee grounds in hot water D) Forced hot water through finely-ground coffee
A) Perfect Crema B) Channeling C) Even Extraction D) Delicious Flavor |