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