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