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