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