Ingredients
What is the ideal temperature range for storing fresh milk in the refrigerator?
0–4°C
How long should a standard espresso extraction take?
25-35 seconds
What is the target ideal temperature to steam milk to?
65°C (or 60–65°C)
What must you do to the steam wand immediately before and after steaming milk?
What is purge it?
What is the very first step in the Order of Service before grinding coffee?
What is preparing the service tray (collecting saucers, teaspoons, and clean cups)?
Why should coffee beans be stored in a cool, dark place rather than in the fridge or freezer?
moisture damages the beans
The top of a freshly pulled espresso shot made of emulsified oils and gas.
What is crema?
Where should the steam wand tip be positioned to create glossy microfoam?
just below the surface of the milk
What mistake happens when a barista tamps coffee grounds unevenly or too lightly?
What is under-extraction (or causing a fast, watery shot)?
In what order should you prepare milk-based drinks versus black coffees when making a multi-drink order?
What is milk-based drinks first, black coffees last?
Why do coffee beans needs to be ground fresh?
Oils and aromas break down within 15 mins of grinding
If an espresso is under-extracted, what flavour profile will it typically have?
sour & weak
At what temperature does steamed milk begin to develop a burnt flavour and ruined texture?
70°C and over
Why might you need to adjust the grinder setting daily?
to account for changes in weather, humidity, or bean age?
Why are black coffees, such as an espresso or long black, always prepared last?
because they lose their crema and heat quickly?
What happens to the natural oils and aroma of coffee beans as they get old?
they are lost, leading to flat, bitter, or stale coffee?
What grind size and tamping adjustments should you make to fix an over-extracted espresso?
a coarser grind and tamp more lightly
What two bad qualities result from over-aerating milk by incorporating too much air during steaming?
big bubbles and a bubbly/frothy appearance
What happens if a barista forgets to purge the steam wand after heating milk?
Milk residue burns and builds up inside the wand
When making a long black or Americano, which ingredient goes into the cup first before adding the espresso shot?
What is hot water?
What happens to milk in the summer, making it harder to froth?
It has a lower fat and protein content due to the diet change of the cows.
Name two distinct characteristics of the crema on an over-extracted espresso?
thin, dark brown, broken, or spotty
How does cappuccino milk foam differ from flat white milk foam?
What is it is thick and velvety (rather than fine microfoam)?
Why does using stale or improperly stored coffee beans fail quality standards?
What is because they lose natural oils and produce flat, bitter, or stale coffee?
Name two quality checks that must be done during the "Final Check" before serving drinks to a customer.
What are checking that crema is intact/milk foam is smooth, cups are clean, handles are aligned, or spoons and saucers are in place?