Preparing Equipment
What should you do before making any coffee?
Clean and preheat the espresso machine and tools
What do you do after placing beans in the grinder?
Adjust the grind size and grind the beans
What tool do you use to compress the coffee in the portafilter?
A tamper
What is the first thing you do with the steam wand before use?
Purge it to remove water buildup
What’s the last step before serving a coffee?
Wipe the cup clean and check for quality
Why is it important to purge the group head before brewing?
To flush out old coffee grounds and stabilise temperature
What does “dosing” mean in coffee preparation?
Measuring the correct amount of ground coffee into the portafilter
How firm should your tamp be?
Firm and even – around 15 - 20 kg of pressure.
Where should the steam wand tip be placed to create microfoam?
Just below the surface of the milk
What does latte art show customers?
Care, skill, and attention to detail
What item should be checked for proper cleanliness before starting?
The portafilter and group head
What is the typical dose for a double espresso shot?
14–18 grams of ground coffee
What is the ideal extraction time for an espresso shot?
About 25–30 seconds
What’s the ideal milk temperature for lattes and cappuccinos?
Around 60–65°C
What’s the difference in foam between a flat white and a cappuccino?
Flat white has thin microfoam, cappuccino has thick foam
Why do baristas run water through the machine before inserting the portafilter?
To remove any residue and ensure consistent brewing temperature
Why is grind size important?
It affects how fast water flows and how the coffee extracts
What does good crema on espresso look like?
A thick, golden-brown foam on top of the shot
What is “stretching” the milk?
Incorporating air during the initial steaming phase to create foam
Why is it important to serve coffee immediately after preparation?
To preserve temperature, texture, and flavor
What tool should be dry before adding ground coffee?
The portafilter
What happens if the grind is too fine?
The coffee over-extracts and tastes bitter
What causes channeling during extraction?
Uneven tamping or incorrect grind, causing water to flow unevenly
Why is swirling the milk important before pouring?
To create a smooth texture and remove bubbles
What should you always do after serving a coffee?
Clean your tools and station for the next order