PYTHAGORAS COFFEE AND TEA

BASIC BARISTA TRAINING EXAM LEVEL 1

Applicants Name:__________________________________ Date:____________
Score:_________
PARAMETER SETTINGS: Write down the correct settings of the machine and/or
process.
1. What is the grinder setting for the following: Drip filter coffee______;
Espresso:_____
2. Temperature range of water being used in preparing brewed coffee:_________.
3. Pressure range being applied in tamping the coffee into porta filter:_________.
4. In steaming milk, the allowed temperature to reach and stop the steaming should
be___(F) or ____(C).
5. In preparing espresso, the crema stays for only______minute(s).
6. A double shot requires ______shot glass.
7. When the espresso starts to pour into shot glass, the flow must fill in the
_________oz glass within __________ (time).
8. A single espresso filter has _____g of coffee, while the double shot
contains______g.
FILL IN THE BLANKS: Write the corresponding answer.
1. The two main type of coffee beans being used in preparing hot and cold caf
beverages are_______________ and ________________.
2. Before you turn on the Espresso machine, ensure that the water level is at least
_______.
3. What are the 4Ms of Anatomy of Espresso? (Use the English term instead).
_______________, ________________, ________________, _______________.
4. To serve a good coffee beverage, the coffee beans to be used must be _________.
5. Use _________to measure the temperature of the milk while being steamed.
6. A caf macchiato drink is composed of espresso +________________+
________________+ ________________+_________________.
7. When serving an espresso shot, always serve with ________ and napkin.
8. To ensure the freshness of coffee beans, always __________ the zip lock / lid
tightly and store in a _______________ and _____________ place.
9. A ground coffee cannot be used if stored in the bean hopper for more than
_______ hours.
10. ______________is the process of removing the scale build up inside the boiler of
the espresso machine.

ESSAY TYPE: Ellaborate your answer and support with factual details:
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What is a barista in your own words?

According to SCAA, a barista is defined into two folds:
What is backflushing? Why and when will you need to do that?
According to the 4Ms anatomy of an espresso, the grinder must be__________.
What do you think is the most important task/s that you need to fulfill as a
barista?
6. What is the difference between brewed coffee and espresso?
7. Write down the steps in preparing a brewed coffee.
8. Write down the steps in preparing an espresso.