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Dunn Bros > Barista training > Flashcards

Barista training Flashcards

1
Q

Breve

A

Drink made with half and half (latte with half and half instead of milk)

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2
Q

With kid’s hot drinks, we heat liquid to?

A

100 degrees, which ends up near 115 degrees

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3
Q

We froth milk up to ___ and heat to __

A

90 degrees, 140 degrees

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4
Q

to make 1/2 DC for 12 and 16 oz drinks we?

A

dose portafilter 1/2 with decaf, then fill with regular

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5
Q

why do we tap and swirl the milk?

A

so drinks have the froth evenly distributed and taste good.

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6
Q

with a 5-16oz chai order, steam chai in a ?

A

big steamer pitcher, rinse when done

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7
Q

if someone orders 4-12oz soy lattes we grab a?

A

big steaming pitcher, rinse when done.

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8
Q

why does breve froth so nice?

A

high fat content

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9
Q

if a guest orders extra hot, we steam to?

A

155 degrees, ending near 170.

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10
Q

to make cappuccinos with great froth, we?

A

use fresh cold milk.

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11
Q

how far do we turn the steam knob, to full blast?

A

1/2 way, or 12 to 6:00

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12
Q

with a guest’s own travel cup, we stir with a?

A

a spoon, and throw into dump sink

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13
Q

if a guest orders a “mocha” we make a?

A

hot dark mocha latte

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14
Q

to make “main competitor” strength drinks

A

use 1/2 the espresso, yes- pour out half

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15
Q

a guest orders a “coffee”, what do we suggest or ask?

A
  1. what size, 2. Roast 3. Room
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16
Q

IF a guest orders a 2 sugar latte, treat the sugar how?

A

like a sauce, stir with the espresso

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17
Q

“Dry” means?

A

Froth the entire time, no steaming

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18
Q

“wet” means?

A

Froth to 105 degrees, less frothed milk more steamed milk

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19
Q

Light “LT” means use how much?

A

Half

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20
Q

a “too light” Mocha or Latte will taste how?

A

too bitter/strong, not enough liquid milk

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21
Q

if a Latte is too light, we do what?

A

scoop out froth, and add more milk

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22
Q

a CAP has _ milk, and _ froth than a Latte?

A

Less milk, more froth

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23
Q

Our “main competitor” shots per hot size are?

A

12 oz - 1oz, 16 oz - 2oz, 20 oz - 2oz

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24
Q

a “turtle” mocha is our?

A

Caramel Mocha Latte

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25
Q

“Mocha” and “Mocha Latte” are the same thing?

A

yes

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26
Q

Describe a chocolate steamed nirvana.

A

a rich hot chocolate made with coffee.

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27
Q

Why are caramel macchiato’s easy too light?

A

There is a lot of room in a cup when adding froth

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28
Q

If there is sauce in a hot drink, what goes on top?

A

Sauce drizzle (sauce on bottom, goes on top)

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29
Q

To make good froth fast, when frothing milk

A

create vortex, hissing/gurgle noise, full blast

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30
Q

who’s your very best friend when it’s busy?

A

Full coffee urns

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31
Q

How do you add 1 shot?

A

Pour out half of 2oz shot

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32
Q

to make a “mild/less strong” brew coffee, we?

A

add about 1/4 cup of hot water b/f filling cup

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33
Q

we froth and steam soy,skim, etc just like what?

A

2% or regular milk

34
Q

what is the standard fill point

A

top line

35
Q

two staff at the espresso machine, who does what?

A

1 add flavor and espresso, 2 prep milk and fill cups

36
Q

you are finishing a latte but could only fill the cup 2/3rds full of milk because you ran out, what do you do?

A

add about 1 inch of milk into steaming pitcher, steam/heat to 140 and finish latte with it.

37
Q

if there is whip on a caramel macchiato, how?

A

At the end like a mocha

38
Q

What does “making lava lamps” refer to?

A

Adding plenty of caramel drizzle in iced caramel macchiato

39
Q

We always use a _ lid with blended drinks

A

dome

40
Q

Iced Lattes/Mochas taste strong, be sure to?

A

follow recipe for adding iced last - milk to appropriate line

41
Q

what method helps pour frappes fast

A

shake blender jar, spin cup on counter

42
Q

Cool down bulk mix chai and iced tea, use?

A

ice instead of cold water when filling jug

43
Q

when do we use the by-the-cup method

A

when bulk mix has unwanted ingredients

44
Q

what can you do with the leftover frappe?

A

sample - mark and put out sample cups

45
Q

iced coffee - we ask what

A

room for cream? if so, fill to 2nd ridge down

46
Q

to pour proper mix into blender jar, you what?

A

bend down - pour and measure at same time

47
Q

We ask the guest what, with a pound of beans sale?

A

Needs ground? What brewing method?

48
Q

How do we sell espresso blend?

A

Bag per order from espresso bean bucket

49
Q

If a guest needs “paper filter” grind, we ask what?

A

cone or flat bottomed basket filter?

50
Q

If a guest says they have a cone filter, we ask?

A

paper or metal/non-paper mesh?

51
Q

when weighing out 1 pound bag, we weigh to?

A

1.03 (.03 is the weight of the bag)

52
Q

Someone is at the bean counter, what to do?

A

Go over asap and smile, great, help, ask if they’d like a sample of what we are brewing today.

53
Q

If a guest orders “extra Vanilla” we?

A

Tell them the number of pumps in the drink

54
Q

How many pumps in an Almond and Mint Latte

A

Half of each

55
Q

We keep the portafilters where to keep warm

A

in the groups, remove to clean or make shots

56
Q

why are we karate chopping?

A

to wipe clean top of portafilter

57
Q

Full up and down pumps, why

A

to get full dosing - full 1/4 oz per pump

58
Q

skinny means?

A

non fat/skim milk

59
Q

if shots are pouring too fast, adjust the grind?

A

to the finer direction, 1-2+ clicks/knobs

60
Q

in the coffee world, a shot equals _ ounce

A

one

61
Q

Where do we rinse shot glasses?

A

in dump sink so we don’t burden esp machine

62
Q

why take orders from guests deep in line?

A

to begin making their order

63
Q

the reg espresso grinder went down, do what?

A

pre-grind and bag decaf, put reg beans into decaf grinder until regular grinder is fixed.

64
Q

Espresso machine is not on, do what?

A

Turn on/off knob to right, check circuit breaker

65
Q

if only 1/2 a pump of syrup comes out, do what?

A

Eyeball another 1/2 pump to make up for it

66
Q

when stirring anything, stir in what direction

A

back and forth reversing motion, no circles!

67
Q

Shots are looking a little slow, what to do?

A

Time shots and adjust grinds, coarser

68
Q

We ask guests if they want whip on what?

A

Blended, chocolate, and cider drinks

69
Q

French vanilla consists of what?

A

1/2 vanilla pumps, 1/2 hazelnut pumps

70
Q

the shots look really slow, now do what?

A

time shots, adjust grind to coarser setting

71
Q

default milk/dairy for a latte is?

A

2%

72
Q

Dirty Chai is

A

Chai with espresso shot in it

73
Q

Dirty hippie is

A

soy chai with shot of espresso

74
Q

red eye or depth charge

A

coffee with shot of espresso

75
Q

cappuccino

A

espresso shots with equal milk and froth

76
Q

espresso macchiato is

A

espresso shots with equal amount of texturized milk, communicate with customer regarding amount of froth expected

77
Q

Caramel (Latte) Macchiato is

A

Vanilla in bottom of cup, texturized milk, espresso last, caramel drizzle on top

78
Q

Flat white is

A

a Latte with less froth

79
Q

Café au Lait is

A

Coffee with steamed milk

80
Q

London fog

A

Earl Grey tea with steamed milk

Dunn Bros (1 decks)

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