Barista training

Question 1

Breve

Answer 1

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

Question 2

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

Answer 2

100 degrees, which ends up near 115 degrees

Question 3

We froth milk up to ___ and heat to __

Answer 3

90 degrees, 140 degrees

Question 4

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

Answer 4

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

Question 5

why do we tap and swirl the milk?

Answer 5

so drinks have the froth evenly distributed and taste good.

Question 6

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

Answer 6

big steamer pitcher, rinse when done

Question 7

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

Answer 7

big steaming pitcher, rinse when done.

Question 8

why does breve froth so nice?

Answer 8

high fat content

Question 9

if a guest orders extra hot, we steam to?

Answer 9

155 degrees, ending near 170.

Question 10

to make cappuccinos with great froth, we?

Answer 10

use fresh cold milk.

Question 11

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

Answer 11

1/2 way, or 12 to 6:00

Question 12

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

Answer 12

a spoon, and throw into dump sink

Question 13

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

Answer 13

hot dark mocha latte

Question 14

to make “main competitor” strength drinks

Answer 14

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

Question 15

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

Answer 15

1. what size, 2. Roast 3. Room

Question 16

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

Answer 16

like a sauce, stir with the espresso

Question 17

“Dry” means?

Answer 17

Froth the entire time, no steaming

Question 18

“wet” means?

Answer 18

Froth to 105 degrees, less frothed milk more steamed milk

Question 19

Light “LT” means use how much?

Answer 19

Half

Question 20

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

Answer 20

too bitter/strong, not enough liquid milk

Question 21

if a Latte is too light, we do what?

Answer 21

scoop out froth, and add more milk

Question 22

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

Answer 22

Less milk, more froth

Question 23

Our “main competitor” shots per hot size are?

Answer 23

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

Question 24

a “turtle” mocha is our?

Answer 24

Caramel Mocha Latte

Question 25

"Mocha" and "Mocha Latte" are the same thing?

Answer 25

yes

Question 26

Describe a chocolate steamed nirvana.

Answer 26

a rich hot chocolate made with coffee.

Question 27

Why are caramel macchiato's easy too light?

Answer 27

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

Question 28

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

Answer 28

Sauce drizzle (sauce on bottom, goes on top)

Question 29

To make good froth fast, when frothing milk

Answer 29

create vortex, hissing/gurgle noise, full blast

Question 30

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

Answer 30

Full coffee urns

Question 31

How do you add 1 shot?

Answer 31

Pour out half of 2oz shot

Question 32

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

Answer 32

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

Question 33

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

Answer 33

2% or regular milk

Question 34

what is the standard fill point

Answer 34

top line

Question 35

two staff at the espresso machine, who does what?

Answer 35

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

Question 36

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

Answer 36

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

Question 37

if there is whip on a caramel macchiato, how?

Answer 37

At the end like a mocha

Question 38

What does "making lava lamps" refer to?

Answer 38

Adding plenty of caramel drizzle in iced caramel macchiato

Question 39

We always use a _ lid with blended drinks

Answer 39

dome

Question 40

Iced Lattes/Mochas taste strong, be sure to?

Answer 40

follow recipe for adding iced last - milk to appropriate line

Question 41

what method helps pour frappes fast

Answer 41

shake blender jar, spin cup on counter

Question 42

Cool down bulk mix chai and iced tea, use?

Answer 42

ice instead of cold water when filling jug

Question 43

when do we use the by-the-cup method

Answer 43

when bulk mix has unwanted ingredients

Question 44

what can you do with the leftover frappe?

Answer 44

sample - mark and put out sample cups

Question 45

iced coffee - we ask what

Answer 45

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

Question 46

to pour proper mix into blender jar, you what?

Answer 46

bend down - pour and measure at same time

Question 47

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

Answer 47

Needs ground? What brewing method?

Question 48

How do we sell espresso blend?

Answer 48

Bag per order from espresso bean bucket

Question 49

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

Answer 49

cone or flat bottomed basket filter?

Question 50

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

Answer 50

paper or metal/non-paper mesh?

Question 51

when weighing out 1 pound bag, we weigh to?

Answer 51

1.03 (.03 is the weight of the bag)

Question 52

Someone is at the bean counter, what to do?

Answer 52

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

Question 53

If a guest orders "extra Vanilla" we?

Answer 53

Tell them the number of pumps in the drink

Question 54

How many pumps in an Almond and Mint Latte

Answer 54

Half of each

Question 55

We keep the portafilters where to keep warm

Answer 55

in the groups, remove to clean or make shots

Question 56

why are we karate chopping?

Answer 56

to wipe clean top of portafilter

Question 57

Full up and down pumps, why

Answer 57

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

Question 58

skinny means?

Answer 58

non fat/skim milk

Question 59

if shots are pouring too fast, adjust the grind?

Answer 59

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

Question 60

in the coffee world, a shot equals _ ounce

Answer 60

one

Question 61

Where do we rinse shot glasses?

Answer 61

in dump sink so we don't burden esp machine

Question 62

why take orders from guests deep in line?

Answer 62

to begin making their order

Question 63

the reg espresso grinder went down, do what?

Answer 63

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

Question 64

Espresso machine is not on, do what?

Answer 64

Turn on/off knob to right, check circuit breaker

Question 65

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

Answer 65

Eyeball another 1/2 pump to make up for it

Question 66

when stirring anything, stir in what direction

Answer 66

back and forth reversing motion, no circles!

Question 67

Shots are looking a little slow, what to do?

Answer 67

Time shots and adjust grinds, coarser

Question 68

We ask guests if they want whip on what?

Answer 68

Blended, chocolate, and cider drinks

Question 69

French vanilla consists of what?

Answer 69

1/2 vanilla pumps, 1/2 hazelnut pumps

Question 70

the shots look really slow, now do what?

Answer 70

time shots, adjust grind to coarser setting

Question 71

default milk/dairy for a latte is?

Answer 71

2%

Question 72

Dirty Chai is

Answer 72

Chai with espresso shot in it

Question 73

Dirty hippie is

Answer 73

soy chai with shot of espresso

Question 74

red eye or depth charge

Answer 74

coffee with shot of espresso

Question 75

cappuccino

Answer 75

espresso shots with equal milk and froth

Question 76

espresso macchiato is

Answer 76

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

Question 77

Caramel (Latte) Macchiato is

Answer 77

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

Question 78

Flat white is

Answer 78

a Latte with less froth

Question 79

Café au Lait is

Answer 79

Coffee with steamed milk

Question 80

London fog

Answer 80

Earl Grey tea with steamed milk