ORAL QUESTION IN BARISTA NCII

1. What is the ideal grind used for the espresso machine?

Fine Grind

2. How much ground coffee is dosed in the single and double spouted porta filler?
Single=7-9 grams
Double=14-18grams

3. What is dosing?
Filling ground coffee into porta filler

4. What are the part of an espresso?Describe them briefly

CREMA- emulsion/gas
BODY-liquid/suspension
HEART-Solid/solution

5. What is tamping
Giving pressure to the ground coffee in the porta filler

6. What is the ideal tamping pressure? In kilos and pounds

15-20 kg
30-50 lbs

7. Give at least 5 parts of espresso machine

Group head
Group handle
Steam wand
Steaming pressure indicator
Cup warmer
Dip tray
ON/OFF switch

8. Give at least 5 parts of the coffee grinder

Coffee bean hopper lid
Coffee bean hopper container
Dozing handle
Base
Adjusting setting

9. What are the ideal parameters of a good shot espresso

Weight 25-30 mL
Time 20-30 seconds
Atmosphere pressure 8-10 bars
Tamping pressure 15-25 kg/ 30-50 lbs
Quantity 25-35 mL
Brew head temperature 87-90 degrees celcius
During extraction of espresso 65-75 degrees celcius
Cup temperature 30-40 degrees celcius
10. What is the ideal extraction time for espresso

20-30 seconds

11. What are the 5 elements of tasting coffee

Aroma
Body
Acidity
Flavor
Finished

12. What is an over extraction?

Longer than 30 seconds
Too many coffee solid is extracted resulting in a strong harsh flavor
Dose is exessive, the visual is low volume extraction
size Crema is very dark
Grind is too fine

13. Kind of roasting used in espresso.

Italian blend or dark

14. What are the 2 types of bean usually used of Barista?Describe them briefly.
ARABICA-round in shape
RUBUSTA-elongated shape and much stronger than arabica

15. What are the 4 types of Coffee Bean Grinding(grind size)

Fine
Medium
Pulvorized
Coursed