Barista 101

A _____ is a trained person who prepares coffee drinks using espresso machines.

The word “barista” comes from the _____ word for bartender.

One of the most important things in a coffee shop is _____.

Good quality filtered _____ is essential to brewing.

The coffee to _____ ratio helps make the perfect extraction.

The ideal brewing temperature for coffee is between _____ and _____ degrees Fahrenheit.

An espresso shot usually takes _____ to _____ seconds to extract.

Before espresso, Italians enjoyed _____ coffee.

The first espresso machine was invented in _____.

_____ Bezzerra improved the espresso machine and patented it in 1901.

The _____ espresso machine was invented in 1938 by Achille Gaggia.

The espresso grinder’s blades are called _____.

The part of the espresso machine that holds the coffee is called the _____.

A _____ helps measure and mix flavor shots with espresso.

Espresso extraction starts slow and ends with a light _____ tone.

The _____ is the foamy layer that sits on top of a good espresso shot.

If the espresso is too bitter and dry, it is likely _____.

If the espresso is weak and watery, it is probably _____.

A balanced espresso shot should taste _____ and _____.

When adjusting the grind setting, you want to change the _____ size.

A _____ grind will slow down the espresso flow.

A grinder should be cleaned with _____ tablets once a month.

The part that creates milk foam is called the _____ wand.

Proper milk texture should feel like wet _____.

Milk should be steamed to about _____°F for a latte.

A _____ has equal parts espresso, steamed milk, and foam.

A _____ is an espresso with whipped cream on top.

A _____ is espresso mixed with hot water.

The dot in latte art is called the _____ cap.

A _____ is espresso with sweetened chocolate and steamed milk.

For iced drinks, fill the cup _____ full with ice before adding other ingredients.

For kids or seniors, milk should be steamed to about _____°F.

One type of non-dairy milk that foams well is _____ milk.

The _____ eye is brewed coffee with an espresso shot added.

The tool used to compress espresso grounds is called a _____.

The three towels used at a workstation are for the portafilter, steam wand, and _____.

Cleaning the grouphead is part of the daily _____ routine.

Every grouphead should be cleaned using a _____ basket and cleaner.

You should flush the _____ before pulling a new shot.

A proper espresso flow should look like warm _____ or honey.

If your espresso extraction is too fast, you should make the grind more _____.

The part of the machine that shows water pressure is the _____ gauge.

Good latte art requires control, position, _____, and speed.

The _____ tool helps spread espresso grounds evenly before tamping.

_____ is the process of tasting and evaluating coffee flavor.

The part that dispenses hot water on the espresso machine is the hot water _____.

A cappuccino is fluffier than a latte because of more _____.

Always _____ the steam wand before and after use.

Always greet customers and thank them for their _____.

When handling a complaint, you should first _____ the customer.