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7 Brew Barista Test Study Guide – Questions & Answers Guide

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This document covers 7 Brew barista test questions and correct answers, including espresso shot timing, milk types, drink-building order, temperatures, flavor rules, smoothies, teas, chillers, and specialty drinks. It serves as a comprehensive study guide for barista training, operational standards, and drink preparation procedures used in 7 Brew testing. The material includes recipes, measurements, fill lines, and customer service standards relevant for exam preparation and onboarding.

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Institution
7 Brew Barista
Course
7 Brew Barista

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7 Brew Barista Test Study Guide
Questions And Correct Answers


17 - 27 seconds

What is our Shot Window?




Adjust the grinder to make the coffee grounds coarser (towards you)

What should you do if your Espresso Shots are pulling long?




Adjust the grinder to make the coffee grinds finer (away from you)

What should you do if your Espresso Shots are pulling short?




Flavor, Shots, Milk

What is the correct sequence for Drink-Making?




1/4 inch of tight froth

How much froth do our hot drinks get on top?

,160 - 170 degrees

What is the "Regular" temp for our hot drinks?




110-120 degrees

What is the temp for Kids hot drinks?




175-180 degrees

What is the temp for "Extra Hot" drinks?




181+ degrees

What is temp is considered "Burnt"?




140-150 degrees

What is the temp for "Drinkable" hot drinks?




Smooth Mix

What milk is used in a Breve?

, Half and Half (Breve)

What is Smooth Mix?




Mocha Mix

What is the standard milk for Mochas?




Whole Milk

What is the default milk for Lattes and Cappuccinos?




Nonfat Milk (Skim)

What kind of milk should you use for a skinny coffee?




Use sugar free flavor and nonfat milk (skim milk)

What should you do for any skinny coffee drinks?




Smooth Mix

What kind of milk should you use for hot or iced SF Mochas?

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Institution
7 Brew Barista
Course
7 Brew Barista

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Uploaded on
May 22, 2026
Number of pages
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Written in
2025/2026
Type
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Contains
Questions & answers

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