BARISTA EXAM UPDATED PRACTICE
QUESTIONS WITH DETAILED EXPLANATIONS
2026
◉ espresso dosage.
Answer: 7-10g, x2 for double
◉ espresso brew ratio.
Answer: between 1:1.5-1:2.5
◉ espresso shot time.
Answer: 20-30 seconds
◉ espresso bars of pressure.
Answer: 7-11 atmospheres (9 ideal)
◉ water quality is critical for.
Answer: equipment longevity
◉ Hard water creates.
Answer: mineral deposits and destroyed espresso equipment
, ◉ what does a water softener do.
Answer: high concentration of sodium ions in salty water displaces
calcium and magnesium ions in the resin and it then becomes
covered with sodium ions
◉ carbon filter removes.
Answer: chlorine, the main cause for bad tasting water
◉ what to look for in espresso.
Answer: fragrance/aroma, acidity, body, finish
◉ arabica's % of global production.
Answer: 60-75
◉ robusta's % of global production.
Answer: <40
◉ liberica % of global production.
Answer: <1.5
◉ arabica is native to.
QUESTIONS WITH DETAILED EXPLANATIONS
2026
◉ espresso dosage.
Answer: 7-10g, x2 for double
◉ espresso brew ratio.
Answer: between 1:1.5-1:2.5
◉ espresso shot time.
Answer: 20-30 seconds
◉ espresso bars of pressure.
Answer: 7-11 atmospheres (9 ideal)
◉ water quality is critical for.
Answer: equipment longevity
◉ Hard water creates.
Answer: mineral deposits and destroyed espresso equipment
, ◉ what does a water softener do.
Answer: high concentration of sodium ions in salty water displaces
calcium and magnesium ions in the resin and it then becomes
covered with sodium ions
◉ carbon filter removes.
Answer: chlorine, the main cause for bad tasting water
◉ what to look for in espresso.
Answer: fragrance/aroma, acidity, body, finish
◉ arabica's % of global production.
Answer: 60-75
◉ robusta's % of global production.
Answer: <40
◉ liberica % of global production.
Answer: <1.5
◉ arabica is native to.
