Multiple Choice and Conceptual Actual Exam
Questions With Reviewed 100% Correct
Detailed Answers
Guaranteed Pass!!Current Update
1. Workflow in direction of Customer Flow? (6 steps) - ANSWER a. Ordering
Area/Register/Till
b. 2. Grinder
c. 3. Knockbox
d. 4. Espresso Machine
e. 5. Milk jugs/rinser, milk fridge
f. 6. Drinks recieving area
2. When referring to grinding coffee, what does retention refer to? - ANSWER
How much ground coffee remains in grinder between doses
3. Accurately label 3 types of grinder - ANSWER Flat, Conical, Roller
4. How would you expect the flow rate of a hot shot from a hot grinder to be
different from a cool grinder? - ANSWER The espresso flow rate would be
slower
, 5. True or false, firmly tamping the coffee is more important in preventing
channeling than good distribution of the coffee in the basket? - ANSWER
False
6. How could an espresso extraction be affected if distribution and tamping is
performed badly? - ANSWER Increased chance of channeling and unbalanced
extraction
7. Brew Ratio Calculation - ANSWER Yield/dose
8. Brew ratio is expressed as dose:yield
9. EBF Calculation - ANSWER Espresso Brew Formula
(Dose/Yield)x100
EBF is expressed as a percentage
10. TDS - ANSWER Is the concentration of total dissolved solids present in the
cup, measured by a refractometer
Extraction % is calculated as (Yield x TDS) / dose=extraction %
11. You make a double espresso with 16g dose and 40g yield. What is the EBF? -
ANSWER (dose/yield)x100 = Extraction %