Coffee study notes

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Last updated 1:45 AM on 2/23/25
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21 Terms

1
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Espresso is made by forcing a small amount of near boiling water through __________ coffee under pressure.
finely ground
2
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The layer of foam generated by carbon dioxide in espresso is called __________.
crema
3
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A __________ is a person who prepares and serves espresso coffee.
barista
4
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Extraction is the flow of coffee from the __________ of the espresso machine.
group handle
5
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Mise en place refers to __________ prior to the service of coffee.
everything in its place
6
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You compact and polish the coffee grounds in the group handle using __________.
tamping
7
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A single shot of espresso usually measures between __________ ml.
30 to 35
8
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To assist in the cleaning process of back flushing, a __________ is used.
blind filter
9
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The filter basket sits inside the __________, which is then attached to the group head.
group handle
10
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For proper espresso extraction, the water temperature should be between __________ degrees Celsius.
90 and 95
11
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If the extraction is too fast, it may be due to a grind that is too __________.
coarse
12
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The backflushing process is used to clean the __________ of the espresso machine.
group head
13
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To prepare a cappuccino, you should pour the milk __________ so the foam goes into the cup.
quickly
14
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__________ is a French word meaning ‘half cup’ usually used to serve espresso or macchiato.
Demitasse
15
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To keep the espresso machine functioning properly, group handles should be left __________ in the group head.
locked
16
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The pressure gauge on an espresso machine should read __________ bar when inactive.
1-5
17
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To maintain hygiene, ensure the __________ is wiped after each use during the service period.
steam wand
18
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The process of grinding coffee is crucial because it affects the __________ and quality of the coffee.
flavor
19
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Regularly cleaning the espresso machine is important to prevent it from impacting the __________ of the coffee.
flavor
20
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When serving coffee to customers, make sure that the cups are free from __________.
chips or cracks
21
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Ground coffee goes stale quickly, so it is best to __________ coffee on demand.
grind