TESDA Barista NC II Institutional Assessment Practice Test

These questions are part of the practice quiz. Start practicing

• What is the primary purpose of the tamper in espresso preparation?
• What does "decaf" coffee refer to?
• How is microfoam described in its texture and appearance?
• What is the main goal of coffee cupping in the industry?
• What is the main difference between an Iced Americano and other iced coffee drinks?
• What differentiates a flat white from a latte?
• What is the primary benefit of using freshly roasted coffee beans?
• What is the purpose of the handle in a French Press?
• What is the purpose of wiping the espresso machine?
• How is brewed coffee prepared?
• What is a common indicator of over-extraction in brewed coffee?
• What type of coffee is characterized by lower quality beans and often mass produced?
• Why is grind size important in coffee preparation?
• Which factor does NOT affect the extraction time of espresso?
• How should roasted coffee beans be stored to maintain freshness?
• Which type of coffee grinder is operated manually?
• What does 'bleeding' refer to in espresso preparation?
• What aspect of coffee does the term "crema" refer to?
• What is the primary characteristic of Arabica coffee beans?
• Why should baristas taste the coffee they serve?
• What is the primary use of the lid in a French Press?
• What is a key effect of acidity in coffee?
• Why is the origin of coffee beans important?
• Which roast type is categorized as a Light Roast?
• What is the ideal temperature for steaming milk?
• Which type of coffee bean is known for its strong, bitter flavor?
• What is the optimal temperature range for brewing coffee?
• What is an effective method for evaluating coffee bean quality?
• What flavor notes might you find in a dark roast coffee?
• What grind size is recommended for the French Press?
• What is the purpose of tamping in espresso preparation?
• What does the term "blend" refer to in coffee?
• What is a key characteristic of caffeine?
• What is the primary carbohydrate found in milk?
• Which factor does NOT affect the steaming of milk?
• Which type of finish on coffee indicates a lingering aftertaste?
• What is an important factor that contributes to the overall quality of coffee?
• What is the ideal dose of coffee to use for a single shot of espresso?
• What are the key components of a cappuccino?
• How is a cappuccino typically made?
• What is the purpose of "blooming" in coffee brewing?
• What role does the frothed milk play in a cappuccino?
• What does the term 'body' refer to in coffee tasting?
• How does microfoam differ from standard foam?
• What is the term used for the foam produced on top of espresso?
• Which method of coffee evaluation includes the assessment of aroma?
• What defect is indicated by a dark "halo" at the edge of an espresso cup?
• Why is water quality important in coffee brewing?
• How should coffee beans be stored for optimal freshness?
• What is microfoam primarily used for in coffee beverages?
• What technique is recommended to achieve microfoam when steaming milk?
• What is one of the main characteristics of the milk used to create microfoam?
• What type of glass is typically used for serving a highball drink?
• After taking an order, what should a barista do next in the order-taking procedure?
• What is "drip coffee"?
• What is a "pour-over" coffee method?
• What is a characteristic of a full-bodied coffee?
• What component of the coffee grinder is responsible for holding the coffee beans?
• What is the Mountain Water Process known for in decaffeination?
• What type of thermometer is commonly used in coffee preparation?
• What are the two primary methods for sorting coffee beans?
• What contributes to the fullness and body of espresso?
• Which of the following is a common brewing method that uses pressure instead of gravity?
• What key factors should be considered when creating a coffee menu?
• How do you clean an espresso machine?
• What are the key steps in preparing a French press coffee?
• Which decaffeination method is recognized for being certified organic?
• What is the role of a coffee grinder in the brewing process?
• Which of the following best describes acidity in coffee?
• Which appliance is essential for creating microfoam?
• How should coffee be stored to maintain its freshness?
• What is the preferred method for achieving microfoam texture?
• What should the milk texture be like for a cappuccino?
• What makes solvent-based decaffeination different from other methods?
• What is the ideal water temperature for brewing coffee?
• In the V60 tasting elements, what is the body described as?
• What is the purpose of using a scale in coffee preparation?
• Which tool is essential for steaming milk and incorporating air?
• What is brewed coffee primarily made from?
• What type of coffee drink is made with espresso and hot water?
• What does an Electronic Cash Register (ECR) do?
• Which brewing method uses pressure to extract flavor from coffee grounds?
• What is a ristretto shot?
• Which of the following items is part of an espresso machine?
• Which position of the steaming pitcher is crucial for effective steaming?
• Which of the following is a role of a coffee sommelier?
• What method is used to prepare French press coffee?
• How does altitude affect coffee flavor?
• What is the effect of milk texture on the quality of coffee beverages?
• In terms of storage, what temperature range is ideal for keeping roasted coffee beans?
• What are the distinguishing features of specialty coffee?
• What action should be performed at the end of a shift regarding the steaming wand?
• Which type of milk is considered best for frothing?
• What is the first step in the order-taking procedure?
• What are tiny particles and gas bubbles in espresso referred to?
• What is the impact of over-extraction on coffee?
• What does the term "single origin" in coffee refer to?
• Which tasting element of coffee refers to the lightness or heaviness in the mouthfeel?
• Which method is preferred for making a rich and full-bodied coffee flavor?
• What does the French culinary phrase 'mise en place' mean?
• What are common signs of stale coffee beans?
• Why is it essential to understand customer preferences as a barista?
• Which term describes the overall taste impact of a coffee bean?
• What tools are typically included in barista equipment?
• Which type of milk is categorized as plant-based?
• What is one component of the Syphon coffee maker?
• What is the ideal coffee-to-water ratio for brewing?
• Which type of espresso shot is characterized by a shorter extraction time and a sweeter flavor?
• What is the main reason to purge the steam wand after use?
• To maintain flavor and aroma, what component helps emulsify in espresso?
• What quality does the foam in microfoam possess that enhances its use in latte art?
• What role does grind size play in coffee preparation?
• What is the purpose of the bean hopper lid in a coffee grinder?
• Which type of burr grinder features a design that allows for consistent coffee grind size?
• What type of equipment is a Knock Box?
• What is microfoam?
• What is the ideal result of pulling an espresso shot?
• Why is it important to use fresh coffee beans?
• Which type of espresso machine requires the most skill to operate?
• Which of the following describes the "body" in coffee espresso?
• What should be done before and after pulling an espresso shot?
• What is the role of milk in making a cappuccino?
• Which type of milk is preferred for creating the best microfoam?
• What is often a characteristic of commodity grade coffee?
• What is the standard serving size for a single espresso shot?
• What differentiates Arabica from Robusta coffee beans in terms of caffeine content?
• What does the term "single origin" refer to in coffee?
• Which of the following is NOT part of the order-taking procedure?
• Which part is NOT included in the V60 brewing setup?
• What does "percolation" refer to in coffee brewing?
• How long should a typical shot of espresso take to extract?
• What is the finish characteristic of the V60 brewing method?
• What is the main ingredient in a mocha?
• Which of the following coffees is known as the most expensive variety?
• Which of the following is a sign of fresh coffee beans?
• What is a clear sign of over extraction in espresso?
• What describes a professional with extensive knowledge in all aspects of coffee preparation and quality?
• How does roasting time affect coffee flavor?
• What does the description of a barista's job typically include?
• What are the water soluble elements in espresso known as?
• What are the three main types of coffee beans?
• How is cold brew coffee prepared?
• How long should an espresso shot take to brew?
• In what year was the first crude espresso machine invented?
• How can one enhance the flavor of a brewed coffee?
• How does grind size affect coffee extraction?
• What is a common mistake when steaming milk for microfoam?
• What is the standard volume for a double shot of espresso?
• Which brewing method typically involves a slow extraction process?
• What ingredients are necessary to make an Iced Mocha?
• What is 'tamping' in the context of espresso preparation?
• What function does a Point-Of-Sales (POS) system serve?
• How is coffee typically characterized when brewed from Robusta beans?
• What factors contribute to the crema quality in espresso?
• What is the scientific name for kopi luwak?
• Which aspect of coffee tasting evaluates the brightness or sharpness?
• Which of the following is NOT a market form of milk?
• What grind size is typically recommended for French Press brewing?
• What pressure is typically required for steaming milk?
• What does water backflushing clean?
• What is the primary purpose of upselling in a coffee shop?
• Which brewing method produces a winey body in its tasting elements?
• What aspect is crucial to the taste of speciality grade coffee?
• What is "chicory" often added to in coffee?
• Which method of decaffeination uses pressurized carbon dioxide?
• Name one key factor that affects the flavor profile of brewed coffee.
• What is a characteristic of coffee brewed using the espresso method?
• How often should a grinder be cleaned and calibrated if it is used for 3 pounds per week?
• What safety precautions should baristas take when working with coffee equipment?
• What is the purpose of texturing milk during the steaming process?
• In what scenario might a barista need to calibrate their espresso machine?
• Which part of a French Press is used to separate brewed coffee from the grounds?
• What flavor profile is associated with Excelsa coffee beans?
• In coffee tasting, what does the term "body" refer to?
• Which of the following is a type of cup used for serving espresso?
• What is a primary duty of a barista?
• Which brewing method uses a Steeping technique?
• What is the primary ingredient in an Iced Latte?
• What is recommended to do with the demitasse cup before pulling an espresso shot?
• What role does "steeping" play in making French press coffee?
• What tool is used to measure the extraction time of espresso?
• Who accidentally discovered decaffeination by soaking coffee beans in seawater?
• Which term is used to describe a person who prepares and serves espresso-based coffee drinks?
• What pressure is typically used in the espresso brewing method?
• What characterizes microfoam produced by a steam wand?
• What is the literal meaning of the word 'Espresso'?
• How can a barista prevent coffee from tasting burnt?
• Which of the following is NOT a common brewing method?
• How is espresso primarily brewed?
• Which component is found in milk in the highest amount?
• Which of the following best describes a cafe latte?
• What is the peak temperature range for steamed milk?
• What is the purpose of a coffee cupping?
• Which type of coffee drink predominantly utilizes microfoam?
• What is the first step in pulling an espresso shot?
• What does the term "latte art" refer to?
• What factor does NOT typically affect the taste of a coffee?
• What type of coffee drink does a barista primarily prepare?
• What equipment is often used for pour-over coffee?
• What is typically included in a coffee tasting or cupping session?
• Which coffee bean type is rare and mostly found in Indonesia or the Philippines?
• In addition to latte art, what other characteristic does microfoam contribute to espresso-based drinks?
• What structure is recommended for steaming milk for lattes?
• What is the correct definition of "recipe" in relation to iced drinks?
• How long does the freshness of ground coffee beans typically last?
• In latte art, what does "free pouring" mean?
• What does suggestive selling involve?
• What grading is associated with Arabica coffee beans?
• Which brewing method creates the strongest coffee flavor?
• Which components are included in a Macchiato?
• What should be done to the espresso portafilter before brewing?
• What is the ideal water temperature for brewing coffee?
• What does 'dosing' refer to in coffee preparation?
• What is the main difference between a latte and a cappuccino?
• What is a common way to serve espresso?
• Which category of coffee is typically not evaluated by the same strict standards as specialty grade coffees?
• What is the primary factor that defines speciality grade coffee?
• For how long should a coffee grinder used for 2 lb/week be cleaned and calibrated?
• Which of the following is NOT a part of a French Press?
• What is "crema" in espresso?
• What does the term 'agitation' refer to in the coffee brewing process?
• What equipment is essential for making espresso?
• What should you aim to monitor during the espresso brewing process?
• What final yield is produced by the V60 brewing method?
• What occurs during the blooming stage of coffee brewing?
• Which type of filter is NOT commonly used for brewing coffee?
• What is the recommended volume of milk for preparing a cappuccino?
• What is a primary characteristic of crema?
• What makes microfoam 'pourable' when preparing espresso-based drinks?
• How often should coffee brewing equipment be calibrated for optimal results?
• Which processing method of coffee includes the Dry Method?