everything

Question 1

what is espresso?

Answer 1

Espresso is a small amount of coffee brewed through high temperature water using pressure. It is typically brewed to create a strong, concentrated coffee shot. We serve 2oz double shots at a 1:2 ratio.

Question 2

At what pressure is espresso brewed?

Answer 2

Espresso is brewed at 7 to 9 bars of pressure. This pressure is essential for extracting the flavors and oils from the coffee grounds

Question 3

what is the dry weight for the Brother’s Blend espresso recipe?

Answer 3

the dry weight for the brother’s blend is 19-20 grams. This precise amount ensures consistency and balance in the espresso shot.

Question 4

what is the ideal brewing ratio for large batch brewing and pour-overs at the cafe?

Answer 4

The ideal ratio is 1:15. This ensures a balanced extraction and optimal flavor.

Question 5

what should you do before tasting espresso?

Answer 5

stir it vigorously, this helps to mix the layers and ensures a balanced taste.

Question 6

When someone asks for an extra shot, what you should you give them?

Answer 6

you should give them about automatic doppio. This means serving a double shot of espresso 2oz.

Question 7

What are you doing when steaming milk?

Answer 7

you are heating and expanding it. this process creates the microfoam necessary for latte art and a creamy texture.

Question 8

what is the expected temperature for in-house and to-go drinks?

Answer 8

in-house 150, to-go 165

Question 9

what is the key responsibility of bar one?

Answer 9

to pull shots and steam milk. bar one should lead the coordination of making drinks during rush periods to ensure quality and efficiency in every drink.

Question 10

what should the crema of a well made espresso look like?

Answer 10

should be dark red/brown with some speckling. this indicates a properly extracted shot with good quality and flavor.

Question 11

how should a latte’s surface appear?

Answer 11

a latte crema should blend seamlessly into the milk. the latte art should be symmetrical and well-defined, indicating properly steamed milk and well- smooth and blenextracted espresso.

Question 12

how should the milk texture of a cappuccino appear?

Answer 12

should be dense and stand when raked with a spoon.

Question 13

what is a cortado?

Answer 13

a double shot of espresso mixed with 2oz of steamed milk, poured like a latte with art. the milk should be the consistency of a latte, producing a thin cap of foam on the top of the drink.

Question 14

what is a macchiato?

Answer 14

a double shot of espresso with a small amount of steamed milk. the milk is typically foamed anf placed on top of the espresso to “mark it” which is what macchiato means in Italian.

Question 15

what does “purging the wand” mean?

Answer 15

releasing steam from the wand before and after use. this clears any milk residue and ensures hygienic and efficient steaming.

Question 16

what is meant by “leading the rush” on bar one?

Answer 16

means leading, communicating, and directing other baristas during busy times, specifically in making drinks and moving the line. the manager on duty should still handle moving baristas in and out of station positions and is still in charge.

Question 17

how should traditional drinks be served?

Answer 17

always in a clean cup, with a clean saucer and spoon. this maintains the presentation and hygiene standards of the cafe.

Question 18

what does a clean portafilter ensure?

Answer 18

better taste without residual oils affecting the flavor. It is essential for maintaining the quality of the espresso shot.

Question 19

What is the ideal espresso pull time?

Answer 19

between 25-35 seconds. This timing is crucial for extracting the optimal flavors from the coffee grounds.

Question 20

what does the term “body” refer to in coffee tasting?

Answer 20

body refers to the heavier back-of-palate tones and the mouthfeel or weight of the drink. It contributes to the overall sensory experience of the coffee.

Question 21

what does the term “acidity” refer to in coffee tasting?

Answer 21

refers to the bright, tangy, and lively flavors of coffee. It often presents as a crisp and clean sensation, typically felt at the front of the palate.

Question 22

what is the primary role of a barista at conscious cup?

Answer 22

to create a welcoming atmosphere and memorable experience through expertise in coffee and friendliness. Baristas are vital in enhancing the overall customer experience.

Question 23

what are the most common coffee processing methods?

Answer 23

natural (dry), washed (wet), and honey. Each method affects the final flavor profile of the coffee.

Question 24

describe the washed processing method.

Answer 24

involves removing the cherry’s pulp before drying the beans. This method often produces a cleaner and brighter flavor profile.

Question 25

describe the natural processing method.

Answer 25

involves drying the whole coffee cherry in the sun. This method can result in fruity and complex flavors.

Question 26

how can we ensure ethical sourcing of coffee?

Answer 26

by maintaining transparency in the supply chain and building strong relationships with coffee farmers either directly or through trusted importer partners. This includes regular visits to farms, fair compensation for producers, and buying coffee from the same farmers year after year.

Question 27

why is transparency important in ethical coffee sourcing?

Answer 27

allows consumers to know the origins of their coffee and it builds trust and accountability in the supply chain.

Question 28

How do strong relationships with coffee farmers benefit our business?

Answer 28

ensure a stable and high-quality supply of coffee. It also supports the farmers' livelihoods, promotes sustainable practices, and fosters long-term partnerships.

Question 29

describe dosing, leveling, and tamping in espresso preparation.

Answer 29

proper dosing ensures the right amount of coffee grounds is being used, leveling ensures an even distribution, and tamping compresses the grounds for uniform extraction.

Question 30

how does proper communication impact the efficiency of the bar during rush periods?

Answer 30

ensures that tasks are delegated effectively and operations run smoothly. It helps prevent errors and ensures that all orders are prepared quickly and accurately.

Question 31

What is crema and why is it important in espresso?

Answer 31

crema is the thick reddish-brown foam that forms on top of an espresso shot. It is a sign of a well-extracted shot and contributes to the flavor and mouthfeel.

Question 32

how does the grind size affect espresso extraction?

Answer 32

The grind size affects the rate of water flow through the coffee grounds. Finer grinds slow down an extraction, increasing contact time, while coarser grinds speed it up, both influencing flavor and balance.

Question 33

what is microfoam and why is it important in milk-based coffee drinks?

Answer 33

microfoam is finely textured milk with small bubbles, created during steaming. It is crucial for latte art and provides a creamy texture to the drink.

Question 34

why is cleanliness important in a coffee bar?

Answer 34

cleanliness prevents contamination, maintains a professional appearance, and ensures a high standard of beverage quality. It reflects the cafes commitment to excellence.

Question 35

What role does a clean saucer and spoon play in serving coffee?

Answer 35

enhances the presentation and hygiene of the beverage. They contribute to the overall customer experience by reflecting attention to detail.

Question 36

How does temperature affect the taste of coffee?

Answer 36

temp influences the extraction process and the final flavor profile of coffee. Optimal temperatures ensure balanced flavors, while too high or too low can result in under or over-extraction.

Question 37

Why is it important for baristas to engage with customers?

Answer 37

engaging with customers creates a welcoming atmosphere and builds rapport. It enhances the overall customer experience and promotes loyalty to the cafe.

Question 38

What is percolation as a brewing method?

Answer 38

percolation is a brewing method where water passes through coffee grounds. This method is used in making pour-over and batch brewing to extract flavors efficiently.

Question 39

What is the Hario V60 brewing method known for?

Answer 39

The Hario V60 is known for its versatility and ability to highlight the sweetness and clarity in coffee. It is a popular method for pour-over brewing.

Question 40

Why do we pre-wet the filter while preparing a Hario V60 pour-over?

Answer 40

we pre-wet the filter and the vessel with hot water to warm everything up and rinse away any paper taste. This prepares the V60 for brewing.

Question 41

What grind size is recommended for the hario V60?

Answer 41

medium to fine, about the size of sugar. this grind size ensures proper extraction.

Question 42

What is the bloom phase in Hario V60 brewing?

Answer 42

the bloom phase involves pouring roughly double the dry weight of water over the coffee grounds to release CO2 which will allow water to better saturate the particles creating better extraction. this step is crucial for better extraction.

Question 43

How much water should you use in total for a 30g coffee dose in a Hario V60?

Answer 43

For a 30g coffee dose in a Hario V60, you should use 450g of water. This ratio ensures a balanced and flavorful cup at the go-to 1:15 ratio.

Question 44

what is the significance of using clean, filtered water in coffee brewing?

Answer 44

it ensures that no off-flavors are introduced to the coffee. it is essential for achieving a pure and balanced cup.

Question 45

What should the coffee bed look like after finishing a Hario V60 pour-over?

Answer 45

the coffee bed should be level and flat after finishing a hario v60 pour-over. this indicates an even extraction and properly brewed coffee.

Question 46

where did coffee originate?

Answer 46

Ethiopia, where early humans are believed to have eaten the coffee cherries for their stimulating effects. Ethiopians later began brewing coffee, creating the drink we know today. The Ottomans started cultivating coffee in Yemen in the 15th century, spreading its popularity throughout the Middle East and eventually the world.

Question 47

What are the two most common species of coffee and their differences?

Answer 47

Arabica and Robusta. Arabica beans are known for their smooth, complex, and sweet flavors and lower caffeine content, while robusta beans have a stronger, more bitter taste and higher caffeine content. Arabica coffee makes up about 80% of the global market.

Question 48

What is a specialty coffee?

Answer 48

high-quality coffee that scores above 80 points on a 100-point grading scale. It represents only a small fraction of global coffee production and is known for its exceptional flavor, distinctiveness, and minimal defects.

Question 49

Why is it important to greet each customer and engage with them throughout their visit?

Answer 49

Because this creates a welcoming atmosphere and builds rapport. It enhances the overall customer experience and promotes loyalty to the cafe. It is valuable in and of itself to be a warm, welcoming space for people to be themself.

Question 50

What is coffee?

Answer 50

The coffee tree, scientifically known as Coffea, is a shrub-like flowering plant. It produces cherries that grow in bunches. These cherries contain seeds, known as coffee beans, which are processed, dried, roasted, and then brewed to create the popular drink known for its stimulating effects due to its caffeine content.