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Quizzes > Lifestyle & Hobbies

Barista Quiz: Test Your Espresso, Brewing, and Latte Art Skills

Quick, free barista knowledge test with instant results and tips to improve.

Editorial: Review CompletedCreated By: Jennifer KennedyUpdated Aug 28, 2025
Difficulty: Moderate
Questions: 20
Learning OutcomesStudy Material
Colorful paper art depicting elements related to a Barista Knowledge Assessment Quiz.

Use this barista quiz to check your espresso, brewing, grind size, extraction, steaming, and latte art basics, and see where to improve before your next shift. You'll get instant results with brief explanations. If you work across the bar, try our bartender quiz, or warm up with a quick free general knowledge quiz.

What is the typical brew ratio for a modern espresso shot using 18 g of dry coffee for a standard recipe?
54 g beverage (1:3 ratio)
72 g beverage (1:4 ratio)
18 g beverage (1:1 ratio)
36 g beverage (1:2 ratio)
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Which grinder adjustment corrects a shot that is flowing too slowly at a normal dose and tamp?
Increase tamping force
Lower the brew temperature
Tighten the portafilter gasket
Coarsen the grind
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Which milk steaming endpoint best supports latte art without scalding?
45-50 C (113-122 F) with no aeration
75-80 C (167-176 F) with large bubbles
60-65 C (140-149 F) with fine microfoam
90-95 C (194-203 F) with dry foam
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What is the primary purpose of a coffee bloom in pour-over brewing?
Remove caffeine from the grounds
Release trapped CO2 for more even extraction
Preheat the kettle to target temperature
Separate fines from boulders
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Which component delivers pressurized water to the portafilter on an espresso machine?
Drip tray
Knock box
Group head
Steam wand
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What is the target total brew time for a typical V60 12 oz (340 g) pour-over recipe?
2:30 to 3:30 minutes
30 to 45 seconds
6 to 8 minutes
10 to 12 minutes
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Which espresso machine pressure is standard for extraction at the group?
Approximately 1 bar
Approximately 9 bar
Approximately 15 bar at the group
Approximately 3 bar
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How should a barista adjust for a newly opened bag of coffee that is degassing heavily?
Tighten tamp force to maximum
Increase brew temperature by 15 C
Coarsen slightly and monitor flow
Lower dose by 50 percent
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What is the recommended cleaning method for a steam wand after use?
Soak in dairy sanitizer while attached and hot
Wipe with a clean damp cloth, then purge
Rinse with cold water only
Scrape with metal scouring pad
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Which latte art technique increases contrast in a Rosetta pattern?
Pour from high throughout to avoid mixing
Stop the flow during the wiggle
Start with a central drop, then wiggle while maintaining low spout height
Introduce air late to create larger bubbles
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What is the effect of a longer espresso preinfusion at the same grind and dose?
Often increases extraction and can slow initial flow
Reduces extraction and speeds up flow
Lowers brew pressure to 3 bar during the entire shot
Eliminates channeling regardless of prep
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Which water spec range is often recommended for espresso machine feed water hardness (as CaCO3)?
500+ ppm
200-300 ppm
0-5 ppm (RO without remineralization)
50-100 ppm (balanced for taste and scale control)
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When adjusting for a darker roast that channels easily, which change is most effective?
Raise temperature to 102 C at the group
Increase dose and tamp as hard as possible
Use a coarser grind and longer ratio
Use a finer grind with lower dose and careful distribution
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Which measurement best validates consistency for a milk beverage program across staff?
Rely on barista hand feel exclusively
Estimate by steam time
Use a thermometer to verify final milk temperature
Judge by pitcher sound only
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What is the key difference between ristretto and normale shots given the same dose?
Ristretto requires coarser grind
Ristretto uses higher pressure
Ristretto has a lower yield (tighter ratio)
Ristretto uses hotter water
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What is a typical extraction yield target range for espresso using a refractometer?
18-22 percent
5-8 percent
28-35 percent
40-50 percent
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Which water chemistry factor is most corrosive to stainless parts at high levels despite low hardness?
Chloride ions
Bicarbonate alkalinity
Silica
Potassium
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In advanced puck prep, what effect does declining headspace (overfilling) have?
Increases preinfusion pressure only
Eliminates channeling by sealing the puck
Increases risk of screen imprint and channeling
Raises brew temperature significantly
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Which statement best describes fines migration in percolation brewing?
Fines dissolve fully, increasing sweetness
Fines float to the top, speeding flow
Fines neutralize acidity chemically
Fines move downward, clogging the bed and slowing flow over time
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What impact does increasing alkalinity (buffer) in brew water have on perceived acidity?
It enhances bright acidity
It mutes acidity and can flatten flavor
It prevents scale formation entirely
It increases extraction percentage automatically
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Learning Outcomes

  1. Identify key espresso extraction parameters for perfect shots
  2. Apply steaming techniques to achieve microfoam texture
  3. Analyse flavor profiles to recommend coffee blends
  4. Demonstrate proper equipment maintenance and cleaning
  5. Evaluate milk pouring methods for latte art
  6. Master grind size adjustments for various brewing methods

Cheat Sheet

  1. Key parameters for espresso extraction - Think of your espresso machine as a flavor lab: grind size, water temperature, pressure, and extraction time are your main experiments. Tweak each parameter in small increments to find that perfect balance of sweetness, acidity, and body. Precision is your best friend in crafting a shot that sings! Read about espresso variables
  2. Steaming milk for microfoam magic - Transform cold milk into liquid velvet by introducing just the right amount of air and heat. Start with a chilled jug, position the steam wand just below the surface for that satisfying "chirp," then drop deeper to create a whirlpool and silky texture. Mastering microfoam turns every latte into an art canvas! Explore milk microfoam basics
  3. Analyzing coffee flavor profiles - Dive into the world of tasting notes by exploring different beans, roast levels, and origins. Train your palate to pick up fruity, nutty, floral, or chocolatey hints, then match customers with beans that speak their flavor language. A well-informed recommendation can turn someone's morning into a flavor adventure! Discover flavor profiling
  4. Maintenance and cleaning of equipment - A happy machine makes happy coffee! Regularly back-flush, descale, and wipe down your espresso gear to avoid bitter buildups and ensure consistent shots. Clean grinders mean accurate doses and a smoother workflow behind the counter. Check out maintenance tips
  5. Milk pouring techniques for latte art - Latte art is a dance between flow rate and pour height: start high to break the crema, then lower your pitcher for fine details. Control your wrist and pour speed to create hearts, rosettas, or even swans. Practice makes perfect patterns! Learn latte art fundamentals
  6. Grind size adjustments for brewing - From Turkish fineness to French Press coarseness, every method demands its own particle size. Too fine and you'll over-extract; too coarse and it's underwhelming. Calibrate your grinder for each brew style to unlock maximum flavor! Read about grind science
  7. Importance of water quality - Water is over 98% of your cup - its mineral content dramatically shapes extraction. Too soft and coffee tastes flat; too hard and you'll risk scale buildup. Find that mineral sweet spot for a clean, vibrant brew every time! Investigate water impacts
  8. Role of coffee freshness - Oxygen is a coffee's arch-nemesis: once roasted, beans start losing aroma within days. Grind just before brewing and store in an airtight container to lock in those bright, complex flavors. Freshness equals flavor fireworks! Explore freshness factors
  9. Impact of milk temperature on foam quality - Heat milk above 60°C (140°F) and the proteins break down, leading to weak, bubbly foam. Keep your steam wand thermometer between 55 - 60°C for stable, shiny microfoam that blends beautifully with espresso. Balance is the name of the game! Understand milk heating
  10. Developing barista customer service skills - Brewing is only half the story - knowing how to chat, recommend, and remember regulars makes the coffee experience unforgettable. Listen actively, offer personalized suggestions, and always serve with a smile (or a pun!). Great service keeps customers coming back for more. See service best practices
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