A complete analysis of the barista qualification exam, with an in-depth discussion of coffee categories and exam content

Abstract: This article deeply explores the content of the Starbucks coffee category barista qualification examination, especially the detailed analysis of the coffee categories. The article points out that the examination content covers coffee making skills, tasting ability, theoretical knowledge and other aspects, among which the understanding of coffee types is one of the key points of the examination. By deeply exploring the relationship between coffee categories and examination content, it helps candidates to better prepare for the examination and improve the pass rate. To become a qualified barista, you need to not only master the production skills, but also have a deep understanding of coffee culture.

In the wave of coffee culture, more and more people choose to join the coffee industry and become a professional barista. To become a qualified barista, one must pass the barista qualification examination. What exactly does this examination test? What proportion does the coffee category occupy?

1. Overview of the Barista Qualification Examination

The barista qualification exam is a comprehensive test of a barista's professional skills and knowledge. The exam content usually includes coffee making skills, coffee theory knowledge, equipment operation, and professional ethics. Coffee making skills are the core examination content, and the mastery of coffee types is an important manifestation of this skill.

2. Importance of coffee types in the exam

In the barista qualification exam, the mastery of coffee categories is not only related to the test score, but also reflects the professional level of the barista. Because in the art of coffee making, different types of coffee beans, different roasting degrees, and different brewing methods will bring completely different tastes and flavors.

3. Types of coffee covered in the exam

1. Classic coffee categories : such as Arabica beans and Robusta beans, which are the two most common coffee beans. Their characteristics, origins and taste are the focus of the exam.

2. Coffee from specialty producing areas : such as Yirgacheffe from Ethiopia, Huilan from Colombia, etc. The unique flavor and production techniques of coffee beans from these specialty producing areas are also important contents of the examination.

3. Changes in coffee at different roasting degrees : From light roasting to dark roasting, different roasting degrees will affect the taste and flavor of coffee, which is also a part of the exam that cannot be ignored.

4. Creative coffee : In addition to basic coffee categories, the exam will also involve some creative coffee making techniques, such as latte art, fancy coffee, etc.

How to prepare for the coffee category section

1. Theoretical study : Understanding the origin, characteristics, taste and roasting methods of various coffee beans is the basis for making good coffee.

2. Practical practice : By making a large number of different types of coffee, you will become familiar with the actual operation process of various coffee beans and master the brewing techniques.

3. Equipment familiarity : Be familiar with the use and operation of various professional equipment to improve production efficiency and quality.

4. Broaden your horizons : In addition to the basic exam content, you should also pay attention to some emerging coffee culture and production techniques to improve your professional quality.

In the barista qualification examination, the mastery of coffee categories is a crucial part. Only by fully and deeply understanding the various coffee beans and production techniques can you be proficient in actual operation and make delicious coffee. As a professional barista, you must continue to learn and improve, keep up with the pace of the industry, and bring a better experience to customers.

(Note: Due to the length of the article, the characteristics, origin and taste of each type of coffee beans will not be described here, but candidates should focus on in-depth research and study during the preparation process.)

In my daily work, many candidates I come into contact with say that although the exam content is extensive, it is not difficult to pass the exam as long as they study and practice hard. The key to becoming a qualified barista lies in continuous learning and practice.