List of Barista Qualification Examination Subjects

List of Barista Qualification Examination Subjects

The Barista Certification Exam is an important standard for assessing whether a person has the ability and knowledge to become a professional barista. The exam consists of multiple subjects, covering everything from the origin of coffee to the techniques of making it. The following is an overview of the Barista Certification Exam subjects:

1. Origin and history of coffee

This subject mainly tests the candidates' understanding of the origin and development history of coffee, including the discovery of coffee by Arabs, its introduction to Europe, and its popularity around the world in modern times.

2. Origin and species

In this subject, students need to understand the characteristics of different origins and the differences between different varieties. For example, how coffee beans produced in countries such as Ethiopia, Colombia and Brazil differ.

3. Storage and baking

This part focuses on how to properly store and roast coffee beans to maintain their best flavor and quality. Candidates need to understand the storage conditions of coffee beans, temperature and time control during roasting, and other related knowledge.

4. Coffee bean grinding

This subject tests the candidates' mastery of coffee bean grinding techniques, including the effects of different coarseness of grinding on the taste and flavor of the extracted coffee, and how to make appropriate adjustments according to different types and brewing methods.

5. Brewing techniques and tools

In this subject, candidates need to demonstrate their understanding of the techniques and principles of various brewing methods (such as drip, French press, espresso, etc.) and corresponding tools (such as hand-brewed pot, moka pot, etc.).

6. Cream and milk foam making

This part focuses on how to make milk foam and cream correctly and apply them to various common drinks. Candidates need to understand the relevant knowledge such as milk selection, heating techniques and precautions when frothing milk.

7. Professional tasting and evaluation

This subject tests the candidate's ability to taste and evaluate coffee, including the evaluation of coffee's aroma, taste, acidity, sweetness, etc., as well as how to use professional terms to describe and record.

8. Coffee culture and service

In this subject, candidates need to understand the coffee culture and traditional customs of different countries around the world, and master the skills and etiquette required to provide excellent customer service.

9. Environmental protection and sustainable development

This part focuses on the impact of the coffee industry on the environment and sustainable development issues. Candidates need to understand relevant environmental protection policies, the use of reusable materials, and master practical methods to reduce waste and promote sustainable development.

Summarize:

The above is an overview of the subjects of the Barista Qualification Examination. Only by studying and mastering these subjects can a person become a qualified and professional barista. From historical origins to production techniques, each subject has its importance and provides us with an opportunity to learn more about coffee.