Coffee Academy 200 exam questions and answers

Coffee Academy 200 exam questions and answers

The Coffee Academy 200 exam is an important exam in barista certification. For those who want to become professional baristas, passing this exam is essential. This article will analyze the Coffee Academy 200 exam questions and answers in detail to help readers better prepare and deal with this exam.

Part I: Theoretical knowledge

1. Please briefly describe the process of making espresso.

The espresso production process includes three steps: grinding, brewing and extraction. First, you need to select the right beans and grind them to get a powder suitable for espresso. Then, mix the powder with water in a specific ratio and extract the concentrated liquid through high pressure. Finally, add cream or other seasonings according to personal taste.

2. What is a good extraction time? How do you know if you have achieved a good extraction time?

A good extraction time is the time required from the start of brewing to the end while maintaining a steady flow rate. You can judge whether a good extraction time has been achieved by observing the speed and color of the coffee. If the flow rate is too fast, the coffee may be overly diluted; if the flow rate is too slow, the coffee may be overly concentrated.

Part II: Practical Operation

1. Please list the common hand-brew coffee utensils.

Common hand-brew coffee utensils include V60 filter cup, French press pot, cohesion filter cup, etc.

2. Please describe the steps for making pour-over coffee using the V60 filter cup.

a) Prepare the necessary materials: V60 filter cup, ground coffee, hot water and manual stirring stick.

b) Place the V60 filter paper in the filter cup and rinse it with hot water beforehand to remove the paper smell.

c) Pour an appropriate amount of coffee powder into the V60 and shake it gently to spread it evenly on the bottom.

d) Slowly pour in an appropriate amount of hot water until the powder is moistened and wait for 30 seconds for the coffee to expand.

e) Slowly pour in the remaining hot water in a circular motion, maintaining a steady flow.

f) Wait for the coffee in the filter cup to drip completely, then you can enjoy the hand-brewed coffee.

Part III: Tasting and Evaluation

1. Please briefly describe several aspects that you need to pay attention to when tasting coffee.

a) Appearance: Observe whether the coffee has uniform color and whether there is any sediment.

b) Aroma: Smell the aroma emanating from the mouth of the coffee cup and identify the flavor characteristics.

c) Taste: When tasting, pay attention to the balance between acidity, bitterness and sweetness, and whether the taste is rich and soft.

d) Aftertaste: The taste sensation that lingers in the mouth or nose after drinking.

Conclusion

Through the detailed explanation of the above questions and answers, I believe that readers have a deeper understanding of the Coffee Academy 200 exam. Preparing for this exam requires mastering theoretical knowledge, mastering practical operations, and cultivating the ability to taste and evaluate coffee. I hope this article can provide some help to readers in the preparation process. I wish you all pass the Coffee Academy 200 exam smoothly and become an excellent barista!