National Barista Level Examination Test Center Guide

National Barista Level Examination Test Center Guide

The National Barista Level Examination is an important standard for evaluating the skill level of baristas. Passing this examination can obtain the corresponding professional qualification certificate. This article will introduce the various test points of the National Barista Level Examination so that you can prepare for this important examination.

1. Coffee varieties and origins

In the national barista level examination, there are high requirements for coffee of different varieties and origins. Students need to understand the mainstream varieties such as Arabica and Robusta as well as special varieties such as Java and Kopi LUWAK produced on the island of Indonesia. In addition, they also need to understand the unique climate conditions, soil characteristics and artificial processing methods of each origin and the role they play in the formation of coffee taste and flavor.

2. Green coffee bean quality assessment

The quality assessment of green beans is a very important and complex test point in the national barista level examination. Students need to understand the evaluation standards of Costa coffee beans in terms of appearance, color, size and smell, and be able to identify and evaluate coffee from different origins and varieties based on these standards.

3. Coffee roasting technology

Coffee roasting is the key step in processing raw beans into an edible state, so it also plays an important role in the national barista level examination. Students need to understand the impact of different roasting degrees on the flavor and taste of coffee, master common roasting methods such as light roasting, medium roasting and dark roasting, and be able to choose the appropriate roasting method based on the raw materials provided.

4. Coffee extraction technology

The national barista level exam also has high requirements for extraction technology. Students need to understand the impact of different extraction methods (such as drip method, espresso method) on the flavor and taste of coffee, and be able to adjust parameters according to customer needs to achieve the best effect.

5. Milk foam and latte art

In the national barista level examination, milk foam and latte art are also one of the important test points. Students need to master the skills and methods of making milk foam and be able to make suitable milk foam according to the needs of different coffee drinks. In addition, they need to have basic latte art skills and be able to create beautiful and creative latte art patterns through the palm of the hand, the wall of the cup, etc.

6. Coffee knowledge and services

In addition to the above aspects, the national barista level examination also involves coffee knowledge and service. Students need to understand the origin, history, culture and advantages of coffee compared with other beverages, and be able to provide professional and considerate services to customers.

Summarize

The National Barista Level Examination is one of the standards for evaluating the skill level and professional quality of baristas. It is of great significance for those who want to work in the professional coffee industry or improve their skills. Through in-depth understanding of each test point and systematic review, I believe that students can achieve excellent results in the exam.