Barista Skills

What is the main difference between a latte and a cappuccino?

• The main difference is the type of milk used.

• The main difference is the size of the cup.

• The main difference is the ratio of milk/foam to espresso.

• The main difference is the temperature of the drink.

Which coffee drink is made by pouring a shot of espresso over hot water?

• Cappuccino

• Americano

• Latte

• Mocha

What is the purpose of side work in a coffee shop?

• To provide customer service and take orders.

• To create a welcoming atmosphere for customers.

• To manage the cash register and handle transactions.

• To ensure cleanliness, organization, and stock maintenance.

How should a barista handle a customer complaint?

• Blame the customer for the issue and refuse to offer any solution or compensation.

• Argue with the customer and defend the barista's actions.

• Ignore the complaint and hope the customer forgets about it.

• Actively listen, empathize, apologize, offer a solution or compensation

What is the recommended frequency for cleaning the espresso machine?

• yearly

• daily

• weekly

• monthly

Which coffee drink is made by combining espresso, steamed milk, and foam?

• americano

• cappuccino

• espresso

• macchiato

What are some common side tasks for a barista?

• Make a schedule for employees, paying bills.

• Repairing coffee machines and baking pastries.

• Cleaning and maintaining coffee machines, restocking supplies, taking customer orders, preparing and serving food items, handling cash transactions, and maintaining cleanliness of the cafe.

• Designing the cafe layout, organizing events, managing social media accounts

How can a barista ensure good hygiene in the cafe?

• Training staff on hygiene practices is not necessary for ensuring good hygiene in the cafe.

• Wearing gloves is sufficient to ensure good hygiene in the cafe.

• Follow proper hygiene practices such as regular handwashing, cleaning and sanitizing equipment, storing food properly, and training staff on hygiene practices.

• Cleaning equipment once a week is enough to maintain good hygiene in the cafe.

What is the recommended brewing time for a pour-over coffee?

• 30 seconds to 1 minute

• 10 to 15 minutes

• 2 to 4 minutes

• 5 to 7 minutes

How should a barista handle a customer who wants a customized drink?

• Listen to the customer's preferences and make the drink according to their specifications.

• Make the drink according to the barista's preferences instead of the customer's.

• Tell the customer that customized drinks are not allowed.

• Ignore the customer's request and make a standard drink.