Product knowledge
Barista Test: Espresso, Milk and Coffee Machine Care
- Who it is for
- Baristas and coffee shop trainees
- When to run
- After training, when hiring an experienced barista and every six months
- Size
- 18 questions · ~15 min
- Pass mark
- 80%
| Name | Position | Date | Result |
Consistent taste across a coffee chain depends on every barista's core skills: understanding how grind and dose change espresso, steaming milk to the right texture and temperature, and keeping the equipment clean. This test checks exactly that — no questions about coffee history or varieties that do not affect the guest's cup.
The numbers in the questions are generally accepted guidelines. If your coffee shop has its own espresso recipe or milk temperature standard, adjust the wording to match. There is one critical question — about milk protein allergy: a mistake there can cost a guest their health.
Espresso
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1
The espresso tastes sour and watery and ran noticeably faster than normal. What should you change first? Choose one answerAnswer: d. A fast shot means under-extraction: water passes through the coffee too easily and does not extract enough sweetness and body, so the taste is sour and thin. The main adjustment tool is the grind: the finer the grind, the slower the shot. Tamping pressure is kept consistent; it has less effect on the result.
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2
The espresso is bitter with an astringent aftertaste, and the shot runs noticeably longer than normal. What should you do? Choose one answerAnswer: b. A long shot and bitterness are signs of over-extraction: too many bitter compounds are extracted from the coffee. A coarser grind speeds up the shot. A bigger dose and harder tamp, on the contrary, would slow it down even more.
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3
What does the espresso recipe "18 g → 36 g, 28 seconds" mean? Choose one answerAnswer: a. An espresso recipe is defined by three numbers: the dry coffee dose, the drink yield (weighed on scales) and the time. A ratio of about 1:2 is a common starting point; the coffee shop sets the exact recipe for each bean.
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4
What affects how evenly the coffee extracts? Select all correct answers. Choose all correct answersAnswer: a, b, c. An uneven puck creates channels: water flows where it is easiest, so part of the coffee is over-extracted and part is not. A wet portafilter or old coffee residue also spoils taste and evenness.
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5
Coffee can be ground in advance in the morning and used throughout the shift without any loss of quality. True or false?Answer: False. Ground coffee loses aroma quickly: noticeably so within the first 15–30 minutes. That is why espresso is ground immediately before each shot.
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6
Why flush a little water through the group head before locking in the portafilter? Choose one answerAnswer: b. A short flush rinses away particles from the previous shot that cause bitterness and releases overheated water (especially on heat-exchanger machines), so the temperature stays stable from shot to shot.
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7
Put the espresso preparation steps in order. Put in the right orderAnswer: e → c → a → f → d → b. The portafilter must be clean and dry before dosing, and the shot is started right after locking it in: ground coffee in a hot group head starts to "scorch" and changes the taste.
Milk and drinks
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8
What temperature is milk usually heated to for a cappuccino or latte? Choose one answerAnswer: d. At around 55–65 °C milk tastes sweet and the drink can be enjoyed right away. Overheated milk loses its sweetness, picks up a cooked taste and holds foam worse. If a guest asks for it "extra hot", that is a separate request.
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9
How does a classic cappuccino differ from a latte? Choose one answerAnswer: b. Both drinks are espresso with milk; the difference is in proportions and texture. A cappuccino has a thicker foam layer and a smaller volume; a latte has more milk and a thin layer of foam. Exact volumes are set by the coffee shop's menu.
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10
What does properly steamed milk for latte art look like? Choose one answerAnswer: a. Latte art needs microfoam: tiny bubbles evenly mixed into the milk. Such milk is glossy and pours in a single stream. Large bubbles and a dry cap of foam mean too much air got into the milk.
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11
How should the steam wand be handled? Select all correct answers. Choose all correct answersAnswer: a, b, c. Milk dries on a hot wand within seconds, and bacteria multiply inside the tube. That is why the wand is wiped and purged after every steaming, with a separate cloth.
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12
Milk left in the pitcher from the previous drink can be steamed again. True or false?Answer: False. Reheated milk loses sweetness and foams poorly, and warm milk left standing in a pitcher is a good environment for bacteria. Leftovers are poured away. To reduce waste, pour just enough into the pitcher for the drink.
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13
A guest orders a drink with plant-based milk and warns that they are allergic to milk protein. What is important to do? Choose one answer Critical questionAnswer: d. For a person with an allergy, even traces of cow's milk on the wand and in the pitcher are dangerous. A separate pitcher, ideally labeled, plus purging and wiping the wand are the minimum. If you cannot guarantee there are no traces, tell the guest honestly.
Cleanliness and equipment
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14
How often are the coffee machine's group heads backflushed with a special cleaning agent? Choose one answerAnswer: c. Coffee oils build up in the group head every day and within a few days cause bitterness and a rancid taste. For a commercial machine, a daily backflush with cleaner at the end of the shift is standard; the procedure and the product are given in the machine's manual.
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15
What is included in the daily cleaning of the coffee machine area at closing? Select all correct answers. Choose all correct answersAnswer: b, c, d. Groups, portafilters, steam wand and drip tray are cleaned every day. Grinder burrs are cleaned less often, on a schedule that depends on volume and the manufacturer's recommendations.
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16
After a shot, the portafilter with the used puck can be left in the group until the next order. True or false?Answer: False. A wet puck in a hot group head burns and makes the next shot bitter. The puck is knocked out right away, the portafilter is rinsed and returned to the group empty — that way it stays hot.
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17
Why does a coffee machine need a water filter? Choose one answerAnswer: d. Scale is one of the main causes of coffee machine breakdowns, and the minerals in water noticeably change the taste of espresso. Water that is too soft is also bad for taste, so the filter is chosen on the manufacturer's recommendation and the cartridge is replaced on schedule or by water volume.
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18
How should coffee beans be stored? Choose one answerAnswer: d. Light, heat, air and moisture make beans go stale faster. Fill the hopper with only as much as will be used in a shift or a few hours, and reseal an opened bag tightly. In the fridge, beans absorb moisture and foreign odors.
Your result
· Pass mark is 80%. Correct answers and explanations are shown below. A mistake in a critical question fails the test regardless of the score.
Use the test as a starting point and align answers with your standards and local regulations.
Answer key · Barista Test: Espresso, Milk and Coffee Machine Care
- d
- b
- a
- a, b, c
- False
- b
- e → c → a → f → d → b
- d
- b
- a
- a, b, c
- False
- d
- c
- b, c, d
- False
- d
- d
jeCheck · https://jecheck.io/en/templates/tests/barista-espresso-milk
Frequently asked questions
Yes: this is the baseline every barista on shift should know confidently. For senior baristas, add questions about your recipes, dialing in each bean and alternative brewing methods.
The test checks what affects the guest's cup every day: espresso dial-in, milk and cleanliness. It is better to add your own questions about your roast and menu.
In jeCheck, the test is assigned to the "Barista" position at all locations with a deadline and pass mark, and results and mistakes are visible for each employee and coffee shop.
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