NAME: Calderon, Kimberly N.
TESDA: Barista NC II
INSTRUCTOR: Mr. Elder Ranin EXAM
DEFINITIONS:
1. Coffee Sommelier – A coffee expert trained in tasting, evaluating, and pairing coffee, similar to a wine sommelier.
2. Barista – A person trained in preparing and serving espresso-based coffee drinks.
3. Frappe – A cold, blended or shaken coffee beverage, often made with instant coffee, sugar, and ice.
4. Point of Sales (P.O.S.) – A system or location where sales transactions are completed, often using software and
hardware like touchscreens and receipt printers.
5. Heart (Solution) – The bottom layer of espresso, primarily liquid with strong, rich flavors and bitter notes.
6. Crema (Emulsion) – The golden, foamy layer on top of an espresso, made from emulsified oils, water, and carbon
dioxide.
7. Body (Suspension) – The texture or thickness of coffee in the mouth, resulting from suspended solids and oils.
8. Cappuccino – An espresso-based drink with equal parts espresso, steamed milk, and milk foam.
9. Caffè Latte – An espresso-based drink with a larger amount of steamed milk and a small layer of milk foam.
10. Personal Protective Equipment (P.P.E.) – Gear worn to protect individuals from hazards (e.g., gloves, aprons, masks).
11. Non-Verbal Communication – The transmission of messages without words, using gestures, posture, facial expressions,
etc.
12. Written Communication – The sharing of information through written symbols such as text, emails, or printed
documents.
13. Visual Communication – The use of images, signs, symbols, or charts to convey information.
14. Verbal Communication – The exchange of information through spoken words.
15. Electronic Cash Register (ECR) – A device used to record sales transactions, calculate totals, and store cash.
16. Stretching – The process of aerating milk by introducing air during steaming to create foam.
17. Texturizing – The technique of creating a smooth, velvety milk texture during steaming for latte art.
18. Tamping – Compressing ground coffee evenly in a portafilter to prepare for espresso extraction.
19. Dosing – Measuring and dispensing the correct amount of ground coffee into the portafilter.
20. Menu – A list of food and drink items available for customers to order, often including prices and descriptions.
I. 7 STEPS IN PLANTING COFFEE
1. Selection of site 5. Weeding and cultivation
2. Land preparation 6. Fertilization
3. Selection of planting materials 7. Pest and disease management
4. Planting
II. BASIC COMPETENCIES
1. Participate in workplace communication 3. Practice career professionalism
2. Work in a team environment 4. Practice occupational health and safety procedures
III. 5 STAGES OF COFFEE
1. Planting 4. Roasting
2. Harvesting 5. Brewing
3. Processing
IV. PARTS OF A GRINDER MACHINE
1. Bean hopper lid 6. Dispenser lid 11. Porta filter yolk
2. Bean hopper 7. Dispenser adjustment knob 12. Releasing lever
3. Adjustment collar 8. Doser chamber 13. On-off switch
4. Locking pin 9. Dispensing star 14. Grounds plate
5. Adjustment guide 10. Built-in tamper
V. 2 MOST EXPENSIVE COFFEES IN THE WORLD
1. Kopi Luwak (Civet Coffee)
2. Black Ivory Coffee
VI. CORE COMPETENCIES
1. Prepare espresso-based drinks 4. Ensure product quality and consistency
2. Prepare hot beverages 5. Maintain cleanliness and sanitation
3. Prepare cold beverages
VII. COMMON COMPETENCIES
1. Participate in workplace communication 4. Demonstrate customer service skills
2. Work effectively in a team environment 5. Operate a point-of-sale system
3. Practice occupational health and safety procedures
VIII. BENEFITS (ADVANTAGES) OF COFFEE
1. Boosts energy levels 6. Improves mood
2. Rich in antioxidants 7. Supports metabolic rate
3. Enhances cognitive function 8. Reduces the risk of type 2 diabetes
4. Improves physical performance 9. May protect against Parkinson’s disease
5. May lower the risk of certain diseases
IX. COFFEE AND HEALTH
1. Improves brain function 5. Boosts memory
2. Can help with weight loss 6. May lower the risk of depression
3. May reduce the risk of certain cancers 7. Promotes longevity
4. Supports liver health 8. Can improve physical performance
X. RISKS/DISADVANTAGES OF COFFEE
1. Can cause anxiety or jitters 4. Addictive properties
2. Can disrupt sleep 5. May cause stomach irritation or acid reflux
3. May increase blood pressure
XI. PRIMARY TYPES OF MILK
1. Whole milk 4. Organic milk
2. Low fat 5. Fat free milk
3. Lactose – free
XII. TYPES OF GRINDS
1. Coarse grind (used for French press) 4. Extra fine grind (used for Turkish coffee)
2. Medium grind (used for drip coffee makers) 5. Medium-fine grind (used for pour-over)
3. Fine grind (used for espresso)
XIII. TYPES OF ESPRESSO (ENGLISH / ITALIAN)
1. Espresso 4. Cappuccino
2. Americano 5. Latte
3. Macchiato
XIV. TYPES OF COFFEE BEANS
1. Arabica 3. Liberica
2. Robusta 4. Excelsa
XV. 9 PARAMETERS OF A GOOD SHOT OF ESPRESSO
1. Grind size 2. Dosing 3. Tamping
4. Extraction time 6. Pressure 8. Consistency
5. Water temperature 7. Freshness of coffee beans 9. Crema quality
XVI. FOUR WAYS TO TELL MILK TEMPERATURE
1. Thermometer 3. Steam wand sound
2. Touch method (hand on the pitcher) 4. Visual inspection (milk texture)
XVII. TEXTURE MILK
1. Velvety
2. Microfoam
3. Foamy
XVIII. BASIC CASHIERING
1. Operating cash register 3. Processing credit/debit card transactions
2. Handling cash 4. Issuing receipts
XIX. TYPES OF P.O.S TERMINALS
1. Touchscreen terminal 3. Stand-alone POS
2. Mobile POS (mPOS) 4. Cloud-based POS
XX. BARISTA TOOLS
1. Espresso machine 8. Knock box 15. Microfiber cloths
2. Coffee grinder (burr) 9. Shot glasses 16. Group head brush
3. Portafilter 10. Bottomless portafilter 17. Backflush disc
4. Tamper 11. Milk frothing pitcher 18. Espresso machine cleaner
5. Dosing funnel 12. Steam wand 19. Grinder brush
6. Scale with timer 13. Thermometer 20. Bar towels
7. Distribution tool 14. Latte art pen
XXI. PARTS OF AN ESPRESSO MACHINE:
1. Cup warmer
2. Cup warmer guide 8. Drip plate 14. Brewer head
3. Steam wand 9. Control panel 15. Push Button panel
4. Porta filter 10. LED Display 16. On-Off switch
5. Steam nozzle 11. Steam Knob 17. Pressure gauge
6. Adjustable feet 12. Water delivery Knob 18. Coffee rest
7. Drip tray 13. Water delivery spout 19. Light indicator
XXII. PARTS OF PORTA FILTER
1. Single / double spygot 3. Handle
2. Basket and Blank filter 4. Lugs
XXIII. ELEMENTS OF TASTING COFFEE
1. Aroma 4. Acidity
2. Flavor 5. Body
3. Aftertaste
XXIV. HOW TO EVALUATE THE QUALITY OF GOOD COFFEE BEANS?
1. Appearance 4. Uniformity
2. Smell (Aroma) 5. Flavor profile
3. Freshness
XXV. WHAT MAKES A GOOD COFFEE?
1. Water 4. Barista
2. Coffee beans 5. Dose
3. Espresso machine 6. Tamp
XXVI. TYPES OF ROASTS
1. Light roast 3. Medium-dark roast
2. Medium roast 4. Dark roast
XXVII. PERSONAL PROTECTIVE EQUIPMENT BASICS FOR BARISTA
1. Apron 3. Non-slip shoes
2. Gloves 4. Face mask (for health safety)
XXVIII. TYPES OF ESPRESSO MACHINES
1. Manual espresso machine 3. Super-automatic espresso machine
2. Semi-automatic espresso machine
XXIX. METHODS OF PROCESSING COFFEE BEANS
1. Washed (Wet) process
2. Natural (Dry) process
XXX. 2 WAYS OF HARVESTING COFFEE
1. Hand-picking
2. Mechanical harvesting
XXXI. NAME TOP 5 COFFEE PRODUCERS IN THE WORLD
1. Brazil 4. Indonesia
2. Vietnam 5. Honduras
3. Colombia
XXXII. NAME OF THE POPE WHO BLESSED THE COFFEE
1. Pope Clement VIII
XXXIII. NAME OF THE FRENCH INFANTRY CAPTAIN
1. Captain Gabriel de Clieu
XXXIV. WHY IS COFFEE CALLED SATAN'S DRINK OR DRINK OF THE DEVIL?
1. It was initially controversial due to its stimulating effects and was viewed as a "forbidden" drink by religious authorities.
2. It has aphrodisiac
XXXV. GOAT HERDER'S NAME
1. Kaldi
XXXVI. WHERE IS THE FIRST CULTIVATION OF COFFEE STARTED?
1. Ethiopia
XXXVII. FIRST CULTIVATION OF COFFEE IN AMERICA?
1. Brazil
XXXVIII. NAME OF THE COUNTRY WHERE THE FIRST ROASTING OF COFFEE HAS BEEN MADE.
1. Yemen
XXXIX. COUNTRY AND REGION WHERE THE COFFEE DISCOVERED.
1. Ethiopia
2. Horn of Africa
XL. WHAT CENTURY DID COFFEE GET DISCOVERED?
1. 6th century
XLI. EXAMPLES OF FRAPPES
1. Coffee Frappe 4. Vanilla Frappe 7. Coconut Frappe
2. Mocha Frappe 5. Chocolate Frappe 8. Frappe with Whipped Cream
3. Caramel Frappe 6. Coffee & Cream Frappe 9. Frappe with Ice Cream
XLII. ESPRESSO MACHINE
Grinds: Fine grind (similar to table salt consistency)
Types of Filter: Metal (usually in portafilters), sometimes paper filters in certain espresso machines
Brewing Method: Espresso extraction, forcing hot water through finely-ground coffee at high pressure for a rich,
concentrated shot of coffee.
V-60
Grinds: Medium-fine grind (slightly coarser than espresso, but finer than drip coffee)
Types of Filter: Paper filters (usually conical shape)
Brewing Method: Pour-over method: Hot water is poured in a circular motion over the grounds, allowing it to flow
through the filter into the carafe or cup below. Known for a clean and flavorful cup.
FRENCH PRESS
Grinds: Coarse grind (similar to breadcrumbs)
Types of Filter: Metal mesh filter
Brewing Method: Immersion method: Coarse grounds are steeped in hot water for several minutes, then the plunger is
pressed down to separate the grounds from the brewed coffee. This method creates a fuller-bodied coffee with oils and
fine particles remaining in the cup.
SYPHON
Grinds: Medium grind (similar to drip coffee)
Types of Filter: Cloth or paper filter (depending on the model)
Brewing Method: Vacuum brewing method: Water is heated in the lower chamber, creating pressure that forces the
water into the upper chamber containing the coffee grounds. Once brewing is complete, the brewed coffee is drawn back
into the lower chamber as the pressure decreases, resulting in a clear, clean, and aromatic cup.
XLIII. 2 PHASES OF STEAMING MILK
1. Stretching (Introducing air into the milk to create foam)
2. Texturizing (Heating and creating smooth, velvety microfoam)
XLIV. TYPES OF COFFEE SHOPS (RESTAURANTS)
1. Specialty coffee shop
2. Café-style coffee shop
3. Full-service coffee shop (often offering full meals in addition to coffee)
XLV. MENU FORMAT
1. Beverages (Hot and Cold)
2. Espresso-based drinks
3. Pastries & Desserts
4. Food (Sandwiches, wraps, etc.)
5. Signature drinks
6. Seasonal offerings
7. Coffee beans & equipment (retail)
XLVI. TYPES OF GRINDERS
1. Burr grinder (manual or electric; provides consistent grind size)
2. Blade grinder (less consistent, typically used for home use)
3. Commercial grinder (high-capacity electric grinders for coffee shops)
