Light roast coffee has fruity flavor notes, medium roast coffee has caramel and chocolate notes, and dark roast coffee has burnt notes.
The layers of a coffee cherry, from outside to inside, are:
Cherry layers move inward from skin to bean: skin, pulp, mucilage, parchment, silver skin, seed.
★ Must-know
📌 Arabica grows at high altitude from 800–2200 m, needs shade and more care, contains 0.7–1.5% caffeine, and has a more fruity, nutty, and chocolatey taste.
📌 Robusta grows at low altitude from 0–800 m, needs sun and water but less care, contains 1.7–3.5% caffeine, and has a strong, bitter, harsh taste.
Further detail
Arabica represents approximately 60–70% of world coffee production and has an oval bean shape, whereas Robusta represents approximately 30–40% and has a round bean shape.
The stated benefits of coffee include:
The stated drawbacks of coffee include:
Arabica is higher, milder, and more delicate; Robusta is lower, stronger, and easier to grow.
📌 Decaffeination uses heat, which causes the beans to break down or decay faster, so decaffeinated coffee tends to go stale faster.
The four enemies are SHMO: sunlight, heat, moisture, oxygen.
★ Must-know
Espresso machines may be:
The main parts of a standard espresso machine are the group head, dose buttons, steam wand, hot water tap, knob or lever, drip tray, cup warmer, pressure gauge, power button, shower screen, and display.
📌 Flat burrs are two flat, ringed discs that grind beans between them, whereas conical burrs use a cone-shaped burr as beans move down and out.
Further detail
The grinder types are:
The main grinder parts are:
Barista tools and equipment include a portafilter, tamper mat, tamper, filter basket, blind basket, thermometer, distributor, WDT tool, pitcher, puck or fit filter, doser, rags, brushes, knock box, ground funnel, and weighing scale.
Flat burrs use two flat discs, whereas conical burrs use a cone-shaped burr.
★ Must-know
The standard espresso ratio is , meaning one part coffee produces two parts liquid yield.
Standard single and double doses are 7–10 g and 14–20 g respectively, while the Nepal standard lists the same dose ranges.
A standard single espresso yield is 30 ml and a double espresso yield is 60 ml.
The SCA standard extraction time is 22–30 seconds, while the Nepal standard is 25–30 seconds.
📌 A coarse grind produces faster flow, whereas a fine grind produces slower flow.
Further detail
Dial in espresso through dose, yield, time, grind size, temperature, and ratio.
A standard espresso shot uses a 1:2 ratio, a 16 g dose, a 32 ml yield, and a 25–30 second extraction time.
A doppio uses a 1:2 ratio, a 16 g dose, a 32 ml yield, and a 25–30 second extraction time and is described as double the volume of a single espresso.
A ristretto uses a 1:1 ratio, a 16 g dose, a 16 ml yield, and a 10–20 second extraction time, producing a stronger, less diluted, syrupy, and more intense flavor.
A lungo uses a 1:3 ratio, a 16 g dose, a 48 ml yield, and a 35–45 second extraction time, producing a larger volume and lighter body with increased bitterness if pulled too far.
An Americano is made by pouring hot water over espresso, whereas a Long Black is made by pouring espresso over hot water and therefore retains a richer crema.
Ristretto is short and intense; lungo is long and lighter.
★ Must-know
📌 A café latte combines espresso or doppio with steamed milk and a small foam layer, whereas a cappuccino has a thicker foam layer and roughly equal thirds of espresso, milk, and foam.
Further detail
A flat white usually uses a doppio with steamed milk containing about 10% foam, which is less foam than a latte or cappuccino.
Espresso con panna is espresso or doppio topped with whipped cream, and espresso affogato is espresso or doppio poured over vanilla or chocolate ice cream.
🔄 A café mocha is prepared by: mixing espresso or doppio with 30 ml chocolate sauce, adding steamed milk, optionally topping it with whipped cream, garnishing it with chocolate sauce
Latte macchiato puts espresso on top of milk, unlike a latte, which combines espresso with steamed milk.
★ Must-know
📌 The general iced-drink method is to fill the serving glass about 75% full with ice cubes and build the drink on top.
🔄 An iced latte is built by: adding 75% ice cubes, adding chilled or normal milk, pouring espresso or doppio over the milk and ice
🔄 An iced mocha is built by: mixing espresso with chocolate syrup, adding 75% ice cubes and chilled or normal milk, pouring the mixture over the milk and ice, garnishing with chocolate syrup
🔄 An iced Americano is built by:
Further detail
Ice first, milk or water next, espresso mixture last.
| Dimension | Arabica | Robusta |
|---|---|---|
| Altitude | 800–2200 m | 0–800 m |
| Caffeine | 0.7–1.5% | 1.7–3.5% |
| Taste | Fruity, nutty, chocolatey | Strong, bitter, harsh |
| Production | 60–70% | 30–40% |
| Bean shape | Oval | Round |
| Shot | Ratio | Yield and time |
|---|---|---|
| Espresso | 1:2 | 32 ml; 25–30 sec |
| Ristretto | 1:1 | 16 ml; 10–20 sec |
| Lungo | 1:3 | 48 ml; 35–45 sec |
Test your knowledge on Barista Training Fundamentals with 11 multiple-choice questions with detailed corrections.
1. Which flavor profile is most characteristic of a dark roast coffee?
2. What is the primary characteristic of the layers in a coffee cherry, from outermost to innermost?
Memorize the key concepts of Barista Training Fundamentals with 11 interactive flashcards.
What flavor notes does light roast coffee have?
Fruity flavor notes.
Coffee cherry Layers - Label
Skin, pulp, mucilage, parchment, silver skin, seed
What is a coffee cherry?
A fruit whose layers surround the coffee bean seed.
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