Espresso Quiz

A few posts ago, a reader asked if I could post an espresso quiz, similar to the one I give new baristas when they are beginning to assimilate information as part of their education program at the Phoenix Roastery.

So here goes...

1. What are the three colors that espresso crema should ideally have?

2. What is the acceptable brew time for a correctly brewed espresso, according to Specialty Coffee Association standards?

3. If an espresso shot brews for too long (expresses too slowly) then is the shot under or over extracted? What adjustments might you make to your grinder or your packing technique to adjust for this?

4. Coffea arabica is grown at what range of altitudes?

5. A single shot of espresso should be how many ounces?

6. What is a ristretto?

7. Espresso was "invented" in what decade?

8. A macchiato contains what ingredient, other than espresso, and in what approximate quantity and form? It's also helpful here to know what "macchiato" means in Italian. Hint... what Starbucks serves as a macchiato isn't one.

9. What country produces the largest annual crop of coffee, and is also a popular blending coffee, in espresso blends as well as drip coffee blends?

10. When coffee is ground properly for espresso, it will produce shot times within the acceptable parameters asked about in question #2. What should the ground coffee feel like when rubbed between your fingers?

Those of you who would like to have a go at this, please post your answers as a comment, or if you're shy, you can email to me at sarah@phoenixcoffee.com
I will post answers next week!
Have fun!