Loading question session…
8 questions
Which part holds the basket of ground coffee and is inserted into the grouphead?
What is tamping intended to create in the portafilter?
A barista uses 18 g of ground coffee and collects 36 g of espresso. Which measurements are the dose and yield, respectively?
A shot spends too much time in contact with the grounds during brewing. Another shot is extracted and then left sitting until its crema dissipates and its flavor degrades. How should the two shots be classified, respectively?
What does dialing in espresso involve adjusting?
The grouphead dispenses hot, pressurized water through the portafilter.
If water spends too little time in contact with the grounds during brewing and the finished shot then sits long enough for its crema to dissipate and its flavor to degrade, the shot can be both under-extracted and dead.
Two shots use equal weights of ground coffee but produce different weights of espresso. They have the same dose but different yields.