Coffee Equipment part 1

To purge a group head, you run it with the portafilter locked to the group head.

• True

• False

To back flush the coffee machine, you need to insert a blind into the portafilter and lock it into place.

• True

• False

Over-extraction is the term used when water runs through the tamped, ground coffee in the filter basket too quickly.

• True

• False

The steam wand should be wiped immediately after use to avoid the milk baking onto it.

• True

• False

The temperature of the water at the group head should be between

• 85 and 95°

• 75 and 85°

• 80 and 90°

• 95 and 105°

This is called

• Packing

• Tamping

• Dosing

• Extracting

This piece of equipment is called a

• Group Head

• Hopper

• Portafilter

• Basket

This part of the espresso machine is called

• Portafilter

• Group Head

• Burrs

• Water Dispenser