Training P1

A type of coffee bean, globally dominant, known for its lower caffeine content, smooth flavor, and sweet aroma.

A coffee bean type with higher caffeine, stronger, acidic taste, and ball-bearing shape.

A mix of different coffee beans (varieties and origins).

Coffee from a specific region or country with unique flavor profiles.

A cafe's primary coffee blend, aiming for a balanced flavour.

A heat process that transforms green coffee beans into brown roasted beans, enhancing flavor and aroma.

Categories of coffee roasts, ranging from light to dark, each with different flavour profiles and caffeine content.

A light roasted coffee with a delicate flavor and a noticeable acidity.

A roast with a brown and chocolate appearance, and a smooth taste.

A strong roasted coffee with a richer flavour and less acidity than a light roast.

A dark, brittle roasted coffee with a bittersweet/tangy flavor, less acidic and less caffeine than light roasts.

Longer roasts result in darker roasts and reduced caffeine levels.

Equipment used to make espresso, a concentrated coffee.

Machine that grinds coffee beans into different coarseness levels.

Tool used to compress coffee grounds evenly in the portafilter.

Tool for removing spent coffee grounds from the portafilter.

Used for holding and frothing milk.

Measures temperature.

Equipment for cleaning coffee machine components.

Cups, glasses, mugs, spoons, and saucers for serving coffee.

Separate cloths for cleaning steam wand and bench.