Maestria Best Practice (Module ?)

7 Questions | Total Attempts: 116

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Maestria Best Practice (Module ?)

At Nespresso we experience great interest from our Club Members on how to create milk based coffees, which are undoubtedly the most popular. There is also a demand for flair and style when it comes to coffee preparation and many of our consumers want a machine that allows a personal touch in their coffee making. Our newest addition, Maestria, is tailor made for those who want the true barista experience at home.


Questions and Answers
  • 1. 
    Why does whole milk make for a better frothing experience?
    • A. 

      Because whole milk froths does not stick to the steam pipe

    • B. 

      It is sweet and dense in terms of taste and texture

    • C. 

      It lasts much longer in the fridge

    • D. 

      It is the only milk that froths at 60 deg C

  • 2. 
    What do we need for preparation of our milk for steaming?
    • A. 

      Pre heated milk left out at room temperature

    • B. 

      A mixture of milk and water in the frothing jug

    • C. 

      Clean frothing jug and cold fresh milk

    • D. 

      A pre heated frothing jug, heated with steam from the steam pipe

  • 3. 
    What is the “steam out” position?
    • A. 

      When steam is actually coming out of the steam arm

    • B. 

      When you have finished steaming

    • C. 

      When water is flushed out of the steam arm

    • D. 

      When the steam pipe is aimed toward the drip tray

  • 4. 
    What is the “safe start” position?
    • A. 

      When the tip of the steam pipe is just below surface of milk prior to steaming

    • B. 

      When the machine is positioned in front of you and you are standing to one side of the steaming arm.

    • C. 

      When the froth has risen and is ready to pour.

    • D. 

      When the machine is switched off.

  • 5. 
    Why do baristas “polish” the milk?
    • A. 

      It takes the milk to the perfect temperature for pouring

    • B. 

      It makes the milk sweeter as swirling the milk dissolves lactose

    • C. 

      It creates a “micro foam” which is highly textured and velvety

    • D. 

      It keeps the froth stiffer for longer

  • 6. 
    What exactly is a “flat white”?
    • A. 

      A Cappuccino made with decaffeinated coffee

    • B. 

      A Caffe Latte in a cup with highly “polished” foam

    • C. 

      A Lungo with a lot of semi skimmed milk

    • D. 

      An Americano with a dash of hot milk

  • 7. 
    What is the very next thing to do after steaming milk?
    • A. 

      Taste the milk to check it is fresh

    • B. 

      Heat the cup with a blast of steam

    • C. 

      Fill the water tank to at least half way.

    • D. 

      Clean the steam pipe with a cloth and blast of steam.

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