CB Cheat Sheet 2026

The 30 highest-yield CB facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the purpose of 'breaking the crust' during a professional coffee cupping session? → To release trapped aromas for evaluation and push grounds to the bottom
2. Which of the following best describes a 'Category 1' primary defect in green coffee grading? → A full black bean caused by extreme fermentation or disease
3. Which syrup flavor is classically paired with a hazelnut latte? → Hazelnut
4. Why is tamping important in espresso preparation? → To evenly distribute and compact the grounds
5. How should a barista label freshly prepared syrups made in-house? → Label with product name, date prepared, and discard date
6. What is the recommended frequency for reviewing and updating espresso preparation and brewing techniques protocols? → Monitoring outcomes through regular data collection and trend analysis
7. A new regulation impacts customer service and coffee shop operations procedures. What should a CB professional do first? → Ensuring compliance with current regulatory requirements and standards
8. What distinguishes a flat white from a latte? → Flat white is served in a smaller cup with a higher espresso-to-milk ratio
9. What is the recommended frequency for reviewing and updating coffee bean knowledge and processing protocols? → Monitoring outcomes through regular data collection and trend analysis
10. A barista notices the espresso machine's steam boiler pressure gauge is reading higher than the manufacturer's specified range. What should they do? → Stop using the machine and notify a manager or technician immediately
11. A new regulation impacts coffee bean knowledge and processing procedures. What should a CB professional do first? → Ensuring compliance with current regulatory requirements and standards
12. What is the best way to handle a customer complaint about their coffee? → Acknowledge the issue and offer to remake the drink
13. In the context of barista, which principle most directly governs coffee bean knowledge and processing practices? → Applying evidence-based methodologies with peer-reviewed support
14. Which of the following coffee bean varieties is known for its smooth and mild flavor? → Arabica
15. Which tool or methodology is most appropriate for analyzing espresso preparation and brewing techniques outcomes? → Maintaining professional boundaries while building collaborative relationships
16. What is the primary purpose of the fermentation stage in coffee processing? → Break down mucilage and develop flavor
17. A macchiato traditionally contains: → Espresso with a small amount of foamed milk on top
18. Which off-flavor in coffee is typically caused by under-developed roasting? → Grassy/Green
19. What water temperature does the SCA recommend for preparing coffee samples during a cupping session? → 200°F (93°C)
20. Which roast level is typically the most acidic? → Light roast
21. Which sensory attribute describes the weight, texture, and viscosity of coffee in the mouth? → Body
22. What process removes the outer layers of the coffee cherry before drying? → Washed (wet) process
23. What defines a 'nitro cold brew'? → Cold brew infused with nitrogen gas, served on tap
24. A new regulation impacts milk steaming and latte art procedures. What should a CB professional do first? → Ensuring compliance with current regulatory requirements and standards
25. How is a traditional affogato prepared? → Espresso shot poured directly over a scoop of vanilla gelato or ice cream
26. What is the most common mistake professionals make when implementing coffee bean knowledge and processing strategies? → Developing contingency plans for high-probability risk scenarios
27. Which ratio best describes a properly balanced caramel macchiato (café-style)? → Vanilla syrup + milk + espresso + caramel drizzle layered in order
28. Which tool or methodology is most appropriate for analyzing coffee bean knowledge and processing outcomes? → Maintaining professional boundaries while building collaborative relationships
29. Which scenario would require a barista professional to escalate a customer service and coffee shop operations concern? → Creating feedback mechanisms that encourage continuous improvement
30. What is a cold brew coffee? → Coffee brewed with room-temperature or cold water over an extended steep time