Coffee Master quiz

Question 1 of 10

1

What are the 3 coffee growing regions?

Select one of the following:

Latin America, Asia/Pacific, Africa/Arabia
Latin America, America, Ethiopia

Explanation

Question 2 of 10

1

Africa/Arabia coffees are known to have winey, citrusy, floral characteristics.

Select one of the following:

True
False

Explanation

Question 3 of 10

1

Asia/Pacific has what kind of tasting characteristics?

Select one of the following:

Flora, earthy, citrusy.
Earthy and herbal.

Explanation

Question 4 of 10

1

Coffee cherries were first reported in Ethiopia 800-900 A.D

Select one of the following:

True
False

Explanation

Question 5 of 10

1

What are the 3 steps for a coffee plant that has matured to produce coffee cherries?

Select one of the following:

Flowering, Rising, Collecting.
Flowering, Ripening, Harvesting.

Explanation

Question 6 of 10

1

What are the 3 methods of processing coffee?

Select one of the following:

Semi-washed, washed, drying.
Washed, Semi-washed, Natural.

Explanation

Question 7 of 10

1

The washed process does not rely heavily on water and does not need to rest for full flavor.

Select one of the following:

True
False

Explanation

Question 8 of 10

1

The Semi-Washed method is:

Select one of the following:

Pulp removed, soaked for 1-2 hours, rubbed together to take off mucilage, rinsed, laid out to dry, taken to mill for beans to dry still in parchment 1-5 days. Parchment removed and hulled to dry the final time. No fermentation, resulting in a full body of earthy and herbal flavors.
The skin of the fresh cherry is physically removed using a pulper machine with addition of water (pulping). The sugar coating (mucilage) is allowed to ferment over one to two days and then the parchment is washed thoroughly to remove all traces of fermented mucilage. The parchment is dried until the bean inside reaches 12% moisture. This process can produce high quality coffee, but requires large quantities of water - between 0.25 to 1 gal/lb (2 to 10 L/kg) water of fresh cherry, and requires very good management of the fermentation and washing process to ensure the coffee flavor is not damaged in the process
This is a one-step operation where the coffee bean is dried inside the whole coffee fruit to 12% moisture. The dry cherry is then hulled to produce a dry green bean.

	Created by sandov20 over 10 years ago

Quiz on Coffee Master quiz , created by sandov20 on 02/24/2016.

Coffee Master quiz

Question 1 of 10

What are the 3 coffee growing regions?

Select one of the following:

Explanation

Question 2 of 10

Africa/Arabia coffees are known to have winey, citrusy, floral characteristics.

Select one of the following:

Explanation

Question 3 of 10

Asia/Pacific has what kind of tasting characteristics?

Select one of the following:

Explanation

Question 4 of 10

Coffee cherries were first reported in Ethiopia 800-900 A.D

Select one of the following:

Explanation

Question 5 of 10

What are the 3 steps for a coffee plant that has matured to produce coffee cherries?

Select one of the following:

Explanation

Question 6 of 10

What are the 3 methods of processing coffee?

Select one of the following:

Explanation

Question 7 of 10

The washed process does not rely heavily on water and does not need to rest for full flavor.

Select one of the following:

Explanation

Question 8 of 10

The Semi-Washed method is:

Select one of the following:

Explanation

Question 9 of 10

The Natural method is Reception, drying, hulling and drying once more.

Select one of the following:

Explanation

Question 10 of 10

What are the four fundamentals of C.A.F.E Practices?

Select one of the following:

Explanation