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Coffee Master quiz

Description

Quiz on Coffee Master quiz , created by sandov20 on 02/24/2016.
sandov20
Quiz by sandov20, updated more than 1 year ago
sandov20
Created by sandov20 over 10 years ago
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Resource summary

Question 1

Question
What are the 3 coffee growing regions?
Answer
  • Latin America, Asia/Pacific, Africa/Arabia
  • Latin America, America, Ethiopia

Question 2

Question
Africa/Arabia coffees are known to have winey, citrusy, floral characteristics.
Answer
  • True
  • False

Question 3

Question
Asia/Pacific has what kind of tasting characteristics?
Answer
  • Flora, earthy, citrusy.
  • Earthy and herbal.

Question 4

Question
Coffee cherries were first reported in Ethiopia 800-900 A.D
Answer
  • True
  • False

Question 5

Question
What are the 3 steps for a coffee plant that has matured to produce coffee cherries?
Answer
  • Flowering, Rising, Collecting.
  • Flowering, Ripening, Harvesting.

Question 6

Question
What are the 3 methods of processing coffee?
Answer
  • Semi-washed, washed, drying.
  • Washed, Semi-washed, Natural.

Question 7

Question
The washed process does not rely heavily on water and does not need to rest for full flavor.
Answer
  • True
  • False

Question 8

Question
The Semi-Washed method is:
Answer
  • 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.

Question 9

Question
The Natural method is Reception, drying, hulling and drying once more.
Answer
  • True
  • False

Question 10

Question
What are the four fundamentals of C.A.F.E Practices?
Answer
  • Transparency, Quality, Expectation and Environmental.
  • Transparency, Quality, Social and Environmental.
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