A) 5-7% B) 15-17% C) 20-22% D) 10-12%
A) The sound of beans burning B) The sound of beans shrinking C) The sound of beans colliding D) The sound of beans expanding and releasing steam
A) French Roast B) Medium Roast C) Light Roast D) Dark Roast
A) To stop the roasting process B) To make them easier to grind C) To add flavor D) To rehydrate the beans
A) Cryogenic Freezing B) Microwave Roasting C) Pressure Cooking D) Air Popper
A) Quakers B) Underdevelopment C) Insect Damage D) Overdevelopment
A) A type of bean defect B) Chemical reaction between amino acids and reducing sugars C) The release of CO2 D) A physical change in the bean structure
A) Adequate Ventilation B) Using a metal spoon C) Wearing Sunglasses D) Roasting near flammable materials
A) 24-48 hours B) 1 hour C) 1 week D) Immediately
A) A standardized method of tasting and evaluating coffee B) The process of grinding coffee C) Storing coffee beans in a cup D) A specific type of coffee brewing
A) Over-roasting B) Scorching C) Under-roasting D) Tipping
A) In a paper bag B) Airtight container, away from light and heat C) In the refrigerator D) On the counter in direct sunlight
A) Time spent after first crack B) Cooling time after roasting C) Time spent preheating the roaster D) Total roasting time
A) The color of the bean during early roasting B) A type of bean defect C) The sound of beans being dropped D) A rapid increase in bean temperature near the end of the roast
A) 100-200°F (38-93°C) B) 300-450°F (149-232°C) C) 500-600°F (260-316°C) D) 700-800°F (371-427°C)
A) Fermentation Drying B) Washed C) Natural D) Honey
A) Bean color B) Bean size C) Heat transfer rate D) Bean origin
A) Low bean density B) Excessive heat C) High humidity D) Insufficient airflow
A) Measuring bean moisture B) Measuring roast level C) Measuring bean density D) Measuring airflow
A) The sound of water evaporating B) The sound of chaff burning C) Oil starts to be released and cellulose structure breaks down D) The sound of the cooling process
A) A type of coffee bean defect B) The thin, papery skin that comes off the beans during roasting C) A specific coffee brewing method D) A type of coffee grinder
A) Light Roast B) Dark Roast C) Cinnamon Roast D) Medium Roast
A) Altitude has no impact on bean quality B) Higher altitude always results in lower quality beans C) Higher altitude often leads to denser beans and more complex flavors D) Higher altitude means less caffeine
A) To stir the beans during roasting B) To remove chaff from the roaster C) To sample beans during the roasting process D) To measure the temperature of the roaster
A) Oxygen (O2) B) Helium (He) C) Nitrogen (N2) D) Carbon Dioxide (CO2)
A) Baked Beans B) Scorchers C) Quakers D) Tippers
A) Rest on Rack B) Roast Over Roast C) Roast or Ruin D) Rate of Rise
A) To prevent fires and ensure even roasting B) To improve the taste of the coffee C) To make the roaster look nicer D) To prevent bean defects
A) A roaster that uses oil to transfer heat B) A roaster that uses direct flame C) A roaster that uses infrared radiation D) A roaster that suspends the beans in hot air |