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