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