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