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