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