1 Flashcards
mudhouse coffee from: central america
la joya
mudhouse coffee from: africa
quabelle
mudhouse coffee from: pacific island
none
bean skin removal process: washed
soaked, pulp falls off, ferment for hours to days, rinse and dry (higher acidity, most used)
bean skin removal process: honey
mix of dry and wet, cherry removed mechanically, mucilage is left to dry (lower acidity, least used)
bean skin removal process: natural
left in sun to dry, fruit still intact, left to dry on patios, mats, or raised beds (ethiopian&yemen based)
decaf process
caffeine extracted then filtered out with water. repeat a very small amount of caffeine is left.
MH single origin coffee available
la joya or quabelle
MH blends available
some people call me maurice, mudhouse
coffee certification: certified fair trade
grown on farm 5 acres or less, operating democratically-run co-op, sustainable
coffee certification: rainforest alliance
grown in a manner where we preserve the integrity of indigenous life
coffee certification: certified organic
if no chemical pesticides/fertilizers were used in the past 3-5 years
when is mudhouse coffee roasted
monday
when is mudhouse coffee delivered
thursday
what do baristas write on retail beans
roast date, initials, price
brewing retail brands MH sells
chemex and hario
original mudhouse coffee cart name?
Appalachian Mudhut
Appalachian Mudhut establishment year?
1993
what year did the downtown location open?
1995
what year did the crozet location open?
2009
where is our coffee farm
panama
what is the name of our coffee farm
Finca La Cabra
what year was our coffee farm bought?
2016
who are the owners of Mudhouse?
Lynelle & John Lawrence
what objects do you clean every 4 hours?
sanitizer water, serve ware, pitchers, half n half carafe
what email is given out the public?
evolution@mudhouse.com
mudhouse mug discount for employees?
10%
airspace container discount for employees?
10%
non-mudhouse mug employee discount?
0%
employee drink discount on shift?
100% first drink, anything after is 25%
employee drink off shift discount?
25%
employee food discount (on or off shift)?
20%
3 variables baristas control while preparing an espresso shot?
cleanliness, weight, shot time
key aspects to make good latte art?
height, position, flow
espresso requirement: grams?
18 gram double shot
espresso requirement: volume?
2oz
espresso requirement: time frame?
24-30 seconds
can you serve a shot that doesn’t meet requirements?
no!
when is coffee at its best: after roasting
4-5 days
when is coffee at its best: not yet blossomed
7-8 days
when is coffee at its best: flavors and aromas harder to distinguish
2-3 weeks
what is degassing?
when coffee lets off gas in different situations (when roasted, through aging, during grounding, etc.)
5 categories used to describe a cup of coffee?
body, aroma, acidity, flavor, balance
where and how should coffee be stored?
airtight container, cool dark place
