Beverage management - water & coffee

Question 1

Mineralized water

Answer 1

Water that may come from drinking water source and to which minerals are added, therefore, obtaining its mineral properties artificially

Question 2

Mineral water

Answer 2

Water that gets is distinction through natural processes and not by human intervention

Question 3

Natural spring water

Answer 3

Water from an underground water formation that flows naturally to the surface

Question 4

Artesian water

Answer 4

Fiji, the water has gone through more layers than normal spring water

Question 5

Coffee making process

Answer 5

1. Seed planted
2. Cherry cultivated
3. Cherry picked
4. Bean de pulped
5. Packing and transport
6. Roasting
7. Grinding
8. Brewing
9. Drinking

Question 6

Difference between Arabica coffee and Robusta coffee

Answer 6

Arabica

• Delicate aroma
• Less caffeine
• Higher located plantations
• Fuller/ more mature flavour
• From chocolate to vanilla/ caramel flavour

Robusta

• Intense, fuller flavour
• Twice a smuch caffeine
• Lower altitude plantations
• Flatter and stronger flavour
• Darker/bitter flavour

Question 7

Special coffees - Jacu bird (Brazil)

Answer 7

coffee cherries are eaten by a specific bird and coffee beans are collected from its dung

Question 8

Special coffees - Kopi Luwak (Indonesia)

Answer 8

Coffee cherries are eaten by a mammal called Civet and coffee beans are collected from its dung

Question 9

Special coffees - Gesha (Panama)

Answer 9

Small quantities with superior taste

Question 10

Special coffees - Kona (Hawaii)

Answer 10

Volcanic soil, perfect growing conditions

Question 11

Special coffees - Blue Mountain (Jamaica)

Answer 11

Ideal climate for superb coffee

Question 12

Light roast

Answer 12

Cinnamon roast

• light brown in color
• no oil on the surface
• origin of the beans are most distinct

Question 13

Medium roast

Answer 13

American roast

• medium brown in color
• slightly sweeter than the light roasts
• balanced flavour, aroma and acidity

Question 14

Medium-dark roast

Answer 14

City/Full roast

• Rich, darker color with some oil on the surface
• Bittersweet aftertaste
• flavour and aroma emerge and acidity disappears completely

Question 15

Dark roast

Answer 15

French/Italian roast

• Shiny black color with oily surface
• Significant amount of bitterness
• Origin flavour is gone and the flavour of the roasting process comes out the most

Question 16

Coffee brewing methods

Answer 16

Drips   - extraction of oil
Steep  - releasing oil into
              water
Espresso - emulsion of oil
              and water