CA 115 Test 3 Flashcards
Explain the legend on how coffee was discovered including the country of origin.
Kaldi was a goat herder in Ethiopia and observed his goats jumping and kicking throughout the day and night after eating some cherries off a tree. Kaldi tried them and found he received a rush of energy too. He took them to monks who either threw them in fire to destroy the evil effect of the caffeine or because they did not like the hard-bitter taste. In either case the resulting aroma was intriguing enough to experiment further with the berries and seeds.
Describe at least four (4) of the physical characteristics of the coffee plant including how it grows and what it produces.
Pit of Cherries, slow growing, takes five years to produce, cut at five feet, stalks of white flowers, cherries turn green, yellow, and red.
The two main species of coffee
Arabica or robusta
Of the two main species of coffee, which one coffee species is the better-quality species and explain two characteristics why it is better.
Arabica. Lower caffeine, less bitter, better flavor, grows at higher altitude
Of the two main species of coffee, which one coffee species is the lesser quality species and explain two characteristics why it is subpar.
Robusta. Higher caffeine, more bitter, less flavor, grows at lower altitude.
The two latitude regions in the world between which coffee is grown is the tropics of [a] and [b]
Capricorn and cancer
The ideal water temperature for brewing drip method coffee is between [a] and [b] degrees Fahrenheit.
195 and 205
The ideal holding temperature for coffee once it is brewed is between [a] and [b] degrees Fahrenheit.
175 and 185
Why is the ideal holding temperature NOT the same as the brewing temperature?
The coffee will continue to cook and break down and get bitter.
Once coffee is brewed, the best way to hold coffee is in an [a] for only up to [b].
Insulated air pot for one hour
Briefly describe in general, how coffee beans are decaffeinated and list the four methods of decaffeination.
The green beans are usually steamed first and then soaked in some sort of solution. Depending upon the method it could be ethyl alcohol, carbon dioxide, water or solvents. All substances are leached out of the beans, the liquid is then filtered through carbon to remove the caffeine, and then the dried beans are soaked back in the solution to reabsorb all remaining substances. Swiss water method (not steamed). Carbon dioxide method. Solvent method (direct or indirect method). EA – Ethyl Alcohol method.
List four methods of brewing coffee?
Auto drip, espresso, French press pot, pour-over, Chemex, cowboy, syphon, aeropress, clever dripper, Turkish, moka pot.
The first time you add water to brew a pour-over coffee is to clean and preheat all the vessels and filter. List and explain the next three types of water additions.
Bloom – Slow addition of water to let grounds soak slowly so they can absorb water to begin extraction. Agitation or turbulence – Fast addition of water to separate all grounds so they can be fully extracted and not stuck together and inhibit water flow. Extraction – The final slow addition of water to extract the flavors within the coffee grounds.
List the four enemies of storing coffee.
Air, moisture, light, heat
You just purchased 100% Kona Fancy coffee and this coffee is rated one of the best in the world. However, a guest complains that the coffee doesn’t taste good. List the six variables of brewing coffee and Briefly explain how each variable could affect the final product and how they may make the coffee not taste good if improperly executed.
Water – needs to be correct TDS and chlorine free. Too little or too much TDS affects extraction. Chlorine makes the coffee taste bad. Also, the correct amount needs to be used. Filtration – Different filters affect the final body and extraction of the coffee. This could affect the time it takes to drain through or the amount of particles in the final cup. Temperature – Too cold and the coffee will be under extracted. Too hot or held too hot will cause the coffee to be bitter or over extracted. Cleanliness – a dirty machine or process can cause off, rancid, and bitter flavors. Time – Brew time affects extraction. Too long = over extracted and bitter. Too short = under extracted and grassy, metallic acidity, or peanuty. Agitation or Turbulence – If the particles are not separated well, this could make the coffee under extracted because the water will not come in contact with all of the coffee.
If medium roast coffee is bitter and ashy in the back of the palate once brewed, it is
Over extracted.
The top three coffee producing countries are?
Brazil, Vietnam, Colombia
Explain, and differentiate the American style of service from the others.
Food is cooked and plated and garnished in the kitchen and served to guests. Served from the left.
Explain, and differentiate the English style of service from the others.
Type of service like Thanksgiving where the host carves and plates the food for the guests and the server serves the guest from the left with the left
