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Tasting And Service > Coffee And Tea > Flashcards

Coffee And Tea Flashcards

1
Q

What is Camellia Sinesis?

A

The species of plant whose leaves are used to produce tea

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2
Q

Americano

A

A Shot of Espresso with added Hot Water.

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3
Q

Breve

A

Equal parts Espresso and Steamed Half & Half.

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4
Q

Cà phê sữa đá (Ca phe sua da)

A

Vietnamese Iced coffee, Strong Coffee with Sweetened Condensed Milk served over Ice. Known as Kopi susa in Indonesia.

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5
Q

Café Au Lait

A

Coffee with the addition of Scalded Milk in a 1 to 1 ratio.

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6
Q

Café Bombón

A

Espresso and (Sweetened) Condensed Milk in equal parts.

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7
Q

Café Cubano

A

Espresso sweetened with Demerera Sugar during the brewing process

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8
Q

Café Mélange

A

Coffee topped with Whipped Cream

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9
Q

Caffé Corretto

A

Espresso and a Liquor or Liqueur in equal parts. The spirit is usually Grappa, though Sambuca or Brandy may be used. This is known as a Carjillo in Spain, Kaffekask in Sweden, and Karsk in Norway.

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10
Q

Caffé Latte

A

Espresso and Steamed Milk with a bit of Milk Foam on top. Usually there are 2 Parts Milk and 1 Part Espresso.

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11
Q

Cappuccino

A

A combination of Espresso, Steamed Milk, and a healthy amount of Milk Foam on top.

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12
Q

Flat White

A

Espresso with Steamed Milk, usually with a greater amount of Espresso in the ratio. There is no foam to top off the beverage.

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13
Q

Half-Caf

A

A beverage made with equal parts regular and decaffeinated beans. Sometimes referred to as a Baltimore.

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14
Q

Macchiato

A

Literally “marked.” Milk foam is placed in the cup first as the espresso shot is pulled through the foam, creating a dark spot in the foam (hence “marked”), as the higher specific gravity of the espresso falls beneath said foam.

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15
Q

Mary Turner

A

Coffee with Three Sweeteners and a small amount of milk.

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16
Q

Red Eye

A

A Shot of Espresso topped off with Coffee.

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17
Q

Regular

A

A Serving of Coffee with One Sugar and One Cream.

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18
Q

Ristretto

A

An Espresso made with less water than a normal serving.

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19
Q

Yuanyuang

A

An equal mixture of Coffee and Hong Kong Style Milk Tea served hot or cold.

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20
Q

Coffee Spirits- Australian:

A

Bundaberg Rum

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21
Q

Coffee Spirits- Calypso:

A

Tia Maria and Rum

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22
Q

Coffee Spirits- Caribbean:

A

Rum

23
Q

Coffee Spirits- English:

A

Gin

24
Q

Coffee Spirits- French:

A

Grand Marnier

25
Q

Coffee Spirits- Highland:

A

Scotch Whisky

26
Q

Coffee Spirits- Irish:

A

Irish Whiskey

27
Q

Coffee Spirits- Keoke:

A

Brandy and Kahlúa

28
Q

Coffee Spirits- Monk’s:

A

Bénédictine

29
Q

Coffee Spirits- Parisienne:

A

Cognac

30
Q

Coffee Spirits- Prince Charles:

A

Drambuie

31
Q

Coffee Spirits- Russian:

A

Vodka

32
Q

Coffee Spirits- Seville:

A

Cointreau

33
Q

Coffee Spirits- Shin Shin:

A

Rum

34
Q

Coffee Spirits- Witches:

A

Strega Liqueur

35
Q

Coffee Types- Bourbon:

A

Pronounced “boar-bone” and named for the island of Bourbon (present day Réunion). The French planted coffee on the island in 1708. It is likely all the coffee planted here was from the same parent stock, giving it a chance to mutate on the island before being taken to Brazil in the late 1800s. From here it spread across South and Central America. The term is used to describe ‘Bourbon-type’ varieties such as Kent, Jackson, Tekisic, and SL sub-types. Bourbon produces 20-30% more fruit than Typica, but is still considered a low-yielding variety.v At its best, the variety is capable of a well balanced and clearly articulated cup, with sweet, high-toned red fruit aromatics and bright acidity.

36
Q

Coffee Types- Typica

A

Typica, along with Bourbon, is one of the most important coffee varieties, and one from which many other notable varieties have derived genetic material. Coming to the new world after the Dutch gifted Louis XIV plants grown on the Island of Java, these plants were cultivated in Paris before being sent to French colony of Martinique in 1720, from where the variety spread. Typica was the first variety to make it to the new world, and distinct mutations can be found in Hawaii, Jamaica, Guatemala, and other South and Central American countries. Native to Yemen, it is also likely responsible for most of the “heirloom Ethiopian” varieties. Due to its wide proliferation, and many mutations, it can be hard to pin down specific cup qualities. Those from Hawaii, Jamaica, Mexico, Bolivia, Honduras and other origins usually exhibit creamy milk chocolate, almond, and citrus notes that fill out the mid-palate well, without the aggressive acidity of some Bourbon cultivars. Those from Ethiopia express berry-fruit or citrus and floral qualities depending on processing method. Body is usually moderate to light.

37
Q

Coffee Types- Heirloom Ethiopian:

A

The varieties native to Ethiopia are numerous and dizzying in scope. Coffee grows wild in the forests, and it is estimated that there are well over a thousand distinct varieties growing here, many of which appear to be from the Typica family. Cataloging of these varieties is finally underway in earnest, and it appears many have close ties to the Typica variety native to Yemen. In practice, an Ethiopian coffee from regions such as Sidama/Sidamo, Yirgacheffe, Harrar, etc., may be composed of dozens if not hundreds of varieties. Being that classification of these varieties is only recently underway, it can be difficult to determine whether the flavor profile associated with particular regions is more a factor of terroir or the varieties present in that area. Given this diversity, the cup characteristics for Heirloom Ethiopian coffee are unusually broad. Natural processed Ethiopian coffee is known for heavy, low-toned fruit characteristics, (notably blueberry-like), while the washed coffees can range in profile from delicate black tea-like, to bright citrus, lemon peel, spice, and floral qualities resembling jasmine.

38
Q

Coffee Types- Catimor:

A

Crossed from Hybrido de Timor and Caturra, Catimor is in itself a wide range or varieties under many different names. It is notable for being highly productive and having resistance to several diseases. Unfortunately, the cup quality is usual impacted by the Robusta content in the Hybrido de Timor.

39
Q

Coffee Types- Gesha:

A

So named for the town of Gesha in Western Ethiopia, and often mis-spelled as ‘Geisha’, this is an Ethiopian Cultivar which came into fame after Gesha from the Jaramillo plot at Haceinda Esmerelda in Boquete Panama fetched record-breaking auction prices in 2004. This has led to wide-scale plantings in Central America, very few of which have reaped similar results. Gesha has given great results at very high elevation–the Jaramillo plot is at 1550 masl–but attempts at lower elevations have not created the same high-toned, clean, and intensely floral cup profile. Passionfruit, tea rose, concord grape, lemon peel.

40
Q

Coffee Types- Pacamara:

A

A cross between Paca and the Gigantic Maragogype seed, originating in El Salvador in 1958. Pacamara is still primarily grown in El Salvador, but is spreading into neighboring countries. The bean is itself quite large, presenting a unique challenge to roasters. Cup profile varies, but high-elevation Pacamara can have complicated, savory dark-fruit tones and a full, often creamy body.

41
Q

Coffee Types- SL-28 and SL-34:

A

Created by Scott Laboratories, (Hence the ‘SL’), in the 1930’s, SL types are responsible for 90% of Kenyan coffee production. Both show predominate Bourbon heritage. SL-28 is typically grown at higher elevations than SL-34, the latter also being slightly higher yielding. SL-type varieties are responsible for unmistakably high-toned, high-acid, and heavy-bodied coffees. Dark, plum-like fruits, ‘winey’ notes, and grapefruit are common aromatic traits.

42
Q

Coffee Types- Caturra:

A

A dwarf, high-yielding Bourbon mutation, native to Brasil and common in Colombia, Nicaragua, and Coast Rica. Cup characteristics are generally similar, if slightly inferior to Bourbon.

43
Q

Coffee Types- Robusta:

A

Coffea canephora is responsible for somewhere between 20-25% of worldwide coffee production, (focused in Vietnam, but extending into Eastern Africa and Brazil). Notable for its disease resistance and productivity at low elevations, most Robusta finds its way into low-cost commercial blends. It should be noted that the genetic material from coffea canephora finds it way into many varieties, improving yield and disease resistance, and often impacting cup quality negeatively. Robusta contains 2.7% Caffeine, as opposed to Arabicas 1.5%, and produces more ‘creama’ when used for espresso than arabica varieties. Cup quality is generally quite low, and common descriptors when cupping Robusta are rubber, asphalt, and band-aids.

44
Q

Camellia sinensis

A

This plant is responsible for all tea: black, green, Oolong,etc. Grows between 0° and 42° latitude. Flush: term used for growth of new buds and leaves used for tea, some areas may have multiple flushes during the growing season. Over 2,000 varieties of plants.

45
Q

Types of Tea

A

based on the processing of the Tea Leaf (fermentation does not refer to an alcoholic fermentation during the processing of the leaves, this is the term used for oxidation of the leaves where they are exposed to air and humidity under controlled conditions- after this stage the leaves are dried and prepared for you to get your Zen on1)

46
Q

Black Tea

A

Fermented Leaves- The leaves are fully oxidized, many flavored or blended teas are based on Black Tea (Earl Grey, English Breakfast, etc.). Produces fully flavored teas.

Important Black Teas (Regions of Production):
Assam (Northeastern India)
Ceylon (the island of Sri Lanka)
Darjeeling (Himalayan foothills of Northern India)
Keemun (Anhwei Province in China)
Lapsang Souchong (This tea is produced by drying out the tea leaves over burning pine needles producing a pronounced smoky flavor and aroma- Fujian Province in China)
Nilgiri (Southern India)
Yunnan (Yunnan Province in China)
Dianhong (Yunnan Province in China)

47
Q

Green Tea

A

Unfermented Leaves- Little oxidation before drying out to retain the freshness and the flavor of the natural plant, little to no bitterness

Important Green Teas (Regions of Production):
Gunpowder (China, Taiwan)
Hyson (Zhejiang Province in China)
Dragonwell (China)
Gen Mai Cha (Japan)
Gu Zhang Mao Jian (Fujian Province in China)
Gyokuro (Japan)
Hojicha (Japan)
Matcha (Japan- thi is the tea commonly used in Japanese Tea Ceremonies)
Pi Lo Chun (China)
Sencha (Japan)
Liuan Leaf (also known as Lu’an Melon Seed- Anhui Province in China)
Huangshan Maofeng (meaning “Yellow Mountain Fur Peak”- Anhui Province in China)
Biluochun / Pi Lo Chun (meaning “Green Snail Spring”- Jiangsu Province in China)

48
Q

Oolong (meaning “Black Dragon”) Tea

A

Semi-Fermented Leaves. The leaves are oxidized more than Green Tea but less than Black. There are many different flavor expressions from mild to strong.

Important Oolong Teas (Regions of Production)
Fancy Formosa Oolong (Taiwan)
Wuyi (Fujian Province in China)
Ti Kuan Yin (meaning “Iron Goddess of Mercy”, from China)
Shui Xhan (China)
Dà Hóng Páo (meaning “Big Red Robe” and one of the most expensive teas on the planet- Fujian Province in China)
Tieguanyin (Fujian Province in China)

49
Q

Yellow Tea

A

Made similar to Green Tea, though the drying process is much longer producing a yellow leaf

Important Teas (Region of Production)
Junshan Yinzhen (meaning “Silver Needles of the Gentleman Mountain”- Hunan Province in China)
Huoshan Huangyan (Anhui Province in China)
50
Q

White Tea

A

100% Leaf Tip made from the new buds of the plant that have a silvery fuzz on them. Minimal processing.

Important Tea (Region of Production)
Pai Mu Tan / Bai Mudan (also known as White Peony- Fujian Province in China)
Baihao Yinzen (also known as White Hair Silver Needle- Fujian Province in China)
51
Q

Pu-erh Tea (Dark Tea or Red Tea, incorrectly sometimes referred to as Black Tea)

A

This is a post fermentation Tea and a specialty of the Yunnan Province in China. It may be green / raw , dark / aged, or a mixture of the two types.

52
Q

Flavoring / Blended Tea

A

Most Flavored or Blended Teas are based on Black Tea

Teas flavored with Flowers (jasmine, rose, etc.) are generally made by keeping the flower in ocntact with the tea Leaves as the leaves oxidize
Citrus Oils are sometimes blended with the leaves. Earl Grey is the most famous example (Oil of Bergamot is used)
Breakfast Teas are blended to produce a powerful Tea that mixes well with milk (English Breakfast is a classic example)
Afternoon Tea is blended as a much lighter alternative to Breakfast Tea

53
Q

Tea Grading and Sorting Terms

A

Souchong: Large Leaf
Pekoe: Medium Leaf
Orange Pekoe (OP): Full Small Leaf
Tippy Golden Flowery Orange Pekoe (TGFOP): Top grade Full Leaf, usually reserved for Tea grown in India- particularly Darjeeling and Assam
Broken Orange Pekoe (BOP): Broken or Smaller Leaf
Fannings (F): Small Broken Leaves
Dust (D): Smallest Broken Leaves, sometimes called Sweepeings
Pekoe Fannings (PF) or Pekoe Dust (PD): Cut torn Crushed (CTC) Pekoe used for quality tea bags
Most tea bags are made from Brokens, Fannings, and Dust

Tasting And Service (5 decks)

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