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Benji's Flashcards > Coffee & Tea > Flashcards

Coffee & Tea Flashcards

1
Q

How do different grinding sizes affect the flavor of the finished coffee?

A

A coarse grind, as used with a French press, takes a little longer to extract and has less surface area; thus, you submerge it in water.

A fine grind has more surface area and takes less extraction time. Beware not to over-extract. You may end up with a bitter cup of coffee

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2
Q

What is the difference between a tea and an infusion?

A

Infusion is a method. Which can be used for both Tea and Herbal Tea, or other beverages similar to Tea.

Tea is a product made by the leaf plant Camellia Sinensis

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3
Q

What are the main points of the Fairtrade certification for coffee?

A

Sustainability for farmers, economically

Safe working conditions

Protection of the environment

Transparent supply chain and economics

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4
Q

Where does coffee originate from?

A

The mountainsides of Ethiopia

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5
Q

When did coffee start to get exported?

A

In the 16th century (1500s)

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6
Q

Where was the first hub for the coffee trade? And what name has the trade been called?

A

In the port of Mocha, modern-day Yemen. It is called “The Wine of Araby.”

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7
Q

How did coffee spread throughout Europe, India, and Indonesia?

A

Through the Ottoman Empire

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8
Q

How did coffee end up in the new world, like Brazil?

A

Coffee plants traveled with European colonists and established a foothold in, for example Brazil

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9
Q

Which country is the largest producer of coffee?

A

Brazil

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10
Q

Coffee is the second most traded commodity in the world. What is the first?

A

Crude oil (petroleum)

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11
Q

How many species of the Coffea are there?

But what two species cover virtually all of the coffee trade?

And what percentage?

A

Over 100 different species.

Coffea Arabica and Coffea Canephora (known as Robusta) cover virtually all of the coffee trade.
75-80% Arabica, 20% Robusta

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12
Q

What makes Robusta different compared to Arabica?

Where is it from?

A

Robusta is a higher-yielding tree and produces coarse coffees of higher caffeine than Arabica.

It is native to Uganda.

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13
Q

There was once a species herald as a replacement for Arabica when faced with diseases. What is the name of that Coffea species?

A

Coffea Liberica

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14
Q

In 2007, a caffeine-free coffee plant was discovered. What is the name of that one?

And where was it discovered?

A

Coffea Charrieriana

It was discovered in Cameroon

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15
Q

In what type of climate is coffee grown?

A

Tropical climate

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16
Q

In what type of climate/latitude is coffee grown?

A

Tropical climate, between Tropics of Cancer and Capricorn

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17
Q

What is harvested from the coffee plant?

What type of plant is Coffea?

A

The seeds of the fruit

Coffea is a flowering plant that bears fruit

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18
Q

How many seeds does the Coffea fruit contain?

A

Most coffee cherries contain two seeds however some contain one: a peaberry.

Some suggest that peaberry coffee has a more concentrated flavor; whether or not this is the case, peaberries do tend to roast more evenly, as the single bean has a more rounded shape

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19
Q

What is the annual temperature the Arabica bean prefers?

A

15-24°C

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20
Q

At what altitudes do coffee grow best?

A

3000 ft to 6000 ft above sea level

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21
Q

Can the coffee tree endure frost or freezing temperatures?

A

No

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22
Q

What minimum water does a coffee plant require annually?

A

60 inches

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23
Q

How can one change cultivation to grow coffee at lower altitudes and in warmer subtropical climates?

A

Mountainside cultivation, shade trees, biocultural farming

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24
Q

When does peak harvest fall in the Northern Hemisphere?

A

Between December and March

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25
Q

When does peak harvest fall in the Southern Hemisphere?

A

Between May and September

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26
Q

How long does an Arabica tree take to produce a viable crop?

A

Four or five years

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27
Q

How long does a Robusta tree take to produce a commercial crop?

A

As early as the second year

28
Q

What is the harvest per hectare range for commercial coffee varieties?

A

Between three and twelve tons per hectare.

Better Arabica quality falls at the lower spectrum

29
Q

Give an example of two countries that experience two harvests per year.

What is the first and second harvest called?

A

Colombia and Kenya.

Main crop and smaller secondary “fly crop.”

30
Q

Is selective picking common for coffee cherries?

A

Yes, especially for high-quality coffee. Like grapes, the cherries must be of certain ripeness

31
Q

Explain the “Dry Method” of processing coffee beans

A

Whole coffee cherries are spread across surfaces, such as concrete patios or raised mesh nets, to dry in the sun. The bean is removed up to four weeks before the cherry reaches the requisite maximum 12.5% moisture content. Workers then clean the dried beans, removing any residual mucilage or parchment.

Traditionally, the entire drying process occurs in the sun, although large modern plantations may also employ mechanical drying. Dry processing may lead to uneven drying, with fungal problems and unwanted fermentations. Still, in the right conditions, it can produce coffees with rich sweetness, full body, viscosity, and earth tones. It is the method of choice in areas of water shortages. Brazil and Ethiopia are significant exporters of dry-processed coffee.

32
Q

Explain the “Wet Method” of processing coffee beans

A

The pulp is removed from the beans immediately after harvest, and the beans are “fermented” to eliminate the remaining mucilage. Workers load the beans into large water tanks, where they reside for one or two days. While submerged, natural yeasts ferment sugars in the mucilage, loosening the bean. If the beans are allowed to ferment too long, the resulting coffees will show acetic notes, so workers must monitor the process carefully.

Once the remaining layers of mucilage dislodge, the beans are washed in fresh water and dried by either sunlight or mechanical means. Before export, the coffee is cleaned and cured to remove the parchment layer. In humid climates, where dry processing may be uneven, coffee farms often opt for the wet method, but it is drastically more expensive and produces significant wastewater.

33
Q

Explain the “Semi-Washed” method of processing coffee beans

A

This method combines aspects of both the wet and dry processing techniques and eliminates some of the gratuitous water waste inherent in the wet method.

Semi-washed coffee beans are separated from the cherry immediately, but workers then dry the beans for a short period of time rather than allowing them to ferment in water. The semi-dried beans are generally washed to remove the mucilage and then dried again to remove the parchment layer. The technique is popular in Indonesia and is gaining ground in Brazil.

34
Q

What is the current most popular process of decaffeinating coffee beans called? Explain the process

What other ways are there to remove caffeine?

A

The Swiss Water Method

Utilizing hot water, a charcoal filter, and steam to remove 99,9% of the bean’s caffeine

Other methods use carbon dioxide, ethyl acetate, and methylene chloride as solvents.

35
Q

What did the discontinued process of decaffeinating coffee beans (patented in Germany in 1906) use? (Chemicals)

A

It utilized the toxic petrochemical benzene.

36
Q

What is the downside of decaffeinating coffee beans?

A

Any means of filtering coffee to remove caffeine also extracts some essential oils; thus, a component of the bean’s character is sacrificed.

However, the current technologies for decaffeination are a great improvement over the old chemical processes

37
Q

What happens when coffee beans are roasted?

A

Changes color from green/grey to, for example, glossy brown.

Roasting coffee softens the bean and gives it flavor through Maillard reactions, the caramelization of sugars, the oxidation of oils within the bean, and the volatilization of aromas.

38
Q

How will the coffee taste if the roast is too light compared to too dark?

A

If the roast is too light, the coffee will show overly green and vegetal characteristics, unripe acidity, and a watery body.

If the roast is too dark, the flavors of toast, smoke, and char will often outweigh the more subtle flavors of the bean’s origin.

39
Q

What characteristics does a dark roast typically have?

A

Lower acidity, fuller body, and more pronounced sweetness

They may also show unappealing bitterness

40
Q

What type of roast do modern artisan roasters typically do?

A

They may choose a lighter roast treatment to preserve brightness and inherent character

41
Q

Explain the roast level of “Cinnamon Roast.”

A

Light Roast.

Named for the color of the bean, which resembles cinnamon bark, this is the lightest roast available. Commodity coffees are often subject to cinnamon roast, as the beans lose less weight in the roasting process and consume less fuel.

Professionals may roast beans to this level when sampling, as the lighter aromas of the roast make defects in the beans much more apparent. Sharp acidity and light body are hallmarks of the roast.

42
Q

Explain the roast level of “New England Roast.”

A

Light Roast.

Slightly darker than a Cinnamon Roast

43
Q

Explain the roast level of “City Roast.”

A

Light Roast.

The beans are medium brown. Modern specialty roasters that emphasize coffees of single origin often prefer this level of roast.

44
Q

Explain the roast level of “Full City Roast.”

A

Medium Roast.

A slight sheen of oil may appear on the surface of the beans, and the color is a medium-dark brown. Full City coffee complements varietal character with the first bittersweet tones of the roast. Full City beans make good, if slightly acidic, espresso.

45
Q

Explain the roast level of “Vienna/Continental Roast.”

A

Medium Roast.

The color is a dark brown, with noticeable oil droplets across the bean’s surface. Bittersweet and caramel notes are obvious. Some coffees perform well at this roast level, but the hallmarks of origin are muted. Specialty coffee roasters may take beans intended for espresso to this point, but no further.

46
Q

Explain the roast level of “Italien and French Roasts.”

A

Dark Roast.

This style of dark roast eclipses any remaining varietal character. It is best suited for coffee drinks that will be diluted with milk, as the intensity of the roast results in coffees that seem robust and fully flavored. The added sugar that often accompanies the drive-thru latte balances the roast’s incredible bitterness.

47
Q

Explain the roast level of “Spanish Roast.”

A

Dark Roast

Lifeless, bitter coffees

48
Q

Americano

A

A Shot of Espresso with added Hot Water.

49
Q

Breve

A

Equal parts Espresso and Steamed Half & Half

50
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

51
Q

Café Au Lait

A

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

52
Q

Café Bombón

A

Espresso and (Sweetened) Condensed Milk in equal parts

53
Q

Café Cubano

A

Espresso sweetened with Demerara Sugar during the brewing process.

54
Q

Café Mélange

A

Coffee topped with Whipped Cream.

55
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.

56
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.

57
Q

Cappuccino

A

It combines Espresso, Steamed Milk, and a healthy amount of Milk Foam.

58
Q

Cortado

A

Espresso cut with Warm Milk.

59
Q

Flat White

A

Espresso with steamed milk usually has a greater espresso ratio. There is no foam to top off the beverage.

60
Q

Half-Caf

A

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

61
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.

62
Q

Mary Turner

A

Coffee with Three Sweeteners and a small amount of milk.

63
Q

Red Eye

A

A Shot of Espresso topped off with Coffee.

64
Q

Regular

A

A Serving of Coffee with One Sugar and One Cream.

65
Q

Ristretto

A

An espresso is made with less water than a normal serving.

66
Q

Yuanyuang

A

An equal mixture of coffee and Hong Kong-style milk tea is served hot or cold.

Benji's Flashcards (35 decks)

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