Fermented Cocoa, Tea & Coffee products

Question 1

Name the 5 parts of the coffee beans

Answer 1

• pulp
• bean
• silverskin
• parachment
• mucilage

Question 2

Coffee beans are also called _______

Answer 2

coffee cherry

Question 3

Coffee beans are produced by the genus ________

Answer 3

Coffea

Question 4

Name 2 common coffee species available on the market: _______________

Answer 4

C.arabica and C.robusta

Question 5

It takes approximately ______ from flowering for the coffee cherries to reach maturity

Answer 5

1-year

Question 6

It is necessary to first remove the _________ and the _____ layer to obtain the green coffee beans, which can then be dried, roasted, milled, and used for making coffee

Answer 6

parchment

pulp

Question 7

Explain the Dry process of coffee cherries:

Answer 7

Coffee cherries can be dried in the sun, during the drying the sugars and flavors from the pulp are absorbed by the bean. This process yields natural coffee

Question 8

Explain the Wet process of coffee cherries:

Answer 8

Coffee cherries can undergo 5-7 days of fermentation, which allows the pulpy fruit that surrounds the bean to soften and separate, this enhances acidity and provides a final floral aromatic property to the coffee bean. This process yields washed coffee

Question 9

Coffee beans undergo a fermentation step to prepare the fruit for ___________

Answer 9

commercial use

Question 10

This fermentation involves _____________________ that originate from the surface of the fruit and soil

Answer 10

molds, yeasts, several LAB species, and a few Gram - bacteria

Question 11

The fermentation of coffee causes the degradation or breakdown of _________ around the parchment skin, which gives the bean a better appearance

Answer 11

the mucilage

Question 12

The mucilage is mostly composed of pectin, therefore the microorganisms that are involved in this reaction must have _________

Answer 12

pectinases

Question 13

The fermentation reactions is conducted in __________ 1 to 10 m deep, with the bottom of the tank able to allow the water to drain

Answer 13

concrete tanks or bins

Question 14

depending on the climatic conditions, the fermentation lasts ___________

Answer 14

24-90 houra

Question 15

The end of the fermentation is based on what:

Answer 15

when the mucilaginous tissues changes from viscous to liquid

Question 16

Most of the microorganisms detected during these fermentation steps belong to ______ and _______

Answer 16

Enterobacter

Escherichia

Question 17

Pectinolytic species then colonize and dominate the fermentation including __________ (4)

Answer 17

Bacillus, Fusarium, Penicillium, Aspergillus

Question 18

The rate at which demucilagination occurs can depend on altitude and temperature and due to its thicker mucilage, _________ takes longer for complete demucilagination

Answer 18

robusta coffee

Question 19

How is Civet Coffee produced?

Answer 19

• This coffee is produced following consumption of ripe coffee cherries by the civet
• The coffee cherries undergo fermentation in the animals gastrointestinal tract and the animal excretes the hard indigestible coffee beans

Question 20

________ is a necessary step for the preparation of the final bean

Answer 20

roasting

Question 21

Industrial roasting ranges from ___ s to ___ min, while handcrafted roasting may range between 18-20 minutes

Answer 21

90

6

Question 22

Roasting conducted using rotary drums at temperatures from _______

Answer 22

200-250C

Question 23

What is the main reason for the fermentation of cocoa beans ?

Answer 23

induce biochemical transformations within the beans that lead to the color, aroma, and flavor precursors of chocolate

Question 24

The white carbohydrate rich mucilaginous pulp is the substrate for the fermentation of _______

Answer 24

cocoa beans

Question 25

As the cocoa bean fermentation advances LAB (increase or decrease), AAB (increase or decrease) and Yeasts (increase or decrease)

Answer 25

increase increase decrease

Question 26

The carbohydrate rich pulp has a pH of ______ and is ______ because the pulp/bean mass is stored in heaps or boxes

Answer 26

3.0-4.0 anaerobic -this favors the growth of yeast

Question 27

The yeasts in coca bean fermentation initiate an anaerobic alcoholic fermentation and convert carbohydrates (sucrose and glucose) into ___________

Answer 27

ethanol and CO2

Question 28

__________ are also produced by the yeast and they degrade pectin allowing the air to progress into the mass during fermentation since the pulp becomes less viscous and begins to drain

Answer 28

Pectinolytic enzymes

Question 29

The presence of air and ethanol then favors ________, which can ferment carbohydrates (glucose and fructose) via the ___________ pathway into lactic acid, or the ______________ pathway into lactic aid, acetic acid, ethanol, and CO2

Answer 29

LAB homofermentative heterofermentative

Question 30

In the final stages of cocoa bean fermentation the conditions become favorable to ______ due to the aeration caused by further breakdown of the pulp and the availability of ethanol and organic acids

Answer 30

AAB

Question 31

The AaB oxidize the _________ into _________

Answer 31

ethanol | acetic acid

Question 32

The acetic acid diffuses into the cocoa bean and is responsible for the __________, and this marks the end of the fermentation

Answer 32

death of the embryo

Question 33

In cocoa bean fermentation: - Glucose at the beginning of the reaction is used by _______ which is the best competitor for this nutrient - Glucose not used by yeast remains to be fermented by ____ into lactic acid, acetic acid, carbon dioxide, and ethanol

Answer 33

yeast | LAB

Question 34

(TRUE OR FALSE): Cocoa bean fermentation can take place in helps, boxes, baskets, stacks, or on platforms depending on which region is involved

Answer 34

TRUE

Question 35

Why is bean death such a critical event in cocoa fermentation?

Answer 35

it allows the biochemical reactions necessary for flavor development to occur within the cocoa bean

Question 36

The production of ___________ during anaerobic yeast growth correlates well with bean death

Answer 36

ethanol

Question 37

Death is important so that ________ will not use valuable components of the bean (cocoa butter)

Answer 37

germination

Question 38

From a flavor perspective, death also allows cellular membranes to ____ and permit _____________

Answer 38

leak | enzymes and substrates to react and form flavor precursor compounds

Question 39

___________ digest the purple anthocyanins that give the bean the deep purple colour. This results in a bleaching of the purple, and the release of further reducing sugars that participate in flavor development

Answer 39

Glycosidases

Question 40

___________ is the major oxidase in cocoa and is responsible for much of the brown colour that occurs, it becomes active when oxygen is able to penetrate the bean in the final stages of fermentation

Answer 40

Polyphenol oxidase

Question 41

___________________ are the major classes of polyphenols that are subject to oxidation in cocoa beans

Answer 41

Catechins and leucocyanidins

Question 42

Oxidation of __________ is responsible for the brown colour during cocoa bean fermentation

Answer 42

catechins

Question 43

When dried cocoa beans are roasted, _______________________, to produce flavor and color compounds that are characteristic of chocolate

Answer 43

non-enzymatic browning reactions

Question 44

After the beans are fermented they have a moisture content of 40-50%, and this must be reduced to ________ for safe storage (or mold growth may become an issue)

Answer 44

6 to 8%

Question 45

Dried beans may be stored for _________

Answer 45

3-12 months

Question 46

Wet processing (COFFEE) main characteristics:

Answer 46

- After harvesting the mature beans are mechanically de-pulped - This is followed by a fermentation step to convert the remaining mucilage into water-soluble products that are removed by washing prior to the final drying - The de-pulped berries are held under water in wood or concrete bins - Once the sticky pulp layer is converted into water-soluble products the beans are washed with water and then sun dried or washed with a mechanical drier

Question 47

Dry processing (COFFEE) main characteristics:

Answer 47

- The ”natural” drying process relies on partial dehydration of the pulp layer while the coffee fruit is ripening - After the fruit is harvested, it is subjected to additional drying - Berries are heaped up at night and re-spread every morning, it can take 10-25 days of sun drying - During this time microbial fermentation occurs, enzymes secreted by bacteria, yeasts, and pectinolytic molds break down the pulp and mucilage - There is no defined microbial succession that occurs with coffee maturation

Question 48

Kombucha is ___________________

Answer 48

a beverage obtained by fermenting tea (with added sugar) with a microbial consortium composed of several bacteria and yeasts

Question 49

SCOBY means ____________

Answer 49

Symbiotic Culture Of Bacteria and Yeast (it inhibits the growth of contaminating bacteria)

Question 50

COBY contains a mixture of several species of ___________________ (3)

Answer 50

yeast, acetic acid bacteria, and lactic acid bacteria

Question 51

cellulose pellicle due to the activity of certain _______________

Answer 51

Acetobacter sp

Question 52

The dominant bacteria in Kombucha are _____ (aerobic bacteria able to use alcohol as a substrate to produce acetic acid)

Answer 52

AAB