Coffee Trivia

1. The major coffee growing regions of the world are located primarily near the equator, between the Tropic of Cancer and the Tropic of Capricorn. False 2. The true origin of coffee is in the highlands of present day: Taiwan 3. There are two major types of coffee: Earl Grey and Arabica Colombian and Panamanian Colombia Ethiopia Robusta and Arabica Espresso and Decaffeinated 4. The two methods used to remove the coffee beans from the cherries are - the washed or wet method and the natural or dry method. True False 5. The average yield per year that the Arabica coffee tree or shrub produces is between: ½ - 2 pounds 2-5 pounds 5-10 pounds 15-25 pounds 6. Coffees from one country are known as: Blends Organics Varietals or Single origins Flavors 7. Elements such as the degree of roast, the number of different varietals or the single origin coffees, and the percentages of each are all taken into account when creating: 8. The darker the roast of coffee, the more the caffeine. True False 9. Sometimes the grade of the bean is added into the single origin coffee name.  Kenya AA is a prime example. Samples Blends Flavors Teas True False 10. Four important aspects of a perfect Espresso shot are: Cupping, extraction time, grind and the barista Cupping, grind, acidity and the barista Weight, caffeine, water type and the server Coffee blend, grinder, espresso machine and the barista 11. The five primary degrees of roast are: Light brown, medium brown, dark brown, very dark brown, black Grainy, low acidity, medium, tangy, high acidity Cinnamon, American City, Full City, Vienna and French Central American, South American, African, Asian and Hawaiian 12. To best protect the flavor and aroma of your coffee, you should store the coffee… as whole beans in a tightly sealed container out of direct sunlight a clean burlap bag an open container in the refrigerator ground and sitting open in a container on the counter 13. _________ is used by roasters and green coffee buyers as a means to differentiate between unique characteristics of different coffees and to test bean quality. Decaffeination Testing Cupping A laboratory 14. Which is true of coffee beans during the roasting process? Absorb moisture from the air and swell in size Dry out and sugars in the beans start to caramelize Chemical reactions in the bean increase the caffeine content 15. The strength of the coffee taste comes from the caffeine content. The more caffeine, the stronger the flavor True False Puerto Rico True Remain green until they leave the roaster