Deck 13: Coffee and Tea

Question 1

This roast is light brown in color, and is generally preferred for milder coffee varieties where roasters want the element of origin to come through in the finished product.

A) Medium roast
B) Dark roast
C) Medium-dark roast
D) Light roast

Answer 1

Light roast

Question 2

This is a grind size that has a textured appearance and feel like powder sugar with some slight grit. This size is best recommended for espresso machines.

A) Fine grind
B) Superfine grind
C) Medium grind
D) Coarse grind

Answer 2

Superfine grind

Question 3

This type of grinder offers precision of a consistent grind, and a good degree of versatility because the grind can be adjusted for different preferences from batch to batch.

A) Burr grinder
B) Blade grinder
C) Batch grinder
D) Fine grinder

Answer 3

Burr grinder

Question 4

When preparing water for brewing, the typical range of temperature should be between?

A) 175-185
B) 185-195
C) 195-205
D) 202-212

Question 5

This specialty coffee drink includes an espresso lengthened with hot water.

A) Café au Lait
B) Café Lattee
C) Machiato
D) Americano

Question 6

The green tea category that offers a wide range of possibility with light to heavy degrees of oxidation. Can have aromas of perfume, honey to slightly nutty.

Question 7

When brewing tea, the typical proportion of tea to water is 1 tablespoon (3-5 grams) per 8 ounces of water.

Question 8

As a rule, temperature of the water for brewing should be lower for less oxidized categories of tea.

Question 9

Explain some considerations when building a tea program for a given beverage program.

Question 10

Explain the reasons as to why one may select a manual method of brewing.

Question 11

Provide some advice and considerations for the beverage manager about how to build a tea program.