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What is the primary reason coffee is considered a stimulating beverage?
Coffee was first discovered by a monk named Kaldi.
False
Name one country where coffee was cultivated in the 15th century.
Yemen
Coffee houses in the Near East were known as __________.
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Coffee was initially well-received in Europe when it was introduced.
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Who was asked to intervene concerning the controversies around coffee in Venice?
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What effect does coffee have on humans?
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Match the following historical figures with their contributions to coffee's history:
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What beverage gained popularity in the New World due to the Boston Tea Party?
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Arabica coffee beans make up approximately 50% of the world's coffee production.
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Where does Arabica coffee originate?
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Robusta coffee has almost _____ the amount of caffeine compared to Arabica.
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Match the following coffee varietals with their characteristics:
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Which coffee variety is known for having a burnt or woody aftertaste?
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How long does it take for newly planted coffee bushes to bear fruit?
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Excelsa coffee beans are larger and more oval-shaped compared to Liberica beans.
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Which method is commonly used in regions where water is scarce?
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In which Filipino regions is Arabica coffee grown?
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The cherries undergo processing methods to prevent ____ after harvesting.
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What is the primary difference between selective picking and strip picking?
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Cherries ripen faster at higher altitudes and lower temperatures.
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Match the coffee processing method with its description:
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Hand-picking cherries is a simple and quick method of coffee harvesting.
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Which term describes the smell or fragrance of freshly brewed hot coffee?
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The fresh cherries in the dry method are spread out on a large surface and left to dry in the ____.
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Astringent coffee is characterized by a rich and complex flavour.
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What is a common characteristic of dark roasts in terms of flavor?
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The term 'bright' refers to coffee that has a dull and lifeless taste.
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Coffees labeled as ___ often have a sweet, syrup-like flavor similar to caramelized sugar.
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Match the following coffee tasting terms with their descriptions:
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What term is used to describe a salty taste caused by excessive heat after brewing?
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Which of the following describes a coffee with harmonious and delicate flavors?
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What flavor quality do Latin American coffees generally have?
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What is meant by the term 'body' in coffee tasting?
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A coffee described as _______ has a sharp, acrid, chemical-like flavor defect.
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The term 'fruity' applies to the natural aroma of berries.
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What is the term used for the defect that gives coffee a spoiled-fruit quality during the drying process?
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Match the coffee flavors/defects to their descriptions:
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The flavor defect known as 'grassiness' can occur due to premature harvesting or under roasting.
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Coffees with _______ taste are described as tasting of leather or animal hide.
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Study Notes
What is Coffee?
- Coffee is a beverage made from roasted coffee beans.
- It is known for its dark color, bitterness, slight acidity, and stimulating effect due to its caffeine content.
- Coffee holds the top spot in the global market for hot beverages.
The History of Coffee
- Coffee's origins can be traced back to the ancient coffee forests on the Ethiopian plateau.
- Legend states that a goat herder named Kaldi discovered coffee beans.
- Kaldi noticed his goats became excessively energetic after eating the berries from a certain tree, leading him to believe they had special properties.
- He shared his findings with a local monastery abbot, who then created a beverage with the berries, finding it helped him stay alert during late-night prayers.
- The monks shared the discovery, spreading the word about these energizing berries.
- Coffee reached the Arabian Peninsula where it began its global journey.
The Arabica Coffee
- Arabica coffee beans are the most prized variety, originating from the Ethiopian highlands.
- These beans account for approximately 80% of the world's coffee production.
- Arabica coffee is renowned for its complex flavor profile, offering notes of floral scents, fruits, citrus, earthiness, buttery textures, chocolate, caramel, honey, or sugar depending on its origin.
- In the Philippines, Arabica is cultivated in regions such as Benguet, Kalinga, Cotabato, Davao, and Sagada.
- Recognized varietals include bourbon, catura, catuai, and typica.
Robusta Coffee
- Robusta coffee beans originated in sub-Saharan Africa and are grown in lowland areas of the Philippines, including Cavite, Bulacan, and Mindoro.
- Robusta coffee has almost twice the caffeine content compared to Arabica, resulting in a more intense flavor and a smoky or woody aftertaste.
- Despite its bolder taste, Robusta coffee is rich in antioxidants and has lower acidity levels compared to other varieties.
Liberica Coffee
- Liberica, also known as Liberian coffee, is a distinct coffee species native to western and central Africa.
- It boasts a strong, unique flavor, often described as either loved or hated.
- Liberica enthusiasts appreciate its smokey and chocolatey notes, along with floral and fruity undertones.
Excelsa Coffee
- Excelsa coffee is a close relative of Liberica, sharing similar growth patterns.
- Excelsa beans are smaller and rounder than Liberica, sometimes exhibiting a teardrop shape.
- Excelsa coffee offers a sweet, fruity, and tart character, while maintaining a strong and dark profile.
Methods of Coffee Production - Harvesting
- Coffee bushes typically take 3-4 years to start bearing fruit.
- The fruit, referred to as cherries, undergo a color transformation from green to bright or dark red as they ripen.
- Ripe cherries turn red at a faster rate in low-altitude, high-temperature environments.
- Coffee harvesting can be done manually by hand-picking selectively ripe cherries. This is labor-intensive but ensures only the best-quality cherries are chosen.
Methods of Coffee Production - Strip Picking
- In this method, all cherries are stripped off the branch, either by hand or machine, regardless of ripeness.
Methods of Coffee Production - Selective Picking
- Only red, ripe cherries are picked, leaving green cherries to ripen further.
- This method is labor-intensive and is commonly used for harvesting high-quality Arabica coffee.
Methods of Coffee Production - Cherry Processing
- Once harvested, cherries must be processed immediately to prevent spoilage.
- Two main methods are used depending on resources and location.
- The dry method, also known as 'unwashed' or 'natural' processing, is used in regions with limited water and is often preferred by small-scale farmers.
- The wet method, a newer process, utilizes water to separate coffee beans from the cherry.
The Dry Method
- This ancient method relies on sun-drying coffee cherries for 15-20 days.
- Cherries are spread out on raised drying beds to ensure air circulation.
- The dry method is characteristic of African regions with abundant sunlight.
The Wet Method
- The wet method involves cleaning cherries, removing unripe or overripe ones, and passing them through a pulping machine.
- This process extracts the skin from the cherries without damaging the beans.
- The wet method is also known as "washed" processing.
Vocabulary of Tasting Terms
- Aroma: The fragrance of freshly brewed hot coffee.
- Astringent: A bitter, salty taste that causes puckering at the front of the tongue.
- Baked: A bland and lifeless taste, often caused by insufficient heat during roasting.
- Bitter: A basic taste sensation felt primarily at the back of the tongue. Darker roasts are often intentionally bitter.
Additional Tasting Terms:
- Body: Mouthfeel, ranging from full and thick to light and thin.
- Bouquet: The overall flavor profile, incorporating aroma, fragrance, and aftertaste.
- Bright: Describes coffee with a pleasant and bold acidity.
- Briny: A salty taste caused by excessive heat during brewing.
- Burnt: A bitter, harsh flavor resulting from over-roasting.
Additional Tasting Terms Continued:
- Buttery: A rich, oily flavor often associated with Indonesian coffees.
- Caramelized: A sweet, slightly burnt, syrup-like taste reminiscent of caramelized sugar.
- Carbon: A burnt flavor, characteristic of some dark roasted coffees.
- Chocolatey: Flavor reminiscent of rich, high-quality chocolate.
- Cinnamon: A delicate, sweet, spicy taste similar to cinnamon.
Additional Tasting Terms Continued:
- Clean: Describes coffee with clear and pure flavors.
- Cocoa: A flavor reminiscent of cocoa.
- Dead: A lack of distinctive flavor profile, often used to describe coffee with low acidity.
- Delicate: A subtle aspect of flavor, detected with the tip of the tongue
- Dirty: Tasting unclean or soiled.
Additional Tasting Terms Continued:
- Earthy: A musty, herbal, vegetative-like flavor often associated with Indonesian coffees.
- Exotic: Describes unusual flavors like floral and berry-like, common in East African coffees.
- Ferment: A spoiled-fruit flavor caused by fermentation during the drying process, a defect in washed coffees.
- Flat: When brewed coffee loses aromatic compounds, resulting in a lack of fragrance.
- Flavor: The complete taste experience of coffee.
Additional Tasting Terms Continued:
- Floral: A subtle taste of flowers, more common in lighter roasts.
- Fragrance: The smell of the brewed coffee.
- Fruit-like: A natural berry aroma, also associated with high acidity. Distinct from "fruity".
- Fruity: A coffee tasting of citrus or berries.
- Grassy: A grassy or alfalfa taste, often caused by premature harvesting or under-roasting.
Additional Tasting Terms Continued:
- Green: Herbal, grassy flavors caused by incomplete roast development or early harvest.
- Hard: A sharp, chemical-like taste often caused by over-drying coffee cherries.
- Harsh: Unpleasant, harsh flavors.
- Hidey: A taste of leather or animal hide, caused by contact with these materials during transport or storage.
- Insipid: A bland, uninspiring flavor from stale coffee beans.
Additional Tasting Terms Continued:
- Lifeless: A lack of acidity caused by under-brewing.
- Mellow: Well-balanced coffee with low to medium acidity.
- Mild: Harmonious, delicate flavors. Also used to describe Arabica coffee grown outside of Brazil.
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Description
This quiz explores the fascinating history of coffee, from its origins in Ethiopia to its rise as a global beverage. Discover how coffee was first discovered and the unique characteristics of Arabica coffee. Test your knowledge about this beloved drink and its cultural significance around the world.
