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Questions and Answers
What is the primary reason coffee is considered a stimulating beverage?
What is the primary reason coffee is considered a stimulating beverage?
Coffee was first discovered by a monk named Kaldi.
Coffee was first discovered by a monk named Kaldi.
False
Name one country where coffee was cultivated in the 15th century.
Name one country where coffee was cultivated in the 15th century.
Yemen
Coffee houses in the Near East were known as __________.
Coffee houses in the Near East were known as __________.
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Coffee was initially well-received in Europe when it was introduced.
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?
Who was asked to intervene concerning the controversies around coffee in Venice?
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What effect does coffee have on humans?
What effect does coffee have on humans?
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Match the following historical figures with their contributions to coffee's history:
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?
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.
Arabica coffee beans make up approximately 50% of the world's coffee production.
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Where does Arabica coffee originate?
Where does Arabica coffee originate?
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Robusta coffee has almost _____ the amount of caffeine compared to Arabica.
Robusta coffee has almost _____ the amount of caffeine compared to Arabica.
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Match the following coffee varietals with their characteristics:
Match the following coffee varietals with their characteristics:
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Which coffee variety is known for having a burnt or woody aftertaste?
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?
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.
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?
Which method is commonly used in regions where water is scarce?
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In which Filipino regions is Arabica coffee grown?
In which Filipino regions is Arabica coffee grown?
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The cherries undergo processing methods to prevent ____ after harvesting.
The cherries undergo processing methods to prevent ____ after harvesting.
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What is the primary difference between selective picking and strip picking?
What is the primary difference between selective picking and strip picking?
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Cherries ripen faster at higher altitudes and lower temperatures.
Cherries ripen faster at higher altitudes and lower temperatures.
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Match the coffee processing method with its description:
Match the coffee processing method with its description:
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Hand-picking cherries is a simple and quick method of coffee harvesting.
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?
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 ____.
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.
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?
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.
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.
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:
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?
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?
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?
What flavor quality do Latin American coffees generally have?
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What is meant by the term 'body' in coffee tasting?
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.
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.
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?
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:
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.
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.
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.
