CM Exam With Answers PDF

**CM EXAM WITH ANSWER** 1. It is a light, sparkling summertime blend that was perfect iced and also refreshing brewed hot. ***[GAZEBO BLEND]*** 2. The local combination of soil, topography, and climate that makes a significant impact on the quality and flavor of the coffee. ***[TERRO...

**CM EXAM WITH ANSWER** 1. It is a light, sparkling summertime blend that was perfect iced and also refreshing brewed hot. ***[GAZEBO BLEND]*** 2. The local combination of soil, topography, and climate that makes a significant impact on the quality and flavor of the coffee. ***[TERROIR]*** 3. Where is Starbucks Coffee Trading Company located? ***[LAUSANNE, SWITZERLAND]*** 4. It gives us the flexibility to create new flavors not found in one single-origin coffee. ***[BLENDING]*** 5. A blend that involves different coffees being roasted separately first, using different roast curves, and then blended together. ***[POST-ROAST BLEND]*** 6. A blend that involves different coffees being combined first as green beans and then roasted all together. ***[PRE-ROAST BLEND]*** 7. A partner or licensed store associate responsible for delivering the Starbucks Experience to every customer. ***[BARISTA]*** 8. It is created when small microbubbles are incorporated throughout the milk, resulting in a smooth, glossy appearance and a creamy texture of milk. ***[MICROFOAM]*** 9. This refers to the packaging that Starbucks uses to ensure the fresh taste of our roasted coffees. ***[FLAVORLOCK]*** 10. It is the mild stimulant found in more than 60 plants including coffee and teas. ***[CAFFEINE]*** 11. It is the method of removing caffeine from green beans by soaking them in warm water to create \"flavored-charged water\". ***[SWISS WATER PROCESS]*** 12. It is made when hot water extracts and mixes with the flavor components in ground coffee. ***[COFFEE]*** 13. Starbucks recommends this grind for stovetop espresso machines and vacuum pots. ***[FINE]*** 14. Produced by democratically-run operatives of small-scale, family-owned coffee farms can be certified as \_\_\_\_\_\_\_\_? ***[FAIR TRADE CERTFIED]*** 15. What are the three distinct parts of a perfect shot of espresso? ***[HEART, BODY, CREMA]*** 16. Coffees that leave little aftertaste are described as? ***[CLEAN]*** 17. A non-profit organization that is working to protect global biodiversity and demonstrate that human societies can live harmoniously with nature. ***[CONSERVATIONAL INTERNATIONAL (CI)]*** 18. It is an effort to help combat the plague of coffee leaf rust in Latin America. ***[100 MILLION COFFEE TREES INITIATIVE]*** 19. It is a very hardy species of coffee that is more resistant to disease, pests and drought. ***[ROBUSTA]*** 20. One very famous heirloom which is celebrated for its delicate cup profile. ***[GESHA]*** 21. It is the actual coffee bean (seed). ***[GREEN BEAN]*** 22. What does French Press highlight? ***[BODY]*** 23. If a store experiences an emergency shortage of Espresso Roast, what may be used temporarily to brew espresso shots? ***[CAFÉ VERONA]*** 24. To properly time espresso shots, how many sets of double shots should be pulled from the Mastrena II?  ***[FIVE SETS]*** 25. How many grams of coffee is used to brew a 4-cup press? ***[27 GRAMS]*** 26. True or False. The taste of the perfect shot of espresso should be sweet and intense with a citrusy, and somewhat nutty aftertaste. ***[FALSE]*** 27. What are the coffee taste characteristics? ***[AROMA, BODY, FLAVOR ACIDITY]*** 28. The coffee that has an earthy and herbal aroma. ***[SUMATRA]*** 29. What is the standard temperature of steamed milk in degrees Celsius and degrees Fahrenheit? ***[150-170F & 66C-77C]*** 30. What is the term used to describe coffees that have a luxurious mouthfeel and intriguing flavors. ***[ELEGANT]*** 31. It refers to the elevation at which coffee is grown. **[ALTITUDE]** 32. This method increases the coffee\'s tanginess and creates a light-medium bodied coffee. ***[WASHED PROCESSING METHOD]*** 33. True or false. Pike Place is an example of a pre-roast blend. ***[TRUE]*** 34. What are the 3 basic ingredients of brewing coffee? ***[COFFEE, WATER, FILTER]*** 35. True or False. Coffee is 96% water, so starting with good-tasting water is essential to a good cup of coffee. ***[FALSE]*** 36. What are the enemies of coffee freshness? ***[OXYGEN, MOISTURE, HEAT, LIGHT]*** 37. True or False. Espresso is both a beverage and a way of brewing coffee. ***[TRUE]*** 38. This is described as sweet and syrupy with more intense flavor. ***[RISTRETTO]*** 39. Calibrate shots regularly by timing shots and \_\_\_\_\_\_\_\_\_\_ them to make sure they taste balanced and sweet. ***[TASTING]*** 40. A small team of partners with deep expertise in both coffee and trading commodities. ***[COFFEE BUYERS]*** 41. The practice of making sure a product is acquired in a responsible, sustainable way. ***[ETHICAL SOURCING]*** 42. A geographical term that describes coffee from the one origin country. ***[SINGLE-ORIGIN]*** 43. How many years have Aged coffee been stored to further develop flavor? ***[3-5 YEARS]*** 44. The process of removing the outer fruit from the coffee bean is called? ***[DE-PULPING]*** 45. True or False. Espresso is an example of a post-roast blend. ***[FALSE]*** 46. In what year did Starbucks launch the two Blonde Roast coffees: Willow blend and Veranda Blend. ****** 47. It is the year when the first Starbucks Caffe\' latte was served. ****** 48. What are the four criteria that make up CAFE Practices?  ***[QUALITY, ECONOMIC TRANSPARENCY, SOCIAL RESPONSIBILITY, ENVIRONMENTAL LEADERSHIP]***