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Worksheetsworld of coffee 2
Total questions: 18
Worksheet time: 15mins
The smell that is released from freshly ground coffee and from freshly brewed coffee
Acidity
Bitterness
Thickness
Aroma
What do you call this item?
Siphon pot
Aeropress
Chemex
Moka pot
The barista (a) The milk before pouring it into the cup
Brewing method that allows hot water to settle through a bed of ground coffee.
(a)
Select a Lungo!
What do you call unroasted coffee beans?
(a)
What do you call the beans that become very dark brown in color with an oily surface; acidity and varietal qualities fade; bittersweet notes dominate.
City roast
Espresso roast
French roast
Viennese roast
A process to compress coffee grounds tightly into the portafilter before extraction
(a)
What do you call this part of the coffee?
Quakers
Chaff
Puck
Silverskin
A process of removal of the coffee bean’s skin, called parchment, just prior to sorting.
Degassing
Sorting
Hulling
Tampering
A process of choosing and removing the beans by size for better roasting and removing the defect
Hulling
Drying
Portioning
Sorting
Select the machine to use in pour over coffee!
Choose the type of coffee milk
Espresso
Cafe latte
Doppio
Cortado
Cappuccino
Coffee processed by removing the husk or fruit after the coffee fruit has been dried.
Washed coffee
Patio drying
Natural process
I (a) The milk to luke warm then pour it into the cup
Select a medium roast!
Beans become very dark brown in color with an oily surface; acidity and varietal qualities fade; bittersweet notes dominate.
American roast
French roast
City roast
Viennese roast
Thick, caramel-colored foam that covers the surface of an espresso.
(a)
