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Pnacx 111

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20 views11 pages

Pnacx 111

Uploaded by

sithu1191996
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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COFFEE KNOWLEDGE TEST

Agronomy – Coffee Plantation Knowledge – Green Bean Knowledge

1. In which country was coffee first discovered?


2. In which climate zones of the world can coffee grow?
3. What is the maximum elevation where coffee can grow?
4. Name at least four varieties of Arabica Coffee
5. What are the three most popular planted varieties in your country?
What is the benefit of use for each of the planted varieties?
Variety Benefit

6. What is Catuai coffee?


7. What is Catimor coffee?
8. What are the advantages to plant Catimor and what are the disadvantages?
Advantages Disadvantage
s

9. How can you recognize an Arabica Typica bean?


10. How do you (visually) recognize green coffee beans from a high elevation?
11. What is the ideal moisture content for green coffee beans before export?
12. What is the difference between washed coffee and natural coffee?
13. Name three advantages of shade in coffee plantations
Advantage 1:

Advantage 2:

Advantage 3:

14. What is organic coffee?


15. Give a definition of specialty coffee
16. How do you recognize a ripe coffee cherry?
17. Describe the most important processing steps in the wet benificio
(traditional fermentation). Fill in each step in the box)

18. Describe the most important processing steps in the dry mill. .
Fill in each step in the box

19. Describe the best storage conditions for green coffee


Coffee Cupping & Tasting
1. What is acidity?
2. What is body?
3. How do you define flavor?
4. What is the usual weight of a coffee sample?
5. What is the ideal roast color for coffee tasting?
6. What is the required water heating capacity in the cupping room
(degrees Celsius)
7. Name the name of a manufacturer of sample roasters
8. Describe the grinding mechanism of a coffee grinder
9. Explain from the following (flavor) defects their probable cause:
Defect Probable
Description Cause

Overfermente
d
Baggy
Phenolic
Moldy
Woody
Dirty
Moisture
content green
beans too low

Pale / white
beans
Floaters
Partially
black beans
Coffee Market
1. What is the current US$ price level at the New York C-Market?
2. Why are current coffee prices in the world so low?
3. What is the coffee volume (lbs) of one standard contract?
4. Which country is the world’s biggest coffee producer?
5. How much coffee (bags 60 kg) is consumed in the world?
6. What defines a specialty coffee grade?
7. What is the current premium or discount (versus the NY-C
Market price) for commercial grade coffee from your country?
8. What is the price level (US$) for Fair Trade coffee?
9. What is European preparation?
10. What is American preparation?
11. What means SHB?
12. What is the difference between SHB and HB?
13. What is a type sample?
14. What is a pre-shipment sample?
15. Name at least three internationally known roasting companies
Case Story

Write a case story. You are the coffee tasting expert of a local dry mill
and you need to select the three best coffees that will be
offered for export to a specialty coffee company
in Seattle, WA, USA. The Dry Mill produces 10 different qualities.
Your task is to select the best three samples. Describe the
protocol as you would apply it in a coffee laboratory.

Please use the following steps in your process description:

a) Measurement of three quality parameters


(please three parameters)
b) Sample Roasting, using a two barrel gas fired drum roaster
c) Preparation of the cupping table
d) Cupping and tasting the coffee
e) The final report which also explains why you have selected
these best three samples
Coffee Knowledge Test Answers
1. Yemen or Ethiopia
2. Sub- tropic and Tropic or between …… of Cancer and ….. of Capricorn
3. To the point where frost can occur
4. Typica, Caturra, Bourbon, Catuai, Catimor, Mundo Novo, Maragogype, Paca, Pacamara
5. What are the three most popular planted varieties in your country? What is the benefit of use for each o
Variety Benefit the planted varieties?
Typica, Good cup
Caturra, quality
Bourbon,
Maragogype,
Pacas,
Pacamara

Catuai, Acceptable
Mundo Novo cup quality
and medium-
high yield
Catimor High yield,
disease
resistant

6. Catuai is a hybrid from the 'Mundo Novo' and 'Caturra' varieties


7. Catimor is a cross between Timor and Caturra
8. What are the advantages to plant Catimor and what are the disadvantages?
Advantages
disease Disadvantage
resistant s
(especially
coffee rust)
high yield Poor cup
quality

9. Longer and oval shaped beans


10. Tightly knit structure around the center cut and high density of beans
11. 10 to 12%
12. Washed coffee is processed with water and natural coffee is processed dry, without water
13. Name three advantages of shade in coffee plantations
Advantage 1:
slower
maturation of
coffee
cherries,
leading to
possible
better cup
quality
Advantage 2:
shade helps
to maintain
ideal climate
conditions
(temperature,
moisture)
around coffee
trees
Advantage 3:
helps to
retain water
in the soil

Advantage 4:
helps to
maintain
biodiversity
14. Candidates should mention that organic coffee is produced without the input of agro-chemicals.
The official correct version is: Organic coffee production is based on minimal use of off-farm inputs and o
management practices that restore, maintain and enhance ecological harmony. (Excerpted from the definitio
"organic" that the U.S. National Organic Standards Board adopted in April 1995.)
15. Specialty coffee: The coffee does not contain any flavor defect
The coffee has a minimum of visible defects (refers to SCAA grading standards)
In a cupping and tasting session, the coffee has certain aroma and flavor attributes
16. How do you recognize a ripe coffee cherry?
Red color of cherry (or yellow in case of “Caturra Amarilla”)
17. Describe the most important processing steps in the wet benificio (traditional fermentation).
Fill in each step in the box

Cherry receiving, inspection and first washing


depulping
fermentation
washing
Drying (and then possibly reposo

18. Describe the most important processing steps in the dry mill. Fill in each step in the box.
Dehulling (and then possibly polishing)
Density (“Oliver “) grading
Size screening
Electronic sorting or hand sorting
bagging

19. Describe the best storage conditions for green coffee


Cool, relatively dry, with sufficient air venting and circulation
Coffee Cupping & Tasting
1. What is acidity? The brightness in the cup
2. What is body? Mouthfeel, viscosity, sensory ‘weight’
3. How do you define flavor? Aroma + taste (sweet, sour, salt, bitter)
4. What is the usual weight of a coffee sample? At least 300 grs beans
5. What is the ideal roast color for coffee tasting? Roasted before second crack. Or… medium brown col
Or.. between Agtron colors 57 and 65 (M-Basic standard).
6. What is the required water heating capacity in the cupping room (degrees Celsius) 100 degrees C.
( if lab is at sea level)
7. Name the name of a manufacturer of sample roasters. Probat, Burns, Quantik, Pinhalense.
8. Describe the grinding mechanism of a coffee grinder. Grinding disks that crush or cut the coffee beans

9. Explain from the following (flavor) defects their probable cause:

Defect Probable
Description Cause

Overfermente Fermentation
d too long
Baggy Poor storage
conditions
Phenolic There are
various
theories. The
best one is:
overripe
cherries
picked up
from the
ground.
Cherry
picked up
contaminents
from soil.

Moldy Moisture
problems;
improper
drying
Woody Improper
storage
conditions
Dirty Insufficient
cleaning of
wet mill
Moisture Storage
content green conditions
beans too low

Pale / white Improper


beans storage:
insufficient
air
circulation,
ambient
temperature
too high

Floaters Immature
cherries;
insect
damaged
cherries
Partially Fungi attack
black beans or attack by
bugs on
immature
cherry

Coffee Market

1. What is the current US$ price level at the New York C-Market?
2. Why are current coffee prices in the world so low? Overproduction, oversupply.
3. What is the coffee volume (lbs) of one standard contract? 37,500 lbs
4. Which country is the world’s biggest coffee producer? brazil
5. How much coffee (bags 60 kg) is consumed in the world? Approximately 100 million bags (@60 kgs)
6. What defines a specialty coffee grade? A minimum of visual defects, up to max. 5 defect equivalents
7. What is the current premium or discount (versus the NY-C Market price) for commercial grade coffee
your country? I don’t know the answers on this; should be checked with the Green Coffee Association.
8. What is the price level (US$) for Fair Trade coffee? $ 1.26 per lb for conventional and $ 1.41 for organ
9. What is European preparation? To be verified
10. What is American preparation? To be verified
11. What means SHB? Strictly Hard Bean
12. What is the difference between SHB and HB? Elevation
13. What is a type sample? A general example of what a producer / broker / exporter can supply of a given
14. What is a pre-shipment sample? A sample sent before shipment of the green coffee

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