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Barista Hustle Exam Questions and Answers Latest Update
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Barista Hustle Exam Questions and Answers Latest Update
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Barista Hustle Exam Questions andAnswers Latest Update
extracted mass can be segregated into what three flavor components? - Answer-bitter,
sour, sweet
Fermentation plays a larger part in the production of what elements of green coffee? -
Answer-production of sour and acidic elements
how can you calculate the extracted mass? - Answer-dehydration ovens or
refractometers
Extraction yeild measurements are averagess- we calculate these averaves because
why? - Answer-how the measurements change in response to our roasting and brewing
decisions
i.e. changes in grind and/or temp
how can you solve the compelxities in refractometry created by the complex chemical
makeup of coffee ? - Answer-temp correction calibrations
how do you conduct temp correction calibrations - Answer-comparing the sample to RI
readings raken at a range of temps
Total internal Reflection - Answer-where a ray of light meets with a medium with a RI
lower than itself and is strinking the interchange at an angle large enough to reflect the
ray of light back into the medium from where the light came from
Transformation - Answer-where a substrate reacts with a reagent (the substance
causing the reaction to become a new product
transmission - Answer-a measure of how much light can travel through a collodial
medium
vaccum - Answer-a space devoid of matter
possible to reach one trillionth of the amount of the air pressure at sea level
Melanoidins - Answer-complex brown colored compounds formed through the Maillard
reaction
coffee is the main source of melanoidins in the human diet
, Moisture loss is usually expressed how? - Answer-% of original green bean weight of a
roast batch
Monosaccharides - Answer-simplest group of sugars that cant be broken down further
this is the form that our bodies must break down carbohydrates to in order to consume
these include glucose, fructos
Saccharides - Answer-corbs
Strecker Degradation - Answer-chemical process where amino acids (building blocks of
protiens) interact with maillard compounds contributing to the melanoidin portion of
roasted coffee whilst also producing many aromatic substances known as aldehydes
caffeine accounts for what total amount of arabica bean weight? - Answer-1.2%
Trigonelline accounts for what percentage of total coffee weight? - Answer-2.1% - 3.3%
Trigonelline is reduced by roughly what amount during the roasting process? - Answer-
90%
CGA? - Answer-Chlorogenic Acid
a collection of 30 polyphenols that are the major source of antioxidants in a typical diet
and all taste bitter
CGA's account for what percentage of total bean weight? - Answer-5.5 to 8%
What is the most known polyphenol that creates a mouth drying sensation> - Answer-
Tannins
think grape skin, wine, tea
Quinic acid tastes like what? - Answer-a bitter
Quinic acid is brought about by the breakdown of what? - Answer-CGA's
A typical medium roast will lose about 50% of its initial what? - Answer-citric acid
where is the highest citric acid concentrations in the harvesting process? - Answer-in
the unripe cherry
when ripening what is converted into sugars? - Answer-citric acid
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