Barista Hustle UPDATED ACTUAL Exam
Questions and CORRECT Answers
your extract - CORRECT ANSWER -
extracted mass can be segregated into what three flavour components? - CORRECT
ANSWER - bitter, sour, sweet
Fermentention plays a larger part in the production of what elements of green coffee? -
CORRECT ANSWER - production of sour and acidic elements
how can you calculate the extracted mass? - CORRECT ANSWER - dehydration ovens or
refractometers
Extraction yeild measurements are averagess- we calculate these averaves because why? -
CORRECT 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 ? - CORRECT ANSWER - temp correction calibrations
how do you conduct temp correction calibrations - CORRECT ANSWER - comparing the
sample to RI readings raken at a range of temps
Total internal Reflection - CORRECT 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 - CORRECT ANSWER - where a substrate reacts with a reagent (the
substance causing the reaction to become a new product
transmission - CORRECT ANSWER - a measure of howm uch light can travel through a
collodial medium
vaccum - CORRECT ANSWER - a space devoid of matter
possible to reach one trillionth of the amount of the air pressure at sea level
Melanoidins - CORRECT ANSWER - complex brown coloured compounds formed
through the Maillard reaction
coffee is the main source of melanoidins in the human diet
Moisture loss is usually expressed how? - CORRECT ANSWER - % of original green
bean weight of a roast batch
Monosaccharides - CORRECT 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 - CORRECT ANSWER - corbs
Strecker Degradation - CORRECT 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? - CORRECT ANSWER -
1.2%
Trigonelline accounts for what percentage of total coffee weight? - CORRECT
ANSWER - 2.1% - 3.3%
Trigonelline is reduced by roughly what amount during the roasting process? - CORRECT
ANSWER - 90%
CGA? - CORRECT 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? - CORRECT ANSWER - 5.5 to
8%
What is the most known polyphenol that creates a mouth drying sensation> - CORRECT
ANSWER - Tannins
think grape skin, wine, tea
Quinic acid tastes like what? - CORRECT ANSWER - a bitter
Quinic acid is brought about by the breakdown of what? - CORRECT ANSWER - CGA's
A typical medium roast will lose about 50% of its initial what? - CORRECT ANSWER -
citric acid
Questions and CORRECT Answers
your extract - CORRECT ANSWER -
extracted mass can be segregated into what three flavour components? - CORRECT
ANSWER - bitter, sour, sweet
Fermentention plays a larger part in the production of what elements of green coffee? -
CORRECT ANSWER - production of sour and acidic elements
how can you calculate the extracted mass? - CORRECT ANSWER - dehydration ovens or
refractometers
Extraction yeild measurements are averagess- we calculate these averaves because why? -
CORRECT 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 ? - CORRECT ANSWER - temp correction calibrations
how do you conduct temp correction calibrations - CORRECT ANSWER - comparing the
sample to RI readings raken at a range of temps
Total internal Reflection - CORRECT 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 - CORRECT ANSWER - where a substrate reacts with a reagent (the
substance causing the reaction to become a new product
transmission - CORRECT ANSWER - a measure of howm uch light can travel through a
collodial medium
vaccum - CORRECT ANSWER - a space devoid of matter
possible to reach one trillionth of the amount of the air pressure at sea level
Melanoidins - CORRECT ANSWER - complex brown coloured compounds formed
through the Maillard reaction
coffee is the main source of melanoidins in the human diet
Moisture loss is usually expressed how? - CORRECT ANSWER - % of original green
bean weight of a roast batch
Monosaccharides - CORRECT 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 - CORRECT ANSWER - corbs
Strecker Degradation - CORRECT 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? - CORRECT ANSWER -
1.2%
Trigonelline accounts for what percentage of total coffee weight? - CORRECT
ANSWER - 2.1% - 3.3%
Trigonelline is reduced by roughly what amount during the roasting process? - CORRECT
ANSWER - 90%
CGA? - CORRECT 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? - CORRECT ANSWER - 5.5 to
8%
What is the most known polyphenol that creates a mouth drying sensation> - CORRECT
ANSWER - Tannins
think grape skin, wine, tea
Quinic acid tastes like what? - CORRECT ANSWER - a bitter
Quinic acid is brought about by the breakdown of what? - CORRECT ANSWER - CGA's
A typical medium roast will lose about 50% of its initial what? - CORRECT ANSWER -
citric acid
