So how did you do in last weeks'
little quiz?!
Do you know your crema from
your cupping? Your pulp from your pull?
Tally up your answers and
see how well you know your coffee!
1. 1. Puck (c) - the used grounds from an espresso shot
- Knock Box (a) - container used to
bang out and store used espresso grounds
- Crema (c)- the lightly coloured layer on top of an espresso. Dense crema is the sign of good espresso.
- Vintage (b) coffee that has
been aged
- Cherry (b) the fruit of the
coffee plant that contains the beans. Coincidentally, they both turn a
gorgeous deep red colour when ripe.
- Finish (b) the coffee
aftertaste
- Affogato (b) ice cream covered
with espresso. Sounds so delicious!
- Pull (a) to produce an
espresso shot
- Macchiato (a) espresso with a
small amount of steamed milk
- Neapolitan (b) a brewing method
for very strong coffee
- Cupping (a) a method of taste
testing that involves slurping coffee off a spoon. Slurping the coffee in
this way helps to bring out the depth of flavours.
- Quaker (c) bean that fails
to roast properly and needs to be removed
- Skinny (c) coffee made with
skimmed milk
- Pulp (c) to remove the
outermost skin of the coffee bean, and the outer skin needs to be removed
before roasting.
- Tamping (a) packing down
ground espresso. Tamping is the key to a perfect coffee.
What is your score?
- Less than 10 = Fair… Are you sure you like coffee?! ;)
- 11-12 = Good. Maybe you need to do a bit more homework – definitely have a few more coffees!
- 13-15 = Excellent!! Barista in the making!
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