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by ThreeRoads2 plays← Back to quiz
| Question | % correct/ plays |
|---|---|
The coffee “beans” inside a coffee cherry are botanically what part of the fruit? | — |
Which coffee species supplies most of the world’s specialty-grade coffee? | — |
Which coffee-processing method removes fruit from the seeds before they are dried? | — |
What is the tawny foam on top of a freshly extracted espresso called? | — |
Which tool traditionally brews Turkish coffee in a small long-handled pot? | — |
Which reusable filter is central to traditional Costa Rican chorreador brewing? | — |
Which plant provides traditional black, green, white, and oolong teas? | — |
Which processing step is allowed to proceed furthest when making black tea? | — |
What powdered Japanese tea is whisked directly into water rather than strained out? | — |
Which blossoms traditionally scent Chinese jasmine tea? | — |
Which drink combines black tea, milk, sweetener, and warming spices in South Asia? | — |
Which chewy ingredient gave Taiwanese bubble tea its best-known nickname? | — |
Which South American plant is steeped and commonly sipped through a filtered metal straw? | — |
What does the tea-processing abbreviation CTC stand for? | — |
Which green tea is traditionally combined with fresh mint and sugar in Moroccan tea service? | — |
What reusable culture ferments sweetened tea into kombucha? | — |
What is the brief bubbling stage after hot water first wets fresh coffee grounds? | — |
Which brewing variable usually increases extraction when coffee grounds are made finer? | — |
Which Japanese tea ceremony utensil is the bamboo whisk used to mix matcha? | — |
Which statement accurately describes commercially decaffeinated coffee? | — |
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