Which type of water has been processed to remove minerals? Spring water Deionize
ID: 181383 • Letter: W
Question
Which type of water has been processed to remove minerals? Spring water Deionized water Distilled water b and c All of the above When making expresso, it is important to use ___ ground coffee. fine medium coarse extra-coarse Which of the following statements regarding the roasting of coffee beans is incorrect? Roasting develops the flavor and aroma. Darker roasted beans have more caffeine. The beans darken from green to brown during roasting. The oily surface is due to breakdown of fats during roasting. Volatile compounds in coffee and tea contribute to taste. color. aroma. appearance. Which factor determines whether a coffee is classified as a light, medium or dark roast? Grinding level Roasting time Country of Origin Decaffeination To maximize the flavor and aroma of a cup of coffee, one should do all of the following EXCEPT: grind the beans just before brewing. use beans that were recently roasted grind the beans to a texture appropriate for the brewing equipment. Let the coffee sit for 15-20 minutes before sipping. Which compound in coffee is most responsible for a bitter taste? Ethyl acetate Polyphenois Caffeine Theobromine How much loose-leaf tea should be used to make one cup of brewed tea? 1/2 tsp. 1 tsp. 1 Tbsp. 2 Tbsp. Which type of coffee is made by forcing water through ground coffee using high-pressure steam? Expresso Instant coffee Coffee Arabica Coffee robustaExplanation / Answer
76 option D
Distilled water is pure form of the water which is made by boiling and then collecting steam. Deionised water is also free from impurities and minerals.
77. Option A
Expresso is prepared by brewing finely ground coffee in almost boiling water.
78. Option b
when the coffee is roasted its colour enhances to become dark at the same time it expands in volume and loses water to become less dense. So ideally an equal measure of light roast coffee would have more amount of caffeine.
79 . C
The aroma in tea and coffee is caused due to volatile nature of the compounds present in them.
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