CHRISTIAN POLYTECHNIC INSTITUTE OF CATANDUANES

Francia, Virac, Catanduanes

Second Semester S.Y. 2018-2019
SEMI- FINAL EXAMINATION
BAR 3

NAME: PERMIT NUMBER:

IDENTIFICATION. A. Read carefully each sentence. Identify the word/s that being describe on it.

___________________________1.Comprises of sugar, fats and protein.

___________________________2. The result of taking heated milk and shaking or mixing it vigorously to add air and
texture.
___________________________3. Tip is nearest the surface, making a bubbling noise.
___________________________4. Zone that is nearest at the bottom, making a roaring sounds.
___________________________5. When the extraction is very fast, the ground is _______.
___________________________6. When the extraction is very slow, the ground is ________.
___________________________7. Compacting of the ground coffee prior to brewing.
___________________________8. Grinding the corrector needed quantity of coffee for a given filter basket.
___________________________9. Ideal extraction time.
___________________________10.Ideal pressure in tamping.
___________________________11. Cleaning out oil from the group head
___________________________12. Uneven passing of water through the pack instead at one side of the pack.
___________________________13. A boiler that heats the water and a pump that creates extra pressure to pass quickly
through the ground coffee.
___________________________14. Also known as the espresso grind.
___________________________15. This foamy layer at the top of fine espresso shot holds the finest tastes and
aromatic qualities of the espresso shot.
___________________________16. Espresso added with hot water

___________________________17. A coffee bean that is well known for being expensive and has low acidity so
as caffeine content compared to other varieties.
___________________________18. The original home of Arabica coffee bean.
B. TROUBLESHOOT THE ESPRESSO

TROUBLE CAUSES SOLUTIONS

1. SHOT IS TOO FAST

2. TOO LITTLE CREMA

3. SHOT IS TOO SLOW

4. SHOT IS SOUR
 5. SHOT IS TOO BITTER

6. SHOT TASTE UNBALANCED

(WEIRD)

7. SHOT IS TOO WATERY

8. SHOT HAS TOO MUCH

CREMA

C. ENUMERATE THE FOLLOWING:

 Parts of espresso shot

 Basic coffee drinks
 Methods of brewing coffee
 Major processes in preparing coffee