Question 1: Explain the fundamentals of factory management.
Answer:
The fundamentals of factory management involve the effective coordination of people, equipment, materials, and processes to achieve quality and efficiency. In coffee factories, this includes proper workflow planning, hygiene and sanitation, equipment maintenance, staff supervision, record keeping, traceability, and quality control. Good factory management reduces losses, improves consistency, and ensures high-quality coffee.
Question 2: Explain the importance of cupping in coffee.
Answer:
Cupping is important because it allows objective evaluation of coffee quality. It helps identify flavor attributes and defects, ensures consistency, guides pricing and market positioning, supports quality control, and enables roasters and buyers to make informed decisions. Cupping is the foundation of quality assurance in coffee.
Question 3: Outline the essentials of sensory analysis.
Answer:
The essentials of sensory analysis include aroma, flavor, acidity, body, sweetness, balance, aftertaste, uniformity, and cleanliness. These elements help translate the physical and chemical characteristics of coffee into human sensory perception for quality evaluation.
Question 4: Explain how green coffee beans are evaluated.
Answer:
Green coffee beans are evaluated through physical grading (size, density, and color), defect counting, moisture content analysis (ideal 10–12%), smell assessment, and sample roasting followed by cupping. This ensures only high-quality beans proceed to roasting and export.
Question 5: Explain the importance of fermentation in coffee processing.
Answer:
Fermentation is important because it breaks down mucilage, enhances flavor complexity, improves sweetness and acidity, removes undesirable compounds, and contributes to a clean cup profile. Properly controlled fermentation improves overall coffee quality.
Question 6: Explain the post-harvest processes in coffee.
Answer:
Post-harvest processes include harvesting, pulping, fermentation, washing, drying, hulling, sorting, and grading. Each step directly affects the final cup quality, shelf life, and market value of the coffee.
Question 7: Which variety of coffee has more flavor and the best cup profile, and why?
Answer:
Arabica coffee has more flavor and superior cup profiles compared to Robusta. This is because Arabica has higher sugar and lipid content, more aromatic compounds, lower caffeine (less bitterness), and greater genetic diversity. Varieties such as SL28, SL34, Geisha, and Bourbon are known for exceptional flavor quality.
Question 8: Name two ways of preparing pour-over coffee.
Answer:
Two ways of preparing pour-over coffee are the V60 method and the Kalita Wave method. The V60 produces a clean and bright cup, while the Kalita Wave provides a more balanced and even extraction.
Question 9: Between Ristretto and Espresso, which has more caffeine and why?
Answer:
Espresso has more caffeine than Ristretto because it uses more water and has a longer extraction time, allowing more caffeine to be extracted. Ristretto is shorter and more concentrated but contains less caffeine.
Question 10: Explain what coffee sustainability is.
Answer:
Coffee sustainability refers to environmentally responsible farming, fair wages and livelihoods for farmers, ethical sourcing, climate-smart practices, and long-term economic viability. It balances environmental, social, and economic factors in coffee production.
Question 11: What is a circular economy?
Answer:
A circular economy is an economic system focused on reducing waste by reusing, recycling, and regenerating resources. In coffee, it involves converting by-products such as pulp and husks into compost, energy, or cascara, promoting zero waste and maximum value creation.
Pass Mark 56%