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53 Cards in this Set

  • Front
  • Back
Mission
1. coffee
2. service
3. atmosphere
What is the cornerstone of Naked Lounge?
personal initiative!
At Will employment
It is state law that you can quit or be fired without notice unless you have signed a contract
Telephone Policy
absolutely NO cell phones unless asked by manager in case of emergency. If someone calls take down to, from, date, time, subject, initial.
money
$300
the cash register is YOUR problem when you are on the clock for it
Staff discounts
on the clock/off the clock:
drip/tea=free/50%
specialty=50%
bakery=50%
whole bean coffee=25%
jucies/sodas/merchandise=full price
TPC
Think Pay Consume
Job description: register operator
1. To arrive at work on time and in presentable fashion to work your shift
2. to be familiar wih all operating systems and guidelines regarding the duties and responsibilities of Register Operator
3. Have a thorough working knowledge of N.L. cash management systems
4. Communicate all ideas, concerns, and questions immediately to management. They are welcome!
5. Have a thorough knowledge of N.L service doctrine
What is caffeine?
a compound that is odorless slightly bitter-tasting solid, which dissolves easily in water or alcohol.
How does caffeine work?
Caffeine attaches itself to the neural receptors that normally attract adenosine, a chemical that is produced in the body and which exerts a calming effect on the activity of the brain because they have similar molecular structure. When caffeine is lodged at the ends of these receptors, the firing of cells increases and we experience a corresponding increase in mental stimulation.
Who found coffee?
a goat herder named Kaldi
When was coffee discovered?
sometime before the 9th century
Where was the coffee actually discovered?
Arabia in the 9th century
Where was coffee first a commercial crop?
Yemen
Why and when did coffee make its way to America?
1668;the British tax on tea elevated the roles of coffee in America
Why kind of climate does coffee require?
frost-free environment, moderate rainfall, and plenty of sunshine.
What are the regions where coffee grows known as and what are they?
origin regions; the Americas, Africa and Arabia, and Indonesia
Robusta
1. grows at lower elevations
2. Has a higher yield per plant
3. Is more desease resistant
4. harsh, dirty flavor
5. Abundant in caffeine (2x as much as Arabica)
Arabica
1. grows best at higher elevations
2. source of all the world's great coffees
3. 75% of coffee grown is Arabica, making more poor tasting than Robusta since there is so much
"specialty" quality coffees
top 10% of Arabicas grown in the world, grown in mountainous regions between the tropic of capricorn and the tropic of cancer
SHB/SHG
strictly hard bean/strictly high grown
Wet (washed) process
1. immerse fruit in water to "gravity sort"-bad ripe floats then discrded
2. outer skin and pulp is mechanically removed
3. transferred to large fermenation tanks, usually through a sluice of some kind to remove the remaining pulp or mucilage
4. In fermenation tanks, a reaction allows the sticky fruit to swell and loosen the beans from the inside-lasts as many as 12-36 hours
5. beans are washed free from loosened fruit
6. left to dry on large patios, raked, thereby turning several times
Dry (natural) process
1. cherries are layed out to dry in open sunlight usually on patios or tarps
2.sorted and cleaned to separate the bad ones and to remove dirt, soil, twigs, and leaves. (can be done by WINNOWING, which is commonly done by hand, using a large sieve)
3. After several weeks, dried cherries are stored in bulk until they are sent to the mill where hulling, sorting, grading and bagging take place
4. outer layers of the dried cherry are removed in one step by the hulling machine
Pulped Natural (semi-washed) process
1. consists of pulping the coffee, the fermentation stage to remove the remaining sticky mucilage.
2. Occurs in countries where humidity is low and the coffee covered in the mucilage can be dried rapidly without fermenting
3.both dry and wet processed coffee
4. referred to as honey processed
Swiss Water Method
1. beans soaked in hot water until caffeine comes out and then the beans are discarded
2. h2o passes through a carbon filter, which traps the caffeine
3. "flavor charge" is the caffeine free water that is made and it is put in a similar filteration device, and new beans are added. Since the flavor-charged h2o cannot remove any of the coffee solids from the new beans, only the caffeine is released
4. repeat
Traditional decaf method
1. soak in hot water
2. use a solvent, either methylene chloride or ethyl acetate, to remove the caffeine
3. rinsed and dried
Time to roast?
between 10-15 mins
City Roast
lightest; regional flavor and personality
Full-city roast
medium roast; still retains its regional taste, peak, acidity, arma, and varietal dimensionality.
French Roast
Darkest; flavors deminish; roast flavor increases
How much weight is lost during roasting?
12-25%
Jamaica
*Blue Mountain
Superior qualities without extreme altitudes (3000-4000ft) heavy fogs.
Puerto Rico, Haiti, and Dominican Republic
same tastes as Caribbean; soft, fruity flavors; Yauco Selecto in Puerto Rico is best coffee grown
-Bourbon variety and inconsistencies in tastes
DR= Cibao, Bani, Ocoa, and Barahona (DRs taste is consistent)
Haitian Bleu is the finest -rich and full but inconsistent
Brazil
-worlds largest coffee producer
-Bourbon, Typica, caturra, and Mundo Novo coffee varietals in the states of Parana, Espirito Santos, Sao Paulo, Minas Gerais, and Bahia
-produces 25% of worlds coffee 80% Arabica
-wet, dry, and semi washed methods
Colombia
-Bourbon, Typica, Caturra, and Maragogype coffee varietals are cultivated
-12% of coffee in the world 2nd to Brazil
-2 regions-Medillin, Armenia, and Manizales (MAM) in central and Bogota and Bucaramanga in eastern mountainous region
-heavy body, rich flavor, and fine acidity
Yemen
-Mocha most famous coffe in the world
-produced same way as 500 yrs ago on tree terraces
-dry method
-grown organically
Ethiopia
*Limu
*Harrar
*Yirgacheffe
*Sidamo

-Arabica tree originated in western Ethiopia
-processed evenly using both methods
-most are grown without use of chemicals except for a few large government run estates in the south
-"garden coffees" grown on small plots by villagers using traditional methods (Harrar and yirgacheffe)
Kenya
-most universally admired
-coffee came late
-set up the grading strds (AA-the best, A, and B)
-higher quality coffee and prices
-consistent
Sumatra (Indonesia)
*Mandheling
*Aceh, Gayo
*Lake Toba
-romance coffees
-Mandheling and Lintong
-grown in small plots scattered over fern covered clay
-risky (ghetto) wet-process
-inconsistent in flavor
Sulawesi (Indonesia)
-four-fingered island
-most coffee on south-west finger
-Sulawesi, Toraja, and Celebes Kalossi
Java (Indonesia)
-Dutch
-better states are located in east java
-best representation of Indonesion coffees
-more consistent and clean
-wet-process method
-four "old"estates-Jampit, Blawan, Kayumas, and Pancur
Coffees sold
1. Blend
2. Dark roasts
3. single-origin coffees
Mexico
*Chiapas

-southern part of country
-low grown/high grown
-Chiapas
-Tapachula, market name
-many certified organic
-majority sold in europe
Guatemala
*Atitlan
*Antigua
*Fraijanes
*Huehuetenango

-mountaneous terrain is great for coffee but not for transporting
-Antigua
best coffees SHB
-majority shade grown
-traditional typica and bourbon varieties
Honduras, El Salvador, and Nicaragua
Nic= *Segovia
*Tinotega
*Matagalpa
-interrupted by civil wars and natural disasters
-growing is challenging cuz of lack of great altitudes
-SHG
-soft flavors
Costa Rica
*Tarrazu

-some of the best coffees from Tres Rios and Tarrazu also west valley
-SHB
-complex/simple due to disorganization
Green Tea
Steamed right after picked, not oxidized
Like City Roast
1% Caffeine (15 milligrams per cup) a little more than a decaf coffee
Steeped in 175-185
2 minutes
Black/Red Tea
-Oxidized (just a few hours) and then fired
-Caffeine 120-155 milligrams per cup (cup of med coffee)
-infused in 205-210 F
-2-3 min
Oolong
-In between Green and Black
-1-99% oxidized
-Caffeine 55 milligrams (double espresso)
-Steeped in 195-205
-1-2 minutes
Pu-Erh Tea
-Aged for a number of years (15+)
-Acquired taste
-Steep 205-210
-2-3 mins
White Tea
-Plucked before fully developed (baby leaves)
-Caffeine 10-15 milligrams (little more than decaf)
-Steeped 185-195 F
-1-2 min
Panama
Boquete
East Africa
(Counterclockwise) Tanzania -> Kenya -> Uganda -> Rawanda -> Burundi