https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffeeen-USTelligent Community 13https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffeeTue, 18 Jun 2024 15:08:23 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsCurrent Revision posted to Study-Guide by GuildSomm Admin on 6/18/2024 3:08:23 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, tea, coffee</div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/72Wed, 08 Apr 2020 16:38:44 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eAshley Hausman MWhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 72 posted to Study-Guide by Ashley Hausman MW on 4/8/2020 4:38:44 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: tea, coffee</div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/71Mon, 06 Aug 2018 17:47:05 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 71 posted to Study-Guide by GuildSomm Admin on 8/6/2018 5:47:05 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: tea, coffee</div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/70Mon, 06 Aug 2018 17:46:29 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 70 posted to Study-Guide by GuildSomm Admin on 8/6/2018 5:46:29 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: tea, coffee</div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/69Thu, 02 Aug 2018 06:51:18 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 69 posted to Study-Guide by GuildSomm Admin on 8/2/2018 6:51:18 AM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: tea, coffee</div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/68Wed, 01 Aug 2018 19:13:31 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 68 posted to Study-Guide by GuildSomm Admin on 8/1/2018 7:13:31 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/67Wed, 01 Aug 2018 19:12:39 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 67 posted to Study-Guide by GuildSomm Admin on 8/1/2018 7:12:39 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/66Wed, 01 Aug 2018 19:11:38 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 66 posted to Study-Guide by GuildSomm Admin on 8/1/2018 7:11:38 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/65Wed, 01 Aug 2018 19:08:08 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 65 posted to Study-Guide by GuildSomm Admin on 8/1/2018 7:08:08 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/64Tue, 31 Jul 2018 22:37:22 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 64 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:37:22 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/63Tue, 31 Jul 2018 22:33:27 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 63 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:33:27 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/62Tue, 31 Jul 2018 22:29:38 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 62 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:29:38 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/61Tue, 31 Jul 2018 22:28:42 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 61 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:28:42 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/60Tue, 31 Jul 2018 22:27:36 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 60 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:27:36 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/59Tue, 31 Jul 2018 22:26:14 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 59 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:26:14 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/58Tue, 31 Jul 2018 22:24:57 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 58 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:24:57 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/57Tue, 31 Jul 2018 22:19:13 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 57 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:19:13 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/56Tue, 31 Jul 2018 22:16:41 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 56 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:16:41 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/55Tue, 31 Jul 2018 22:14:11 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 55 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:14:11 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/54Tue, 31 Jul 2018 22:13:06 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 54 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:13:06 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee/revision/53Tue, 31 Jul 2018 22:04:01 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:8e479ed8-c00a-4e7e-9ce9-14f9a458a77eGuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/1046/coffee#commentsRevision 53 posted to Study-Guide by GuildSomm Admin on 7/31/2018 10:04:01 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div> <div class="style_box">Table of Contents <ol> <li>A Sommelier&#39;s Introduction to Coffee</li> <li>The Wine of Araby</li> <li>Growing, Harvesting, and Processing of the Coffee Bean</li> <li>The Roasting Process</li> <li>Grinding and Brewing Coffee</li> <li>Espresso: &quot;Spur of the Moment&quot;</li> <li>The Taste of Coffee and Countries of Origin</li> <li>Review Questions</li> </ol> </div> <p><a name="01"></a></p> A Sommelier&#39;s Introduction to Coffee <p class="callout">Why should the Sommelier study coffee?</p> <p>Many restaurant guests will select some form of coffee as their last beverage before exiting the establishment, and an expertly brewed cup can seal a positive experience. Nonetheless, even at the highest level many restaurants continue to operate sub-par coffee programs, and many sommeliers, despite meticulous attention to detail in other areas of the beverage program, allow poor coffee preparation and service to persist. Coffee is a second-class citizen in many beverage programs: its costs and oversight are often relegated to kitchens, and the machinery of coffee production is geared too often toward ease and quantity rather than the simple preparation of a good cup of coffee. Specialized barista personnel in restaurants may be poorly trained if present at all, beans may be out of date, and coffees may be brewed too infrequently, in excessively large batches. Of course, the presence of caffeine, the world’s most widely consumed psychoactive drug, leads a majority of coffee-drinkers to consider coffee as a form of fuel, presumably ingested when one is tired, drunk, or otherwise in need of quick energy. Yet to suggest that coffee is only a vehicle for caffeine is like stating that wine is just a mechanism for the delivery of alcohol. The coffee bean, like the grape, experiences a complex series of processes from farm to cup, and falls within a spectrum of quality levels, developing distinctive characteristics in different growing regions throughout the world. Contrast the state of coffee in many of America’s restaurants with the revival of good specialty coffee shops and artisan roasters. Educated restaurant</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '8e479ed8-c00a-4e7e-9ce9-14f9a458a77e' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div>