题目内容

咖啡的萃取率指什么?What does it mean by extraction yield?

A. 咖啡浓度strength
B. 在最终冲煮出的咖啡饮品种,咖啡粉萃取的百分比the amount of materials that the water has removed from the actual coffee grounds
C. 咖啡酸的强度the strength of acidity

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理想的萃取百分比是多少?What is the ideal yield?

A. 10-15%
B. 18-22%
C. 26-36%

萃取不足的espresso,主要表现出的风味是什么?What is the taste of underextracted espresso?

A. 酸acidity
B. 甜sweetness
C. 苦bitterness

萃取过度的espresso, 主要表现出的风味是什么?What is the taste of overextracted espresso?

A. 酸acidity
B. 甜sweetness
C. 苦bitterness

咖啡萃取率达到最高值可以优化咖啡成品?

A. 对
B. 错