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CELPIP Reading Part 3: Reading for Information

CELPIP Reading Part 3 Practice Test: How Coffee is Processed From Bean to Cup

By Iris

A free Reading Part 3 practice test in the CELPIP format: 9 questions with the answer key. Choose your answers, then check them at the bottom of the page.

Questions
9
Time
about 10 minutes
Question style
Match each statement to a paragraph

Paragraph A

Coffee begins as seeds inside cherries on Coffea plants, primarily Arabica or Robusta, grown in tropical regions like Brazil and Ethiopia. Farmers harvest ripe red cherries by hand or machine, selecting only mature ones for quality. Processing starts immediately to prevent spoilage. The dry method spreads cherries in the sun for 2-3 weeks, turning them until husks dry. This natural approach retains fruity flavors. Benefits include lower water use. Challenges involve weather risks like rain causing mold. Once dried, machines hull the outer layers to reveal green beans.

Paragraph B

The wet method, or washed processing, soaks cherries in water to float unripe ones, then pulps them to remove skin and fruit. Beans ferment in tanks for 12-48 hours to dissolve mucilage, stirred for evenness. Rinsing follows to clean residues. This yields cleaner, brighter flavors. Benefits are consistency in high-end coffees. Challenges include high water consumption and wastewater management. Dried on patios or beds for 10-14 days, beans reach 11% moisture. Milling removes remaining parchment, polishing for export.

Paragraph C

Green beans are exported and roasted at 190-220°C for 8-15 minutes, transforming chemistry to develop aromas and flavors. Light roasts preserve acidity, dark ones add bitterness. Roasters monitor for evenness, cooling quickly post-roast. Benefits include customizing tastes for blends. Challenges are over-roasting causing burnt notes. Ground after roasting, particle size suits brewing methods like fine for espresso. Storage in airtight containers maintains freshness. This stage bridges farm to consumer.

Paragraph D

Brewing extracts flavors by passing hot water through grounds, methods varying from drip to French press. Water at 90-96°C optimizes extraction without scalding. Espresso uses pressure for concentrated shots. Benefits encompass daily rituals enhancing social bonds. Challenges include over-extraction leading to bitterness. From bean to cup, the journey involves global trade and craftsmanship. Sustainable practices like fair trade support farmers. Innovations in pods simplify home brewing.

Decide which paragraph, (A) to (D), has the information given in each statement below. Select (E) if the information is not given in any of the paragraphs.

  1. Harvesting involves picking only ripe cherries to ensure bean quality and flavor.
  2. Wet processing ferments beans to remove mucilage, resulting in brighter taste profiles.
  3. Roasting occurs at temperatures below 150°C to avoid flavor development.
  4. Dry method dries cherries in sunlight, preserving natural fruity characteristics.
  5. Espresso brewing relies on low pressure for mild extractions.
  6. Milling after drying removes parchment layers before beans are shipped.
  7. Optimal brewing water temperature ranges from 90-96°C for best results.
  8. Light roasts maintain higher acidity compared to darker varieties.
  9. Ground coffee size is adjusted based on the chosen brewing technique.
0 of 9 answered

Answer key

Show all 9 answers
  1. Harvesting involves picking only ripe cherries to ensure bean quality and flavor. A
  2. Wet processing ferments beans to remove mucilage, resulting in brighter taste profiles. B
  3. Roasting occurs at temperatures below 150°C to avoid flavor development. E
  4. Dry method dries cherries in sunlight, preserving natural fruity characteristics. A
  5. Espresso brewing relies on low pressure for mild extractions. E
  6. Milling after drying removes parchment layers before beans are shipped. B
  7. Optimal brewing water temperature ranges from 90-96°C for best results. D
  8. Light roasts maintain higher acidity compared to darker varieties. C
  9. Ground coffee size is adjusted based on the chosen brewing technique. C

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