LibraryFood & DrinkCoffee, Tea & Rituals
☕Food & Drink

Food & Drink · Editorial deck

Coffee, Tea & Rituals

Plants, brews and the shared habits around a warm cup

20 cards~3 minReferences included

Choose your chapters, your pace, and the way you learn.

✦ Set a friend challenge
Build mastery & review progress →

Your path through the deck

Learn it chapter by chapter.

Start with a chapter that catches your eye, or mix a few together in your round.

3 chapters · 20 cards
  1. 01
    Plants and processing9 cards · ~2 min
  2. 02
    Brewing methods5 cards · ~1 min
  3. 03
    Serving traditions6 cards · ~1 min

Taste it

Three cards to begin.

Tap any card to reveal the answer.
01
Prompt: Typica and Bourbon are varieties of this major commercial coffee species.
Food & DrinkA little curiosity
Cup and ritual · RECALLTypica and Bourbon are varieties of this major commercial coffee species.Think it. Then flip it.
✳ ahamora↻ Tap to reveal
02
Prompt: The common commercial name for Coffea canephora.
Food & DrinkA little curiosity
Cup and ritual · RECALLThe common commercial name for Coffea canephora.Think it. Then flip it.
✳ ahamora↻ Tap to reveal
03
Prompt: Camellia sinensis supplies the leaves for this drink; herbal infusions use other plants.
Food & DrinkA little curiosity
Cup and ritual · RECALLCamellia sinensis supplies the leaves for this drink; herbal infusions use other plants.Think it. Then flip it.
✳ ahamora↻ Tap to reveal

Searchable preview

The questions inside.

Open a question to see its answer.
  1. 01Typica and Bourbon are varieties of this major commercial coffee species.RECALL
  2. 02The common commercial name for Coffea canephora.RECALL
  3. 03Camellia sinensis supplies the leaves for this drink; herbal infusions use other plants.RECALL
  4. 04This powdered green tea is whisked into water, so the drinker consumes the leaf.RECALL
  5. 05This Japanese green tea commonly uses leaves that are steamed, rolled, and dried.RECALL
  6. 06Partial oxidation of the leaves defines this broad tea category.RECALL
  7. 07This fermented tea associated with Yunnan comes in raw and ripened forms.RECALL
  8. 08This South African plant supplies a naturally caffeine-free infusion.RECALL
  9. 09This familiar name for processed cacao appears before both solids and butter in chocolate-making.RECALL
  10. 10Hot water forced through finely ground coffee under pressure produces this concentrated drink.RECALL
  11. 11This coffee preparation uses very fine grounds in a cezve and leaves them unfiltered in the cup.RECALL
  12. 12This coffee preparation steeps the grounds in cool or room-temperature water for an extended time.RECALL
  13. 13This infusion of Ilex paraguariensis is traditionally sipped from a gourd through a bombilla.RECALL
  14. 14Sweetened tea fermented with a symbiotic culture of bacteria and yeast becomes this drink.RECALL
  15. 15This Italian coffee drink combines espresso, steamed milk, and a substantial layer of milk foam.RECALL
  16. 16This Indian district gives its name to a tea known for its distinctive seasonal character.RECALL
  17. 17Oil of bergamot gives this named tea blend its citrus fragrance.RECALL
  18. 18This South Asian spiced tea tradition varies by household and region.RECALL
  19. 19This Taiwanese drink family combines tea with milk, fruit, and toppings such as tapioca pearls.RECALL
  20. 20Cold gelato or ice cream meets a shot of hot espresso in this Italian dessert.RECALL

Keep following the thread

See all Food & Drink decks →
◌The World on a Plate32 cards · ~5 min→🧂Ingredients & Technique29 cards · ~5 min→🍰Sweet Things26 cards · ~4 min→

Ready when you are

Flip the first card.

Study at your pace, or test what stayed with you. Your local progress is saved as you go.