Exercise 3 - solution

Species table:
Trait        | Arabica                         | Robusta
Taste        | Sweeter, more highly regarded   | More bitter, less flavour, fuller body
Caffeine     | Lower                           | About 40-50 percent more
World share  | Roughly 55-64 percent (varies)  | The rest (roughly 36-45 percent)

Six steps in order: pick, process, roast, grind, brew, drink.

Which affects flavour most is an opinion question. A good answer picks one step and gives a reason, for example roasting (heat changes the seed from green to brown and aromatic) or processing (dry versus wet methods give different styles, the wet method often milder). Brewing temperature, 91-96 C, and the grind also matter a great deal.