Are You a Coffee Guru or a Decaf Dud? Find Out In This Coffee Quiz!

What term describes the sensation of mouthfeel and texture of coffee?

Acidity

Body

Brightness

Crema

Body refers to the physical properties of the coffee, such as its weight and texture on the palate. It can range from light and tea-like to thick and creamy.

Which city is considered the birthplace of the espresso machine?

Rome

Milan

Venice

Turin

Turin is credited with the development of the first true espresso machine in the early 20th century, revolutionizing how coffee was brewed and served.

Espresso shots that are “pulled” too quickly are likely to be:

Bitter

Under-extracted

Over-extracted

Balanced

Under-extraction occurs when the water passes through the coffee grounds too quickly, leading to a weak and sour espresso shot.

What is the ideal temperature range for brewing most coffee?

185-205F (85-96C)

195-205F (90-96C)

200-212F (93-100C)

165-175F (74-79C)

The optimal brewing temperature for most coffee is between 195-205Â°F (90-96C), which efficiently extracts the flavors without causing bitterness.

Which of these is NOT a traditional method of coffee processing?

Wet (Washed)

Dry (Natural)

Honey

Blanching

Blanching is not a coffee processing method. Traditional methods include wet (washed), dry (natural), and honey, each affecting the coffee’s final taste.

What does the term “third wave coffee” refer to?

A global shortage of coffee beans

A movement focused on high-quality, artisanal coffee

The resurgence of instant coffee

The proliferation of coffee chains like Starbucks

Third wave coffee is a movement that treats coffee as an artisanal product, focusing on the quality of beans, sustainable sourcing, and precise brewing methods.

Which coffee species is known for its distinctive blue-green beans?

Arabica

Robusta

Liberica

Geisha

Liberica beans are unique for their distinctive shape and the blue-green hue they often have. They offer a unique flavor profile different from Arabica and Robusta.

What role does a “Barista” play in coffee preparation?

Designs coffee plantations

Operates espresso machines and serves coffee

Grades coffee beans

Harvests coffee cherries

A Barista is a professional who specializes in making coffee, particularly espresso-based drinks, using an espresso machine.

In which country did the coffeehouse first become popular?

England

Italy

Turkey

France

Coffeehouses first became popular in Turkey, where they quickly became social hubs for conversation, games, and of course, enjoying coffee.

What is the effect of adding milk to coffee in terms of flavor?

Reduces bitterness and enhances body

Increases acidity and bitterness

Dilutes the coffee flavor without changing the profile

Enhances sweetness and acidity

Adding milk to coffee can reduce its perceived bitterness and enhance the body and smoothness of the drink, often making it more palatable to a wider range of consumers.

What is the process called that removes caffeine from coffee beans?

Roasting

Decanting

Swiss Water Process

Maceration

The Swiss Water Process is a chemical-free method used to decaffeinate coffee beans. It relies on solubility and osmosis to remove caffeine without affecting the flavor.

Which country is the largest producer of coffee in the world?

Vietnam

Colombia

Ethiopia

Brazil

Brazil has been the world’s largest producer of coffee for over 150 years, primarily because of its favorable climate and vast available land for cultivation.

What does the term “single origin” coffee mean?

Coffee that is served black

Coffee sourced from a single geographical location or producer

Coffee that has been roasted in a single batch

Coffee sourced from one single producer

Single origin coffee is sourced from a single location, which can be a single farm, a collection of farms in the same area, or a whole country. This term highlights the unique flavor profile of the region.

What is a “flat white” coffee?

Espresso with cold milk

Espresso with steamed milk and a small amount of microfoam

Black coffee with a dash of milk

Filter coffee without any milk

A flat white is a coffee drink consisting of espresso with steamed milk and a small, fine, velvety foam. It originated from Australia/New Zealand.

Arabica and Robusta beans differ significantly in what way?

Size of the beans

Caffeine content

Color of the beans

Shape of the beans

Arabica beans have less caffeine compared to Robusta beans. Robusta beans are more bitter and have a higher caffeine content, which makes them more resistant to pests.

What does “cupping” refer to in the coffee industry?

The process of grinding coffee beans

A method for storing coffee beans

The process of tasting and evaluating coffee

The technique of pouring milk into coffee

Cupping is a standard method used by coffee professionals to taste and evaluate the flavor profile of a coffee. It involves sniffing the coffee aroma and deeply slurping the coffee.

Which of the following is NOT a method for brewing coffee?

AeroPress

French Press

Cold Brew

Sun Steep

While AeroPress, French Press, and Cold Brew are recognized methods for brewing coffee, “Sun Steep” is not a recognized coffee brewing method.

What factor does NOT affect the flavor of coffee?

The altitude at which it is grown

The method of processing the beans

The size of the mug used to serve the coffee

The roast profile

The size of the mug does not affect the coffee’s flavor. Factors like altitude, processing methods, and roast profile significantly influence the taste.

How is a “macchiato” traditionally prepared?

Espresso mixed with hot water

Espresso mixed with chocolate syrup

Steamed milk poured over espresso

Espresso topped with a small amount of milk foam

A macchiato is an espresso with a small amount of milk foam on top, distinguishing it from more milk-heavy coffee drinks.

What is the main reason for storing coffee beans in a cool, dry place?

To increase caffeine content

To slow down the oxidation process

To prevent the beans from growing

To enhance the beans’ natural sweetness

Storing coffee beans in a cool, dry place slows down the oxidation process, preserving the beans’ flavor and freshness for a longer period.

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