CB Coffee Quality and Sensory Evaluation 1 — Questions and Answers
Question 1: What is the professionally standardized method used to evaluate and score coffee flavor and quality?
- Barista Competition Protocol
- SCA Cupping Protocol (Correct answer)
- SCAA Brewing Chart
- Coffee Tasting Index
Correct answer: SCA Cupping Protocol
The SCA Cupping Protocol is the industry-standard method for evaluating coffee flavor, aroma, and quality used by professionals worldwide.
Question 2: In coffee sensory evaluation, what does 'acidity' primarily refer to?
- The pH level measured by a pH meter
- A bright, lively sensation often perceived on the sides of the tongue (Correct answer)
- The bitterness caused by over-extraction
- The amount of citric acid added during processing
Correct answer: A bright, lively sensation often perceived on the sides of the tongue
In coffee tasting, acidity refers to a positive, lively brightness or tartness perceived on the palate—not the measured pH level of the liquid.
Question 3: Which sensory attribute describes the weight, texture, and viscosity of coffee in the mouth?
- Acidity
- Aroma
- Body (Correct answer)
- Finish
Correct answer: Body
Body (also called mouthfeel) refers to the tactile sensation of weight and viscosity coffee creates on the palate, ranging from thin and watery to full and syrupy.
Question 4: Which flavor wheel tool is most widely used by specialty coffee professionals to identify and communicate coffee flavors?
- The World Coffee Research Sensory Lexicon
- The SCA Coffee Taster's Flavor Wheel (Correct answer)
- The SCAE Aroma Descriptor Chart
- The Roaster's Guild Flavor Map
Correct answer: The SCA Coffee Taster's Flavor Wheel
The SCA Coffee Taster's Flavor Wheel, developed with World Coffee Research, is the most widely adopted tool for identifying and communicating coffee flavor descriptors.
Question 5: What water temperature does the SCA recommend for preparing coffee samples during a cupping session?
- 165°F (74°C)
- 175°F (79°C)
- 200°F (93°C) (Correct answer)
- 212°F (100°C)
Correct answer: 200°F (93°C)
The SCA cupping protocol specifies water at approximately 200°F (93°C)—just off boil—to ensure consistent, standardized extraction during evaluation.
Question 6: What does the term 'terroir' mean when applied to coffee?
- The specific roast profile applied to a batch
- The environmental factors like soil, climate, and altitude that influence flavor (Correct answer)
- The fermentation method used during processing
- The grading system used for green coffee beans
Correct answer: The environmental factors like soil, climate, and altitude that influence flavor
Terroir refers to the combination of environmental factors—soil, climate, altitude, and geography—that give a coffee its distinctive regional characteristics.
Question 7: In SCA cupping, what is the purpose of evaluating 'uniformity'?
- To check that all cups were brewed at the same temperature
- To ensure all five cups from the same sample taste consistent with each other (Correct answer)
- To verify that the grind size is even across all samples
- To confirm that all beans are the same variety
Correct answer: To ensure all five cups from the same sample taste consistent with each other
Uniformity assesses whether all five cups prepared from the same coffee lot taste consistent, ensuring the evaluation accurately represents that coffee's character.
CB Coffee Quality and Sensory Evaluation 1
What is the professionally standardized method used to evaluate and score coffee flavor and quality?