CB Coffee Quality and Sensory Evaluation

Question 1

What is the professionally standardized method used to evaluate and score coffee flavor and quality?

Accepted Answer

SCA Cupping Protocol

Answer

Barista Competition Protocol

Answer

SCAA Brewing Chart

Answer

Coffee Tasting Index

Question 2

In coffee sensory evaluation, what does 'acidity' primarily refer to?

Accepted Answer

A bright, lively sensation often perceived on the sides of the tongue

Answer

The pH level measured by a pH meter

Answer

The bitterness caused by over-extraction

Answer

The amount of citric acid added during processing

Question 3

Which sensory attribute describes the weight, texture, and viscosity of coffee in the mouth?

Accepted Answer

Body

Answer

Acidity

Answer

Aroma

Answer

Finish

Question 4

Which flavor wheel tool is most widely used by specialty coffee professionals to identify and communicate coffee flavors?

Accepted Answer

The SCA Coffee Taster's Flavor Wheel

Answer

The World Coffee Research Sensory Lexicon

Answer

The SCAE Aroma Descriptor Chart

Answer

The Roaster's Guild Flavor Map

Question 5

What water temperature does the SCA recommend for preparing coffee samples during a cupping session?

Accepted Answer

200°F (93°C)

Answer

165°F (74°C)

Answer

175°F (79°C)

Answer

212°F (100°C)

Question 6

What does the term 'terroir' mean when applied to coffee?

Accepted Answer

The environmental factors like soil, climate, and altitude that influence flavor

Answer

The specific roast profile applied to a batch

Answer

The fermentation method used during processing

Answer

The grading system used for green coffee beans

Question 7

In SCA cupping, what is the purpose of evaluating 'uniformity'?

Accepted Answer

To ensure all five cups from the same sample taste consistent with each other

Answer

To check that all cups were brewed at the same temperature

Answer

To verify that the grind size is even across all samples

Answer

To confirm that all beans are the same variety