CB Coffee Quality and Sensory Evaluation 2 — Questions and Answers
Question 1: What minimum score on the SCA 100-point scale qualifies a coffee as 'specialty grade'?
- 75 points
- 80 points (Correct answer)
- 85 points
- 90 points
Correct answer: 80 points
The SCA defines specialty coffee as scoring 80 points or above on its 100-point cupping scale, distinguishing it from commodity-grade coffee.
Question 2: What does TDS (Total Dissolved Solids) measure in the context of brewed coffee?
- The mineral content of the brewing water
- The concentration of dissolved coffee compounds in the brewed cup (Correct answer)
- The amount of grounds remaining after brewing
- The sugar content of flavored coffee drinks
Correct answer: The concentration of dissolved coffee compounds in the brewed cup
TDS measures the concentration of dissolved coffee compounds in the brewed cup, expressed as a percentage, which reflects strength and is used to calculate extraction yield.
Question 3: Which off-flavor in coffee is typically caused by under-developed roasting?
- Fermented/Sour
- Rubbery
- Grassy/Green (Correct answer)
- Smoky
Correct answer: Grassy/Green
A grassy or green off-flavor results from underdeveloped roasting where beans haven't reached sufficient temperature to fully develop sugars and aromatics.
Question 4: What is the SCA's recommended coffee-to-water ratio for a cupping session?
- 7 grams per 100ml
- 8.25 grams per 150ml (Correct answer)
- 10 grams per 150ml
- 12 grams per 200ml
Correct answer: 8.25 grams per 150ml
The SCA cupping protocol specifies 8.25 grams of coffee per 150ml of water for standardized, reproducible evaluation across different coffees.
Question 5: Which sensory term describes a pleasant, sweet taste in coffee associated with caramelization during roasting?
- Astringent
- Carbony
- Caramel (Correct answer)
- Harsh
Correct answer: Caramel
Caramel is a positive flavor descriptor indicating sweet, pleasant notes derived from sugar caramelization during roasting, typically associated with high-quality coffee.
Question 6: What does 'balance' refer to in SCA coffee cupping terminology?
- Equal proportion of milk to espresso in a drink
- How well all sensory attributes complement each other without one dominating (Correct answer)
- The pH level being neutral at 7.0 in the brewed cup
- Equal distribution of grind sizes in the coffee dose
Correct answer: How well all sensory attributes complement each other without one dominating
Balance in cupping describes how harmoniously all sensory attributes—acidity, sweetness, body, and flavor—work together without any single one overpowering the others.
Question 7: Which of the following best describes a 'Category 1' primary defect in green coffee grading?
- A slight insect bite on the bean surface
- A full black bean caused by extreme fermentation or disease (Correct answer)
- A minor discoloration on part of the bean
- A small chip or break along the bean edge
Correct answer: A full black bean caused by extreme fermentation or disease
A full black bean—caused by over-fermentation or disease—is a Category 1 primary defect in green coffee grading and severely impacts cup quality.
CB Coffee Quality and Sensory Evaluation 2
What minimum score on the SCA 100-point scale qualifies a coffee as 'specialty grade'?