CB Coffee Quality and Sensory Evaluation 2

Question 1

What minimum score on the SCA 100-point scale qualifies a coffee as 'specialty grade'?

Accepted Answer

80 points

Answer

75 points

Answer

85 points

Answer

90 points

Question 2

What does TDS (Total Dissolved Solids) measure in the context of brewed coffee?

Accepted Answer

The concentration of dissolved coffee compounds in the brewed cup

Answer

The mineral content of the brewing water

Answer

The amount of grounds remaining after brewing

Answer

The sugar content of flavored coffee drinks

Question 3

Which off-flavor in coffee is typically caused by under-developed roasting?

Accepted Answer

Grassy/Green

Answer

Fermented/Sour

Answer

Rubbery

Answer

Smoky

Question 4

What is the SCA's recommended coffee-to-water ratio for a cupping session?

Accepted Answer

8.25 grams per 150ml

Answer

7 grams per 100ml

Answer

10 grams per 150ml

Answer

12 grams per 200ml

Question 5

Which sensory term describes a pleasant, sweet taste in coffee associated with caramelization during roasting?

Accepted Answer

Caramel

Answer

Astringent

Answer

Carbony

Answer

Harsh

Question 6

What does 'balance' refer to in SCA coffee cupping terminology?

Accepted Answer

How well all sensory attributes complement each other without one dominating

Answer

Equal proportion of milk to espresso in a drink

Answer

The pH level being neutral at 7.0 in the brewed cup

Answer

Equal distribution of grind sizes in the coffee dose

Question 7

Which of the following best describes a 'Category 1' primary defect in green coffee grading?

Accepted Answer

A full black bean caused by extreme fermentation or disease

Answer

A slight insect bite on the bean surface

Answer

A minor discoloration on part of the bean

Answer

A small chip or break along the bean edge