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

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?

Accepted Answer

The concentration of dissolved coffee compounds in the brewed cup

Answer

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?

Accepted Answer

Grassy/Green

Answer

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?

Accepted Answer

8.25 grams per 150ml

Answer

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?

Accepted Answer

Caramel

Answer

Caramel is a positive flavor descriptor indicating sweet, pleasant notes derived from sugar caramelization during roasting, typically associated with high-quality coffee.

(CB) Certified Barista Practice Test

(CB) Certified Barista Practice Test

CB Coffee Quality and Sensory Evaluation 2