CB Coffee Quality and Sensory Evaluation 3

Question 1

What is the primary cause of coffee 'staling' after roasting?

Accepted Answer

Oxidation as CO2 degasses and exposes beans to oxygen

Answer

Reabsorption of moisture from the air

Answer

Temperature fluctuations during storage

Answer

Light exposure causing photodegradation

Question 2

Which of the following best describes an 'over-extracted' espresso shot?

Accepted Answer

Dark, bitter taste with a thin or spotty crema

Answer

Pale yellow crema, sour and weak flavor

Answer

Balanced sweetness, medium brown crema, 25–30 second pull

Answer

Short pull time with thick, blonde crema

Question 3

What sensory phenomenon is described as 'retronasal aroma' during coffee tasting?

Accepted Answer

Detecting volatile aromatics through the back of the throat while drinking

Answer

Smelling the dry coffee grounds before brewing

Answer

Inhaling steam rising from a freshly brewed cup

Answer

Smelling the wet coffee crust during cupping

Question 4

What is the ideal extraction yield range for a properly brewed cup of coffee according to SCA guidelines?

Accepted Answer

18–22%

Answer

12–16%

Answer

24–28%

Answer

30–34%

Question 5

What does 'clean cup' mean in SCA cupping terminology?

Accepted Answer

Absence of any non-coffee flavors, taints, or defects in the cup

Answer

Coffee filtered through paper to remove all oils

Answer

Coffee brewed with filtered water that has zero TDS

Answer

A double-walled cup that maintains consistent temperature

Question 6

What is the purpose of 'breaking the crust' during a professional coffee cupping session?

Accepted Answer

To release trapped aromas for evaluation and push grounds to the bottom

Answer

To agitate grounds for more even extraction

Answer

To check the temperature of the brew

Answer

To remove excess oil from the surface

Question 7

A coffee described as having 'brightness' most likely refers to which sensory quality?

Accepted Answer

Vibrant, lively acidity that makes the coffee feel fresh and crisp

Answer

A high caffeine content giving an energetic effect

Answer

A light roast color visible in the brewed cup

Answer

A strong aroma detectable from a distance