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

Coffee stales primarily due to oxidation: as CO2 degasses from freshly roasted beans, oxygen interacts with volatile aromatic compounds and degrades flavor.

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

Over-extracted espresso pulls too many compounds from the grounds, resulting in a harsh, bitter taste with a dark or thin crema caused by excessive extraction time or too fine a grind.

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

Retronasal aroma is perceived when volatile compounds travel from the mouth through the back of the nasal passage while drinking, contributing significantly to the overall flavor experience.

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

The SCA's Golden Cup Standard defines ideal extraction at 18–22% of the coffee's soluble mass dissolved into the water, producing a balanced flavor.

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

Clean cup in SCA cupping refers to a coffee free from off-flavors, taints, or defects—every sip should taste purely of coffee without any unwanted interference.

(CB) Certified Barista Practice Test

(CB) Certified Barista Practice Test

CB Coffee Quality and Sensory Evaluation 3