SCA Introduction to Coffee

Which country is widely recognized as the birthplace of coffee, where Coffea arabica grows wild?

• AYemen
• BEthiopia
• CBrazil
• DColombia

What are the two main commercially traded coffee species?

• ACoffea liberica and Coffea excelsa
• BCoffea stenophylla and Coffea arabica
• CCoffea arabica and Coffea canephora (robusta)
• DCoffea eugenioides and Coffea canephora

Compared to Coffea arabica, Coffea canephora (robusta) typically has:

• ALower caffeine content and more acidity
• BHigher caffeine content and more bitter, earthy flavor
• CIdentical caffeine levels but smaller beans
• DSweeter, more fruit-forward flavor and higher acidity

The 'Coffee Belt' refers to the geographic zone where coffee is commercially grown. Which best describes its location?

• ANorthern Europe and North America between 45°N and 60°N
• BThe tropical band between approximately 25°N and 25°S of the equator
• CCoastal regions along the Atlantic Ocean only
• DHighlands above 3,000 meters worldwide

Which of the following is the correct sequence of the coffee supply chain?

• ARoasting → Harvesting → Processing → Brewing
• BCultivation → Harvesting → Processing → Roasting → Brewing
• CProcessing → Cultivation → Roasting → Harvesting → Brewing
• DHarvesting → Cultivation → Brewing → Roasting → Processing

What is the ideal altitude range for growing high-quality specialty arabica coffee?

• A0–300 meters above sea level
• B300–800 meters above sea level
• C1,200–2,200 meters above sea level
• D3,500–5,000 meters above sea level

What distinguishes 'specialty' grade coffee from 'commercial' grade coffee according to SCA standards?

• ASpecialty coffee must be grown in Brazil only
• BSpecialty coffee must score 80 points or above on the SCA 100-point cupping scale
• CSpecialty coffee must be roasted darker than commercial coffee
• DSpecialty coffee can have up to 10 primary defects in a 350g sample

Coffee cherries typically contain how many seeds (beans)?

• AOne seed always
• BTwo seeds facing flat sides together
• CFour seeds arranged in a pod
• DThree seeds in a triangular arrangement

Which layer of the coffee cherry lies directly surrounding the seed and is removed during hulling (dry-milling)?

• AExocarp (skin)
• BMesocarp (pulp)
• CEndocarp (parchment)
• DMucilage

Which major arabica variety is widely grown in Latin America and is a natural mutation of Bourbon, known for its compact size and high productivity?

• ATypica
• BGeisha (Gesha)
• CCaturra
• DSL28

Which harvesting method is considered the gold standard for specialty coffee quality?

• AStrip picking — all cherries stripped from the branch at once
• BMechanical harvesting with shaking machines
• CSelective hand picking of only ripe cherries
• DHarvesting green unripe cherries and ripening off the tree

What is the washed (wet) processing method?

• ADrying whole cherries in the sun with all fruit layers intact
• BDepulping the cherry and drying with all mucilage left on the bean
• CRemoving the skin and pulp, fermenting to break down mucilage, washing with water, then d…
• DSubmerging whole cherries in water tanks for 30 days before roasting

How does natural (dry) processing differ from washed processing?

• ANatural processing uses chemicals to dissolve the fruit before drying
• BThe whole cherry is dried intact with the fruit around the bean
• CNatural processing always produces lower quality than washed processing
• DThe bean is washed in hot water before being dried in the sun

What is honey processing in coffee?

• AAdding honey to the brew water during extraction
• BCoating the dried beans in a honey-based preservative after hulling
• CDepulping the cherry but leaving some or all mucilage on the bean during drying
• DA processing method exclusive to Costa Rica that uses bees to ferment the mucilage

Which coffee growing region is known as the birthplace of arabica and produces coffees with floral, blueberry, and jasmine notes?

• ABrazil
• BVietnam
• CEthiopia
• DIndonesia

Which of the following best describes green coffee defects in specialty grading?

• ADefects have no impact on cup quality — only roast level matters
• BCategory 1 (primary) defects such as full blacks and sours are most severe; category 2 (s…
• CSpecialty grade allows up to 20 category 1 defects per sample
• DGreen coffee defects are only detectable after roasting, not in the raw state

Why does altitude generally improve arabica coffee quality?

• AHigher altitude increases UV radiation, which accelerates ripening
• BCooler temperatures at altitude slow cherry maturation, allowing more sugars and acids to…
• CHigher altitude reduces the water content of beans, making them lighter and cheaper to sh…
• DAltitude eliminates all pests and diseases, resulting in fewer defects

Which world region is currently the largest coffee-producing area by volume?

• AEast Africa
• BSoutheast Asia
• CLatin America
• DThe Caribbean

What does 'terroir' mean in the context of specialty coffee?

• AThe brand name of a coffee roasting company
• BThe combination of environmental factors (soil, altitude, climate, microclimate) that sha…
• CA French brewing method using pressure to extract espresso
• DThe age of green coffee beans measured in months since harvest

Which process describes how green coffee is produced from the washed method in the correct order?

• ADry whole cherry → Hull → Grade → Export
• BDepulp → Ferment → Wash → Dry parchment → Hull → Grade
• CRoast → Depulp → Ferment → Mill → Export
• DPick cherry → Roast immediately → Depulp → Dry → Grade

What is the primary role of fermentation in washed coffee processing?

• ATo roast the beans at a controlled temperature
• BTo break down the mucilage (pectin layer) surrounding the parchment so it can be washed a…
• CTo add fermented fruit flavors intentionally to the final cup
• DTo sterilize the beans and remove pathogens before export

What is the key flavor profile difference between washed and natural processed coffees of the same origin?

• AWashed coffees taste more bitter; naturals taste more sour
• BWashed coffees tend to be cleaner and brighter with more terroir clarity; naturals are he…
• CThere is no flavor difference — processing only affects bean color
• DNatural coffees always score higher than washed coffees on the SCA cupping scale

What is a 'peaberry' in coffee?

• AA green coffee bean infected with the coffee berry borer pest
• BA coffee variety from Papua New Guinea
• CA rounded single seed that develops when only one of the two seeds in a cherry matures
• DThe outer skin of the coffee cherry

Which statement about Coffea arabica is correct?

• AIt is self-sterile and requires cross-pollination by insects
• BIt is a tetraploid (4n) species that is largely self-pollinating
• CIt contains about 2.5% caffeine by dry weight
• DIt thrives best at sea level in humid tropical rainforests

What is the 'silverskin' (spermoderm) in the coffee bean?

• AThe outermost red or yellow skin of the coffee cherry
• BA thin, papery membrane directly covering the coffee seed, shed as chaff during roasting
• CA thick protective coating applied to green coffee during export
• DThe flat side of the bean created where two seeds press against each other

During roasting, what is 'first crack'?

• AThe sound the roaster drum makes when it reaches operating temperature
• BAn audible popping caused by steam pressure building inside the bean, marking the transit…
• CThe crack that appears in a bean due to over-fermentation during processing
• DThe moment green coffee beans first enter the roaster drum

What is the Maillard reaction in coffee roasting?

• AThe combustion of coffee oils when the roaster temperature exceeds 300°C
• BA chemical reaction between amino acids and reducing sugars that produces brown color and…
• CThe process by which caffeine molecules break down into carbon dioxide
• DThe reaction of chlorogenic acids with water during brewing

Which roast level best describes a bean that has just passed first crack and been stopped before second crack, with a light brown color and no oil on the surface?

• ADark roast (French or Italian roast)
• BLight roast
• CMedium roast
• DExtra light (cinnamon) roast — stopped before first crack

Why does freshly roasted coffee need to 'rest' (degas) before brewing?

• ATo allow the beans to re-absorb moisture and soften before grinding
• BTo allow CO₂ built up during roasting to off-gas, improving extraction consistency
• CTo let the caffeine content stabilize at room temperature
• DFresh roasted coffee does not need to rest — it should be brewed immediately

What is the primary enemy of coffee freshness in storage?

• ADarkness and cold temperatures
• BExposure to oxygen, moisture, light, and heat
• CStoring in opaque ceramic canisters
• DAltitude of the storage location

How does roast level affect caffeine content?

• ADark roast has significantly more caffeine than light roast by weight
• BLight roast has slightly more caffeine by weight; the difference between roast levels is…
• CRoasting destroys all caffeine — brewed coffee contains no caffeine
• DMedium roast always contains exactly double the caffeine of light roast

What is coffee extraction in brewing?

• AThe physical removal of caffeine from green beans using solvents
• BThe process by which water dissolves and carries soluble compounds out of ground coffee
• CThe roasting process that extracts oils from the bean surface
• DThe decaffeination process applied to green coffee before roasting

What is the SCA recommended extraction yield range for a well-balanced brewed coffee?

• A5–10% of the coffee's dry mass
• B12–15% of the coffee's dry mass
• C18–22% of the coffee's dry mass
• D28–35% of the coffee's dry mass

What does TDS (Total Dissolved Solids) measure in coffee brewing?

• AThe total weight of dry coffee grounds used in a brew
• BThe concentration of dissolved coffee compounds in the final beverage, expressed as a per…
• CThe total amount of water lost to steam during brewing
• DThe number of coffee particles per milliliter of water

What is the SCA 'Golden Cup' standard brew ratio for filter coffee?

• A100 grams of coffee per 1 liter of water
• B55–65 grams of coffee per 1 liter of water
• C10 grams of coffee per 1 liter of water
• D200 grams of coffee per 1 liter of water

How does grind size affect coffee extraction?

• AFiner grind increases surface area, accelerating extraction; coarser grind decreases surf…
• BGrind size has no effect on extraction — only water temperature matters
• CCoarser grind extracts faster because water flows through more easily
• DFiner grind always leads to under-extraction due to over-compaction

What is the recommended brew water temperature range for most specialty coffee brewing methods according to SCA guidelines?

• A60–70°C (140–158°F)
• B90–96°C (194–205°F)
• C100°C (212°F) — full boil
• D50–60°C (122–140°F)

What is 'bloom' (pre-infusion) in pour-over coffee brewing?

• AThe final stir given to the coffee bed after all water is added
• BA small initial pour of hot water to wet the grounds and release CO₂ before the main pour
• CThe layer of crema formed on top of espresso
• DThe process of rinsing a paper filter with hot water before brewing

Which brewing method uses full immersion where grounds steep in hot water for several minutes before a plunger separates them?

• AHario V60
• BChemex
• CFrench Press (cafetière)
• DMoka Pot

What makes espresso fundamentally different from other coffee brewing methods?

• AIt uses cold water to extract over 24 hours
• BIt uses high pressure (approximately 9 bar) to force hot water through finely ground coff…
• CIt requires a coarse grind and long steep time
• DIt uses a paper filter to remove all oils from the cup

What sensory characteristics typically indicate under-extracted coffee?

• ABitter, dry, harsh, and astringent
• BSour, thin, salty, and grassy
• CBalanced sweetness, clarity, and pleasant acidity
• DHeavy body, intense bitterness, and smoky aftertaste

What is the SCA cupping protocol primarily used for?

• ADialing in espresso recipes for café service
• BStandardized sensory evaluation of green and roasted coffee quality for comparison and sc…
• CTeaching customers how to brew coffee at home
• DDetermining how many questions are on a certification exam

The SCA Flavor Wheel organizes coffee flavors in a hierarchical map. What is the main purpose of using the Flavor Wheel?

• ATo determine which roast level a coffee should be sold at
• BTo provide a shared vocabulary for describing and communicating coffee flavors consistent…
• CTo measure the caffeine content of different coffees
• DTo grade green coffee defects before export

In sensory science, what are the five basic tastes humans can perceive?

• ASweet, salty, sour, bitter, and umami
• BSweet, sour, spicy, fruity, and floral
• CBitter, astringent, metallic, smoky, and earthy
• DAcidic, alkaline, fatty, herbal, and woody

What is the difference between 'aroma' and 'flavor' in coffee sensory evaluation?

• AAroma refers to the taste detected on the tongue; flavor refers to smell
• BAroma is the smell detected by the nose (orthonasal); flavor is the combined perception o…
• CThere is no difference — aroma and flavor describe the same sensory experience
• DAroma is measured by a refractometer; flavor is measured by a pH meter

Which of the following is NOT a role in the specialty coffee supply chain?

• ACoffee producer (farmer/cooperative)
• BGreen coffee importer/exporter
• CCoffee roaster
• DCoffee sommelier (certified server)

What is 'direct trade' in specialty coffee?

• AA government-regulated import/export program for commodity coffee
• BA sourcing model where roasters buy directly from producers, often paying above-market pr…
• CA mandatory SCA certification for coffee importers
• DThe practice of selling coffee directly to end consumers without retailers