SCA Roasting (Foundation / Intermediate / Professional)

What is the typical moisture content range for specialty-grade green coffee beans?

• A3–6%
• B9–12%
• C15–18%
• D20–25%

Bean density in green coffee primarily affects which aspect of the roasting process?

• AThe color of the roasted bean only
• BHeat transfer rate — denser beans require more energy and time to roast through
• CThe amount of CO2 produced during degassing
• DThe caffeine content of the final brew

Water activity (Aw) is an important green coffee storage parameter because it measures:

• AThe total volume of water absorbed during washing
• BThe availability of free water that supports microbial growth and chemical degradation
• CThe speed at which moisture escapes during the drying phase
• DThe ratio of bound water to total weight of the bean

Which structural layer of the green coffee bean acts as the primary barrier to heat penetration during roasting?

• AThe silverskin (spermoderm)
• BThe outer waxy cuticle and dense endosperm cell walls
• CThe mucilage layer
• DThe parchment (endocarp)

The main distinction between a drum roaster and a fluid-bed roaster is:

• ADrum roasters use only radiation; fluid-bed roasters use only conduction
• BDrum roasters primarily use conduction and convection from a rotating drum; fluid-bed roa…
• CFluid-bed roasters roast slower because air is a poor heat conductor
• DDrum roasters can only roast light; fluid-bed roasters can only roast dark

A recirculating roaster differs from a standard drum roaster primarily because it:

• AUses water injection to control bean temperature
• BRecycles a portion of exhaust air back through the roasting chamber to improve fuel effic…
• CRoasts only one batch per hour for quality control
• DUses a perforated drum to allow flames to directly contact the beans

Which three modes of heat transfer are active during coffee roasting?

• AAbsorption, reflection, and diffusion
• BConduction, convection, and radiation
• COsmosis, sublimation, and evaporation
• DInduction, capacitance, and resistive heating

During the drying phase of a roast, the primary physical process occurring in the bean is:

• ACaramelization of sucrose
• BFirst crack — sudden expansion from internal steam pressure
• CEvaporation of free and bound water, causing the bean to lose mass and shrink slightly
• DFormation of melanoidins that produce brown color

The Maillard reaction in coffee roasting involves which reactants?

• ASucrose and water at temperatures above 200°C
• BAmino acids and reducing sugars reacting under heat to form brown pigments and aromatic c…
• CChlorogenic acids breaking down into quinic acid and caffeic acid
• DTrigonelline oxidizing in the presence of oxygen

First crack in coffee roasting occurs at approximately what bean temperature and is caused by:

• A~130°C — steam escaping through the silverskin
• B~196–205°C — internal steam and CO2 pressure exceeding the structural strength of the bea…
• C~220–230°C — oils migrating to the surface and igniting
• D~160°C — rapid caramelization releasing gas

Development Time Ratio (DTR) is calculated as:

• ATotal roast time divided by charge temperature
• BTime from first crack to drop, divided by total roast time, expressed as a percentage
• CTime from turning point to first crack, divided by total roast time
• DBean temperature at drop minus bean temperature at charge

Second crack in coffee roasting is characterized by:

• AA loud, single crack caused by steam escaping for the second time
• BA rapid, snapping sound caused by CO2 fracturing hemicellulose cell walls as roast enters…
• CThe bean returning to its original size after first crack expansion
• DCaramelization completing and sugars crystallizing on the bean surface

The Agtron scale is used in coffee roasting to measure:

• AThe moisture content of green coffee before roasting
• BThe degree of roast color using near-infrared light reflectance
• CThe rate of rise (RoR) of bean temperature during roasting
• DThe CO2 degassing rate of roasted coffee over 24 hours

Rate of Rise (RoR) in roasting refers to:

• AThe percentage increase in batch weight after roasting
• BThe rate at which bean temperature increases over time, typically expressed in °C or °F p…
• CThe speed at which the roaster drum rotates during a roast
• DThe increase in airflow velocity through the roasting chamber

An RoR 'crash' just before or at first crack is problematic because it:

• ACauses the beans to over-expand, leading to surface cracking
• BIndicates the roast is stalling — slowing heat application risks a baked, flat flavor pro…
• CAccelerates second crack, leading to over-roasted beans
• DIncreases CO2 production, causing excessive degassing

The 'turning point' (or 'turning temperature') in a roast profile is:

• AThe moment the roaster operator decides to increase gas pressure
• BThe lowest bean temperature recorded after charge, when the probe temperature momentarily…
• CThe exact moment first crack begins
• DThe temperature at which the roaster drops the batch into the cooling tray

Caramelization in coffee roasting refers specifically to:

• AThe Maillard reaction between proteins and sugars above 150°C
• BThe thermal degradation and pyrolysis of sucrose and other sugars beginning around 170°C,…
• CThe oxidation of chlorogenic acids during the drying phase
• DThe crystallization of sugars on the bean surface at the end of a roast

After roasting, coffee beans release CO2 in a process called degassing. Why is degassing important for brewing quality?

• ACO2 prevents oxidation and must be retained inside the bean as long as possible before br…
• BExcess CO2 in freshly roasted coffee disrupts extraction — particularly espresso — by cre…
• CCO2 increases acidity in the cup, so degassing reduces bitterness
• DDegassing is only relevant for filter coffee; espresso requires no rest period after roas…

Tipping is a roast defect characterized by:

• ABeans that are dark on the outside but underdeveloped inside
• BScorching of the bean's flat face along the center crease
• CBlackened or burned bean tips caused by excessive heat in the early roast phase, often at…
• DBeans sticking together in the cooling tray due to excess surface oils

Scorching as a roast defect differs from tipping in that scorching typically involves:

• ABurning only the tips of the bean
• BA hollow or quaker bean that doesn't develop color
• CFlat-face or crease contact burns caused by beans resting against a hot surface without a…
• DOver-roasting beyond second crack

A 'baked' roast defect in the cup is most often described as:

• ABitter, ashy, and pungent — associated with over-roasting
• BFlat, bread-like, cereal, or cardboard — lacking brightness and sweetness due to insuffic…
• CSour and thin — characteristic of underdeveloped, light roast beans
• DSmoky and rubbery — caused by excessive recirculated exhaust air

Underdevelopment as a roast defect (distinct from baking) typically presents in the cup as:

• AFlat, cereal-like, and low in aroma
• BGrassy, vegetal, or pea-like notes with sharp acidity and a thin body
• CSmoky, tarry, and intensely bitter
• DCaramel-sweet with high body and low acidity

Roast weight loss (shrinkage) in specialty coffee typically falls in which range?

• A1–5% of green weight
• B12–20% of green weight
• C25–35% of green weight
• D40–50% of green weight

Which of the following correctly describes the role of airflow (damper) management during a roast?

• AAirflow only affects the color of the bean, not the flavor
• BHigher airflow removes smoke, chaff, and moisture more quickly but also reduces convectiv…
• CAirflow should be kept constant throughout the roast for batch-to-batch consistency
• DThe damper controls drum rotation speed — not air movement

The charge temperature in roasting is best defined as:

• AThe maximum temperature the drum reaches during a roast
• BThe drum or air temperature at which green coffee is loaded into the roaster
• CThe bean temperature recorded at the turning point
• DThe temperature of the cooling tray at the end of a roast

Which chemical compound in green coffee is primarily responsible for perceived bitterness in darker roasts and is formed from chlorogenic acid degradation?

• ASucrose
• BQuinic acid
• CTrigonelline
• DAcrylamide

Acidity in roasted coffee is primarily influenced by which compound group that decreases progressively with increasing roast level?

• ATriglycerides (oils)
• BChlorogenic acids
• CMelanoidins
• DAcrylamide

Sample roasting is used in coffee quality control primarily to:

• AProduce the first batch of a production run
• BEvaluate the sensory potential and defect presence of green coffee lots before committing…
• CTrain new roasters on roaster operation without risk to full production batches
• DMeasure bean density by observing the weight loss in a small roaster

Fire safety in a coffee roastery requires particular attention to which unique hazard associated with roasting?

• AElectrical short circuits from moisture in the beans
• BChaff accumulation in ductwork and cyclones — chaff is highly flammable and can ignite fr…
• CCO2 buildup in the roasting room causing asphyxiation
• DSteam pressure buildup in the drum causing mechanical rupture

Batch consistency in production roasting is best maintained by:

• ARoasting all batches at maximum gas pressure to minimize roast time
• BDocumenting and replicating key profile parameters including charge temperature, turning…
• CUsing a different green lot for every batch to prevent flavor monotony
• DCupping only the first batch of the day and assuming all subsequent batches match

In the context of green coffee, 'glass transition' describes:

• AThe change in bean color from green to yellow during the drying phase
• BThe temperature at which the rigid, glassy amorphous structure of the bean becomes more f…
• CThe optical transparency of high-quality green beans when backlit
• DThe moment coffee oils become liquid during roasting

Ochratoxin A (OTA) in green coffee is:

• AA beneficial antioxidant compound that increases with roasting
• BA mycotoxin produced by mold species under high moisture and water activity conditions, r…
• CA pesticide residue from conventional coffee farming
• DA natural occurring acid that gives coffee its perceived bitterness

The term 'exothermic' in the context of first crack means:

• AThe roaster is using more gas than before first crack
• BThe bean releases heat from internal chemical reactions, which can temporarily increase t…
• CThe cooling tray fan activates automatically at first crack
• DThe chaff combusts briefly at first crack temperature

Roasting software like Cropster or Artisan primarily helps roasters:

• AAutomatically adjust gas and airflow without operator input
• BLog, visualize, and overlay roast profiles to compare batches, monitor RoR in real time,…
• CGrade green coffee quality before roasting
• DCalculate espresso extraction yield from the roasted coffee

During the yellowing phase of a roast (approximately 160–175°C), which process is primarily responsible for the green-to-yellow color change in the bean?

• AMaillard reaction producing melanoidins
• BDegradation of chlorophyll and early carotenoid development as moisture content drops
• CCaramelization of sucrose beginning at 170°C
• DFirst crack releasing steam that whitens then yellows the bean

A roaster notices that consecutive batches roasted on the same day produce progressively faster roasts. The most likely explanation is:

• AThe green coffee is getting drier across the day
• BThe roaster drum and thermal mass are accumulating heat across batches — the roaster is '…
• CThe airflow is increasing automatically throughout the day
• DThe bean density increases with the roaster temperature

Cupping for roast quality control (QC) differs from cupping for green coffee evaluation in that roast QC cupping focuses on:

• AEvaluating origin attributes and terroir of the green lot
• BAssessing whether the roast profile produced the intended flavor outcome and identifying…
• CDetermining moisture content of the roasted coffee
• DGrading the bean by size and defect count

The SCA Roasting Foundation written exam consists of how many questions and what passing score?

• A50 questions; 80% passing score
• B20 questions; 60% passing score
• C35 questions; 70% passing score
• D30 questions; 75% passing score

SCA Roasting Foundation earns how many CSP (Coffee Skills Program) points?

• A10 points
• B5 points
• C25 points
• D15 points

A roast profile shows a prolonged, flat drying phase with very low RoR before yellowing. What risk does this present?

• AThe beans will over-expand and shatter at first crack
• BInsufficient energy stored in the bean during drying may lead to a baked, flat cup with l…
• CThe beans will develop excessive acidity
• DSecond crack will occur immediately after the drying phase

In drum roasting, what is the primary function of drum rotation?

• ATo generate heat through friction between beans
• BTo ensure even heat distribution by continually tumbling beans so all surfaces receive eq…
• CTo increase airflow by fanning the beans during rotation
• DTo grind the beans against each other, increasing surface area

Which type of green coffee physical attribute is most directly measured to predict roast time adjustments?

• ADefect count
• BBean density
• CMoisture percentage only
• DScreen size (sieve grade)

The 'crash' RoR near first crack is distinct from a normal gradual RoR decline because a crash:

• AIs always intentional and signals the roaster to increase heat
• BIs an abrupt drop toward zero or negative RoR, often indicating the roaster is in thermal…
• CIs only problematic in fluid-bed roasters, not drum roasters
• DIndicates that second crack is about to occur

What does an RoR 'flick' indicate at or just before first crack?

• AA sudden increase in RoR caused by too-high gas input, which can lead to scorching or tip…
• BThe bean temperature momentarily dropping to its turning point
• CThe onset of second crack
• DA sensor malfunction in the bean probe

Green coffee storage conditions to preserve quality should maintain approximately:

• AHigh humidity (>70%) and direct sunlight exposure
• BStable temperature (~15–25°C), relative humidity 50–60%, low light, and good air circulat…
• CRefrigeration at 0–4°C in sealed vacuum bags
• DDry storage at 40°C to prevent mold growth

When evaluating a roast by Agtron color measurement, a score of #55 would indicate:

• AA very light roast with high reflectance
• BA medium-dark roast
• CA very dark/French roast
• DA green, unroasted sample

A roaster is preparing to roast a high-grown, very dense Ethiopian natural coffee for the first time. Compared to a low-grown Brazilian natural of similar moisture, the Ethiopian coffee will most likely:

• ARoast faster because it is from a premium origin
• BRequire a longer drying phase and higher overall energy input to fully develop due to its…
• CAutomatically produce a lighter roast color
• DHave a lower first crack temperature