SCA Sensory Skills (Foundation / Intermediate / Professional)

How many basic tastes does the SCA Sensory Skills curriculum recognize?

• AFour (sweet, sour, salty, bitter)
• BFive (sweet, sour, salty, bitter, umami)
• CSix (sweet, sour, salty, bitter, umami, fat)
• DThree (sweet, sour, bitter)

Which receptor type is primarily responsible for detecting bitter taste?

• AT1R2/T1R3 heterodimer
• BT2R family receptors
• CENaC sodium channels
• DTRPM5 ion channels

What is the term for the aroma perceived when volatile compounds travel from the back of the mouth up through the nasopharynx to the olfactory epithelium during swallowing?

• AOrthonasal olfaction
• BRetronasal olfaction
• CTrigeminal perception
• DGustatory aroma

In the SCA model, which statement best describes how flavor is perceived?

• AFlavor is detected exclusively on the tongue via taste buds
• BFlavor results from taste, retronasal aroma, and trigeminal/mouthfeel sensations combined
• CFlavor is another word for aroma smelled through the nose before tasting
• DFlavor is detected by olfactory receptors in the tongue

Which of the following best describes the trigeminal nerve's role in coffee perception?

• AIt transmits sweet taste signals from taste buds to the brain
• BIt mediates chemesthetic sensations such as heat, astringency, cooling, and pungency
• CIt carries retronasal aroma signals from the nasopharynx
• DIt controls salivation in response to sour stimuli

What is the SCA-prescribed coffee-to-water ratio for the standard cupping protocol?

• A10 g per 150 ml
• B8.25 g per 150 ml
• C11 g per 200 ml
• D6 g per 100 ml

At what water temperature does the SCA cupping protocol prescribe water to be poured over the grounds?

• A85°C
• B93°C
• C100°C
• D96°C

According to the SCA cupping protocol, when should the cupper break the crust?

• AImmediately after pouring the water
• BAt exactly 4 minutes after pouring
• CAfter the coffee cools to room temperature
• DAt 8-10 minutes after pouring

In the SCA cupping protocol, when does tasting of the liquor typically begin?

• AImmediately after breaking the crust
• BAfter 4 minutes of steeping
• CAt 8-10 minutes when the coffee has cooled to a palatable temperature
• DOnly once the cup reaches room temperature (20-25°C)

How many cups per sample are evaluated in a standard SCA cupping session for statistical reliability?

• ATwo cups
• BThree cups
• CFive cups
• DTen cups

On the SCA cupping form, what is the score deducted per cup for a TAINT?

• A1 point per cup
• B2 points per cup
• C4 points per cup
• D5 points per cup

What is the minimum total score on the SCA cupping form for a coffee to qualify as 'specialty grade'?

• A75 points
• B80 points
• C85 points
• D90 points

In what scoring increments are SCA cupping attributes rated?

• AWhole-number increments (6, 7, 8, 9, 10)
• BHalf-point increments (6.5, 7.0, 7.5 ...)
• CQuarter-point increments (6.00, 6.25, 6.50, 6.75 ...)
• DTenth-point increments (6.1, 6.2, 6.3 ...)

Which attributes on the SCA cupping form are scored as 2 points per cup (out of a possible 10) rather than on the 6-10 quality scale?

• AFragrance/Aroma, Flavor, and Aftertaste
• BAcidity, Body, and Balance
• CUniformity, Clean Cup, and Sweetness
• DOverall and Defects

What does 'fragrance' refer to in the context of the SCA cupping form?

• AThe aroma of brewed coffee liquor evaluated before tasting
• BThe smell of dry coffee grounds before water is added
• CThe aroma released when the crust is broken
• DThe combined orthonasal and retronasal coffee aroma

The SCA Coffee Taster's Flavor Wheel is organized into how many broad outer color-coded categories at its outermost ring?

• A4 categories
• B6 categories
• C9 categories
• D36 categories

The World Coffee Research (WCR) Sensory Lexicon is used alongside the SCA Flavor Wheel primarily for what purpose?

• ATo assign commercial price grades to green coffee lots
• BTo provide standardized reference descriptors with anchored physical references for each…
• CTo score fragrance/aroma attributes on the SCA cupping form
• DTo evaluate green coffee defects before roasting

In a triangulation (triangle) test, how many coffee samples are presented to the taster?

• ATwo samples — one different, one control
• BThree samples — two identical and one different
• CThree samples — all different
• DFour samples — two pairs

What is the primary purpose of a triangulation test in coffee sensory work?

• ATo rank the quality of three coffees from best to worst
• BTo determine whether a perceptible sensory difference exists between two products
• CTo calibrate a panel's scores against a reference standard
• DTo score ten cupping attributes simultaneously

What is the difference between descriptive sensory testing and affective (hedonic) sensory testing?

• ADescriptive tests measure consumer preference; affective tests measure specific attributes
• BDescriptive tests objectively identify and quantify sensory attributes; affective tests m…
• CThey are interchangeable terms for the same type of sensory evaluation
• DDescriptive tests are used only for defect detection; affective tests are used only for a…

Which of the following is classified as a positive sensory attribute of acidity in specialty coffee?

• AAstringency
• BBrightness or liveliness
• CSourness from fermentation defects
• DBitterness from over-extraction

In the SCA cupping form context, how is 'body' best described?

• AThe overall flavor score of the coffee
• BThe tactile weight and texture of the liquid on the palate
• CThe intensity of the aroma before water is added
• DThe degree of sweetness perceived after swallowing

What does 'balance' mean on the SCA cupping form?

• AWhether the Acidity and Sweetness scores are numerically equal
• BHow well Flavor, Aftertaste, Acidity, and Body complement or contrast each other
• CThe ratio of defect points deducted to positive attribute scores
• DWhether the coffee scores equally across all five cups

What is the definition of 'clean cup' on the SCA cupping form?

• ACoffee made with filtered water and no scale buildup
• BAbsence of any non-coffee taints or defects from first sip to final aftertaste
• CA coffee that scores 9.0 or above on the quality scale
• DCoffee ground immediately before brewing with no stale grounds

The SCA Sensory Skills Foundation written exam consists of how many questions with what passing score?

• A20 questions, 70% passing
• B25 questions, 60% passing
• C35 questions, 70% passing
• D40 questions, 80% passing

What is the term for the absolute minimum concentration of a stimulus that can be detected by a taster?

• ARecognition threshold
• BDetection threshold
• CDifference threshold (JND)
• DSaturation threshold

Which of the following is an example of sensory adaptation that a cupper must manage during a cupping session?

• AThe cupper slurping coffee to aerate it across the palate
• BReduced sensitivity to bitterness after repeated exposure to bitter samples
• CRinsing the spoon between cups to avoid cross-contamination
• DBreaking the crust at exactly 4 minutes

What is the purpose of a sensory panel in a coffee business context?

• ATo determine the roast weight loss percentage of a batch
• BTo systematically evaluate coffee quality, consistency, and sensory attributes using trai…
• CTo grade green coffee for physical defects before roasting
• DTo calibrate espresso machines against a standard recipe

Which environmental factor is most important to control when setting up a professional sensory evaluation room?

• ARoom color (recommended to use warm yellow lighting)
• BNeutral odor environment — no perfumes, cleaning chemicals, or food odors
• CCoffee must be served at exactly room temperature
• DPanel members must be seated facing the same direction

Which type of bias occurs when a taster's knowledge of the expected outcome influences their sensory evaluation?

• AAdaptation bias
• BExpectation bias
• CHalo effect
• DOrder effect

What is the primary function of calibration in a coffee sensory panel?

• ATo ensure all panelists reach the same score for every attribute
• BTo align panelists on a common understanding of reference standards and scoring language
• CTo eliminate all individual differences in palate sensitivity
• DTo determine which panelist has the best absolute threshold

In an In/Out test (also called a pass/fail or acceptance test), what information does the taster provide?

• AA numerical score for each of the 10 SCA attributes
• BWhether the sample is acceptable (In) or unacceptable (Out) based on predetermined criter…
• CWhich of three samples is the odd one out
• DA rank ordering from most to least preferred

Which of the following best describes how orthonasal olfaction differs from retronasal olfaction in coffee evaluation?

• AOrthonasal detects roasted notes; retronasal detects floral notes
• BOrthonasal is sniffing aromas directly through the nostrils; retronasal occurs during eat…
• COrthonasal occurs only during the crust-break; retronasal occurs only when slurping
• DOrthonasal requires the Le Nez du Café kit; retronasal does not

Which of the following sensory attributes would a cupper typically assess by running the back of the spoon along the tongue and palate?

• AFragrance
• BAcidity
• CBody
• DAftertaste

What does 'aftertaste' measure on the SCA cupping form?

• AThe intensity of the initial flavor on first contact with the palate
• BThe duration and quality of pleasant flavors remaining after the coffee is swallowed or e…
• CThe balance between acidity and sweetness in the finish
• DThe intensity of the dry fragrance before brewing

Which of the following correctly describes a 'fault' in SCA cupping terminology?

• AA minor off-flavor detectable in some cups but not overwhelming
• BAn overwhelming off-flavor that dominates and renders the cup unacceptable
• CA low score in any single quality attribute on the cupping form
• DA statistical outlier in the panelist's scores

What is the SCA Sensory Skills Intermediate written exam format?

• A25 questions, 60% passing score, 27 minutes
• B35 questions, 70% passing score, 37 minutes
• C40 questions, 80% passing score, 42 minutes
• D50 questions, 70% passing score, 60 minutes

Which acid is typically the predominant organic acid in high-quality washed arabica coffee?

• AAcetic acid
• BCitric acid
• CPhosphoric acid
• DLactic acid

What role do chlorogenic acids play in coffee flavor?

• AThey are the primary source of coffee's pleasant sweetness
• BThey contribute to bitterness and astringency, especially in robusta and dark roasts
• CThey produce the floral aroma characteristic of high-altitude arabica
• DThey provide the citric brightness in washed Ethiopian coffees

In sensory science, what is the 'just noticeable difference' (JND)?

• AThe absolute minimum concentration required to detect a substance
• BThe smallest detectable difference in intensity between two stimuli
• CThe concentration at which a stimulus can be correctly identified
• DThe maximum concentration before a stimulus becomes aversive

The Le Nez du Café aroma kit contains how many reference aromas used in SCA Sensory Skills training?

• A9 reference aromas
• B25 reference aromas
• C36 reference aromas
• D64 reference aromas

Which of the following correctly describes the SCA cupping form's 'Overall' attribute?

• AAn average of all other attribute scores
• BA separate holistic score reflecting the cupper's personal appraisal of the coffee's comp…
• CThe highest single attribute score awarded during the session
• DThe Uniformity score multiplied by the Clean Cup score

What does 'sweetness' represent as a sensory attribute in specialty coffee cupping?

• AAdded sugar or sweetener in the cup
• BA pleasing fullness of flavor resulting from the presence of carbohydrates, perceived as…
• CThe T1R2/T1R3 receptor response to sucrose in the liquor
• DThe absence of bitterness from properly roasted coffee

Which of the following statements about sample preparation for cupping is correct?

• ACoffee should be roasted 48-72 hours before cupping for optimal degassing
• BCoffee should be roasted light to medium and rested 8-24 hours before cupping
• CCoffee should be ground the night before cupping to allow oxidation to settle
• DCoffee must be brewed at 85°C to prevent bitter extraction during cupping

What is the main role of 'uniformity' as an attribute in the SCA cupping form?

• ATo assess whether the cupper scored consistently across multiple sessions
• BTo evaluate consistency of flavor across the five cups of the same sample
• CTo determine if the coffee's acidity and body are in balance
• DTo check if the roast color is uniform across the sample batch

In the SCA cupping protocol, why should the cupper deeply inhale when breaking the crust?

• ATo cool the coffee quickly for faster tasting
• BTo capture the volatile aromatics released as CO2 escapes from the freshly broken crust
• CTo standardize the break depth across all cups
• DTo mix the grounds with the liquor for uniform extraction

How many CSP (Coffee Skills Program) points does completing the SCA Sensory Skills Foundation earn?

• A5 points
• B10 points
• C25 points
• D55 points