Complete Guide to Specialty Coffee Knowledge: Latest Barista Exam Questions Are Here!

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2022 has passed in the blink of an eye!

Have you finished reading all the coffee books you bought at the beginning of this year?

Without further ado, let's start the quiz!

(Answers are provided later, you can jot down your answers and then check them)

I. Multiple Choice Questions (30 points total)

1. What is the definition of specialty coffee?

a. High-quality coffee

b. Coffee beans cultivated in unique microclimates and geographical conditions in producing regions, with regional flavors

c. All processes from coffee seeds to a cup of coffee can properly manage every step, understanding from source to end

2. Which of the following continents does not grow coffee?

a. Africa b. Central America c. South America d. Europe

3. Which country is the world's largest producer of Arabica coffee?

a. Colombia b. Vietnam c. Brazil d. Ethiopia

4. What is the optimal tasting period for freshly roasted coffee?

a. 30 days after roasting b. 5-30 days after roasting

c. Half a year after roasting d. 1 year after roasting

5. How should freshly roasted coffee beans be stored after opening?

a. In the refrigerator b. In a clean, sealed container in a cool, dry place

c. In the freezer d. In a clean, sealed container in a warm, sunny place

6. Regarding blended coffee, which of the following statements is incorrect?

a. Reduce costs

b. Have long-term stable coffee flavors

c. Can mix high-quality coffee beans with low-quality coffee beans

d. Make espresso flavors more balanced

7. Regarding SOE coffee, which of the following statements is incorrect?

a. SOE is espresso extracted from single-origin coffee beans

b. SOE is definitely tastier than espresso extracted from blended coffee beans

c. SOE can express the unique regional flavors of coffee beans

8. Among the elements required for an excellent espresso, which is the most important?

a. Using high-quality, freshly roasted coffee beans b. Appropriate coffee grind size

c. Appropriate extraction pressure and extraction temperature d. All of the above

9. How soon after grinding does coffee lose some of its flavor and aroma?

a. Almost immediately b. Within 2 hours

c. Within 1 day d. Within 30 days

10. The caffeine content in coffee depends on

a. Coffee variety b. Roast degree of coffee beans

c. Coffee extraction time d. All of the above

II. Fill in the Blanks (30 points total)

1. Coffee originated from ______ continent.

2. The three original coffee species are: ______, ______, and ______.

3. The world's largest coffee producing country is: ______, located on ______ continent.

4. Coffee belongs to the Rubiaceae family of plants, and its flower color is: ______.

5. The coffee golden cultivation belt refers to: ______.

6. Generally, the altitude boundary for Arabica quality is at: ______ meters.

7. Indonesian Mandheling coffee beans typically use ______ processing method, with raw beans showing ______-shaped characteristics.

8. The three classic coffee bean processing methods are: ______, ______, and ______.

9. A green frog logo on coffee bags/wooden barrels/packaging indicates that the coffee has passed ______ certification.

10. Arabica coffee beans account for ______% of the world's coffee cultivation.

III. True or False Questions (40 points total)

1. ( ) When storing green beans, high temperature and humid environment can easily cause mold growth in coffee green beans.

2. ( ) Are tobacco flavor, smoky flavor, medicinal flavor, rubber flavor professional terms in coffee flavor?

3. ( ) The difference between latte and cappuccino lies in the different ratios of milk to milk foam.

4. ( ) When adjusting the grind size of a coffee grinder, use the grinder's displayed scale as the basis.

5. ( ) Tannic acid is one of the sources of coffee's acidity.

6. ( ) Light flavor is a characteristic of Brazilian coffee beans.

7. ( ) The storage environment for green beans and roasted beans is basically the same.

8. ( ) Inert gases cannot extend the freshness period of coffee beans.

9. ( ) Traditional dry processing of coffee beans does not involve fermentation tank fermentation.

10. ( ) Panama Geisha and Ethiopian Geisha are the same variety.

11. ( ) Single-origin coffee beans are single-variety coffee beans.

12. ( ) The longer the coffee extraction time, the higher the caffeine content in the coffee.

13. ( ) Among coffee brewing equipment, the moka pot is suitable for using coarse grind.

14. ( ) Americano originated in the United States.

15. ( ) When using a pressure-type coffee machine to make coffee, the particle size of the grind is unrelated to the color of coffee crema.

16. ( ) The optimal tasting period/freshness period of roasted coffee beans is different from the shelf life.

17. ( ) Single-origin coffee beans and blended coffee beans are best ground in different grinders.

18. ( ) In coffee growing environments, wind should not be too strong, but the stronger the sunlight, the better.

19. ( ) Coffee grown in Yunnan, China is of the Arabica variety.

20. ( ) Typica is one of the oldest varieties in the Yemeni lineage of Arabica.

Answers

Multiple Choice Answers: c d c b b c b d a d

Fill in the Blanks Answers:

1. Africa; 2. Arabica, Robusta, Liberica; 3. Brazil, South America; 4. White; 5. Between the Tropics of Cancer and Capricorn; 6. 1200 meters; 7. Wet-hulling method, horseshoe-shaped; 8. Natural processing, washed processing, honey processing; 9. Rainforest Alliance; 10. 70%

True or False Answers:

1-10 ✓ ✓ ✓ × × × × × ✓ ×

11-20 × ✓ × × × ✓ ✓ × ✓ ✓

Error Analysis:

4. The same grind setting on different brands of grinders will produce coffee particles of somewhat different sizes.

5. Coffee beans contain almost no tannic acid; tannic acid is only present in trace amounts in coffee cherry skins.

6. The characteristics of Brazilian coffee beans are low acidity, full body, and richness.

7. The storage of green beans has very strict requirements for temperature, humidity, and storage environment.

8. Adding an appropriate amount of nitrogen can extend the freshness period of coffee.

10. Ethiopian Geisha varieties belong to Ethiopian wild varieties.

11. Single-origin coffee beans refer to coffee beans from a single producing region.

13. French press is suitable for coarse grind.

14. Americano originated in Italy. When American soldiers went to Italy and didn't like the local espresso, they added water to it. Italians called this coffee preparation method "Americano" (American).

15. The coarseness of coffee particles determines the speed at which water passes through. If water passes through too quickly, the crema becomes thinner and lighter in color.

18. Most coffee trees are plants that don't like direct sunlight and should not be grown in prolonged exposure. They need shade trees to assist in cultivation.

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