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Quizzes > Lifestyle & Hobbies > Food & Cooking

Think You Know Coffee? Take Our Coffee Knowledge Quiz!

Ready for a fun coffee trivia quiz? Prove your brew IQ!

Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art coffee quiz layout showing stylized coffee cup beans quiz text on sky blue background.

This coffee knowledge quiz helps you check your brew IQ across beans, roasts, drinks, and brew methods. Answer quick questions, pick up a fact or two, and see whether you're on track to be a true coffee expert in this coffee trivia round .

What is the botanical name of the coffee plant commonly used for specialty coffee?
Coffea robusta
Coffea arabica
Theobroma cacao
Camellia sinensis
Coffea arabica is the most widely cultivated species of coffee, prized for its delicate flavor and aromatic qualities. This species accounts for about 60 - 70% of global coffee production, especially in specialty coffee. Other species like Coffea robusta have higher caffeine content but are considered less flavorful.
Which country is the largest producer of coffee by volume?
Colombia
Ethiopia
Brazil
Vietnam
Brazil has been the world's leading coffee producer for over 150 years, contributing roughly one-third of global coffee output. Its vast plantations and favorable climate support large-scale cultivation of Arabica and Robusta varieties. Brazil's coffee industry is a major economic driver in many regions of the country.
Which roast is typically considered the darkest?
French roast
Italian roast
Cinnamon roast
City roast
French roast is one of the darkest coffee roasts, characterized by a shiny, oily surface and smoky flavor. It often reaches or exceeds the second crack during roasting, which develops deep caramelization. Dark roasts like French generally have lower acidity and more bittersweet notes.
What compound in coffee is primarily responsible for its stimulating effect?
Theophylline
Theobromine
Tannin
Caffeine
Caffeine is the main stimulant in coffee, acting on the central nervous system to reduce fatigue and increase alertness. It blocks adenosine receptors, which promotes wakefulness. Although coffee contains other stimulants like theobromine, caffeine is present in much higher concentrations.
Kopi Luwak coffee is produced primarily in which country?
Brazil
Ethiopia
Indonesia
India
Kopi Luwak originates from Indonesia, where civet cats eat ripe coffee cherries and excrete the beans. The process is believed to enhance flavor by fermentation in the animal's digestive tract. It is one of the most expensive and controversial coffees due to animal welfare concerns.
What is the term for espresso-based coffee with steamed milk frothed into a creamy foam?
Cappuccino
Macchiato
Americano
Latte
A cappuccino is traditionally made with equal parts espresso, steamed milk, and milk foam, creating a creamy, balanced beverage. It originated in Italy and is one of the most popular espresso-based drinks worldwide. The name comes from the Capuchin friars, whose habits matched the color of the drink's foam.
What is the classic ratio of espresso to steamed milk to foam in a traditional cappuccino?
2:1:1
1:2:1
1:1:2
1:1:1
A traditional cappuccino is composed of one part espresso, one part steamed milk, and one part milk foam, resulting in a harmonious balance of strength and creaminess. This 1:1:1 ratio is key to its classic texture and flavor profile. Variations may alter this balance, but the traditional standard remains equal thirds.
What does the term "single origin" indicate about a coffee?
It comes from one specific region or farm
It's a blend of two varieties
It's roasted once per batch
It contains only Robusta beans
Single origin coffee is sourced from one particular region, farm, or cooperative, highlighting terroir-driven flavors. This contrasts with blends, which mix beans from multiple locations for consistency. Enthusiasts value single origin for its unique and traceable taste profiles.
Which brewing method uses a paper filter and relies on gravity to draw water through grounds?
Espresso
Aeropress
French press
Pour-over
The pour-over method involves pouring hot water over coffee grounds in a paper or metal filter, allowing gravity to draw the brew into a carafe or cup. This technique offers control over extraction time and temperature, producing a clean and nuanced cup. Popular devices include the Hario V60 and Chemex.
What is referred to as the "third wave" in coffee culture?
Specialty coffee movement treating coffee as an artisanal product
The rise of instant coffee
Introduction of espresso machines
Popularity of canned cold brew
The third wave of coffee emphasizes high-quality beans, artisanal roasting, precise brewing, and farm-to-cup transparency. It treats coffee as an artisanal craft rather than a commodity. This movement values direct trade, sustainability, and flavor exploration.
Which country is credited with inventing the modern espresso machine?
Italy
USA
France
Austria
Italy is the birthplace of the modern espresso machine, developed in the early 20th century to brew coffee quickly under pressure. Angelo Moriondo patented one of the first steam-driven machines in 1884, and Luigi Bezzera improved the design in 1901. These innovations led to the Italian espresso culture we know today.
What is the ideal temperature range for brewing most coffee beverages?
175 - 185°F (79 - 85°C)
155 - 165°F (68 - 74°C)
215 - 225°F (102 - 107°C)
195 - 205°F (90 - 96°C)
Brewing coffee at 195 - 205°F (90 - 96°C) extracts optimal flavors, balancing acidity, sweetness, and bitterness. Lower temperatures under-extract and produce weak, sour coffee, while higher temperatures can over-extract and create harsh bitterness. This range is recommended for drip, pour-over, and immersion methods.
What is the primary chemical reaction that develops flavor compounds during coffee roasting?
Fermentation
Hydrolysis
Oxidation
Maillard reaction
The Maillard reaction occurs between amino acids and reducing sugars during roasting, producing complex flavors, aromas, and the characteristic brown color of coffee beans. It begins around 150°C and intensifies through roasting. This reaction is fundamental to the taste profile of coffee.
Which coffee variety was developed as a hybrid of Coffea arabica and Coffea canephora to improve disease resistance?
Bourbon
Catimor
Typica
Geisha
Catimor is a hybrid coffee variety created by crossing Timor Hybrid (itself an Arabica - Robusta hybrid) with Caturra (an Arabica mutation). It offers enhanced disease resistance and higher yields while retaining Arabica's cup quality. Catimor is widely cultivated in regions prone to coffee leaf rust.
In espresso preparation, what does the term "crema" refer to?
The thick, golden layer of foam atop a shot
Undissolved grounds at the bottom
The first drop of espresso
The residual water after extraction
Crema is the reddish-brown foam that forms on top of a properly extracted espresso shot, composed of coffee oils, proteins, and microbubbles. It indicates good extraction pressure and bean freshness. A rich crema contributes to the texture and aroma of espresso.
Which processing method uses fermentation to remove the mucilage layer from coffee beans?
Washed (wet) process
Semi-washed process
Dry process
Honey process
The washed or wet process involves pulping the coffee cherries and then fermenting the beans in water to break down and remove the sticky mucilage. After fermentation, the beans are thoroughly washed and dried. This method often yields cleaner and brighter acidity in the cup.
Which organic acid is most associated with the bright acidity in many high-grown coffees?
Citric acid
Sulfuric acid
Oxalic acid
Tannic acid
Citric acid is prevalent in many light- to medium-roasted coffees, especially those grown at high altitudes. It contributes a bright, lemon-like acidity and crispness to the cup. This acidity is prized for its pleasant tang and clarity in specialty coffee.
What device is commonly used to measure the total dissolved solids (TDS) in brewed coffee?
pH meter
Spectrophotometer
Refractometer
Hydrometer
A refractometer measures the refractive index of brewed coffee, allowing calculation of total dissolved solids (TDS). This data helps baristas control extraction yield and brew strength. Accurate TDS measurement is key to consistency in specialty coffee.
How does growing altitude influence the quality of coffee beans?
Altitude has no effect on bean quality
Lower altitude increases bean density and sweetness
Higher altitude produces denser beans with more complex flavors
Higher altitude decreases acidity in the cup
Higher altitudes lead to cooler temperatures, causing coffee plants to mature more slowly and develop denser beans with concentrated sugars and acids. This slow maturation enhances flavor complexity, acidity, and aromatic intensity. Many specialty coffee growers aim for elevations above 1,200 meters for superior cup quality.
In roasting terminology, which roast level is defined as after the end of the first crack but before the second crack?
Full City roast
French roast
City roast
Cinnamon roast
Full City roast occurs just after the conclusion of the first crack and before the second crack, yielding a darker medium roast profile. It balances acidity, body, and roast character, often with slight caramelization. This level is popular for preserving origin flavors while adding roast complexity.
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Study Outcomes

  1. Understand Global Bean Origins -

    Trace the major coffee-growing regions worldwide and recognize the influence of origin on bean flavor profiles.

  2. Recall Key Brewing Techniques -

    Differentiate between brewing methods like espresso, pour-over, and French press as featured in our coffee trivia quiz.

  3. Identify Flavor Profiles -

    Spot common tasting notes such as acidity, body, and aroma, concepts you'll encounter in coffee quiz questions.

  4. Apply Brewing Best Practices -

    Implement optimal grind size, water temperature, and brew ratios to elevate your home brewing skills.

  5. Evaluate Your Coffee Knowledge -

    Assess your performance on this coffee knowledge quiz to pinpoint strengths and guide further learning, and get personalized feedback on your coffee knowledge test results.

Cheat Sheet

  1. Bean Varieties & Origins -

    Arabica and Robusta are the two primary species, with Arabica prized for its nuanced flavors and Robusta for its bold, higher-caffeine profile (USDA). Remember the mnemonic "A before R" to recall that Arabica often leads in specialty shops. Tracing origin through flavor notes (e.g., Ethiopian citrus vs. Colombian chocolate) is key for any coffee knowledge quiz.

  2. Roast Levels & Flavor Profiles -

    Roast degree (light, medium, dark) directly influences acidity, body, and aroma according to the Specialty Coffee Association (SCA). For example, light roasts retain origin character (floral and fruity), while dark roasts yield smoky, bittersweet notes. Use the "Level Up" method - start at light and progress - to train your palate for coffee trivia quiz mastery.

  3. Brewing Ratios & Extraction -

    The standard brew ratio of 1:16 (coffee : water by weight) achieves balanced strength, with optimal extraction between 18 - 22% TDS (Total Dissolved Solids) per SCA guidelines. A simple formula: grams of water ÷ 16 = grams of coffee ensures repeatability. Practice with a kitchen scale to ace coffee quiz online challenges on brewing math.

  4. Grind Size & Extraction Rate -

    Grind size controls surface area and extraction speed - coarser for French press, finer for espresso - per research in the Journal of Food Science. Remember "Coarse and slow, fine and go" to match grind with brew time. Mastering this concept helps you tackle coffee quiz questions on extraction effortlessly.

  5. Caffeine Content & Health Facts -

    Caffeine varies: ~95 mg per 240 ml drip coffee vs. ~64 mg per shot of espresso (National Institutes of Health). Use the phrase "Double S" (Size and Style) to predict caffeine levels by drink type. Understanding these figures gives you an edge in any coffee knowledge test or trivia round.

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