Fermentation Science (8 Questions)

1. Explain the role of microorganisms in coffee fermentation and identify the main groups involved.
2. Differentiate between aerobic and anaerobic fermentation in coffee processing.
3. How does temperature affect microbial activity during coffee fermentation?
4. Describe how pH changes during fermentation and its impact on flavor development.
5. What are the risks of over-fermentation, and how can they be controlled?
6. Compare natural, honey, and washed processing in terms of fermentation dynamics.
7. What is carbonic maceration, and how does it influence cup profile?
8. Explain how fermentation time influences acidity, body, and aroma.

Sensory Analysis & Cupping (9 Questions)

9. Define sensory analysis and explain its importance in specialty coffee.
10. List and describe the five basic tastes detected during coffee cupping.
11. What is the purpose of fragrance and aroma evaluation in cupping?
12. Explain the standard cupping protocol (including grind size, water temperature, and steep time).
13. What is the difference between flavor, taste, and mouthfeel?
14. Define “acidity” in coffee and describe desirable vs undesirable acidity.
15. What causes bitterness in coffee during cupping?
16. How does body differ from strength in coffee evaluation?
17. Explain how cupping scores are calculated in specialty coffee grading.

Coffee Chemistry (8 Questions)

18. Name the main chemical compounds responsible for coffee aroma.
19. What happens chemically during the Maillard reaction in roasting?
20. Explain the role of chlorogenic acids in coffee flavor.
21. How does caffeine contribute to taste perception?
22. What chemical changes occur during coffee roasting?
23. Explain the difference between organic acids in green coffee and roasted coffee.
24. How does water chemistry (hardness and pH) affect extraction?
25. Describe how extraction percentage relates to flavor balance.

#KCS #Barista Mtaani