Kenya Coffee School – Revision Questions

From Seed to Cup: Barista Skills & Specialty Coffee

Section A: Coffee Farming (Seed)

1. What are the two main coffee species grown commercially?
2. Differentiate between Arabica and Robusta coffee.
3. Name five major coffee-growing regions in Kenya.
4. What soil pH is ideal for coffee production?
5. Explain the importance of shade trees in coffee farming.
6. What is the difference between orthotropic and plagiotropic branches?
7. List five signs of nutrient deficiency in coffee plants.
8. Explain the coffee flowering process.
9. Name four common coffee pests.
10. Name four common coffee diseases.

Section B: Harvesting & Processing

11. Why is selective picking important?
12. What is the difference between ripe, underripe, and overripe cherries?
13. Explain the washed (wet) coffee processing method.
14. Explain the natural (dry) processing method.
15. What is honey processing?
16. Why is fermentation important?
17. What moisture content should green coffee reach before storage?
18. Explain the purpose of drying beds.
19. What causes mold during drying?
20. Define coffee parchment.

Section C: Green Coffee & Grading

21. What is green coffee?
22. What defects are checked during grading?
23. What factors determine coffee quality?
24. Explain bean density.
25. Why is proper storage important?
26. What is cupping?
27. Define specialty coffee.
28. What cupping score qualifies coffee as specialty?
29. Name five coffee aroma descriptors.
30. Explain coffee traceability.

Section D: Roasting

31. What happens during coffee roasting?
32. What is the first crack?
33. What is the second crack?
34. Differentiate between light, medium, and dark roast.
35. What is roast development time?
36. What causes underdeveloped coffee?
37. What causes baked coffee?
38. Why should roasted coffee rest before brewing?
39. What gases are released after roasting?
40. What is degassing?

Section E: Grinding & Brewing

41. Why is grind size important?
42. Match brewing methods with grind sizes.
43. Explain brew ratio.
44. What is extraction?
45. What causes under-extraction?
46. What causes over-extraction?
47. State the ideal brewing water temperature.
48. Why is water quality important?
49. Explain Total Dissolved Solids (TDS).
50. Define coffee strength.

Section F: Espresso

51. What pressure is used in espresso extraction?
52. What is the ideal espresso extraction time?
53. What is crema?
54. What is channeling?
55. Name the parts of an espresso machine.
56. Explain pre-infusion.
57. Why is tamping important?
58. What is puck preparation?
59. Define dose, yield, and ratio.
60. Explain espresso dialing in.

Section G: Milk Science

61. Why is milk steamed?
62. What is the ideal milk steaming temperature?
63. What is microfoam?
64. Explain milk stretching.
65. Explain milk texturing.
66. What causes burnt milk?
67. Name four milk alternatives.
68. Which milk proteins help create foam?
69. Why is milk freshness important?
70. Explain latte art fundamentals.

Section H: Café Operations

71. What is mise en place?
72. Explain FIFO in café operations.
73. Why is hygiene important?
74. Name five daily opening procedures.
75. Name five daily closing procedures.
76. Explain customer service excellence.
77. How should customer complaints be handled?
78. Why is teamwork important?
79. Explain inventory management.
80. Define food safety.

Section I: Specialty Coffee Knowledge

81. What is third-wave coffee?
82. Explain coffee terroir.
83. What are coffee flavor notes?
84. Define acidity in coffee.
85. Differentiate acidity from bitterness.
86. What is body in coffee?
87. Explain sweetness in coffee.
88. What is balance in coffee?
89. What is aftertaste?
90. Why is consistency important in specialty coffee?

Section J: Professional Practice

91. Describe the complete journey of coffee from seed to cup.
92. Explain the role of a professional barista.
93. What skills make an excellent barista?
94. Why is continuous learning important?
95. Explain coffee sustainability.
96. How does climate change affect coffee production?
97. Why is coffee traceability important?
98. Explain ethical sourcing.
99. What is value addition in coffee?
100. Why should consumers choose specialty coffee?

Practical Assessment Questions

1. Demonstrate correct espresso preparation.
2. Steam milk to produce silky microfoam.
3. Prepare a cappuccino to specialty standards.
4. Prepare a café latte with basic latte art.
5. Demonstrate proper grinder calibration.
6. Conduct a basic coffee cupping session.
7. Identify common espresso extraction faults and correct them.
8. Clean and backflush an espresso machine.
9. Demonstrate correct customer service during coffee preparation.
10. Explain the coffee journey from seed to cup using a coffee sample.

These 100 theory questions and 10 practical assessment tasks provide a comprehensive revision package for the Kenya Coffee School – From Seed to Cup: Barista Skills & Specialty Coffee program, covering coffee agronomy, processing, roasting, brewing, espresso preparation, milk science, café operations, customer service, and specialty coffee standards.