Coffee Snob Quiz Template

1. Which of the following correctly lists common coffee roast levels from lightest to darkest?

A. Light roast, Medium roast, Viennese roast, French roast

B. Medium roast, Light roast, French roast, Viennese roast

C. French roast, Light roast, Medium roast, Viennese roast

D. Viennese roast, French roast, Light roast, Medium roast

2. What does the term "third wave coffee" primarily refer to?

A. A movement focusing on high-quality, single-origin coffee and transparent ethical sourcing

B. The third major global shipment of coffee beans to 17th century Europe

C. A pre-packaged blend of three different commercial coffee varieties

D. A brewing method that uses three separate sequential water infusions

3. Which coffee brewing method typically yields the highest concentration of caffeine per ounce of finished beverage?

A. Automatic drip coffee

B. Espresso

C. Cold brew coffee

D. French press coffee

4. What does the coffee grading acronym SHB stand for?

A. Strictly Hard Bean

B. Standard High Brew

C. Specialty Harvest Bean

D. Select Hulled Batch

5. Which major coffee species is native to the highlands of Ethiopia?

A. Robusta

B. Bourbon

C. Typica

D. Arabica

6. What is the primary role of crema in a properly pulled shot of espresso?

A. It adds subtle sweetness, locks in aroma, and creates a smooth mouthfeel

B. It increases the total caffeine content of the finished shot

C. It prevents the espresso from cooling down too quickly

D. It neutralizes bitter flavors from over-extraction

7. Which coffee processing method leaves the entire coffee cherry fruit intact during drying, before removing the inner bean?

A. Washed processing

B. Natural processing

C. Honey processing

D. Wet processing

8. The flat white coffee beverage originated in which region?

A. Italy

B. United States

C. Australia and New Zealand

D. United Kingdom

9. When a coffee is described as having "bright acidity" in tasting notes, what does this mean?

A. The coffee is unpleasantly sour and under-roasted

B. The coffee has a sharp, pleasant tang that enhances its overall flavor

C. The coffee has high levels of harmful acid that cause stomach irritation

D. The coffee was roasted too quickly leading to uneven flavor development

10. Which of the following factors is the biggest cause of roasted coffee going stale quickly?

A. Storage temperature

B. Exposure to direct light

C. Exposure to oxygen

D. Exposure to humidity