The latest barista exam questions in the knowledge of boutique coffee are coming!

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2022 will be over in the twinkling of an eye!

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

Without saying much, let's get to the topic!

(the answer is at the back. You can pick up a notebook and write down your answer, and then check it.)

First, multiple choice questions (out of 30 points)

1. What is the definition of boutique coffee?

a. Good quality coffee

b. Under the unique microclimate and geographical conditions of the producing area, coffee beans with flavor of the producing area were cultivated.

c. From a coffee seed to a cup of coffee, you can take care of every step and understand the source to the end.

two。 Which of the following states does not grow coffee?

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

3. What is the largest Arabica coffee producer in the world?

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

4. The best taste period of freshly roasted coffee ()

a. 30 days after baking. 5-30 days after baking

c. Half a year after the completion of baking. 1 year after baking

5. How to preserve freshly roasted coffee beans after opening?

a. Put it in the refrigerator freezer b. Put it in a clean, sealed container and place it in a cool, dry place

c. Put it in the freezer d. Put it in a clean, sealed container and place it in a warm, sunny place

6. Which of the following sentences is not true about the blending of coffee?

a. Reduce the cost

b. Has a long-term and stable coffee flavor.

c. Can be good quality coffee beans mixed with poor quality coffee beans

d. Make espresso flavor more balanced

7. Which of the following sentences is incorrect about SOE coffee?

A.SOE is an Italian espresso extracted from coffee beans from a single producing area.

B.SOE must be better than espresso extracted with coffee beans.

C.SOE can show the unique flavor of coffee beans.

8. Of all the elements required for a good espresso, which is the most important?

a. Use high quality, freshly roasted coffee beans b. The right degree of coffee grinding

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

9. How long will the coffee lose some of its flavor and aroma after grinding?

a. Almost immediately b. 2 hours

C. within 1 day d.30 days

10. The amount of caffeine in coffee depends on ()

a. The variety of coffee b. The roasting degree of coffee beans

c. The extraction time of coffee d. All of the above

Second, fill in the blank questions (out of 30 points)

1. Coffee originated from _ continent.

2. The three original species of coffee are: _, _ and _.

3. The largest coffee producer in the world is: _, located in _ continent.

4. Coffee belongs to Rubiaceae. The color of flowering is: _ color.

5. The gold planting belt of coffee refers to: _.

6. Generally speaking, the quality boundary of Arabica is at an altitude of: _ m.

7. Indonesia Mantenin coffee beans are usually treated by _ treatment, and the appearance of raw beans shows a _ shape.

8. The three classical treatments of coffee beans are: _, _ and _.

9. There is a green frog logo on the coffee sack / barrel / package, indicating that the coffee has passed the _ certification.

10. Arabica coffee beans account for _% of the world's coffee production.

Third, judgment questions (out of 40 points)

1. () when storing raw beans, the high temperature and humidity environment can easily lead to mildew of raw coffee beans.

2. () are tobacco, smoky, medicinal and rubber flavors professional terms for coffee flavor?

3. () the difference between lattes and cappuccinos lies in the ratio of milk to foam.

4. () the adjustment of the grinding particle size of the coffee grinder is based on the display scale of the grinder.

5. () tannic acid is one of the sources of sour coffee.

6. () the light taste is the characteristic of Brazilian coffee beans.

7. () the storage environment of raw coffee beans and cooked beans is basically the same.

8. () inert gas can not prolong the shelf life of coffee beans.

9. () there is no fermentation procedure for coffee beans processed by traditional drying method.

10. () the Panamanian rose summer and the Ethiopian rose summer are the same variety.

11. () individual coffee beans are single varieties of coffee beans.

12. The longer the coffee is extracted, the higher the caffeine content in the coffee.

13. () in coffee making utensils, the suitable choice of coarse powder is the mocha pot.

14. () American coffee originated in the United States.

15. () when using the pressurized coffee mechanism to make coffee, the particle size of the powder has nothing to do with the color of the coffee oil.

16. () the best taste period / shelf life of roasted coffee beans is different from the shelf life.

17. () individual coffee beans and blended coffee beans are best ground in different grinders.

18. () in the coffee growing environment, the wind should not be too strong, but the stronger the sunshine, the better.

19. () the coffee grown in Yunnan, China is an Arabica variety.

20. () Iron pickup is one of the oldest varieties of Arabica Yemeni strain.

Multiple choice answer: c d c b b c b d a d

Fill in the blanks. Answer: 1. Africa; 2. Arabica, Robusta, Liberia; 3. Brazil, South America 4. White; 5. Between the Tropic of Cancer; 6.1200 m; 7. Wet planing, sheep's hoof / horseshoe; 8. Sun treatment, water washing treatment, honey treatment; 9. Rainforest Alliance; 10. 70%

Answer: 1-10 ✓ × × × ✓ ×

11-20 × ✓ × × × ✓✓ × ✓✓

Error analysis:

4. There will be some differences in the size of coffee particles from the same grinding scale of different brands of grinders.

5. Coffee beans contain almost no tannic acid, which exists only in trace amounts in the pericarp of coffee.

6. Brazilian coffee beans are characterized by low acidity and mellow richness.

7. The preservation of raw coffee beans has very strict requirements on temperature, humidity and storage environment.

8. Adding appropriate amount of nitrogen can prolong the shelf life of coffee.

10. Ethiopian rose summer variety belongs to Ethiopian wild variety.

11. Individual coffee beans refer to coffee beans from a single producing area.

13. The one suitable for coarse powder is the French kettle.

14. American coffee originated in Italy, when American soldiers went to Italy and did not like the local espresso, and then added water to it, the Italians said that this coffee practice became an American (Americano).

15. The thickness of coffee particles determines the speed of the flow of water, the speed of flow is too fast, the thinner the coffee oil is, the lighter the color is.

18. Most coffee trees are plants that do not like the sun and should not be planted in the sun for a long time. Shade trees are needed to assist in planting.