[ { "question": "What is the ideal brew time for espresso?", "options": [ {"text": "25-30 seconds", "correct": true, "explanation": "A double shot of espresso should extract in 25-30 seconds for balanced flavor."}, {"text": "1-2 minutes", "explanation": "This is too long for espresso. 25-30 seconds is ideal."}, {"text": "4-5 minutes", "explanation": "This is brew time for French press, not espresso."}, {"text": "10 seconds", "explanation": "10 seconds would be severely under-extracted."} ] }, { "question": "Which brewing method produces the heaviest, fullest body?", "options": [ {"text": "French Press", "correct": true, "explanation": "French press uses no paper filter, allowing coffee oils and sediment to remain, creating full body."}, {"text": "Pour over (V60)", "explanation": "Pour over uses paper filter, creating clean, light body."}, {"text": "Chemex", "explanation": "Chemex uses very thick filter, creating the lightest body."}, {"text": "AeroPress", "explanation": "AeroPress creates moderate body, not the heaviest."} ] }, { "question": "What grind size should you use for French press?", "options": [ {"text": "Coarse (like sea salt)", "correct": true, "explanation": "Coarse grind prevents over-extraction during 4-5 minute immersion and reduces sediment."}, {"text": "Fine (like espresso)", "explanation": "Fine grind would over-extract and make plunging difficult."}, {"text": "Medium-fine (like sand)", "explanation": "Too fine for French press immersion time."}, {"text": "Extra fine (like flour)", "explanation": "Way too fine—would create bitter, muddy coffee."} ] }, { "question": "Cold brew typically requires how long to steep?", "options": [ {"text": "12-24 hours", "correct": true, "explanation": "Cold brew uses time instead of heat to extract, requiring 12-24 hour steeping."}, {"text": "3-4 minutes", "explanation": "This is pour over time, not cold brew."}, {"text": "30 seconds", "explanation": "This is espresso time, not cold brew."}, {"text": "1 hour", "explanation": "Too short for cold extraction. Cold brew needs 12-24 hours."} ] }, { "question": "The golden ratio for coffee brewing is typically:", "options": [ {"text": "1:15 to 1:17 (coffee:water)", "correct": true, "explanation": "1:15 to 1:17 ratio (e.g., 20g coffee to 300-340g water) is the specialty coffee standard."}, {"text": "1:1 (equal parts)", "explanation": "Equal parts would be incredibly strong and undrinkable."}, {"text": "1:50 (very weak)", "explanation": "Too weak. Standard is 1:15 to 1:17."}, {"text": "Doesn't matter, use any amount", "explanation": "Ratio significantly affects extraction and strength. 1:15-1:17 is ideal."} ] }, { "question": "What temperature water is ideal for brewing coffee?", "options": [ {"text": "195-205°F (90-96°C)", "correct": true, "explanation": "This temperature range extracts coffee compounds optimally without burning."}, {"text": "Boiling (212°F / 100°C)", "explanation": "Too hot—burns coffee and creates bitter flavors."}, {"text": "Cold (room temperature)", "explanation": "Cold water can't extract properly (unless cold brewing for 12-24 hours)."}, {"text": "Lukewarm (120°F / 50°C)", "explanation": "Too cold for proper extraction in normal brew times."} ] }, { "question": "Which brewing method is best for highlighting delicate, nuanced flavors?", "options": [ {"text": "Pour over (V60, Chemex)", "correct": true, "explanation": "Pour over's paper filter creates clean, bright cup that showcases subtle flavors."}, {"text": "French press", "explanation": "French press creates heavy body that can mask delicate notes."}, {"text": "Espresso", "explanation": "Espresso intensifies but doesn't highlight delicate nuances."}, {"text": "Percolator", "explanation": "Percolators over-extract and create bitter coffee, not nuanced."} ] }, { "question": "The AeroPress is versatile because it can brew:", "options": [ {"text": "All of these (espresso-style, filter coffee, cold brew)", "correct": true, "explanation": "AeroPress can make espresso-style concentrate, clean filter coffee, and even cold brew."}, {"text": "Only espresso", "explanation": "AeroPress can make multiple styles, not just espresso."}, {"text": "Only cold brew", "explanation": "AeroPress is versatile and can make hot coffee too."}, {"text": "Only weak coffee", "explanation": "AeroPress can make strong or weak coffee depending on technique."} ] }, { "question": "What makes Chemex different from regular pour over?", "options": [ {"text": "Thicker paper filter creates cleaner, lighter cup", "correct": true, "explanation": "Chemex uses specialty thick filters that remove more oils, creating tea-like body."}, {"text": "Uses boiling water", "explanation": "Chemex uses same 195-205°F water as other pour overs."}, {"text": "Takes only 30 seconds", "explanation": "Chemex takes 4-5 minutes, longer than V60 due to thick filter."}, {"text": "Requires espresso grind", "explanation": "Chemex uses medium to medium-coarse grind, not espresso fine."} ] }, { "question": "Which factor has the MOST impact on coffee extraction?", "options": [ {"text": "Grind size", "correct": true, "explanation": "Grind size is the most significant extraction variable you control daily."}, {"text": "Color of coffee mug", "explanation": "Mug color doesn't affect extraction at all."}, {"text": "Brand of coffee maker", "explanation": "Technique and grind matter more than brand."}, {"text": "Day of the week", "explanation": "Timing doesn't affect extraction."} ] }, { "question": "A Moka pot brews coffee using:", "options": [ {"text": "Steam pressure from boiling water", "correct": true, "explanation": "Moka pots use steam pressure to push water through coffee, creating espresso-like brew."}, {"text": "Cold water immersion", "explanation": "Moka pots use heat and pressure, not cold immersion."}, {"text": "Gravity drip", "explanation": "Moka pots use pressure, not gravity."}, {"text": "Manual pressing", "explanation": "Moka pots use steam pressure, not manual pressing."} ] }, { "question": "What does 'bloom' mean in pour over brewing?", "options": [ {"text": "Initial water pour to degas CO2 from fresh beans", "correct": true, "explanation": "Blooming releases CO2, allowing better extraction. Pour 2x coffee weight, wait 30-45 seconds."}, {"text": "When coffee flowers bloom", "explanation": "Bloom refers to the brewing process, not coffee plant flowers."}, {"text": "Over-extracted, bitter coffee", "explanation": "Bloom is a positive brewing step, not over-extraction."}, {"text": "Fancy latte art pattern", "explanation": "Bloom is pour over technique, not latte art."} ] }, { "question": "Which brewing method typically produces the LOWEST acidity?", "options": [ {"text": "Cold brew", "correct": true, "explanation": "Cold water extracts fewer acidic compounds, creating smooth, low-acid coffee."}, {"text": "Espresso", "explanation": "Espresso has moderate to high acidity."}, {"text": "Pour over", "explanation": "Pour over highlights brightness and acidity."}, {"text": "Siphon", "explanation": "Siphon produces clean, bright coffee with acidity."} ] }, { "question": "What pressure does an espresso machine use to extract coffee?", "options": [ {"text": "9 bars (130 psi)", "correct": true, "explanation": "9 bars of pressure is the industry standard for espresso extraction."}, {"text": "1 bar (atmospheric)", "explanation": "Normal atmospheric pressure isn't enough for espresso."}, {"text": "50 bars", "explanation": "Way too high. 9 bars is standard."}, {"text": "No pressure, just gravity", "explanation": "Espresso requires 9 bars of pressure."} ] }, { "question": "Signs of under-extracted coffee include:", "options": [ {"text": "Sour, weak, salty, grassy flavors", "correct": true, "explanation": "Under-extraction (too coarse, too fast) creates sour, underdeveloped flavors."}, {"text": "Bitter, harsh, astringent flavors", "explanation": "These are signs of over-extraction, not under-extraction."}, {"text": "Balanced, sweet, full flavors", "explanation": "This describes proper extraction, not under-extraction."}, {"text": "No flavor at all", "explanation": "Under-extracted coffee has sour, weak flavors, not no flavor."} ] } ]