[ { "question": "At what point during roasting does 'first crack' occur?", "options": [ {"text": "When beans expand and release moisture (light roast territory)", "correct": true, "explanation": "First crack happens around 385-410°F when beans expand and make popcorn-like sounds."}, {"text": "At the very beginning of roasting", "explanation": "First crack occurs 8-11 minutes in, not at the beginning."}, {"text": "Only in dark roasts", "explanation": "First crack happens before light roasts. Second crack is for dark roasts."}, {"text": "Never, beans don't crack", "explanation": "Beans audibly crack twice during roasting—first and second crack."} ] }, { "question": "Light roast coffee has which characteristics?", "options": [ {"text": "Bright acidity, floral/fruity notes, origin shines", "correct": true, "explanation": "Light roasts preserve origin characteristics with bright acidity and complex flavors."}, {"text": "Low acidity, roasted flavor, heavy body", "explanation": "This describes dark roast, not light."}, {"text": "Bitter, charred, smoky", "explanation": "These are dark roast characteristics."}, {"text": "No flavor at all", "explanation": "Light roasts have the most complex origin flavors."} ] }, { "question": "Which roast level has the HIGHEST caffeine content?", "options": [ {"text": "Light roast", "correct": true, "explanation": "Longer roasting breaks down caffeine. Light roast has slightly more caffeine than dark."}, {"text": "Dark roast", "explanation": "Dark roast has less caffeine due to longer roasting time."}, {"text": "All roasts have identical caffeine", "explanation": "Light roast has slightly more caffeine, though difference is small."}, {"text": "Medium roast", "explanation": "Light roast has the most caffeine."} ] }, { "question": "Dark roast coffee is characterized by:", "options": [ {"text": "Low acidity, roasted flavor, oily surface, heavy body", "correct": true, "explanation": "Dark roasts develop roast character over origin with oils on surface and full body."}, {"text": "Bright acidity, fruity, floral", "explanation": "This describes light roast, not dark."}, {"text": "Sour, weak, thin", "explanation": "Dark roast is bold and heavy, not weak."}, {"text": "No caffeine", "explanation": "Dark roast has caffeine, just slightly less than light roast."} ] }, { "question": "What is 'second crack' in coffee roasting?", "options": [ {"text": "When oils migrate to surface and dark roast begins", "correct": true, "explanation": "Second crack (around 445°F+) marks the beginning of dark roast territory."}, {"text": "When beans first start roasting", "explanation": "Second crack happens late in roasting, not at the beginning."}, {"text": "When beans are ground", "explanation": "Second crack is a roasting stage, not grinding."}, {"text": "A defect in roasting", "explanation": "Second crack is a normal roasting stage for dark roasts."} ] }, { "question": "Medium roast coffee offers:", "options": [ {"text": "Balanced acidity, chocolate/caramel notes, versatile", "correct": true, "explanation": "Medium roast balances origin character with roast development—most popular roast level."}, {"text": "Maximum acidity, no sweetness", "explanation": "Medium roast is balanced, not extremely acidic."}, {"text": "Completely flat, boring flavor", "explanation": "Medium roast is balanced and flavorful, not flat."}, {"text": "Only bitter flavors", "explanation": "Medium roast develops sweetness, not just bitterness."} ] }, { "question": "Which roast level is best for showcasing single-origin coffee characteristics?", "options": [ {"text": "Light roast", "correct": true, "explanation": "Light roast preserves delicate origin flavors without roast character interference."}, {"text": "Dark roast", "explanation": "Dark roast emphasizes roast flavor over origin characteristics."}, {"text": "French roast (very dark)", "explanation": "French roast completely masks origin with roast flavor."}, {"text": "Roast level doesn't affect origin expression", "explanation": "Roast level dramatically affects how much origin character is preserved."} ] }, { "question": "What causes the oily surface on dark roasted beans?", "options": [ {"text": "Oils migrate to surface as beans break down", "correct": true, "explanation": "Extended roasting breaks down bean structure, forcing oils to surface."}, {"text": "Beans are coated with oil after roasting", "explanation": "Oils come from inside beans, not added externally."}, {"text": "Sign of stale, old coffee", "explanation": "Oily surface indicates dark roast level, not necessarily staleness."}, {"text": "Manufacturing defect", "explanation": "Oil on dark roasts is normal result of roasting time."} ] }, { "question": "The Maillard reaction during roasting creates:", "options": [ {"text": "Browning, sweetness, and complex flavors", "correct": true, "explanation": "Maillard reaction (amino acids + sugars) creates brown color and develops flavors."}, {"text": "Bitter, burnt flavors only", "explanation": "Maillard creates sweetness and complexity, not just bitterness."}, {"text": "No flavor change", "explanation": "Maillard reaction is crucial for coffee flavor development."}, {"text": "Only caffeine", "explanation": "Maillard creates flavors and aromas, not caffeine."} ] }, { "question": "City Roast refers to which roast level?", "options": [ {"text": "Medium roast", "correct": true, "explanation": "City Roast is traditional medium roast name—balanced, brown color."}, {"text": "Light roast", "explanation": "Light roast is called Half City or Cinnamon roast."}, {"text": "Dark roast", "explanation": "Dark roast names include French, Italian, or Spanish roast."}, {"text": "It's not a roast level", "explanation": "City Roast is an established medium roast terminology."} ] }, { "question": "Why is light roast sometimes perceived as 'weak'?", "options": [ {"text": "People confuse brightness/acidity with weakness", "correct": true, "explanation": "Light roast's bright acidity is often mistaken for weakness, though it's actually flavorful."}, {"text": "Light roast has no flavor", "explanation": "Light roast has the most complex flavors, not least."}, {"text": "Light roast is actually weaker than dark", "explanation": "Light roast has more caffeine and flavor complexity than dark."}, {"text": "It's brewed incorrectly always", "explanation": "While proper brewing helps, perception issue is about confusing acidity with weakness."} ] }, { "question": "What roast level is best for espresso traditionally?", "options": [ {"text": "Medium to medium-dark", "correct": true, "explanation": "Italian tradition uses medium-dark for espresso balance and body. Modern specialty uses varies."}, {"text": "Always light roast only", "explanation": "Light roast can work but isn't traditional for espresso."}, {"text": "Only French roast (very dark)", "explanation": "Very dark roasts are too bitter and lack sweetness for good espresso."}, {"text": "Green (unroasted) beans", "explanation": "Green beans aren't roasted and can't be brewed."} ] }, { "question": "Roast date on coffee bags indicates:", "options": [ {"text": "When beans were roasted (most important freshness factor)", "correct": true, "explanation": "Roast date tells you coffee freshness. Use within 2-4 weeks for best flavor."}, {"text": "When beans were grown", "explanation": "Roast date is when beans were roasted, not grown/harvested."}, {"text": "Expiration date", "explanation": "Roast date is when roasted. Coffee is best 7-21 days post-roast."}, {"text": "Meaningless marketing term", "explanation": "Roast date is the most important freshness indicator."} ] }, { "question": "Which coffee benefits MOST from light roasting?", "options": [ {"text": "Ethiopian Yirgacheffe (delicate, fruity, floral)", "correct": true, "explanation": "Ethiopian coffee's delicate fruity and floral notes shine in light roast."}, {"text": "Low-quality, defective beans", "explanation": "Dark roasting can mask defects. Quality beans deserve light roast."}, {"text": "Robusta coffee", "explanation": "Robusta is harsh and better suited for dark roasting."}, {"text": "All coffee should be dark roasted", "explanation": "Different origins shine at different roast levels."} ] }, { "question": "What happens if beans are roasted too long?", "options": [ {"text": "Burnt, charred, bitter, smoky, no origin flavor", "correct": true, "explanation": "Over-roasting creates burnt flavors and completely masks origin characteristics."}, {"text": "Better flavor development", "explanation": "Over-roasting creates negative burnt flavors."}, {"text": "More caffeine", "explanation": "Over-roasting breaks down caffeine, resulting in less."}, {"text": "Beans become indestructible", "explanation": "Over-roasted beans are brittle and charred, not stronger."} ] } ]