Coffee Roasting Quiz

Try out this Coffee Roasting quiz to test your knowledge. Coffee Roasting trivia highlights how heat transforms raw coffee beans into the flavors and aromas people recognize around the world.

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15 questions

~3 min to finish

Easy to hard difficulty

550 pts max score

Question 1 · Easy · 10 pts
What is the name for the roaster temperature at the moment green coffee is added?
Question 2 · Medium · 20 pts
Two coffees hit the same color target, yet one behaves differently in the roaster. What factor at origin can help explain that plot twist?
Question 3 · Hard · 40 pts
On a roast graph, what is the term for the speed at which bean temperature is increasing?
Question 4 · Hard · 40 pts
Which roast-curve pattern is commonly treated as the more stable approach in many roasting styles: a declining rate of rise or a late-rising one?
Question 5 · Hard · 40 pts
After beans are charged and then begin warming back up, what is the low point on the roast curve called?
Question 6 · Hard · 40 pts
In the early phase of roasting, are beans predominantly endothermic or exothermic?
Question 7 · Hard · 40 pts
Around first crack, which behavior becomes more noticeable because the beans begin releasing energy?
Question 8 · Hard · 40 pts
If heat is entering the coffee mainly through contact with hot metal surfaces, what type of heat transfer is at work?
Question 9 · Hard · 40 pts
When hot air moves around the beans and transfers energy, what heat-transfer mode is being used?
Question 10 · Hard · 40 pts
Besides contact and moving air, what additional heat-transfer mode can contribute energy inside a roaster?
Question 11 · Hard · 40 pts
What variable directly affects thermal momentum in a roasting system?
Question 12 · Hard · 40 pts
Which adjustment can influence both heat transfer and smoke removal during a roast?
Question 13 · Hard · 40 pts
Which paired bean properties can change how much energy a coffee needs during roasting?
Question 14 · Hard · 40 pts
Compared with low-grown coffees, what are high-grown coffees often like in density?
Question 15 · Hard · 40 pts
What feature on some modern roasters helps an operator repeat a previous roast curve more closely?

What is the name for the roaster temperature at the moment green coffee is added?

Two coffees hit the same color target, yet one behaves differently in the roaster. What factor at origin can help explain that plot twist?

On a roast graph, what is the term for the speed at which bean temperature is increasing?

Which roast-curve pattern is commonly treated as the more stable approach in many roasting styles: a declining rate of rise or a late-rising one?

After beans are charged and then begin warming back up, what is the low point on the roast curve called?

In the early phase of roasting, are beans predominantly endothermic or exothermic?

Around first crack, which behavior becomes more noticeable because the beans begin releasing energy?

If heat is entering the coffee mainly through contact with hot metal surfaces, what type of heat transfer is at work?

When hot air moves around the beans and transfers energy, what heat-transfer mode is being used?

Besides contact and moving air, what additional heat-transfer mode can contribute energy inside a roaster?

What variable directly affects thermal momentum in a roasting system?

Which adjustment can influence both heat transfer and smoke removal during a roast?

Which paired bean properties can change how much energy a coffee needs during roasting?

Compared with low-grown coffees, what are high-grown coffees often like in density?

What feature on some modern roasters helps an operator repeat a previous roast curve more closely?