coffee sommelier Interview Questions and Answers

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Coffee Sommelier Interview Questions and Answers

  1. What is your understanding of the term "coffee sommelier"?

    • Answer: A coffee sommelier is a highly trained professional who possesses expert knowledge of coffee, from bean to cup. This includes understanding the origins, processing methods, roasting profiles, brewing techniques, and flavor profiles of different coffees. They guide customers through coffee tasting experiences, much like a wine sommelier does with wine.

  2. Describe the different processing methods for coffee beans.

    • Answer: The main processing methods are washed (wet), natural (dry), and honey. Washed involves removing the fruit pulp before drying, resulting in a cleaner cup. Natural involves drying the fruit and bean together, leading to a sweeter, fruitier profile. Honey processing is a hybrid, removing some of the pulp but leaving some behind during drying, yielding a balance between the two.

  3. Explain the impact of roast level on coffee flavor.

    • Answer: Roast level significantly impacts flavor. Light roasts retain more acidity and highlight origin characteristics. Medium roasts offer a balance of acidity, sweetness, and body. Dark roasts have reduced acidity, bolder flavors, and often a more bitter or smoky taste.

  4. What are the key factors influencing coffee bean quality?

    • Answer: Key factors include altitude of growth (higher altitudes generally produce denser beans), varietal (different beans offer diverse flavor profiles), soil composition, climate, processing method, and roasting technique.

  5. How do you assess the quality of a green coffee bean?

    • Answer: Assessing green coffee involves examining its physical characteristics (size, shape, color, density), aroma, and moisture content. Sensory evaluation may include cupping to determine potential cup quality.

  6. Name five different coffee brewing methods and their characteristics.

    • Answer: 1. Pour Over (clean, bright, nuanced); 2. French Press (full-bodied, rich); 3. Aeropress (versatile, customizable); 4. Espresso (intense, concentrated); 5. Drip (consistent, convenient).

  7. How do you identify common coffee defects?

    • Answer: Defects can include quakers (underdeveloped beans), insect damage, musty or sour aromas, and off-flavors during cupping.

  8. Explain the concept of coffee cupping.

    • Answer: Cupping is a standardized method for evaluating the sensory qualities of coffee. It involves grinding, blooming, and slurping brewed coffee to assess aroma, flavor, body, and acidity.

  9. What are some common flavor descriptors used in coffee tasting?

    • Answer: Fruity (e.g., blueberry, citrus), floral (e.g., jasmine, rose), nutty (e.g., hazelnut, almond), chocolatey, spicy (e.g., cinnamon, cardamom), earthy, woody, sweet, acidic, bitter.

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