Coffee Culture Vocabulary

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Date:

Instructions: From espresso to pour-over, test your knowledge of coffee terminology from around the world

1.
What does the Italian word 'espresso' literally mean?
A
Strong brew
B
Dark coffee
C
Pressed out or expressed — referring to water forced through finely-ground coffee
D
Fast drink
2.
In coffee terminology, what is 'crema'?
A
The golden-brown foam layer on top of a properly pulled espresso shot
B
A type of coffee bean
C
Added cream
D
A flavoring syrup
3.
What does 'macchiato' mean in Italian coffee culture?
A
Dark roast
B
Mixed
C
Stained or spotted — an espresso with a small amount of milk
D
Large cup
4.
In coffee terms, what does 'single origin' mean?
A
Coffee sourced from one specific region, farm, or lot rather than blended
B
The first harvest
C
A single brewing method
D
Only one cup available
5.
What is a 'cortado' in coffee culture?
A
An espresso cut with a small, equal amount of warm steamed milk to reduce acidity
B
An iced latte
C
A very large coffee
D
A cold coffee
6.
In coffee terminology, what does 'cupping' refer to?
A
Drinking from a cup
B
Measuring coffee portions
C
A standardized method of evaluating the aroma and taste profile of coffee beans
D
Shaping a latte art design
7.
What is 'pour-over' coffee?
A
A manual brewing method where hot water is poured over grounds in a filter, dripping into a vessel below
B
Coffee that has spilled
C
Leftover coffee reheated
D
An instant coffee preparation
8.
What does 'ristretto' mean in Italian coffee?
A
Relaxed
B
Repeated
C
Restricted — a short, concentrated espresso shot made with less water
D
Refreshed
9.
In coffee terms, what is the 'bloom'?
A
A seasonal coffee harvest
B
The foam on a cappuccino
C
The initial release of carbon dioxide gas when hot water first contacts fresh coffee grounds
D
A flower-shaped cup
10.
What is a 'flat white' in coffee culture?
A
A white chocolate mocha
B
An espresso-based drink with velvety steamed milk and minimal foam, originating from Australia/New Zealand
C
A plain white cup
D
A diluted coffee
11.
In coffee terminology, what does 'arabica' refer to?
A
The most widely cultivated coffee species, known for its smooth, complex flavor
B
A roast level
C
A brewing method
D
Coffee from Arabia
12.
What does 'cold brew' coffee involve?
A
Using cold milk in espresso
B
Freezing brewed coffee
C
Steeping coffee grounds in cold or room-temperature water for an extended period, usually 12-24 hours
D
Brewing coffee and adding ice
13.
What is a 'lungo' in Italian coffee?
A
A long espresso shot made with more water, resulting in a larger, milder drink
B
A coffee liqueur
C
A coffee with milk
D
A weak coffee
14.
In coffee roasting, what does 'first crack' refer to?
A
The first batch of roasted beans
B
A defective bean
C
An audible popping sound beans make during roasting as they expand and release moisture
D
Cracking the bean before grinding
15.
What is a 'Turkish coffee' (or 'cezve' coffee)?
A
A strong filter coffee
B
An espresso with spices
C
Very finely ground coffee simmered in a special pot with water and often sugar, served unfiltered
D
Any coffee from Turkey

Answer Key

Question 1

C. Pressed out or expressed — referring to water forced through finely-ground coffee

Question 2

A. The golden-brown foam layer on top of a properly pulled espresso shot

Question 3

C. Stained or spotted — an espresso with a small amount of milk

Question 4

A. Coffee sourced from one specific region, farm, or lot rather than blended

Question 5

A. An espresso cut with a small, equal amount of warm steamed milk to reduce acidity

Question 6

C. A standardized method of evaluating the aroma and taste profile of coffee beans

Question 7

A. A manual brewing method where hot water is poured over grounds in a filter, dripping into a vessel below

Question 8

C. Restricted — a short, concentrated espresso shot made with less water

Question 9

C. The initial release of carbon dioxide gas when hot water first contacts fresh coffee grounds

Question 10

B. An espresso-based drink with velvety steamed milk and minimal foam, originating from Australia/New Zealand

Question 11

A. The most widely cultivated coffee species, known for its smooth, complex flavor

Question 12

C. Steeping coffee grounds in cold or room-temperature water for an extended period, usually 12-24 hours

Question 13

A. A long espresso shot made with more water, resulting in a larger, milder drink

Question 14

C. An audible popping sound beans make during roasting as they expand and release moisture

Question 15

C. Very finely ground coffee simmered in a special pot with water and often sugar, served unfiltered

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