1. What country is the origin of the coffee-brewing method known as espresso?
A: France
B: Italy
C: Brazil
D: Ethiopia
Correct Answer: B: Italy
Correct Answer Text: Italy
Correct Answer explanation: Espresso originated from Italy, where the method of forcing nearly boiling water under pressure through ground coffee beans was developed.
2. In what year was espresso introduced?
A: 1884
B: 1901
C: 1925
D: 1945
Correct Answer: B: 1901
Correct Answer Text: 1901
Correct Answer explanation: Espresso was introduced in the year 1901.
3. What color is typically associated with espresso?
A: Green or yellow
B: Red or blue
C: Black or brown
D: White or pink
Correct Answer: C: Black or brown
Correct Answer Text: Black or brown
Correct Answer explanation: Espresso is typically either black or brown in color.
4. Who patented the first Italian steam-driven coffee beverage making device?
A: Louis Bernard Rabaut
B: Angelo Moriondo
C: Luigi Bezzera
D: Desiderio Pavoni
Correct Answer: B: Angelo Moriondo
Correct Answer Text: Angelo Moriondo
Correct Answer explanation: Angelo Moriondo patented a steam-driven coffee beverage making device in 1884, often credited as one of the earliest espresso machines.
5. What is the energy content per 100 grams of restaurant-prepared brewed espresso?
A: 8.4 kJ
B: 20.0 kJ
C: 15.2 kJ
D: 10.5 kJ
Correct Answer: A: 8.4 kJ
Correct Answer Text: 8.4 kJ
Correct Answer explanation: The energy content of 100 grams of restaurant-prepared brewed espresso is 8.4 kJ.
6. Which vitamin is found in the highest percentage in brewed espresso?
A: Vitamin A
B: Vitamin D
C: Riboflavin (B2)
D: Niacin (B3)
Correct Answer: D: Niacin (B3)
Correct Answer Text: Niacin (B3)
Correct Answer explanation: Niacin (B3) is found in the highest percentage at 33% (5.2 mg) in brewed espresso.
7. What is the caffeine content per 100 grams of espresso?
A: 80 mg
B: 150 mg
C: 212 mg
D: 95 mg
Correct Answer: C: 212 mg
Correct Answer Text: 212 mg
Correct Answer explanation: Espresso contains 212 mg of caffeine per 100 grams.
8. Forced through what substance, very hot water creates espresso?
A: Finely ground coffee beans
B: Tea leaves
C: Cocoa powder
D: Sugar crystals
Correct Answer: A: Finely ground coffee beans
Correct Answer Text: Finely ground coffee beans
Correct Answer explanation: Espresso is made by forcing very hot water through finely ground coffee beans.
9. Who is credited with several improved versions of the espresso machine and received a patent in 1901?
A: Louis Bernard Rabaut
B: Luigi Bezzera
C: Angelo Moriondo
D: Desiderio Pavoni
Correct Answer: B: Luigi Bezzera
Correct Answer Text: Luigi Bezzera
Correct Answer explanation: Luigi Bezzera is credited with creating several improved versions of the espresso machine and received a patent in 1901.
10. What kind of milk is commonly combined with espresso to make a variety of drinks?
A: Soy milk
B: Almond milk
C: Dairy milk
D: Coconut milk
Correct Answer: C: Dairy milk
Correct Answer Text: Dairy milk
Correct Answer explanation: Dairy milk is often blended with espresso to make numerous espresso-based drinks.
11. Which company is credited with popularizing the latte in the United States in the late 1980s and 1990s?
A: Dunkin’ Donuts
B: Caribou Coffee
C: Starbucks
D: Costa Coffee
Correct Answer: C: Starbucks
Correct Answer Text: Starbucks
Correct Answer explanation: Starbucks popularized the latte in the United States in the late 1980s and 1990s.
12. When was the term “Certified Italian Espresso” established?
A: 1999
B: 2001
C: 2005
D: 2010
Correct Answer: A: 1999
Correct Answer Text: 1999
Correct Answer explanation: The term “Certified Italian Espresso” was established in 1999.
13. What is the typical serving size of a single shot of espresso?
A: 5 ml
B: 10 ml
C: 20 ml
D: 30 ml
Correct Answer: D: 30 ml
Correct Answer Text: 30 ml
Correct Answer explanation: The typical serving size of a single shot of espresso is 30 milliliters (1 US fluid ounce).
14. Which espresso phase is responsible for the creamy mouthfeel?
A: Water phase
B: Oil emulsion phase
C: Gas phase
D: Solid phase
Correct Answer: B: Oil emulsion phase
Correct Answer Text: Oil emulsion phase
Correct Answer explanation: The oil emulsion phase creates the creamy mouthfeel in espresso.
15. What is the usual temperature for the water used in espresso extraction according to the Italian Espresso National Institute?
A: 75°C
B: 82°C
C: 88°C
D: 95°C
Correct Answer: C: 88°C
Correct Answer Text: 88°C
Correct Answer explanation: The usual temperature for the water used in espresso extraction is 88°C ± 2°C according to the Italian Espresso National Institute.
16. What is the significance of crema in espresso?
A: Enhances bitterness
B: Reduces caffeine content
C: Improves aroma retention
D: Increases sweetness
Correct Answer: C: Improves aroma retention
Correct Answer Text: Improves aroma retention
Correct Answer explanation: Crema improves aroma retention in espresso.
17. Which beverage is characterized by the addition of steamed milk and a little foam on top of espresso?
A: Macchiato
B: Espresso con panna
C: Caffè latte
D: Americano
Correct Answer: C: Caffè latte
Correct Answer Text: Caffè latte
Correct Answer explanation: A caffè latte is made by adding steamed milk and a little foam on top of espresso.
18. What is the primary gas present inside the coffee that helps form the crema on espresso?
A: Oxygen
B: Nitrogen
C: Carbon Dioxide
D: Helium
Correct Answer: C: Carbon Dioxide
Correct Answer Text: Carbon Dioxide
Correct Answer explanation: Carbon dioxide produced during roasting is the primary gas that helps form the crema on espresso.
19. What was an early espresso machine precursor invented in France able to do?
A: Brew tea
B: Make 2000 cups of coffee per hour
C: Steam milk
D: Grind coffee beans
Correct Answer: B: Make 2000 cups of coffee per hour
Correct Answer Text: Make 2000 cups of coffee per hour
Correct Answer explanation: An early espresso machine precursor invented by Edouard Loysel de Santais in France could make 2000 cups of coffee per hour.
20. Who improved espresso machine designs and sold the patent leading to industrial production?
A: Desiderio Pavoni
B: Louis Bernard Rabaut
C: Achille Gaggia
D: Ernesto Valente
Correct Answer: A: Desiderio Pavoni
Correct Answer Text: Desiderio Pavoni
Correct Answer explanation: Desiderio Pavoni bought the patent for improved espresso machine designs and began industrial production.
21. What is the significance of third-wave coffee in espresso culture?
A: Mass production of coffee
B: Instant coffee development
C: Emphasis on artisanal coffee making
D: Introduction of pre-ground coffee
Correct Answer: C: Emphasis on artisanal coffee making
Correct Answer Text: Emphasis on artisanal coffee making
Correct Answer explanation: Third-wave coffee emphasizes artisanal coffee making and values relationships with growers and importers.
22. What is the typical fat content of 100 grams of brewed espresso?
A: 0.1 grams
B: 0.2 grams
C: 0.3 grams
D: 0.4 grams
Correct Answer: B: 0.2 grams
Correct Answer Text: 0.2 grams
Correct Answer explanation: Brewed espresso typically contains 0.2 grams of fat per 100 grams.
23. What is the meaning of the term “ristretto” in relation to espresso?
A: Diluted espresso
B: Cold brew espresso
C: Reduced or concentrated shot
D: Sweetened espresso
Correct Answer: C: Reduced or concentrated shot
Correct Answer Text: Reduced or concentrated shot
Correct Answer explanation: “Ristretto” refers to a reduced or highly concentrated shot of espresso.
24. During what event was the first modern espresso machine exhibited?
A: World Expo 1889 in Paris
B: World Expo 1906 in Milan
C: World’s Fair 1939 in New York
D: Expo 1967 in Montreal
Correct Answer: B: World Expo 1906 in Milan
Correct Answer Text: World Expo 1906 in Milan
Correct Answer explanation: The first modern espresso machine was exhibited at the World Expo 1906 in Milan.
25. What year was the Gaggia patent that led to the creation of crema caffè?
A: 1910
B: 1930
C: 1947
D: 1960
Correct Answer: C: 1947
Correct Answer Text: 1947
Correct Answer explanation: The Gaggia patent that led to the creation of crema caffè was established in 1947.
26. In the United Kingdom, among which group did espresso gain popularity in the 1950s?
A: Elderly people
B: Business professionals
C: Youth
D: University professors
Correct Answer: C: Youth
Correct Answer Text: Youth
Correct Answer explanation: In the United Kingdom, espresso grew in popularity among the youth in the 1950s.
27. What is the origin of the coffee term “espresso” generally associated with?
A: Mild coffee
B: Light roast
C: Quick and pressed-out coffee
D: Slow-brewed coffee
Correct Answer: C: Quick and pressed-out coffee
Correct Answer Text: Quick and pressed-out coffee
Correct Answer explanation: The term “espresso” conveys the sense of quickly and expressly made coffee.
28. What is an alternative name for coffee in Italy, often referring specifically to espresso?
A: Cappuccino
B: Latte
C: Caffè
D: Mocha
Correct Answer: C: Caffè
Correct Answer Text: Caffè
Correct Answer explanation: In Italy, the term “caffè” is commonly used to refer specifically to espresso.
29. How much protein is found in 100 grams of restaurant-prepared brewed espresso?
A: 0.1 grams
B: 0.2 grams
C: 0.3 grams
D: 0.4 grams
Correct Answer: A: 0.1 grams
Correct Answer Text: 0.1 grams
Correct Answer explanation: Brewed espresso contains 0.1 grams of protein per 100 grams.
30. What does the definition of a “certified Italian espresso” mandate for the amount of ground coffee used?
A: 5 g ± 0.5
B: 7 g ± 0.5
C: 10 g ± 0.5
D: 12 g ± 0.5
Correct Answer: B: 7 g ± 0.5
Correct Answer Text: 7 g ± 0.5
Correct Answer explanation: A certified Italian espresso mandates the use of 7 grams ± 0.5 of ground coffee.
31. What term describes the act of producing a shot of espresso via lever machines?
A: Pushing
B: Pulling
C: Pressing
D: Lifting
Correct Answer: B: Pulling
Correct Answer Text: Pulling
Correct Answer explanation: The act of producing a shot of espresso via lever machines is called “pulling” a shot.
32. How is caffeine content in a single espresso shot typically compared to a regular cup of drip coffee?
A: Double
B: Half
C: Similar
D: Slightly higher
Correct Answer: B: Half
Correct Answer Text: Half
Correct Answer explanation: A single espresso shot usually has less caffeine content overall compared to a regular cup of drip coffee.
33. What device was registered as one of the earliest prototypes of espresso machines in 1822?
A: Steam kettle
B: Pressurizing boiler
C: Café express machine
D: Coffee pot
Correct Answer: C: Café express machine
Correct Answer Text: Café express machine
Correct Answer explanation: A café express machine registered in 1822 was one of the earliest prototypes of espresso machines.
34. Between which temperatures should the water be for an optimal espresso extraction according to the Italian Espresso National Institute?
A: 80°C – 85°C
B: 85°C – 90°C
C: 88°C – 92°C
D: 90°C – 95°C
Correct Answer: C: 88°C – 92°C
Correct Answer Text: 88°C – 92°C
Correct Answer explanation: For an optimal espresso extraction, the water should be between 88°C – 92°C according to the Italian Espresso National Institute.
35. To which culinary creation does the term “crema caffè” refer originally before becoming known as modern espresso?
A: Lightly brewed coffee
B: Coffee with cream
C: Cream coffee
D: Coffee with foam
Correct Answer: C: Cream coffee
Correct Answer Text: Cream coffee
Correct Answer explanation: “Crema caffè” originally referred to the term for coffee brewed with a cream-like foam before becoming known as modern espresso.
36. How does the pressure used in espresso machines contribute to the beverage?
A: By heating the water
B: By dissolving more aromatic compounds
C: By quick cooling of coffee
D: By reducing bitterness
Correct Answer: B: By dissolving more aromatic compounds
Correct Answer Text: By dissolving more aromatic compounds
Correct Answer explanation: The pressure used in espresso machines helps dissolve more aromatic compounds, contributing to the beverage’s strong flavor.
37. Which of these is an essential component in creating espresso’s distinct crema?
A: Frothed milk
B: Whipping cream
C: Emulsified oils
D: Cocoa powder
Correct Answer: C: Emulsified oils
Correct Answer Text: Emulsified oils
Correct Answer explanation: Emulsified oils play a crucial role in creating the distinct crema on espresso.
38. What is a common name for espresso with added steamed milk and a layer of foam?
A: Flat white
B: Macchiato
C: Latte macchiato
D: Cappuccino
Correct Answer: D: Cappuccino
Correct Answer Text: Cappuccino
Correct Answer explanation: A cappuccino is an espresso with added steamed milk and a layer of foam.
39. Who is credited with producing the first semi-automatic espresso machine in 1961?
A: Desiderio Pavoni
B: Ernesto Valente
C: Luigi Bezzera
D: Achille Gaggia
Correct Answer: B: Ernesto Valente
Correct Answer Text: Ernesto Valente
Correct Answer explanation: Ernesto Valente is credited with producing the first semi-automatic espresso machine in 1961.
40. What is the typical volume measurement for a shot of espresso?
A: 10 ml
B: 20 ml
C: 30 ml
D: 50 ml
Correct Answer: C: 30 ml
Correct Answer Text: 30 ml
Correct Answer explanation: A shot of espresso is typically measured as 30 milliliters.
41. What is the role of magnesium content found in espresso?
A: Increases sweetness
B: Enhances bitterness
C: Improves milk frothing
D: Supports metabolic and muscle functions
Correct Answer: D: Supports metabolic and muscle functions
Correct Answer Text: Supports metabolic and muscle functions
Correct Answer explanation: Magnesium, which is found in espresso, supports metabolic and muscle functions.
42. What characteristic distinguishes third-wave coffee from previous waves?
A: Pre-ground coffee
B: Convenience and mass production
C: Specialty, artisanal crafting and direct trade
D: Decaffeinated options
Correct Answer: C: Specialty, artisanal crafting, and direct trade
Correct Answer Text: Specialty, artisanal crafting, and direct trade
Correct Answer explanation: Third-wave coffee is distinguished by its focus on specialty, artisanal crafting, and direct trade.
43. What term is used for espresso diluted with hot water to create a beverage similar to drip coffee?
A: Ristretto
B: Macchiato
C: Americano
D: Cortado
Correct Answer: C: Americano
Correct Answer Text: Americano
Correct Answer explanation: An Americano is created by diluting espresso with hot water to produce a beverage similar to drip coffee.
44. Which term refers to the process of pressing ground coffee in the portafilter to prepare for extraction?
A: Tamping
B: Pressing
C: Indenting
D: Aligning
Correct Answer: A: Tamping
Correct Answer Text: Tamping
Correct Answer explanation: Tamping refers to the process of pressing ground coffee in the portafilter to prepare for espresso extraction.
45. What phenomenon occurs due to the pressurized brewing process in espresso?
A: Faster cooling
B: Decreases flavor intensity
C: Highly concentrated flavors and chemicals
D: Clouds of vapor
Correct Answer: C: Highly concentrated flavors and chemicals
Correct Answer Text: Highly concentrated flavors and chemicals
Correct Answer explanation: The pressurized brewing process in espresso results in highly concentrated flavors and chemicals.
46. What is another term for an espresso prepared with double the usual amount of coffee?
A: Macchiato
B: Cortado
C: Doppio
D: Cubano
Correct Answer: C: Doppio
Correct Answer Text: Doppio
Correct Answer explanation: “Doppio” refers to an espresso prepared with double the usual amount of coffee.
47. Which compounds maintain some aromatic compounds that are typically lost to the air in other coffee forms?
A: Water molecules
B: Oil droplets
C: Gas bubbles
D: Protein fragments
Correct Answer: B: Oil droplets
Correct Answer Text: Oil droplets
Correct Answer explanation: Oil droplets in espresso preserve some aromatic compounds that are usually lost to the air in other coffee forms.
48. Which sensory attribute is espresso uniquely known for, compared to other coffee beverages?
A: Low acidity
B: High crema
C: Fruity taste
D: Strong caramelization
Correct Answer: B: High crema
Correct Answer Text: High crema
Correct Answer explanation: Espresso is uniquely known for its rich layer of crema compared to other coffee beverages.
49. What is the Italian name for a coffee-based drink made with a shot of espresso and a touch of foam?
A: Espresso con panna
B: Caffè macchiato
C: Caffè mocha
D: Cortado
Correct Answer: B: Caffè macchiato
Correct Answer Text: Caffè macchiato
Correct Answer explanation: A Caffè macchiato is made by adding a touch of foam to a shot of espresso.
50. What machine helps achieve the traditional viscosity and body associated with espresso?
A: French press
B: Regular coffee maker
C: Espresso machine
D: Percolator
Correct Answer: C: Espresso machine
Correct Answer Text: Espresso machine
Correct Answer explanation: An espresso machine helps achieve the traditional viscosity and body associated with espresso by using high pressure to brew.
51. Which two vitamins does espresso notably contain?
A: Vitamin C and Vitamin D
B: Riboflavin (B2) and Niacin (B3)
C: Vitamin E and Vitamin K
D: Thiamin (B1) and Vitamin A
Correct Answer: B: Riboflavin (B2) and Niacin (B3)
Correct Answer Text: Riboflavin (B2) and Niacin (B3)
Correct Answer explanation: Espresso notably contains Riboflavin (B2) and Niacin (B3).
52. What year saw the establishment of the first semi-automatic espresso machine by Ernesto Valente?
A: 1955
B: 1961
C: 1975
D: 1980
Correct Answer: B: 1961
Correct Answer Text: 1961
Correct Answer explanation: The first semi-automatic espresso machine by Ernesto Valente was established in 1961.
53. What is the term for an espresso with only half the volume of a normal shot?
A: Doppio
B: Ristretto
C: Lungo
D: Shakerato
Correct Answer: B: Ristretto
Correct Answer Text: Ristretto
Correct Answer explanation: “Ristretto” refers to an espresso with only half the volume of a normal shot.
54. What term is used for the sugar-laden, strong coffee element found in the “Caffè Cubano” style?
A: Lungo
B: Demerara
C: Macchiato
D: Ristretto
Correct Answer: B: Demerara
Correct Answer Text: Demerara
Correct Answer explanation: “Demerara” sugar is used in the “Caffè Cubano” style, making it a strong, sweet coffee.
55. How much caffeine does a typical 30 ml serving of espresso contain?
A: 30 mg
B: 50 mg
C: 65 mg
D: 100 mg
Correct Answer: C: 65 mg
Correct Answer Text: 65 mg
Correct Answer explanation: A typical 30 millilitres (1 US fluid ounce) serving of espresso contains approximately 65 milligrams of caffeine.
56. Which Italian city is famously associated with the rise of espresso consumption?
A: Rome
B: Florence
C: Milan
D: Naples
Correct Answer: C: Milan
Correct Answer Text: Milan
Correct Answer explanation: Milan is famously associated with the rise of espresso consumption.
57. What is a beverage that comprises a double shot of espresso combined with an equal portion of hot water?
A: Macchiato
B: Americano
C: Cortado
D: Latte
Correct Answer: B: Americano
Correct Answer Text: Americano
Correct Answer explanation: An Americano is a double shot of espresso combined with an equal portion of hot water.
58. What does the Italian term “Caffè Latte” literally translate to in English?
A: Coffee with sugar
B: Coffee with milk
C: Strong coffee
D: Foam coffee
Correct Answer: B: Coffee with milk
Correct Answer Text: Coffee with milk
Correct Answer explanation: “Caffè Latte” translates to “coffee with milk” in English.
59. In coffee terminology, what does “Lungo” refer to?
A: A short espresso shot
B: A long espresso shot
C: A concentrated espresso shot
D: A double espresso shot
Correct Answer: B: A long espresso shot
Correct Answer Text: A long espresso shot
Correct Answer explanation: “Lungo” refers to a long espresso shot.
60. In which area did the tradition of cappuccino, a popular espresso drink with foamed milk, originate?
A: France
B: Italy
C: Brazil
D: Ethiopia
Correct Answer: B: Italy
Correct Answer Text: Italy
Correct Answer explanation: The tradition of cappuccino originated in Italy.
Sources:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270317/