Espresso Trivia Quiz Questions and Answers

clear glass cup on saucer

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/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3140933/

https://en.wikipedia.org/wiki/Espresso

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