coffee sampler Interview Questions and Answers

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Coffee Sampler Interview Questions

  1. What is your favorite type of coffee bean?

    • Answer: My favorite type of coffee bean is Ethiopian Yirgacheffe. I appreciate its bright acidity, floral aromas, and complex flavor profile.

  2. Describe your ideal cup of coffee.

    • Answer: My ideal cup of coffee is a medium-roast pour-over, brewed with freshly filtered water at the correct temperature. I prefer a coffee with a balanced body, bright acidity, and nuanced flavor notes.

  3. What are the different coffee brewing methods you are familiar with?

    • Answer: I'm familiar with pour-over (Hario V60, Chemex), French press, Aeropress, Moka pot, espresso machine, and cold brew methods. I have experience with various brewing techniques and understand how each method affects the final cup.

  4. How do you ensure the freshness of coffee beans?

    • Answer: I store coffee beans in an airtight container in a cool, dark, and dry place. I buy beans in smaller quantities more frequently to ensure maximum freshness. I also try to use them within a few weeks of purchase.

  5. Explain the relationship between roast level and coffee flavor.

    • Answer: Roast level significantly impacts coffee flavor. Lighter roasts tend to highlight the bean's origin characteristics, showcasing acidity and delicate flavor notes. Darker roasts emphasize bolder, often smoky and bitter flavors, while masking the origin's nuances.

  6. What is the difference between Arabica and Robusta beans?

    • Answer: Arabica beans are generally considered higher quality, known for their smoother, more aromatic profiles and higher acidity. Robusta beans have a stronger, more bitter taste with higher caffeine content and are often used in espresso blends.

  7. What is your experience with different coffee origins?

    • Answer: I've sampled coffees from various regions, including Ethiopian Yirgacheffe (floral, fruity), Kenyan (bright acidity, black currant notes), Sumatran Mandheling (earthy, full-bodied), and Colombian Supremo (balanced, medium body).

  8. How do you identify a quality coffee bean?

    • Answer: I look for whole beans that are free of defects, have a consistent size and color, and possess a pleasant aroma. The source and roasting date are also important indicators of quality.

  9. What are some common coffee brewing mistakes?

    • Answer: Common mistakes include using stale beans, incorrect water temperature, incorrect grind size, over-extraction, and under-extraction.

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