SCA Roasting Practice Questions - SCA Roasting Skills Foundation Intermediate Professional Exam

Which structural layer of the green coffee bean acts as the primary barrier to heat penetration during roasting?

The silverskin (spermoderm) The outer waxy cuticle and dense endosperm cell walls The mucilage layer The parchment (endocarp)

Correct Answer:

The outer waxy cuticle and dense endosperm cell walls

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