Starbucks: Coffee Master

7 studiers in 3 days Leave the first rating

Students also viewed

Starbucks Coffee Master Coffee Academy 200

60 terms 46 terms

danagassman Preview amazingCoffeeMaster Preview

Terms in this set (98)

Senior Vice President of Global Coffee and

Michelle Burns
Tea for Starbucks

1971 Year starbucks started.

Zev Siegl, Jerry Baldwin & Started Starbucks

Gordon Bowker

Pike Place Market Place where Starbucks started.

:
 Year Howard Schultz joined starbucks and had
1982 the vision to bring the Italian coffeehouse
tradition to the United States.

Marketing manager Position Howard Schultz had when he started.

Year store opened and the first Starbucks®

1984
Caffè Latte was introduced to America.

Smell, slurp, Tasting Steps

locate,describe and record.

the novel where the name Starbucks was

Moby Dick
inspired by.

Typica, Cattura and Geisha 3 coffee varietals

Arabica and robusta types of coffee trees

Latin America, Africa and Coffee Belt is divided into three main growing
Asia / Pacific regions, which are?

Flavors of nuts, cocoa and Flavor characteristics of Latin America region

soft spice

Flavors of citrus, berry and Flavor characteristics of African region

spice with floral aromas
:
 Full-bodied and syrupy Flavor characteristics of Asia/Pacific region
smooth with herbal, earthy
flavors

Ethiopia Birthplace of coffee.

Latin America Which region do we buy our coffee the most?

The cornerstone of Starbucks' ethical sourcing

Coffee and Farmer Equity approach. One of the coffee industry's first set
(C.A.F.E.) Practices of sustainability standards, verified by third-
party experts

Sustainable coffee Ensure that coffee communities thrive and that

practices (like C.A.F.E. future generations will have high-quality
Practices) coffee.

Starbucks® Blonde Roast, Three roast categories

Medium Roast and Dark
Roast

Highlights the distinct flavors of the specific

Starbucks Single-Origin country where they were grown. Compared
Coffees with blends, these coffees tend to have more
"singular" or pointed flavors.

Core coffees, limited-time Single-origins and blends are categorized in

offerings and Starbucks three ways, they are?
Reserve® coffees
:
 Smell, Slurp, Locate, Four Steps of Tasting Coffee
Describe

Aroma, acidity, body and Four Tasting Characteristics

flavor

a one-way valve that lets coffee gases escape

while keeping oxygen out, this new bag
allowed us to preserve freshness by
Flavorlock bag
packaging coffee right after roasting and
sealing in the flavor. Enables us to keep coffee
fresh for 34 weeks.

Freshness, proportion, Four fundamentals

grind, water

The coffee press is a classic Benefits of coffee press

and approachable brewing
method that is perfect for
sharing. Coffee brewed in a
press retains the precious
oils that are absorbed by
paper filters and extracts
the coffee’s full flavor while
giving it a consistency that
is thick and rich.
Tip: The appropriate grind
for the coffee press is
coarse, similar to kosher
salt.
:
 5 Starbucks® scoops (10 How many grams for an 8-cup press?
Tbsp / 0.12 lb / 54 g)

It means the grind is too If the shot pulls too quickly, it means what?
coarse. The flavor will be
weak and underdeveloped

The grind is too fine. The If the shot pulls too slowly, it means?
flavor will be sharp and
bitter.

When a shot is poured perfectly, there are

crema, body, heart
three layers. These layers are?

2017 When was blonde roast introduced?

What kind of blend is the Starbucks Espresso

Multi-region blend
Roast?

A blend of coffee from What kind of blend is the Starbucks Blonde

Latin America and Africa, Roast?
roasted lighter to showcase
the coffee's natural
sweetness

Pour milk Milk Steaming Routine

Aerate milk
Steam milk
Sanitize the steam wand
Groom milk
:
 Coffee grows on a farm, Journey of the Bean
coffee field, flowering,
coffee life cycle, harvest,
processing or fruit removal,
drying, resting, dry milling,
export, arrival, cupping,
roasting, packaging.

How many months does it take for a coffee

9 months cherry to fully grow and ripen from green to
red?

a nonprofit environmental organization. They

Conservation International
work with businesses to protect the earth's
(CI)
most valuable resources.

1998 Year Starbucks started working with CI.

Quality, Economic Four Criteria Make Up C.A.F.E. Practices

Transparency, Social
Responsibility,
Environmental Leadership

Coffees that are grown using rigorous

standards designed to support farmers and
Fairtrade
their communities and protect the
environment.
:
 When no pesticides, Coffee is considered organic when?
herbicides, fungicides or
chemical fertilizers are
used during growing,
processing or handling.

Helps us both create a long-term supply of

high-quality coffee and positively impact the
C.A.F.E. Practices
lives and livelihoods of coffee farmers and
their communities

To help ensure the future What is the goal of Farmer Support Centers?
supply of high-quality
coffee by providing on-
the-farm support to
farmers around the world

Innovation hub for Starbucks, helping to better

Hacienda Alsacia in Costa understand the challenges coffee farmers
Rica face and determining best practices and
solutions.

A $50 million commitment to provide loans to

Starbucks Global Farmer coffee farmers to strengthen their farms
Fund through coffee-tree renovation and
infrastructure improvements.

What approach to agronomy does the Farmer

Open source approach
Support Centers use?
:
 First sustainable agricultural The goal of the Sustainable Coffee Challenge
product is to make coffee the world's?

Starbucks Coffee Trading Two key locations that work together to

Company in Lausanne, ensure green coffee quality is maintained on
Switzerland and The Global the bean's journey around the world.
Coffee Quality Team in
Seattle, Washington, USA

Works closely with farmers that grow and

Starbucks Coffee Trading
supply green coffee and is responsible for
Company (SCTC)
Starbucks green coffee purchases.

Tasting Offer Samples, Steps in trading coffee.

Negotiating Buying
Contracts, Tasting
Preshipment Samples,
Shipment

In charge of quality from when the coffee is

Global Coffee Quality team shipped and arrives at the roasting plants until
the time it is ready to be brewed.

Tasting Arrival Samples and Tasks of Global Coffee Quality Team

ensuring quality

The type of coffee varietal What does a location's terroir influence?

that will grow best there.
:
 Refers to the elevation at which coffee is
altitude
grown

A term that describes temperature and the

Microclimate
amount of sunlight and rainfall of a small area.

Washed, semi-washed and Three methods used most often for Starbucks
natural (sun-dried) coffees.

Increases the coffee's acidity or tanginess and

Washed
gives it a clean finish.

light to medium bodied Washed coffee are typically?

Softens acidity and contributes to a smooth

Semi-washed method
mouthfeel and medium-to-full body.

Imparts intense, sometimes berry-like, flavors

Natural or sun-dried to each bean and diminishes acidity. The
coffee tends to have a fuller body.

It means the green coffee has been stored in a

Aging warehouse for three to five years to develop
flavor.

Starbucks® Anniversary Aged beans are featured in two of our most

Blend and Christmas Blend celebrated coffees:
:
 At high elevations, warm Why is elevation important?
days and cooler nights
slow down the growth of
the cherry, creating denser,
more flavorful beans.

the best development of flavor happens

90 to 96 degrees celcius
between what temperature?

Distilled water is so pure Why shouldn't we use distilled water for

that it will cause incorrect brewing?
extraction: the coffee can
taste dull or bitter

An open bag of roasted coffee is best used

one week
within?

Oxygen, heat, light, The four enemies of coffee freshness are:

moisture

Same amount of coffee but Definition of a ristretto?

less water. This means the
shot pulls quicker. Ristretto
shots are described as
sweet and syrupy with a
more intense coffee flavor.
:
 Same amount of coffee as Definition of a long shot?
a standard shot but more
water. This means the shot
pulls more slowly, extracts
for longer and is a larger
volume. Long shots have a
thinner body and a less
intense flavor.

sweet, sour, salty, bitter, 5 basic tastes

umami

A standard set of attributes designed to allow

Coffee Taster's Flavor
trained sensory panels to evaluate coffees for
Wheel
scientific sensory research.

Coffee, Grinder, Machine, Four Ms of Espresso

Barista
:
 Grind Steps to Espresso Excellence
Fresh beans are finely
ground to the correct
particle size immediately
before brewing
Dose
The correct amount of
coffee is measured out and
evenly distributed.
Tamp
The ground coffee is
evenly compressed to
ensure uniformity in
extraction.
Brew
Under pressure, hot water
is forced through the puck
of coffee to extract a full-
bodied and sweet shot of
espresso.

A well extracted coffee tastes sweet and

Astringent and drying balanced. An over-extracted coffee will have
what flavor characteristics?

The cost of a service call on an espresso

333
machine equals approximately ________ lattes?

66°-77°C Ideal milk temperature for adults.

:
 Flow, distance and location Foundation of latte art

Milk is made up of a complex mix of three

sugars, fats, proteins
components:

When you brew, the water pulls out these

many different compounds from the ground
extraction coffee, creating the alluring aroma, taste,
mouthfeel and color of the finished coffee or
espresso.

It will be more difficult to If the water you are using to brew coffee is
dissolve your coffee into it. filled with a lot of minerals what will happen?

the flavor clarity and The type of filter used will affect?
mouthfeel of the brewed
coffee.

18:1 Brew ratio that starbucks recommends.

10g of coffee How many grams are there in 2tbsp?

180mL/g How many mL/g are there in 6oz of water?

Temperature, Time and What are the three T's

Turbulence

Starbucks very first blend was created. (house

1971
blend) and Yukon Blend
:
 80% Yukon 20% Italian Caffe Verona is composed of what blend?
Roast

1975 Cafe Verona and Espresso Roast was created

1984 Starbucks Christmas Blend started

1996 Anniversary Blend started

2008 Pike Place Roast started

2011 Blonde Roast Coffees started

2017 Blonde Espresso Roast started

Latin American coffees. Pike place roast is a blend of which region?

Breakfast Blend, House Some Starbucks® pre-roast blends are:

Blend, Espresso Roast and
Komodo Dragon Blend®.

Christmas Blend, Caffè Some Starbucks® post-roast blends are:

Verona® and Gold Coast
Blend®.

Responsible for re-creating seasonal blends

Coffee developers
each year
: