Log in

(/)  (/login)
Get
started

Starbucks Coffee Academy

2 L e a r n a b o u t P r e z ii(( / )

Crystal Flores
CF
(/user/o2u-gqrrtg5b/)
(/user/o2u-gqrrtg5b/) Updated May 8, 2023

TRANSCRIPT

Starbucks Coffee Academy

Academy 100
Starbucks Coffee Academy 100
Coffee Tasting
Coffee Tasting
Veranda Blend Paired With
Chocolate Chip Cookie
Steeped in Heritage
Key Things to Remember
:
 From the very beginning, we set out to build a new kind of company, offering our customers the highest-quality coffee, roasted to perfection and served by
partners passionate about their craft.
- The name Starbucks was inspired by the novel Moby-Dick, which evoked the romance of the high seas and the seafaring tradition of early coffee traders
- When Starbucks began in 1971 at Seattle’s Pike Place Market, no coffee was sold by the cup—only freshly roasted whole bean coffee. Starbucks sold its
first Caffè Latte in 1984.
- Howard Schultz joined Starbucks in 1982 and had the vision to bring the Italian coffeehouse tradition to the United States
Coffee Origins
Key Things to Remember
Starbucks travels the world to discover and purchase the very best arabica beans so that we may offer a wide variety of coffees to customers.
Coffee from each growing region tastes different:
- Latin America: Flavors of nuts, cocoa and soft spice
- Africa: Flavors of citrus, berry and spice with floral aromas
- Asia / Pacific: Full-bodied and syrupy smooth with herbal, earthy flavors
Sustainable coffee practices (like C.A.F.E. Practices) ensure that coffee communities thrive and that future generations will have high-quality coffee.
Coffee Basics
Key Things to Remember
Since 1971, our history of roasting and blending the highest-quality coffee in the world has led to a diverse selection of great-tasting beans. This wide
selection of coffees allows us to provide the perfect cup for every customer.
- Starbucks has three roast categories: Starbucks® Blonde Roast, Medium Roast and Dark Roast
- We have three categories of coffee: core coffees, limited-time offerings and Starbucks Reserve® coffees
- We offer a variety of ways to brew: whole bean, Starbucks VIA® Instant and Keurig® K-Cup® pods
Coffee Tasting Characteristic
Key Things to Remember
As you practice tasting coffee and gain confidence in your palate, remember that every coffee has a story, and telling that story is another great way to
connect customers to coffee.
Use the four steps of tasting coffee:
Smell: What do you smell?
Slurp: This helps unlock the most flavor
Locate: Where do you feel the coffee on your tongue?
Describe: What does the coffee taste like?
The four tasting characteristics will help you differentiate coffees:
Aroma is the way the coffee smells
Acidity is the feeling on the sides and tip of your tongue
Body is the weight or thickness of the coffee on your tongue
Flavor is the way the coffee tastes
Brewing Great Coffee
Key Things to Remember
You own quality in the cup. Follow brewing recipes and standards to ensure coffee quality in brewed coffee.
Know the Four Fundamentals to help guide every cup you make.
Proportion: Use the right proportion of coffee to water—2 Tbsp (10 g) of coffee for each 6 fl oz (180 mL) of water
Grind: Different brewing methods require different grinds
Water: Use fresh, filtered, cold water and heat water to just off the boil (195°–205°F / 90°–96°C)
Freshness: Store coffee away from the enemies of freshness: air, light, heat and moisture
Exploring Espresso
Key Things to Remember
As a barista, you own espresso quality. Espresso shots are the heart of every espresso-based beverage. Understanding what espresso is and what a shot of
espresso should look and taste like will ensure you are making delicious drinks every time.
There are three espresso choices: Starbucks® Espresso Roast, Starbucks Blonde® Espresso Roast and Starbucks® Decaf Espresso Roast.
- Our signature Espresso Roast is for the customer who wants a bold coffee with a roasty finish
- Starbucks® Blonde Espresso Roast is for the customer who wants a smooth beverage with a sweet finish
- Our signature Decaf Espresso Roast is for the customer who does not want caffeine in their beverage
All About Milk
:
 Key Things to Remember
Knowing what correctly steamed milk looks and tastes like is as important to our handcrafted beverages as the perfect shot of espresso.
- High-quality steamed milk should taste sweet and creamy, with a velvety mouthfeel. The consistency should be shiny and resemble wet, glossy paint.
- Starbucks uses a repeatable milk-steaming routine to ensure a creamy, velvety pitcher of milk is created every time
Academy 200
Coffee Tasting
Journey of the Bean
Key Things to Remember
There are many hands that contribute to the coffee that ends up being served in Starbucks stores:
Throughout the Coffee Belt, farmers and their families rely on coffee for their livelihood
Coffee’s long journey ends with you! You are the last in a long line of people who touch the coffee, making sure each cup is perfect.
C.A.F.E. Practices—Our Ethical Sourcing Guidelines
Key Things to Remember
We explored our C.A.F.E. Practices and how we strive to meet the needs of coffee farmers and their communities, fulfilling Our Mission and Values by
conducting business in responsible ways that we can be consistently proud of.
Starbucks is committed to ethically sourcing 100% of our coffee in partnership with Conservation International
We source coffee in ways that meet the needs of the present without compromising the ability of future generations to meet their own needs
Our ethical sourcing guidelines, C.A.F.E. Practices, are made up of four components: Quality, Economic Transparency, Social Responsibility, and
Environmental Leadership
This approach helps farmers grow coffee in a way that’s better for both people and the planet.
Investing in Coffee—The Present and Future
Key Things to Remember
Starbucks is dedicated to helping farmers overcome the challenges facing coffee communities. To improve productivity and sustainability:
Our Farmer Support Centers use an open-source approach to share our research and resources with the industry
We’re donating millions of climate-resilient trees to help farmers fight threats like coffee leaf rust with the goal of providing 100 million trees by 2025
As a founding member of the Sustainable Coffee Challenge, we’re collaborating with the industry to make coffee the world’s first sustainable agricultural
product
In total, Starbucks has invested more than $100 million in supporting coffee communities. All of these programs directly support improving farmer
livelihoods and ensuring a long-term supply of high-quality coffee for the industry.
Green Coffee Quality
Key Things to Remember
Many hands care for our coffee quality at each leg of the journey. It is now your turn to honor all this care and work that goes into the coffee before it reaches
you. Whether you are brewing coffee for customers or yourself, you are the last, crucial expert to ensure that same quality makes it into the cup.
Starbucks has teams in place around the globe to ensure quality is maintained at each step of the coffee’s journey from farm to cup
All our coffees are tasted as an offer sample, preshipment sample and arrival sample to ensure quality
There are fewer than 20 partners globally who are qualified to make decisions about the flavor profiles and quality of our coffee in the cup
Influences on Coffee Flavor
Key Things to Remember
We just explored the many factors that influence a coffee’s flavor. As a reminder:
Where the coffee is grown, how the fruit is removed from the bean and how coffee is roasted and blended all impact the flavor of coffee
There are three Starbucks® Roast profiles, and within each one, coffees are roasted independently to bring out inherent and unique characteristics
Each single-origin and blend is roasted to highlight the beans’ distinct characteristics
Our master roasters and blenders take great care and are very passionate about the end result
More About the Four Fundamentals
Key Things to Remember
At Starbucks, you have the privilege of brewing some of the finest arabica coffee in the world; but even the greatest coffee can be ruined if it is not brewed
correctly. The Four Fundamentals guide you to brew great coffee and honor the journey of the bean.
Use the correct proportion for your brew method: changing the proportion changes the strength and can have a negative effect on quality
Grind has one of the biggest impacts on coffee flavor, so always check that the grind is correct for the brew method
Starting with good-tasting, fresh water heated to 195°–205°F (90°–96°C) is essential to a good cup of coffee
An opened bag of coffee is highly perishable. Keep your beans away from the enemies of coffee freshness (oxygen, heat, light and moisture) and grind fresh,
just before brewing.
Owning Espresso Quality
:
 Key Things to Remember
As a company, we are committed to ensuring our baristas have all the tools and resources to make every shot of espresso—and every espresso-based
beverage—perfect, and to really understand why craft and quality are so vitally important.
Espresso is a beverage and a brew method
Baristas own quality and need to take the time to ensure they are always pouring perfect shots of espresso
You control the grind, a key component in espresso quality
Calibrate shots regularly by timing shots and tasting them to make sure they taste balanced and sweet
Milk & Microfoam
Key Things to Remember
Starbucks baristas have the responsibility and privilege of being coffee leaders. By serving only high-quality shots of espresso and crafting every beverage
with passion, they continue to hone their coffee craft and challenge themselves to learn and grow.
Correctly steamed milk and quality espresso are the most important components of beverage quality
Latte art is a fun and creative way to hone your barista craft—be proud and share your creations!
Learning latte art takes time and coordination: practice, practice, practice
Academy 300: Origin and Ethical Sourcing
Coffee Tasting
A Brief History of Coffee: The AlmightyBean
The Almighty Bean
The history of the coffee plant is nothing if not storied. Ancient legends of coffee-loving goats, monks, traders and kings. A plant and its fruit of mythical
renown make their way over the centuries from Ethiopia and the Arabian Peninsula across cultures and continents.
Kaldi and His Lively Goats
Departing on the Red Sea
Arabian traders were taken with the stimulating drink and found a way to bring coffee plants across the Red Sea, successfully transplanting them to
Yemeni soil and cultivating trees in the fertile highlands. To keep other countries from cultivating the plant, maintaining the demand for Yemeni coffee, it
was decided that no fertile coffee beans would be permitted to leave Yemen. The port city of Mocha, on Yemen`s Red Sea coast, was renowned until the
18th century as the major market hub of Coffea arabica.
Coffee Lovers of Constantinople
The Ottoman Topkapi Palace, at the time the residence of Sultan Suleiman the Magnificent, made coffee its own by developing a new way to prepare
and drink it. Green coffee beans were purchased, roasted on pans at home and ground fine with mortar and pistil. (By the way, the patterns created by
coffee grounds left at the bottom of a cup, after the coffee has been drunk, are the basis for the centuries-old practice of Turkish coffee fortune telling.
Known as tasseography, the practice includes “reading” the sediment in the cup for revelations about the drinker`s past or future.)
The world`s first recorded coffeehouses were opened in Constantinople during this time, and the establishments were where most of the general public
was introduced to coffee.
Smuggling Coffee Out of Yemen
In the 17th century, a Muslim pilgrim named Baba Budan is said to have smuggled seven coffee seeds out of Yemen by strapping them around his waist.
(Other popular lore has him hiding the seeds in his beard.) He was able to successfully cultivate coffee on the coast of India, and the area where he
sowed the beans, and where he is entombed, is known as the Baba Budan Hills.
Coffeehouse Culture Arrives in Europe
A “Simple, Innocent Thing” Takes London by Storm
When coffee came to England`s Oxford University in 1650, it was treated as a novelty and with a tad of suspicion. Some in Venice had even called the
drink “the bitter invention of Satan.”
Two years after coffee`s arrival at Oxford, Pasqua Rosée, a Greek entrepreneur, opened St. Michael`s Alley, London`s first coffeehouse.
London`s early coffeehouse customers must have learned quickly how coffee can—to borrow more of Pasqua Rosée`s advertising copy—“prevent
Drowsiness, and make one fit for Busines [sic].” Those long penny university sessions must have been spirited and lightsome indeed
All Aboard the European Coffee Express
When the Turkish Ambassador to Paris, Soliman Aga, introduced coffee to the Court of Louis XIV in 1669, the aristocracy sat up and took notice.
Ambassador Aga became the darling of Parisian high society, attending all the best parties, and it was considered a great honor to share a cup of Turkish
coffee with him.
But it was not until slightly later in 1686, when an Italian chef from Sicily founded the legendary Café Procope, that the enduring French coffeehouse
tradition took root. The café became the first “literary” coffeehouse in Paris, where great writers and intellectuals met, notable figures from the world of
art and politics. In 1683, Franz Georg Kolschitzky, a young Polish man who had lived in Constantinople for a decade, opened the first coffeehouse in
Vienna, Austria, calling it The Blue Bottle.
Spain got coffee from Turkish immigrants but developed their own roasting style—very dark beans glistening with oil that made extremely strong coffee,
which came to be known as Spanish Roast or Dark French Roast.
Coffee Steals Away
:
 By the early 18th century, the Dutch were able to grow coffee in large amounts in Ceylon (Sri Lanka) and colonies in the East Indies. A single coffee tree
was taken from Java to Amsterdam to be carefully cultivated in a botanical garden. By now a devoted coffee drinker, Louis realized the importance of
this gift and had the “Noble Tree” planted in the Royal Botanical Gardens in Paris where it quickly began to produce fertile seeds. While on leave in Paris,
de Clieu stole a shoot from the Noble Tree in the royal gardens and secreted it away on a ship to Martinique, a French colony in the West Indies.
Meanwhile, coffee plants were also being sent along Dutch trade routes from the botanical gardens in Amsterdam to their colonies off the coast of
South America. However, when Francisco de Melo Palheta, a Portuguese military officer stationed in Brazil, was dispatched to a coffee-growing region of
South America, The Guianas, to mediate a border dispute between the French and Dutch, an opportunity arose.
Specialty Coffee in the U.S.
Italian restaurants may have had a machine and served espresso beverages, and there was the odd coffeehouse in large cities, but “specialty coffee”
was just that in the U.S.—special. Appalled by the quality of coffee in the U.S., he began roasting his own and opened Peet`s Coffee and Tea in Berkeley,
California, in 1966. Peet roasted coffee dark, in the European style, feeling this was the true way to unveil the full flavor of the beans.
It took a year for Howard to convince the Starbucks owners (who really just wanted to concentrate on roasting coffee) to give the concept a try, but they
finally offered him 300 square feet to set up a full Italian-style espresso bar. But the owners of Starbucks felt the espresso bar was a distraction from the
core business of selling high-quality arabica coffee beans at retail. With the founders` blessings, Howard opened his own coffeehouse in downtown
Seattle in 1986, Il Giornale, which served all Starbucks® coffee. Since then, we`ve opened more spectacular Starbucks Reserve™ Roasteries: one in
Shanghai, China; one in Milan, Italy, where Howard`s dream of bringing European coffee culture to America began all those years ago; and Roasteries in
Tokyo, New York City and Chicago.
A Proud Part of Coffee History
Starbucks is proud of our participation in the story of the almighty coffee bean. And we are humbled by the connections we have made and how our
coffees and cafés have been embraced by so many people in so many places. We love what we do, and who knows what new shapes this love will take
in the years to come. But at the same time we feel like we are just at the giddy beginnings of our coffee journey. Like Kaldi and his dancing goats, we are
alive with energy and excitement, looking forward to what the future holds.
The Coffee Tree: Bearer of the Bean
The Coffee Tree: Bearer of the Bean
You traveled with coffee as it made its way from Ethiopia and the Arabian Peninsula across continents and cultures, captivating along its path everyone from
Turkish sultans, European Kings and aristocrats to ambitious traders, conniving sailors and common folk. The way the coffee tree brings us its tiny, incredible
bean—with a giant world of flavor inside—is another memorable story.
Species of Coffee Trees
There are two main species of commercially grown coffee: Coffea arabica (arabica) and Coffea canephora (robusta). As you know, these two coffees
greatly differ from each other.
Coffea arabica (arabica) When grown at high altitudes, it produces high-quality coffee with the refined flavor, body and acidity most specialty-coffee
buyers look for.
Coffea canephora (robusta) This species has a slightly higher caffeine content than arabica. Often grown at lower elevations, robusta produces a higher
yield of coffee but has a less refined, sometimes harsh flavor.
The Vast World of Varietals
The arabica coffee tree is self-pollinating: instead of relying on bees and insects, the coffee flower can pollinate itself with its own pollen and produce a
coffee cherry. Since most of the coffee grown around the world today is descended from a small number of seeds taken from Ethiopia to Yemen, there is
not a lot of genetic diversity. World Coffee Research (WCR), a nonprofit committed to finding sustainable ways to promote coffee production, estimates
that more than 80% of the commercial arabica coffee production around the world comes from Typica- or Bourbon-related coffee varieties. While these
plants might have a delicious flavor in cup, they do not all have the needed amount of resilience to disease and climate change
Variations in Varietals
Key Varietals to Know
Typica has a high yield and excellent cup quality when grown at high elevations. It is, however, more susceptible to pests and coffee diseases like leaf
rust. Typica is the genetic parent of many common varietals you might have heard of like Maragogype and Java.
Bourbon has lower yield but excellent cup quality when grown at high elevations. Yellow Bourbon, Red Bourbon, Orange Bourbon and even Pink
Bourbon trees are cultivated for their complex, sweet cup profiles. Bourbon mutated into common varietals like Caturra and Villa Sarchi.
Caturra first intrigued farmers because of its high yield and compact growth, which allows the trees to be planted close together. Discovered in Brazil in
the 1930s, Caturra today is one of the most common varietals found on Central American coffee farms.
Catuai was developed in Brazil to be a high-yield varietal with sturdy, compact trees that do well with strong winds and rain by crossing the Caturra and
Mundo Novo varietals. This plant grows dense clusters of red or yellow coffee cherries across Latin America.
Adventure in Varietals
“The Pacamara varietal, characterized by unusually large beans, was first grown at Montecarlos Estate and has since spread around the world. The
Pacamara was balanced with a floral complexity like rose and violet. The body is smooth with a lingering sweet flavor, like simple syrup. Catuai, another
varietal grown at Montecarlos Estate, is expertly cared for to produce high volumes of cherries each year—some of which were shared for this lot. The
Catuai was the brightest of the bunch. It has a soft juiciness that reminded us of a Fuji apple. It’s playful, bright and juicy. In the finish we picked up on
notes of apricot and peach. The final of the three, Bourbon, grows small, round beans. The Bourbon was really interesting. It has a complex structure built
on a milk chocolate body and finishing with a prominent sweet citrus note. Meyer lemon came to mind because of its sweet flavor and pleasing acidity.”
— Mary Mayorquin, Global Coffee Development
Future-Proofing Coffee with Varietal Research
:
 Starbucks is constantly striving to support sustainable coffee production. At origin, we consult with farmers and agronomists to understand how to
improve agricultural practices throughout our supply chain to support sustainable coffee production. The farm serves as a testing ground where Carlos
Mario Rodriguez, head of Global Research and Development, Agronomy and Farmer Support, experiments with creating and nurturing specially bred
varietals and hybrids, pushing the boundaries of agronomy research to breed trees that are resistant to coffee leaf rust, which is ravaging coffee crops in
Latin America.
Carlos Mario also tends the prized Core Collection, which represents the 100 most genetically diverse strains of arabica coffee in the world, sourced
more than 50 years ago from Ethiopia. Starbucks was one of the first recipients of the Core Collection, distributed by World Coffee Research.
From Seed to Tree
1) Rising from the Soil
By six weeks, a delicate stem has sprouted from the soil, and it has taken the protective, parchment-covered seed with it. This is called the “soldier” or
“matchstick” stage, the tiny seedling resembling a wooden match or a helmeted soldier standing at attention.
2) A Butterfly Bursts Forth
By two months the parchment shell (helmet) has fallen away, revealing the first true leaves of the coffee plant. This is called the “butterfly” stage with the
earliest leaves resembling the insect’s rounded wings.
3) Time for a Checkup
At four months, the first branches will start to develop. The plant’s size, structure, leaf color, distance between branches, and root system are observed.
4) Ready for the Coffee Fields
After about a year, the plant has developed a dark green color, healthy foliage and a prominent root system. The healthy young tree is ready to leave the
nursery and be transplanted into its permanent home: a coffee field.
5) Mature Coffee Trees
The coffee tree is fully mature after about three to five years. Now they will flower every year and begin producing coffee cherries.
A Year in the Life of a Coffee Tree
Time for a Trim : After harvest, the coffee trees rest for most of the dry season. To help prepare the trees for the next growing season, farmers may take
this opportunity for an important part of crop management—pruning the tops of the trees to keep the harvesting manageable.
Renewal and Replanting: Timely renewal of trees allows producers to maintain uniform, healthy, sturdy and well-producing plants. Ideally farmers are
renewing (replanting) 5% of trees each year to reduce disease and improve the quality and quantity of their harvests.
Soil Management: Producers also benefit from analyzing soil. If the pH is too high or low it affects the tree’s ability to use nutrients efficiently, which in
turn has a negative impact on coffee quality.
Stories of Growth
Stories of Growth
Every coffee tree tells a story of its ancestry. A story of growth—from protected seedling in a nursery to life as a mature tree in a coffee field, where
season after season for potentially three decades it will bear its fruit: the cherry with the bean inside. Now, that’s another story.
Coffee Tasting
The Coffee Cherry: Influencer of the Bean
Key Things to Remember
We just explored the many factors that influence a coffee’s flavor. As a reminder:
Where the coffee is grown, how the fruit is removed from the bean and how coffee is roasted and blended all impact the flavor of coffee
There are three Starbucks® Roast profiles, and within each one, coffees are roasted independently to bring out inherent and unique characteristics
Each single-origin and blend is roasted to highlight the beans’ distinct characteristics
Our master roasters and blenders take great care and are very passionate about the end result
Coffee-Growing Countries: A Closer Look at Origin
Key Things to Remember
We just explored the many factors that influence a coffee’s flavor. As a reminder:
Where the coffee is grown, how the fruit is removed from the bean and how coffee is roasted and blended all impact the flavor of coffee
There are three Starbucks® Roast profiles, and within each one, coffees are roasted independently to bring out inherent and unique characteristics
Each single-origin and blend is roasted to highlight the beans’ distinct characteristics
Our master roasters and blenders take great care and are very passionate about the end result
Ethical Sourcing: Where Our Heart Is
Key Things to Remember
We just explored the many factors that influence a coffee’s flavor. As a reminder:
Where the coffee is grown, how the fruit is removed from the bean and how coffee is roasted and blended all impact the flavor of coffee
There are three Starbucks® Roast profiles, and within each one, coffees are roasted independently to bring out inherent and unique characteristics
Each single-origin and blend is roasted to highlight the beans’ distinct characteristics
Our master roasters and blenders take great care and are very passionate about the end result
:
 Academy 300:
Roast and Blend
Academy 300: Brew and Craft
:
:
:
:
 Hide full transcript

Bedtime Routines for Children with (https://prezi.com/v/8smeeo7nkwcz/bedtime-routines-for-children-

Autism with-autism/)
Kallie Breneman

Economic analysis/exploration for (https://prezi.com/v/ef5ywvtiew84/economic-analysisexploration-

Colombia for-colombia/)
Gabrielle Creagh

Key Enlightenment Philosophers (https://prezi.com/v/kygdnp8nmt2j/key-enlightenment-philosophers/)

Rachael Streitman

See more videos → (/video/explore/)

CHOOSE A TEMPLATE

(/presentation-
Mind Mapping
Did you know that Prezi presentation templates can… template/mind-
mapping/)

(/presentation-
Sales Kickoff - Energy
Get your team fired up with an engaging and… template/sales-
kickoff-energy/)
:
 (/presentation-
Pitch - Tech Wave
A cool digital coding pattern comprises the background… template/pitch-
tech-wave/)

See more templates → (/presentation-template/)

PRESENTATIONS FROM AROUND THE WORLD

(/p/qhpyhdnej0-m/activity-103/)
Activity 1.03
Paola Lagunes

(/p/qiqe-bhj4w4l/flow-van-coaching/)
Flow van coaching
Evert Vrijhof

(/p/q6dhsfaxwci1/creative-report/)
Creative Report
Gabriele Roncoroni

See staff picks → (/gallery/)

Learn more about creating dynamic, engaging presentations with Prezi

W h y P re z i i s b e t t e r ( / )

Prezi

Products

Company

Support

Languages

Infogram

(/redirect/?
click_source=logged_element&page_location=footer_mobile&element_text=facebook&url=https://www.facebook.com/prezicom/)
:
 (/redirect/?click_source=logged_element&page_location=footer_mobile&element_text=twitter&url=https://twitter.com/prezi)

(/redirect/?
click_source=logged_element&page_location=footer_mobile&element_text=linkedin&url=https://www.linkedin.com/company/216295)
© 2023 Prezi Inc. Terms (/legal/terms-of-service/?click_source=logged_element&page_location=footer_mobile&element_text=terms) & Privacy
Policy (/legal/privacy-policy/?click_source=logged_element&page_location=footer&element_text=privacy_policy)
: