Coffee Master

Roast Categories

-Blonde Roast -Medium Roast -Dark Roast

Categories of Coffee

-Core coffees -Limited-time offerings -Starbucks Reserve® coffees

Ethical sourcing guidelines

-Quality -Economic Transparency -Social Responsibility -Environmental Leadership

Four Tasting Characteristics

1. Aroma is the way the coffee smells 2. Acidity is the feeling on the sides and tip of your tongue 3. Body is the weight or thickness of the coffee on your tongue 4. Flavor is the way the coffee tastes

Four fundamentals to brewing great coffee

1. Proportion: Use the right proportion of coffee to water—2 Tbsp of coffee for each 6 fl oz of water 2. Grind: Different brewing methods require different grinds 3. Water: Use fresh, filtered, cold water and heat water to just off the boil (195°-205°F) 4. Freshness: Store coffee away from the enemies of freshness: air, light, heat and moisture

Four steps to tasting coffee

1. Smell: What do you smell? 2. Slurp: This helps unlock the most flavor 3. Locate: Where do you feel the coffee on your tongue? 4. Describe: What does the coffee taste like?

The five basic tastes are:

1. sweet 2. salty 3. bitter 4. sour 5. umami

What year did Starbucks open?

1971

When was the first Cafe Latte sold?

1984

In what year did Starbucks open its first Farmer Support Center in Costa Rica?

2004

What year was Starbucks® Blonde Roast coffee launched?

2011

When did the first Starbucks Reserve® Roastery open in Seattle?

2014

A healthy coffee tree has the potential to produce cherries for _____ years?

25-30

Starbucks buys only premium arabica coffee, which thrives at elevations of ____________.

3,000-6,000 feet (900-1,800 meters)

Coffee trees are pruned at __________ to increase productivity and make harvesting the fruit easier?

5-6 feet (1.5-1.8 meters)

Green coffee that has been stored in a warehouse for three to five years to develop its flavor is called:

Aged

What team helps farmers by offering technical support and training, shares new approaches to improve the quality and quantity of yields, and helps drive sustainability and ensures social and environmental best practices?

Agronomists

When coffee is unloaded at the green coffee warehouse, to ensure no damage was done to the beans during shipping. This sample is called:

Arrival sample

What growing region do our aged coffees come from?

Asia Pacific

Espresso shots should taste:

Balanced and sweet

What is the name of the oldest coffeehouse in Paris that is still in operation?

Café Procope

C.A.F.E.

Coffee And Farmer Equity

What coffee team in Seattle works to ensure each blend is thoughtfully created?

Coffee Development

A great tool to help you engage in sensory excursions into the coffee world is the _____________.

Coffee passport

In the 16th century, the world's first recorded coffeehouses were opened in what city?

Constantinople (present day Istanbul)

Professional coffee tasters are called?

Cuppers

The most common decaffeination method uses a solvent called methylene chloride to remove the caffeine. What is this method called?

Direct contact

After processing, regardless of which processing method was used, all green coffee is sorted at a ______________.

Dry mill

What is the practice of making sure that a product is acquired in a responsible, sustainable way?

Ethical Sourcing

African coffee description

Flavors of citrus, berry and spice with floral aromas

Latin American coffee description

Flavors of nuts, cocoa and soft spice

Asian / Pacific coffee description

Full-bodied and syrupy smooth with herbal, earthy flavors

Dark roast coffee flavor

Fuller body and robust, bold flavors

The process of brewing espresso comes down to a process that is constant across all espresso machine types. What are the steps of this process?

Grind, dose, tamp, brew

At the beginning of the roasting process, the coffee beans turn from green to a yellow shade. At this stage, the coffee smells like:

Hay or wet grass

What happened in 1982?

Howard Schultz joined Starbucks and had the vision to bring the Italian coffeehouse tradition to the United States

hat was the name of the young goat herder who discovered coffee?

Kaldi

Blonde roast coffee flavor

Lighter in body with mellow flavors

What city's first coffeehouses were known as "penny universities"?

London

What is the term that describes temperature and amount of sunlight and rainfall of a small area?

Microclimate

What inspired the name "Starbucks"?

Moby-Dick

One of the biggest impacts on the cup profile of each processing method is the interaction of the coffee bean with the _____________.

Mucilage

What processing method uses no water and allows the fruit to dry on the bean, infusing it with flavor?

Natural

How long does it take a coffee tree to progress from flowering to producing ripe cherries ready for harvest?

Nine months

Roasted coffee is stored in silos until it is packaged. To keep the coffee fresh, what is introduced into the silos?

Nitrogen

Our agronomists support farmers and producers regardless of whether Starbucks buys coffee from them or not. This practice is called:

Open-Source Agronomy

What coffee company brought the European style of roasting coffee to the U.S.?

Peet's Coffee and Tea correct

When coffee is blended after roasting, it is called a:

Post-roast blend

When green beans are blended before roasting, it is called a:

Pre-roast blend

What sample must meet expectations before the SCTC arranges transportation of the coffee from origin to one of our roasting plants?

Pre-shipment sample

What is the step called when the red cherry is removed from the green bean?

Processing

What is the third-party organization that oversees C.A.F.E. Practices?

SCS Global Services

What decaffeination method begins by soaking the green beans in water to create "flavor-charged water"?

SWISS WATER process

What is the first Starbucks called and where is it located?

Seattle's Pike Place Market

Which processing method contributes to earthy, herbal flavors with big, syrupy body and muted acidity?

Semi-washed

What is a coffee called if it is from one specific country or area in a country?

Single-origin

Most of the coffee Starbucks buys is from farms between two and five hectares in size. This size farm is referred to as a ___________.

Smallholder farm

Medium roast coffee flavor

Smooth acidity, balanced body and a richness of flavor

What format of coffee was first developed to be used as the base for Frappuccino blended beverages?

Soluble

What is the term used to describe the soil, topography and climate of a growing area?

Terrior

The Latin America, Africa and Asia/Pacific growing regions are between the tropics of Cancer and Capricorn. What is this zone called, where coffee grows best?

The Coffee Belt

Most coffee trees are fully mature and bearing fruit after:

Three years

What are the Three T's of coffee brewing?

Time, temperature and turbulence

What is the goal of C.A.F.E.?

To ensure that coffee communities thrive and that future generations will have high-quality coffee

The coffee tree is self-pollinating: the flower pollinates itself to produce a cherry.

True

World Coffee Research estimates that more than 80% of commercial arabica coffee production comes from coffee trees related to two main coffee varietals. What are these two varietals?

Typica and Bourbon correct

Which processing method sometimes uses fermentation to remove the mucilage from the beans?

Washed

When Starbucks opened in 1971, they sold:

Whole bean coffee

Starbucks was one of the first recipients of the Core Collection of new Coffea arabica strains distributed by ___________________.

World Coffee Research