Barista 200 Flashcards
In 1998, Starbucks partnered
with a nonprofit organization to
develop a set of ethical sourcing
guidelines. Which nonprofit did
we partner with?
Conservation International
The program we follow to verify
our coffees are ethically sourced
is called C.A.F.E. Practices. What
does “C.A.F.E.” stand for?
Coffee and Farmer Equity
What are the four criteria that
make up C.A.F.E. Practices?
Quality, economic transparency,
social responsibility, environmental
leadership
Which of the C.A.F.E. Practices
criteria ensures we meet our
standard of high-quality coffee?
Quality
Which of the C.A.F.E. Practices
criteria protects the rights of
people working on the farms?
Social Responsibility
Which of the C.A.F.E. Practices
criteria requires that suppliers
throughout the supply chain
submit evidence of payments
made for green coffee?
Economic Transparency
Which of the C.A.F.E. Practices
criteria ensures environmental
measures are in place?
Environmental Leadership
What is the certification that
aims to improve the livelihoods
of small farmers by guaranteeing
them a minimum price for their
coffee and connecting them to
global markets?
Fairtrade
Coffee that uses no pesticides,
herbicides, fungicides or
chemical fertilizers during
growing, processing and
handling is called:
Organic
What Starbucks organization
provides on-the-farm support to
farmers around the world?
Farmer Support Center
Our Farmer Support Centers use
a(n) approach
to agronomy.
Open-source
The goal of the Sustainable
Coffee Challenge is to make
coffee the world’s:
First sustainable agricultural
product
Which team is responsible for
Starbucks purchases?
Starbucks Coffee Trading Company (SCTC)
Farmers who hope to sell their
coffee to Starbucks send a
sample to SCTC. What is this
sample called?
Offer sample
Approximately how much of
the world’s coffee does
Starbucks buy?
5%
Before a coffee is shipped,
the SCTC tastes the coffee
again for quality. What is this
sample called?
Preshipment sample
Which team manages quality
once the coffee is shipped and
arrives at a roasting plant until
the time it is ready to be brewed?
The Global Coffee Quality
team (GCQ)
When coffee arrives from origin,
the Global Coffee Quality team
tastes the coffee once again to
confirm nothing happened
during shipping. What is this
sample called?
Arrival Sample
Starbucks purchases arabica
coffee grown at high elevations.
Why is elevation important?
At high elevations, warm days and cooler nights slow down the growth of the cherry, creating denser, more flavorful beans
Different coffee-growing
countries have different harvest
seasons, which allows us to
feature different single-origin
coffees throughout the year. This
principle is called:
Seasonality
Most coffees are a deep
when ripe; however, some
varietals may ripen to a
yellow color.
Red
After cherries are picked, the fruit
that surrounds the bean needs to
be removed. This step is called:
Processing
The three most common
processing methods are:
Washed, semi-washed and natural (sun-dried)
Which of the following variables
affects the flavor of coffee?
All of the above
Each coffee requires a slightly
different amount of
during the roasting process.
Time and temperature
Blending coffee gives us the
flexibility to:
Create new flavors not found in a single-origin coffee
Coffee that is stored in a
warehouse in Singapore for three
to five years is called:
Aged
What are the Four Fundamentals?
Proportion, grind, water, freshness
When coffee is ground too
, it is usually weak,
under-extracted and sour.
Coarse
There is not a universal grind. The
proper grind is determined by
the .
Brew method
To reduce the strength while
keeping the coffee’s flavor,
you can:
Add hot water after the coffee
is brewed
Coffee is 98% water, so it is
important when brewing
coffee to:
Brew coffee using water that
tastes good and has the right amount
of minerals
The recommended proportion of
coffee to water is:
2 Tbsp (10 g) coffee to 6 fl oz
(180 mL) water
What is the recommended water
temperature for brewing coffee?
195°–205°F (90°–96°C)
The four enemies of coffee
freshness are:
Oxygen, heat, light and moisture
The foundation of every great
espresso beverage is the .
Espresso
The Mastrena® super-automatic
espresso machine controls all
steps of making espresso, but it
cannot control flavor because it
does not control .
Grind
If a shot does not pull to standard,
you should:
Not serve it
If an espresso shot is pulling too
quickly, you should adjust the
grind to be:
Finer
If an espresso shot is pulling too
slowly, you should adjust the
grind to be:
Coarser
Espresso shots should be
checked:
Every hour
When calibrating espresso shots,
you should:
All of the above
To ensure you are making the
best beverage possible, serve
or incorporate espresso into a
beverage…
Immediately
Properly steamed milk is smooth
and glossy. These are visual
indicators of:
Microfoam
There were large soap-like
bubbles in the pitcher of milk you
just steamed. How will you adjust
your steaming process next time?
Adjust the depth of your steam wand tip
Can microfoam and latte art be
created with all of our milks and
milk alternatives?
Yes
When making latte art, when
should you bring the spout of
the pitcher close to the
beverage surface?
When the cup is half to
two-thirds full
