Barista 200

Question 1

In 1998, Starbucks partnered
with a nonprofit organization to
develop a set of ethical sourcing
guidelines. Which nonprofit did
we partner with?

Answer 1

Conservation International

Question 2

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?

Answer 2

Coffee and Farmer Equity

Question 3

What are the four criteria that
make up C.A.F.E. Practices?

Answer 3

Quality, economic transparency,
social responsibility, environmental
leadership

Question 4

Which of the C.A.F.E. Practices
criteria ensures we meet our
standard of high-quality coffee?

Answer 4

Quality

Question 5

Which of the C.A.F.E. Practices
criteria protects the rights of
people working on the farms?

Answer 5

Social Responsibility

Question 6

Which of the C.A.F.E. Practices
criteria requires that suppliers
throughout the supply chain
submit evidence of payments
made for green coffee?

Answer 6

Economic Transparency

Question 7

Which of the C.A.F.E. Practices
criteria ensures environmental
measures are in place?

Answer 7

Environmental Leadership

Question 8

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?

Answer 8

Fairtrade

Question 9

Coffee that uses no pesticides,
herbicides, fungicides or
chemical fertilizers during
growing, processing and
handling is called:

Answer 9

Organic

Question 10

What Starbucks organization
provides on-the-farm support to
farmers around the world?

Answer 10

Farmer Support Center

Question 11

Our Farmer Support Centers use
a(n) approach
to agronomy.

Answer 11

Open-source

Question 12

The goal of the Sustainable
Coffee Challenge is to make
coffee the world’s:

Answer 12

First sustainable agricultural
product

Question 13

Which team is responsible for
Starbucks purchases?

Answer 13

Starbucks Coffee Trading Company (SCTC)

Question 14

Farmers who hope to sell their
coffee to Starbucks send a
sample to SCTC. What is this
sample called?

Answer 14

Offer sample

Question 15

Approximately how much of
the world’s coffee does
Starbucks buy?

Answer 15

5%

Question 16

Before a coffee is shipped,
the SCTC tastes the coffee
again for quality. What is this
sample called?

Answer 16

Preshipment sample

Question 17

Which team manages quality
once the coffee is shipped and
arrives at a roasting plant until
the time it is ready to be brewed?

Answer 17

The Global Coffee Quality
team (GCQ)

Question 18

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?

Answer 18

Arrival Sample

Question 19

Starbucks purchases arabica
coffee grown at high elevations.
Why is elevation important?

Answer 19

At high elevations, warm days and cooler nights slow down the growth of the cherry, creating denser, more flavorful beans

Question 20

Different coffee-growing
countries have different harvest
seasons, which allows us to
feature different single-origin
coffees throughout the year. This
principle is called:

Answer 20

Seasonality

Question 21

Most coffees are a deep
when ripe; however, some
varietals may ripen to a
yellow color.

Answer 21

Red

Question 22

After cherries are picked, the fruit
that surrounds the bean needs to
be removed. This step is called:

Answer 22

Processing

Question 23

The three most common
processing methods are:

Answer 23

Washed, semi-washed and natural (sun-dried)

Question 24

Which of the following variables
affects the flavor of coffee?

Answer 24

All of the above

Question 25

Each coffee requires a slightly different amount of during the roasting process.

Answer 25

Time and temperature

Question 26

Blending coffee gives us the flexibility to:

Answer 26

Create new flavors not found in a single-origin coffee

Question 27

Coffee that is stored in a warehouse in Singapore for three to five years is called:

Answer 27

Aged

Question 28

What are the Four Fundamentals?

Answer 28

Proportion, grind, water, freshness

Question 29

When coffee is ground too , it is usually weak, under-extracted and sour.

Answer 29

Coarse

Question 30

There is not a universal grind. The proper grind is determined by the .

Answer 30

Brew method

Question 31

To reduce the strength while keeping the coffee’s flavor, you can:

Answer 31

Add hot water after the coffee is brewed

Question 32

Coffee is 98% water, so it is important when brewing coffee to:

Answer 32

Brew coffee using water that tastes good and has the right amount of minerals

Question 33

The recommended proportion of coffee to water is:

Answer 33

2 Tbsp (10 g) coffee to 6 fl oz (180 mL) water

Question 34

What is the recommended water temperature for brewing coffee?

Answer 34

195°–205°F (90°–96°C)

Question 35

The four enemies of coffee freshness are:

Answer 35

Oxygen, heat, light and moisture

Question 36

The foundation of every great espresso beverage is the .

Answer 36

Espresso

Question 37

The Mastrena® super-automatic espresso machine controls all steps of making espresso, but it cannot control flavor because it does not control .

Answer 37

Grind

Question 38

If a shot does not pull to standard, you should:

Answer 38

Not serve it

Question 39

If an espresso shot is pulling too quickly, you should adjust the grind to be:

Answer 39

Finer

Question 40

If an espresso shot is pulling too slowly, you should adjust the grind to be:

Answer 40

Coarser

Question 41

Espresso shots should be checked:

Answer 41

Every hour

Question 42

When calibrating espresso shots, you should:

Answer 42

All of the above

Question 43

To ensure you are making the best beverage possible, serve or incorporate espresso into a beverage…

Answer 43

Immediately

Question 44

Properly steamed milk is smooth and glossy. These are visual indicators of:

Answer 44

Microfoam

Question 45

There were large soap-like bubbles in the pitcher of milk you just steamed. How will you adjust your steaming process next time?

Answer 45

Adjust the depth of your steam wand tip

Question 46

Can microfoam and latte art be created with all of our milks and milk alternatives?

Answer 46

Yes

Question 47

When making latte art, when should you bring the spout of the pitcher close to the beverage surface?

Answer 47

When the cup is half to two-thirds full