Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Barista 200 > Barista 200 > Flashcards

Barista 200 Flashcards

1
Q

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

A

Conservation International

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

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?

A

Coffee and Farmer Equity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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

A

Quality, economic transparency,
social responsibility, environmental
leadership

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

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

A

Quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A

Social Responsibility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

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

A

Economic Transparency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

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

A

Environmental Leadership

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

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?

A

Fairtrade

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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

A

Organic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

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

A

Farmer Support Center

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

A

Open-source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

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

A

First sustainable agricultural
product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which team is responsible for
Starbucks purchases?

A

Starbucks Coffee Trading Company (SCTC)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

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

A

Offer sample

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

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

A

Preshipment sample

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

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

A

The Global Coffee Quality
team (GCQ)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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?

A

Arrival Sample

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

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

A

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

20
Q

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

A

Seasonality

21
Q

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

A

Red

22
Q

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

A

Processing

23
Q

The three most common
processing methods are:

A

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

24
Q

Which of the following variables
affects the flavor of coffee?

A

All of the above

25
Q

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

A

Time and temperature

26
Q

Blending coffee gives us the
flexibility to:

A

Create new flavors not found in a single-origin coffee

27
Q

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

A

Aged

28
Q

What are the Four Fundamentals?

A

Proportion, grind, water, freshness

29
Q

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

A

Coarse

30
Q

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

A

Brew method

31
Q

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

A

Add hot water after the coffee
is brewed

32
Q

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

A

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

33
Q

The recommended proportion of
coffee to water is:

A

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

34
Q

What is the recommended water
temperature for brewing coffee?

A

195°–205°F (90°–96°C)

35
Q

The four enemies of coffee
freshness are:

A

Oxygen, heat, light and moisture

36
Q

The foundation of every great
espresso beverage is the .

A

Espresso

37
Q

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

A

Grind

38
Q

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

A

Not serve it

39
Q

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

A

Finer

40
Q

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

A

Coarser

41
Q

Espresso shots should be
checked:

A

Every hour

42
Q

When calibrating espresso shots,
you should:

A

All of the above

43
Q

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

A

Immediately

44
Q

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

A

Microfoam

45
Q

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

A

Adjust the depth of your steam wand tip

46
Q

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

A

Yes

47
Q

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

A

When the cup is half to
two-thirds full

Barista 200 (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions