coffee master 100 Flashcards
1
Q
when and where did Starbucks begin?
A
in 1971, as a narrow storefront in Seattle’s pike place market
2
Q
Starbucks started with which 3 college friends?
A
Zen Siegl, Jerry Baldwin, Gordon Bowker
3
Q
What was Starbucks inspired by?
A
The book Moby Dick, which evoked the romance of the high seas and the the seafaring tradition of the early coffee traders
4
Q
What is the siren logo symbolic for?What’s the legend?
A
Coffee being shipped over the sea from port to port.
Legend says that the irresistible call of the siren would lure sailors. At Starbucks, the irresistible aroma and taste of the coffee lure customers to Starbucks stores
5
Q
WHOLE BEAN COFFEE MERCHANTS - what did the first Starbucks offer?
A
Fresh-roasted coffee, tea and spices. An entire wall was devoted to whole bean coffee, with up to 30 different coffees available. Starbucks did not brew or sell coffee by the cup at the tie, but did offer samples in porcelain cups to encourage customers to stay longer and hear stories about the coffees
6
Q
Why were the coffee beans sold like produce?
A
Customers would come in for freshly roasted coffee beans that were handcrafted, weighed, bagged and sold for them to enjoy at home
7
Q
Who joined Starbucks as the marketing manager in 1982?
A
Howard Schultz
8
Q
What was Howard Schultz vision inspired by Italy?
A
A vision to bring the Italian coffeehouse tradition back to the United States. It would be a place for conversation and a sense of community, a “third place” between work and home
9
Q
When was the first ever Starbucks store open?
A
April of 1984.
10
Q
EXPERIENCING THE FIRST STORE - facts
A
Each year hundreds of thousands of customers visit Starbucks first store in Seattle’s historic Pike place market. Customers walk across the oak floors one from a century use to the original wood counter with coffee was scooped by hand.
Visiting the place market store connect you to the origins of Starbucks. The store still has the original nautical theme.
11
Q
How much Arabica coffee have we services since we opened our first store?
A
100% Arabica coffee
12
Q
Before a cup of coffee is delivered by a barista where does the coffee that cup originate from?
A
It originates with a farmer and a community
13
Q
We use ethically sourced beans what does this mean?
A
Ethically means be good to people on the planet. Sourced means how we get stuff. So that means how we get stuff in a good way.
14
Q
Do we serve stuff that benefits communities?
A
yes
15
Q
COFFEE GROWS ON TREES - facts
A
Green coffee beans are the seeds inside the fruits of the coffee tree. Coffee trees produce red coffee cherries that are harvested by hand when the fruit is ripe. Inside the cherries are the green beans we roast to make the coffee in our stores. One coffee tree graves about 5 to 6 pounds of cherries each year. That means a coffee tree works for an entire year to make enough beans for a pound of roasted coffee.
16
Q
What are the two types of coffee trees?
A
Coffea Arabica (Arabica)
Coffea Canephora (Robusta)
17
Q
Tell me about coffee arabica
A
A coffee requires more work and attention to detail but results in the refined flavours that define high-quality coffee
18
Q
Tell me about coffee canephora
A
Growing coffee is easier, but it has less refined flavours that can be harsh and unpleasant
19
Q
What are the three types of coffee varietals?
A
Typica Varietal
Caturru Varietal
Geisha Varietal
20
Q
What is different about coffee varietals?
A
They look different. Some are short and compact; others are tall, lanky. Some grow more clusters of coffee cherries; others grow very few. even the shape and colour of the beams and leaves can vary
21
Q
What is the coffee belt?
A
Almost all the world’s coffee grows in the coffee belt. the coffee belt circles the Earth falling between the tropics of cancer and Capricorn
22
Q
There are more than 70 coffee producing countries around the world. How many do Starbucks buy coffee from?
A
30
23
Q
What is different about every country that produce coffee?
A
The cultures landscapes and growing methods vary by country and all contribute to different coffee flavours
24
Q
What are the three main growing regions the coffee belt is divided into?
A
Latin America
Africa
Asia/pacific
25
Which countries do Starbucks purchase roast and brew coffee from out of the three regions in the coffee belt?
Starbucks purchases roasts and breeze coffees from each of these three regions from a variety of coffees to offer to our customers
26
What are the flavours in coffee in the Latin America region?
Flavours of nuts, cocoa and soft spice
27
What are the flavours in coffee in the Africa region?
Flavours of citrus berry spice with floral aromas
28
What are the flavours in coffee in the Asia/pacific region?
Full-bodied and syrupy smooth with herbal, earthy flavours
29
Which region do we buy more coffee from?
Latin America
30
Why do we buy more coffee from Latin America than any other region?
Because of its consistent taste and quality. Latin America coffees are the foundation of many of our most beloved blends, some of the coffee-growing countries in Latin America or Brazil, Mexico, Guatemala, Costa Rica and Columbia and the territory of Puerto Rico.
31
Where is the birthplace of coffee?
Ethiopia. Making Africa home to some of the worlds most unique coffees that set high standards for quality
32
What are some of the coffee growing countries in Africa?
Ethiopia, Kenya, Rwanda and Tanzania
33
Asia/Pacific region is home to which coffees?
Coffees are with big and bold flavours that are not found anywhere else.
Some of the coffee growing countries in the Asia/pPacific region are Indonesia, China, Papua New Guinea, Vietnam, Thailand and India
34
What is sustainability?
Sustainable practices support health and vitality for the planet and economics. Sustainability also supports our mission and values.
Sustain = to keep going; to keep in existence; keep up; maintain or prolong
35
How much of our coffee is ethically sourced?
99%
36
What is the sustainable coffee challenge?
- Ensure a good livelihood for 25 million farmers
- Meet the future demand of coffee (which is rising)
- And short conservation and environmental practices are in place
37
What is the goal of the sustainable coffee challenge?
To make coffee the worlds first sustainable agricultural product
38
Before a coffee can be borrowed what must it be?
Roasted
39
What do our coffee roast does transform the green beans into?
Into flavourful, aromatic coffee. Every coffee is roasted differently to unlock it to Roma acidity body and flavours. Starbucks has been roasting for more than five years and we constantly strive to learn and innovate.
40
ROASTING FOR FLAVOUR - facts
The Starbucks roast is not always the same temperature time or colour; it is a philosophy about roasting each coffee to highlight its intrinsic flavour. Roasting coffee is part art, part science. The art of roasting allows our roasters to create flavour; science is leveraged to ensure consistency
41
What are the three categories that Starbucks organised their coffees into?
Blonde roast
Medium roast
Roast
42
Tell me about Starbucks blonde roast
These are the lightest roasted coffees. They are perfect for customers who want the bodied coffee with a sweet mellow and balanced flavour.
43
What is the roast profile of Starbucks blonde roast?
Assuming and mellow Starbucks blonde roast coffees are bodied and flavourful, a tasting perfectly balanced cup of coffee. An example is Starbucks blonde Veranda blend.
44
Tell me about Starbucks medium roast
The majority of our coffees are medium roasted. These coffees provide our customers are smooth, balanced and rich cup of coffee.
45
What is the roast profile of Starbucks medium roast?
Dependably smooth and balanced our medium roasted coffees provide rich flavour. Our pipe place roast is a classic example.
46
Tell me about Starbucks dark roast
The darkest roast and the boldest roasted coffees, these are an excellent choice for customer seeking robust, intense flavours
47
What is the roast profile of Starbucks dark roast?
Dark roasted coffees are for those seeking bold and robust flavours the most intense of our roast. These coffees typically have fuller and deeper flavour profiles Starbucks to roast medium roast. Our espresso roast is a great example.
48
What can our roasted coffees be identified as?
Single origin or a blend
49
What do single coffees highlight?
The distinct flavours of the specific country were they were grown compared with blends. These coffees tend to have more singular or pointed flavours.
50
What will a single origin offering include?
Coffee from only one country, for example, Guatemala
51
Each of our blends has a clearly defined purpose and taste profile. For example, what was Café Verona created for?
Restaurant looking for a coffee to pie with a rich chocolate cake
52
What was Christmas blend inspired by?
By the flavours of the holiday season like cinnamon nutmeg, ginger and orange
53
What was the first coffee developed in partnership with our customers?
Pike place
54
Before Pike place was made, what did customers ask for their coffee to be like?
They asked for coffee that was rich, balanced, smooth and brewed in our stores every day
55
Aladdin American blend could include coffee from where?
Guatemala, Costa Rica, and Columbia
56
What are the three ways our single origins and blends categorised in?
Core coffees
Limited time offerings
Starbucks reserve coffees
57
What is a core coffee? Give some examples.
Our core coffees appeal to a wide range of tastes and are available year round so that our customers can always take their favourites with them, decaf
These coffees include pipe place roast and espresso roast
58
What is limited time offering coffees? Give some examples.
They are available for a specific amount of time. To voted customers and baristas are like celebrate these seasonally inspired favourites when they arrive and miss them when they are gone - until they return of course
Examples include anniversary blend and Christmas blend
59
What is Starbucks reserve coffees?
Their coffees are available in select stores. These are rare coffees with unique flavours come from around the world and there is a limited supply of each one. We roast these one of the kind coffees at special places created just for them - reserve roasters
60
Why do we offer different formats in different countries?
To ensure a perfect cup of Starbucks coffee is always within reach
61
Coffee formats are tailored to different types of brewing. What are the three types?
Coffee press
Poor over
Electric drip coffee maker
62
What coffee bean has been sold since the day Starbucks opened?
whole bean
63
What does Starbucks via instant deliver?
It delivers rich, delicious flavours, customers by simply adding water. It's made with the same high-quality, 100% Arabica beans we use all our coffees. It can be enjoyed anywhere.
64
What can k-cup pods be used in?
A keurie brewer. these pods provide the perfect single use serving coffee.
65
What are the four steps of tasting coffee
Smell
Slurp
Locate
Describe
66
TASTING COFFEE - smell
Always smell of coffee before you taste it. Inhale deeply. Your mouth can distinguish five tastes - sweet, salty, bitter, sour, Unami - but your nose can differentiate 1 trillion aromas
67
TASTING COFFEE - slurp
A good, noisy slurp. This will spray the coffee across your tongue and palate, letting you taste all the subtleties
68
TASTING COFFEE - locate
Think about how the coffee feels in your mouth. What is it weight or thickness? On your tongue, do you experience the flavours?
69
TASTING COFFEE - describe
What words would you choose to describe your tasting experience? The aroma; the flavours, how the coffee feels in your mouth. Does your tongue detect much acidity in the coffee? What other flavours might you use for comparison?
70
What completes the taste 'profile' of a coffee?
The four tasting characteristics.
Smell, slurp, locate, describe.
71
What are some examples of flavour profiles our master taste is used to describe different coffees?
- well rounded with subtle notes of Coco and toasted nuts balancing the smooth mouth feel
- earthy and layered with fresh herbs and lingering spice
- big, complex coffees roasted to create a refined, full-bodied blend
- delicate flavours of stone fruit with accent of toffee
72
What is aroma?
Aroma is the way something smells. Your nose can pick up 1 trillion different aromas. Smelling and describing the aroma of coffee is the best way to start learning. You may smell a hint of chocolate, the rich aroma of nuts or a touch of warm spices
73
What is acidity?
Acidity is the feeling on the sides of your tongue. Tasting and describing acidity does not refer to the pH content. It refers to the sensation on your tongue. When do you think of acidity think of how the coffee feels in your mouth.
Bananas and oatmeal. Coffees with low acidity rounded smooth sensation on your tongue.
Oranges and lemons. Highest acidity coffees offer a concentrated lively sensation on your tongue.
74
What is body?
Body is the weight or the thickness of the coffee on your tongue when you slurp it.
Like non-fat milk, light bodied coffee is thin with very little texture or weight on the tongue
Like whole milk, a full body coffee has a body - it is creamy, thick and lingers on the tongue
75
What is flavour?
Flavour is coffee tastes sweet like chocolate or caramel
Maybe it has a livelier, fruitier sweetness like a cherry or raspberry. The maybe sour flavours that make you think of lemon grapefruit or even wine. You might detect flavours that are like nuts of vanilla.
76
what is brewing coffee about? Give an example.
Brewing coffee is about extracting the best flavors. Even the best coffee in the world can be ruined if it is not brewed correctly. For example, incorrectly brewed coffee may taste watery, too strong, bitter or even sour. Proportion, grind, water and freshness are the Four Fundamentals. These fundamentals ensure we are always brewing delicious coffee.
77
What are the four fundamentals?
Proportion
Grind
Water
Freshness
78
What does proportion mean? (four fundamentals)
Proportion means the amount of coffee versus water you should use. The right proportion of water to ground coffee allows for proper extraction of the coffee’s full flavors.
At Starbucks we use 2 Tbsp (10 g) of coffee to every 6 fl oz (180 mL) of water.
Using too little coffee can make the brew bitter. Using too much coffee can make the brew sour.
If a customer wants a “weaker” cup of coffee, they should follow the correct proportion, then add hot water to their coffee after it is brewed.
79
What is grind? (four fundamentals)
Grind is the size of the coffee particles after the beans are ground. Coffee grounds can be anywhere in size from large pieces of salt to fine powder.
There is no universal grind size; different brew methods require different sizes.
For example, a coffee press brews for four minutes, so it requires a coarse grind like coarse (kosher) salt. A shot of espresso only takes seconds and requires a very fine grind like fine sand.
80
How do you know the proper grind?
Always use the correct grind for your brewing method. Generally, choose coarse for a coffee press, medium for a flat-bottom filter, fine for a cone-shaped filter and extra fine for espresso. Refer to the Coffee and Tea Resource Manual to find the correct grind for your brewing method.
81
What are the for different types of grind?
Course
Medium
Fine
Extra fine
82
What is water? (four fundamentals)
Coffee is 98% water, so using good-tasting water is critical to good coffee. At Starbucks, all our water is filtered, so you always have great-tasting water to use.
When brewing at home, consider how your water tastes and smells. Tap water is okay if it is cold and fresh-tasting, but never use water that tastes like chlorine, or smells like iron or sulfur. Use filtered or bottled water to get a great-tasting cup of coffee.
83
What is freshness? (four fundamentals)
As with fresh produce, coffee flavors are fragile, so coffee should be protected from the enemies of freshness: oxygen, light, heat and moisture.
Coffee should never be stored in a refrigerator or freezer. When you pull coffee out of the freezer, moisture will condense onto the coffee, affecting its flavor.
84
What is the best temperature for brewing coffee?
The perfect temperature for brewing coffee is between 195°–205°F (90°–96°C). The hot water taps at Starbucks are all calibrated to the proper temperature. At home, this temperature is around 30 seconds off the boil.
85
What year did Starbucks start using the flavorlock bag?
1989
86
What is the flavorlock bag?
It is equipped with a one-way valve that lets coffee gases escape while keeping oxygen out, this new bag allowed us to preserve freshness by packaging coffee right after roasting and sealing in the flavor. We use the same bag today, and it makes it possible for us to sell and serve coffee with the highest freshness standards even in stores thousands of miles away from where it was roasted.
The Flavorlock™ bag enables us to keep coffee fresh for 34 weeks. To ensure the coffee you are drinking is fresh, refer to the “For fresh-roasted flavor, enjoy before” date on the back of the Flavorlock™ bag. This date tells you if the coffee is within Starbucks freshness standards.
87
How to brew a good cup of coffee at home
What proportion are they using?
Are they grinding their coffee correctly for their brew method?
Is their water clean-tasting and hot enough?
Are they using fresh coffee and storing it properly?
88
What is espresso?
All espresso is brewed using an espresso machine: a brew method in which hot water under pressure is forced through finely ground coffee. This brew method produces a concentrated, aromatic and very flavorful shot of coffee. When using Starbucks® Espresso Roast, the shot is caramelly sweet with an intense coffee flavor.
89
Which espresso machine is used most in our stores?
The mastrena espresso machine
90
What is the hopper? (coffee machine)
The hopper is where the espresso beans are stored. There are separate compartments for our signature Espresso Roast, Starbucks® Blonde Espresso Roast and signature Decaf Espresso Roast beans.
91
What is the control panel? (coffee machine)
The control panel allows you to control the quantity and types of shots. The display shows how many shots are currently brewing, how many shots are in queue, and the shot time.
The Clear button removes additional shots from the queue. The Rinse button flushes the pour spout and shot glasses with hot water. Use caution—the rinse water is hot!
91
What is the Grind Adjustment Knobs? (coffee machine)
The grind adjustment knobs allow you to manually adjust the espresso grind. You will adjust the grind when the machine tells you to, or if you notice the shots are consistently pulling out of the proper range.
92
What is the pour spout? (coffee machine)
Espresso comes out of both sides of the pour spout. The spout can be moved up and down to fit different cup sizes. Use care, the liquid that comes out is very hot!
Shot glasses rest on a drain tray. The tray is removable for cleaning and acts as a drain for liquids, like espresso shots when they are poured out.
93
What is the ground drawer? (coffee machine)
Once the machine has pulled a shot of espresso, the used grounds are discarded into this drawer.
After about 50 shots, the machine will indicate the drawer needs to be emptied. The machine will not operate if the grounds drawer is full or missing.
94
What is the power switch? (coffee machine)
Unless there is an emergency, or you need to reset the machine, the main power supply to the machine should always remain on.
95
What is the quality and variety like on the espresso machine?
The Mastrena® II continually adjusts grind and rinses internally, helping ensure the quality of each shot. This machine also has three whole bean hoppers to allow for a greater variety of espresso options. Our coffee experts have developed unique brewing recipes customized for each espresso type to bring out their full flavors.
96
What is the Usability and Reliability like on the espresso machine?
Baristas can make triple shots in one pull. Other features were added such as needing to run only one cleaning cycle a day, and a control panel that shows you if a shot is bad, what shots are in queue and which bean hopper is assigned.
97
How does the new espresso machine help with customer connection?
To allow baristas to connect with customers and to showcase the exciting craft of coffee, the height of the machine was lowered, and the coffee beans were made more visible with prominent hoppers.
98
What does the star mean on the espresso machine?
On the Mastrena® II, a star will indicate quality espresso shots. If a star does not appear, pull five double shots to allow the machine to self calibrate
99
Tell me about Shot Quality
Espresso shots are the heart of all Starbucks® espresso beverages. Understanding what espresso is and what a shot of espresso should look and taste like will ensure you are making delicious drinks every time.
When pulling a perfect espresso shot, it should look like warm honey pouring from a spoon.
100
What does it mean if espresso shots pull too quickly?
it means the grind is too coarse. The flavor will be weak and underdeveloped.
101
What does it mean if the espresso shots pull too slowly?
it means the grind is too fine. The flavor will be sharp and bitter.
102
How do you know if a perfect shot is poured?
there are three layers. These layers, or parts, are the crema, body and heart.
The crema is the foamy, light-brown top of the shot
The body is the middle layer, medium-brown in color
The heart is the dark-brown base of the shot
The crema, along with the body and heart, is a visual indicator of the quality of the shot.
103
Why should espresso shots be tasted periodically?
to ensure quality and to develop your palate.
104
What are the four most popular espresso beverages?
Espresso, Americano, Latte and Cappuccino.
105
What does high quality steamed milk taste like? What should the consistency be like?
tastes sweet and creamy with a velvety mouthfeel. The consistency should be shiny and resemble wet, glossy paint.
106
What will the milk taste like if it's steamed incorrectly?
the milk can taste burnt and have an unpleasant texture.
107
What 2 things should be controlled when steaming milk?
The first is how much air is brought into the milk—this makes the foam. The second is how hot the milk gets—temperature is crucial to beverage quality.
108
What is the milk steaming routine?
Pour milk
Aerate milk
Steam milk
Sanitize the steam wand
Groom milk
109
How do you aerate milk?
fully submerge the steam wand in the milk. Slightly tilt the pitcher so the steam wand tip does not touch the bottom of the pitcher. Open the steam wand all the way. Then slowly lower the pitcher until you hear a paper-tearing sound. Aerate milk 1 to 3 seconds, or 6 to 8 seconds for a cappuccino or espresso macchiato. Aerating milk ensures proper milk flavor and texture. It also creates microfoam, the smooth creamy texture necessary for latte art.
110
How do you steam milk?
Set the pitcher down and angle the steam wand toward the machine. This creates a whirlpool while the milk is steaming, making creamy, dense foam.
111
How do you sanitise the steam wand?
After the milk is steamed, wipe the steam wand down with a sanitized cloth to remove residual milk. Then, blow steam through the wand for 2 seconds, keeping your hand above the end of the wand to avoid burns. Leave the steam wand pointed out so it is ready for the next pitcher.
112
How do you groom milk?
After steaming, groom milk by gently tapping on counter and swirling the pitcher. This creates a shiny consistency that resembles wet, glossy paint. The goal is to see no visible bubbles after steaming.
113
What should you rinse after using the coffee machine?
Your pitchers, thermometers and spoons should be rinsed free of residue after each use. Rinse with the metered faucet or use the pitcher rinser.
114
what should you sanitise after using th coffee machine?
Pitchers, thermometers and spoons should be washed, rinsed and sanitized regularly per market health and safety standards.
