Coffee Master Flashcards
Starbucks opens its first store in Seattle’s Pike Place Market in what year?
1971
These beans thrive at the highest elevation coffee trees can grow (3,000-6,000 ft.)
Arabica
These beans grow bigger and faster, though less dense, they are easier to cultivate and more resistant to disease
Robusta
Coffee trees grow in the equatorial band between …
The tropics of Cancer and Capricorn (“The Coffee Belt”)
This growing region offers well-balanced flavors of cocoa or nuts, as well as a crisp, bright acidity
Latin America
Starbucks primarily purchases washed coffees from this region that often have floral and citrus characteristics
Africa/Arabia
Most coffees from this region are known for full body and spicy flavors they may also have balanced acidity and herbal notes
Asia/Pacific
These species of coffee trees are the original purebreds, the ancestors of all coffee trees
Bourbon and Typica
The formation of coffee cherries follow this 3-step, 9-month plant life cycle:
Flowering, ripening and harvesting
In this processing method, during fermentation, mucilage is dissolved in large tanks resulting in a cleaner bean and a more acidic flavor in the cup
Washed Processing
This processing method includes partial drying and no fermentation results in coffees with herbal, earthy flavors and big body
Semi-washed Processing
Unique to this processing method is the absence of water
Natural Processing
Which coffees distinctly use the natural processing method?
*Ethiopia, Brazil and Yemen
Our commitment to doing business in ways that are good for people and the planet. Using strategic initiatives to ensure our business is a positive force, from community service, water reduction, protecting water sources, green buildings, and our focus on climate change
Starbucks Shared Planet
We source Starbucks coffee from the following kinds of farming organizations…
Smallholder Farms, cooperatives, estates, and exporters
Ethically sourced and responsibly grown coffee means we help ensure: (3)
Transparency, good labor standards, low-environmental impact
Transparency ($)
The price we pay goes directly to the farmers
Good Labor Standards
Farmers meet/exceed labor practices for paying defined minimum wage standards, no child or slave labor and providing healthy working conditions
Low-Environmental Impact
Improve bio-diversity of farms by reducing/eliminating the use of pesticides and protecting water sources
Four fundamentals of C.A.F.E. Practices
- Product Quality
- Economic Accountability
- Social Responsibility
- Environmental Leadership
Product Quality
All coffee must meet Starbucks standards of high-quality arabica coffee
Economic Accountability
Transparency in which providers must submit evidence of payments made for green coffee throughout the supply chain
Social Responsibility
Measures must be in place that promote safe, fair and humane working conditions
Environmental Leadership
In growing and processing coffee, measures must be in place for managing waste, protecting water quality, conserving water and energy, preserving biodiversity and reducing agrochemical use
To empower smallholder farmers belonging to cooperatives to invest in their farms and communities, protect the environment, and develop the business skills necessary to compete in the global marketplace
FairTrade (Fair Trade)
Since 2003, Starbucks has teamed with this institute which engage people worldwide in scientific field research and education to promote action necessary for sustainable environment
Earthwatch
Responsible for global purchasing of green coffee beans based on forecast numbers provided by the GCQ team
Starbucks Coffee Trading Company (SCTC)
Manages recipes and product development, defines quality standards and determines global business needs
Green Coffee Quality (GCQ)
On-the-ground resources for farmers in origin countries and ensure that Starbucks has a sustainable supply of high-quality arabica beans
Farmer Support Center (FSC)
Softer density and semi-washed processing lend to this _____, where green coffee is stored in a warehouse for 3-5 years in order to further develop its flavor
Aged coffee
The most common, decaffeinating method, uses methylene chloride to extract caffeine
Direct contact method
Green beans soak in warm water to create “flavor-charged water” and then running water through a carbon filter that captures caffeine molecules
SWISS WATER process method
Uses carbon dioxide and ultrapure water to gently remove caffeine
Natural decaffeination process
Intense heat triggers a complex chemical reaction within the bean - sugars and starches are transformed into precious oils that give coffee its rich flavor and aroma
Roasting
These recipes call for blending green coffee and roasting it all together in order to focus on a single roast expression
Pre-roast blends
Feature multiple roast expressions in the final coffee
Post-roast blends
In a pulled shot of espresso, the crema consists of this - hence the aroma
Emulsified oils
In a pulled shot of espresso, the visible solids are called tiger stripings, they contribute to the
Flavor and body
Primary components of milk are:
Sugar, fat and protein
In packaging, the FlavorLock valve is critical for
Freshness
