The World Of Coffee Flashcards
When the first Starbucks opened
- Pike Place Market
Seattle, WA
Year coffee was discovered
800-900 AD
Elevation that arabica coffee is grown
3000-6000 ft above sea level
How does altitude impact coffee quality?
At high elevations, warm temps during the day and cool at night slow the cherry’s growth. The result is a harder, smaller bean. The denser the bean, the darker roast it can take.
Where is “the coffee belt”
Coffee grows between the tropics of Cancer and Capricorn.
What are the three coffee growing regions
Latin America, Africa/Arabia, and Asia/Pacific
Describe the flavor characteristics of Latin American coffees
Nutty and cocoa
Describe the flavor characteristics of Africa/Arabian coffees
Winery, citrusy and berry
Describe the flavor characteristics of Asia/Pacific coffees
Earthy and herbal
What are the types of arabica trees
Bourbon, Typica, Caturra, Catuai
What are the two species of coffee trees
Arabica and Robusta
What are three facts about arabica coffee
60% of the worlds production
Grows best at higher altitudes (lower yield)
More refined flavor
Approximately 1% caffeine by weight
Less resistant to disease, pests, and drought
Higher price point
Species name coffea arabica
How long does it take a coffee tree to mature and produce its first commercial harvest
Three to four years
How often does a coffee tree produce cherries
Once a year
Once a coffee plant has reached maturity, what are the steps in its yearly cycle of producing cherries
Flowering, Ripening, Harvesting
A coffee bean makes up how much of the coffee cherry
It is the innermost 20%
What is a peaberry
In about 5-10% of cherries only one bean develops in the center. This is called a peaberry
What are the three processing methods
Washed, Semi-washed, and Natural
What are the steps in the WASHED method
- Receiving 2.De-pulping 3.Fermentation
4. Drying 5.Resting 6.Hulling
What are the steps in the SEMI-WASHED method
- De-pulping 2.Rinsing 3.Partial Drying 4.Receiving
5. Continued Drying 6.Hulling 7.Final Drying
What are the steps in the NATURAL method
1.Reception 2.Drying 3.Hulling 4.Final Drying
What makes Starbucks unique in sourcing and buying coffee
We work directly with coffee all the way from farm to cup.
What is Starbucks Shared Planet
Our commitment to doing business in ways that are good for people and the planet.
It’s all connected.
What are the different types of farm that we source our coffees from
Smallholder farms, a small farm that is less than 12 hectares.
Cooperatives, coffee farmers that have organized into groups. Generally centered around a mill.
Estates, combine both farming and processing.
Exporters, independent organizations that buy coffee from smallholders, co-ops, and estates and help arrange transport to the buyers.
Ethically sourced and responsibly grown coffee means we help ensure…
Transparency, we know how much of what we paid went directly to the farmers.
Good Labor Standards, farmers pay fair wages and have no child or slave labor.
Low Environmental Impact, farmers are protecting water sources and improving biodiversity, also eliminating pesticide use.
What are the C.A.F.E. practices.
Coffee and Farmer Equity
Our way of ensuring: Product Quality Economic Accountability Social Responsibility Environmental Leadership
What is the Starbucks Shared Planet ethical sourcing goal
All Starbucks coffee will be certified or verified by a third party by 2015
Where are our Farmer Support Centers (FSCs) located.
What is the purpose of our FSCs.
San José, Costa Rica and Kigali, Rwanda.
These are resources for our farmers in origin countries to help develop and promote responsible methods of growing high quality coffees. FSCs help farmers improve the quality and size of their harvest and implement C.A.F.E. practices.
Starbucks has three teams in place to ensure that we always source, roast, and serve the worlds best coffee. What are the three teams.
Farmer Support Centers, San Jose, Costa Rica & Kigali, Rwanda
Starbucks Coffee Trading Company, Lausanne, Switzerland
Green Coffee Quality, Seattle, Washington
Describe the three sample cuppings that happen prior to coffee being shipped to our stores.
Offer sample: samples from suppliers are sent to SCTC to see if we are interested in purchasing.
Preshipment sample: after a contract is drafted, SCTC requests another sample before the coffee is shipped from origin.
Arrival sample: samples from each lot received are sent to the GCQ team.
What are the three ways of decaffeinating coffee
Direct contact method, uses methylene chloride
Swiss Water process method, beans soaked in water
Natural decaffeination process, carbon dioxide and ultrapure water
What is the benefit of blending coffees
By complimenting the strength of one coffee with the strengths of others, we aim to get the best of all worlds.
What is the Starbucks Roast
It is not a time, temperature, or color… It’s a philosophy.
One coffee plant produces how much coffee every year
After sorting and roasting, each trees yields one pound of coffee for our company.
What is the difference between a pre-roast and post-roast blend.
Pre-roast, blends green beans and roasts them all together.
Post-roast, coffees are roasted and then blended together after the fact.
Pre-roast blend: breakfast
Post-roast blend: anniversary
What is “the last 10 feet”, and why is it important to understand.
You and your fellow team members are the last in a long line of people who’ve worked to make each cup of Starbucks coffee perfect. In the end a great cup of coffee depends on the care it gets in the last 10 ft of its journey in your hands.
What is the impact roasting has on acidity and body
Lighter roasted coffees tend to have higher acidity and lighter body. Darker roasts feature fuller body and less acidity.
What is the main variable you control and need to calibrate in producing quality espresso shots on our espresso machines.
Grind
What factors contribute to the need to calibrate the espresso machine throughout the day?
How long the beans have been in the machine, the temperature of the store and the change in humidity levels
What are the three primary components of milk and how each contributes to properly steamed milk.
Sugar/Lactose: sweetness
Fat: body
Protein: foam/texture
