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Coffee Master > The World Of Coffee > Flashcards

The World Of Coffee Flashcards

0
Q

When the first Starbucks opened

A
  1. Pike Place Market
    Seattle, WA
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1
Q

Year coffee was discovered

A

800-900 AD

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2
Q

Elevation that arabica coffee is grown

A

3000-6000 ft above sea level

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3
Q

How does altitude impact coffee quality?

A

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.

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4
Q

Where is “the coffee belt”

A

Coffee grows between the tropics of Cancer and Capricorn.

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5
Q

What are the three coffee growing regions

A

Latin America, Africa/Arabia, and Asia/Pacific

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6
Q

Describe the flavor characteristics of Latin American coffees

A

Nutty and cocoa

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7
Q

Describe the flavor characteristics of Africa/Arabian coffees

A

Winery, citrusy and berry

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8
Q

Describe the flavor characteristics of Asia/Pacific coffees

A

Earthy and herbal

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9
Q

What are the types of arabica trees

A

Bourbon, Typica, Caturra, Catuai

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10
Q

What are the two species of coffee trees

A

Arabica and Robusta

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11
Q

What are three facts about arabica coffee

A

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

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12
Q

How long does it take a coffee tree to mature and produce its first commercial harvest

A

Three to four years

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13
Q

How often does a coffee tree produce cherries

A

Once a year

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14
Q

Once a coffee plant has reached maturity, what are the steps in its yearly cycle of producing cherries

A

Flowering, Ripening, Harvesting

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15
Q

A coffee bean makes up how much of the coffee cherry

A

It is the innermost 20%

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16
Q

What is a peaberry

A

In about 5-10% of cherries only one bean develops in the center. This is called a peaberry

17
Q

What are the three processing methods

A

Washed, Semi-washed, and Natural

18
Q

What are the steps in the WASHED method

A
  1. Receiving 2.De-pulping 3.Fermentation

4. Drying 5.Resting 6.Hulling

19
Q

What are the steps in the SEMI-WASHED method

A
  1. De-pulping 2.Rinsing 3.Partial Drying 4.Receiving

5. Continued Drying 6.Hulling 7.Final Drying

20
Q

What are the steps in the NATURAL method

A

1.Reception 2.Drying 3.Hulling 4.Final Drying

21
Q

What makes Starbucks unique in sourcing and buying coffee

A

We work directly with coffee all the way from farm to cup.

22
Q

What is Starbucks Shared Planet

A

Our commitment to doing business in ways that are good for people and the planet.

It’s all connected.

23
Q

What are the different types of farm that we source our coffees from

A

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.

24
Q

Ethically sourced and responsibly grown coffee means we help ensure…

A

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.

25
Q

What are the C.A.F.E. practices.

Coffee and Farmer Equity

A 
Our way of ensuring:
Product Quality
Economic Accountability
Social Responsibility
Environmental Leadership
26
Q

What is the Starbucks Shared Planet ethical sourcing goal

A

All Starbucks coffee will be certified or verified by a third party by 2015

27
Q

Where are our Farmer Support Centers (FSCs) located.

What is the purpose of our FSCs.

A

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.

28
Q

Starbucks has three teams in place to ensure that we always source, roast, and serve the worlds best coffee. What are the three teams.

A

Farmer Support Centers, San Jose, Costa Rica & Kigali, Rwanda
Starbucks Coffee Trading Company, Lausanne, Switzerland
Green Coffee Quality, Seattle, Washington

29
Q

Describe the three sample cuppings that happen prior to coffee being shipped to our stores.

A

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.

30
Q

What are the three ways of decaffeinating coffee

A

Direct contact method, uses methylene chloride
Swiss Water process method, beans soaked in water
Natural decaffeination process, carbon dioxide and ultrapure water

31
Q

What is the benefit of blending coffees

A

By complimenting the strength of one coffee with the strengths of others, we aim to get the best of all worlds.

32
Q

What is the Starbucks Roast

A

It is not a time, temperature, or color… It’s a philosophy.

33
Q

One coffee plant produces how much coffee every year

A

After sorting and roasting, each trees yields one pound of coffee for our company.

34
Q

What is the difference between a pre-roast and post-roast blend.

A

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

35
Q

What is “the last 10 feet”, and why is it important to understand.

A

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.

36
Q

What is the impact roasting has on acidity and body

A

Lighter roasted coffees tend to have higher acidity and lighter body. Darker roasts feature fuller body and less acidity.

37
Q

What is the main variable you control and need to calibrate in producing quality espresso shots on our espresso machines.

A

Grind

38
Q

What factors contribute to the need to calibrate the espresso machine throughout the day?

A

How long the beans have been in the machine, the temperature of the store and the change in humidity levels

39
Q

What are the three primary components of milk and how each contributes to properly steamed milk.

A

Sugar/Lactose: sweetness
Fat: body
Protein: foam/texture

Coffee Master (1 decks)

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