Starbucks Coffee Master

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When was the first A.D. 800-900 in Ethiopia

reported discovery of
coffee cherries and where?

When did Starbucks open 1971

its first shop in Seattle, WA?
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 Describe the flavor
characteristics of the three
growing regions? Latin-
America, Africa/Arabia,
Asia/Pacific.
Once a coffee plant has
reached maturity, what are
the steps in its yearly cycle
of producing coffee
cherries?
Explain the three coffee-
processing methods:
Washed
Explain the three coffee-
processing methods: Semi-
Washed
:
Latin-America: Nutty and Cocoa
Africa/Arabia: Winey, Citrusy and Berry
Asia/Pacific: Earthy and Herbal
First, Flowering occurs once a year with
blossom that have a jasmine scent. Then, the
ripening occurs. Clusters of the green cherries
begin to grow and turn into a dark red color
as the process continues. Finally, they are
harvested once a year.
After harvest, the cherry pulp is removed from
the bean and then placed in a fermentation
tank to remove the stick mucilage layer. After
being washed, the beans are put on a patio to
dry.
After harvest, the cherry pulp is removed from
the break by hand-cranked de-pulpers; beans
are then rinsed and laid out on a patio to dry.
Then they are transferred to a dry mill, still in
parchment, are laid out to continue to dry. The
parchment is removed and the beans are
returned to the patio for further drying.
 After harvest, the cherries are laid out to dry
Explain the three coffee- with the pulp left on the bean. After they are
processing methods: dry, the outer layer is removed, leaving the
Natural green coffee bean. The beans are then laid
out to continue drying.

What are the four Transparency, Quality, Social and Environment.

fundamentals of C.A.F.E
practices?

Which two are Transparency and Quality.

prerequisites?

Each coffee requires a unique roast profile to

Why do we roast each bring out the best flavor possible, to create aa
coffee individually? cup of coffee that at its peak of aroma, acidity,
body and flavor.

What are the most Arabia and Robusta. Starbucks ONLY

recognized species of purchases Arabica beans.
coffee and which one does
Starbucks purchase?

Species Name: Coffea Arabica. 60% of the

worlds production. Grows best at lower
temperatures and high altitudes. Lower crop
Arabica Beans yield. More refined flavor, elegant body, and
acidity. Approximately one percent caffeine by
weight. Less resistant to disease, pests and
drought, higher price point.
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Robusta Beans
How does processing
impact the flavor of the
quality?
What is the Starbucks Share
Planet ethic sourcing goal?
What is the purpose of our
Farmer Support Centers?
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Species Name: Coffea Canephroa. 40% of the
worlds production. Usually grown at higher
temperature and low altitudes. Higher crop
yield. Less refined flavor. Approximately two
percent caffeine by weight. More resistant to
diseases, pests and drought. Lower price
point. Robusta refers to the hardiness of the
tree, not to the flavor in the cup.
Washed: Develops acidity
Semi-Washed: Contributes to lower acidity
and a fuller body.
Natural: Contributes to berry notes.
By 2015, all Starbucks coffee will be certified
or verified by a third party.
There are resources for farmers in origin
countries to help develop and promote
responsible methods of growing high quality
coffee. FSC's help farmers improve the quality
and size of their harvest while implementing
the C.A.F.E practice guidelines.
 Offer Sample: Samples from suppliers are sent
to Starbucks Coffee Trading Company to see
if we are interested in purchasing the coffee.
Pre-Shipment Sample: After a contract is
Describe the three sample
drafted, SCTC requests another sample before
cupping that happen prior
the coffee is shipped from origin.
to coffee being shipped to
Arrival Sample: Samples from each lot
our stores.
received at our roasting planets are sent to
the Green Coffee Quality team. They sample
the coffee for quality to ensure it matches the
same profile that SCTC recorded.

Lighter roasted coffees have more acidity and

What is the impact roasting
lighter body while darker roasts feature a
Starbucks Coffee
has on acidity and body? Master
fuller body and less acidity.

What is the main variable Grind.

you control and need to
calibrate in producing high
quality espresso shots on
our espresso machines?

What factors contribute to How long the beans have been in the
the need to calibrate the machine, the temperature of the store and
machine throughout the changes in the humidity level.
day?

Name the three primary Sugar/Lactose: Sweetness

components of milk and Fat: Body
how each contributes Protein: Foam/Texture
properly to steamed milk.
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