Starbucks: Coffee Passport

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Starbucks Coffee Passport

26 terms

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Terms in this set (34)

To inspire and nurture the human spirit- one

Our Mission person, one cup, and one neighborhood at a
time

Be committed to customers. Be focused on

Barista Approach
quality. Be dedicated to each other

Steps of coffee brewing Proportion, grind, water, freshness.

The recipe for great coffee is 2tbsp (10g) of

proportion ground coffee for every 6fl oz (180mL) of
water
:
 Proper grind is determined by the brewing
method. The grind determines how long the
grind coffee and water are in contact & how much
flavor is extracted. Always grind just before
brewing for best taste.

Use clean, fresh, filtered water to get a great

water tasting cup of coffee. The perfect water temp
for brewing coffee is 195°-205°F (90°-96°C)

Store coffee in an opaque, airtight container at

room temperature, and use within a week of
opening. Protect from oxygen, light, heat, and
Freshness moisture. Never leave brewed coffee on a
burner for more than 20 minutes. A thermal
carafe will maintain freshness for
approximately 30 minutes

Coarse grind Coffee press

Medium grind Flat-bottom drip

Fine grind For a cone filter

Extra fine grind Espresso

Four steps to tasting coffee Smell, slurp, locate, and describe.

Tasting characteristics Aroma, acidity, body, and flavor

:
 The way a coffee smells. Sometimes subtle
aroma
aromas can be earthy, spicy, floral, nutty, etc.

The lively, palate-cleansing sensation you'll

Acidity feel on the sides and tips of your tongue.
Described as low, medium, or high.

The weight of a coffee on your tongue

Body described at light, medium, or full. Light
bodied feel lighter, etc.

Flavor The way a coffee tastes.

A shot of espresso has 3 layers. Crema, body

Espresso.
and heart.

Types of roasts Blonde, Medium, and Dark.

Lightly roasted coffee that's soft, mellow and

flavorful. Easy-drinking on its own and
Blonde roast
delicious with milk, sugar or flavored with
vanilla, caramel or hazelnut.

Medium-roasted coffees are balanced with

Medium Roast
smooth and rich flavors.

Dark-roasted coffees feature a fuller body and

Dark Roast
robust, bold flavors.
:
 Types of Coffee Beans Arabica, and robusta. We use arabica

Origins of Coffee. Single Roasted to highlight the distinct flavors of

Origin where they were grown.

Equatorial band between the tropics of

Coffee Belt
Cancer and Capricorn

3 Primary coffee-growing Latin America, Africa, Asia/Pacific

regions

Crisp acidity with flavors of nuts, cocoa, and

Latin America Region
soft spice

Lush and juicy with flavors from floral and

Africa Region
citrus to berry and spice

Full-bodied and syrupy smooth with herbal,

Asia/Pacific Region
earthy flavors.

An unroasted coffee bean is the seed of a

coffee cherry. The method used to remove the
Processing. beans from the surrounding fruit is called
processing. How a coffee is processed
contributes to its overall flavor.

This method increases the coffees acidity, or

Washed Processing
tanginess, and gives it a clean finish.
:
 This method accentuates the coffees richness
Semi-Washed Processing
and smooth mouthfeel.

This method imparts intense, sometimes berry,

Natural Processing
flavors to each bean.

Prepare- check in, craft and connect,

Barista pattern
transition.
: