Coffee Master Program

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Coffee Academy 200 Coffee Master 300- Origin and Ethic…

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Terms in this set (109)

-uses methylene chloride

-a greater amount of the coffee's inherent
flavor and quality is maintained
Direct Contact Method
-after roasting, the coffee's temperature is
(decaffeination)
more than 400 degrees F and there is no
detectable methylene chloride left in the
beans
:
 -green coffee
-breakfast blend
-Guatemala Antigua
-Colombia
-Kenya
Starbucks Roast Curve
-House Blend
-Sumatra
-Komodo Dragon
-Italian Roast
-French Roast

-equipped with a flavorlock valve

-critical to the freshness of the coffee
-ground coffee is vacuum-packed and
Packaging
expected to be used right away
-sealed Flavorlock packaging has a 34-week
shelf-life

-features multiple roast expressions in the final

coffee
Post-roast Blends
-overtime we develop a new blend, we always
consider the roast curve

-blending green coffee and roasting it all

together in order to focus on a single roast
Pre-roast Blends
expression
-washed coffees roast well together
:
 -the combination of varietal, regional, and
processing method flavors to create greater
Blending
complexity and completeness not found in
single-origin coffees

-green coffee is run through a large machine

that shakes the beans through mesh screens
and magnets to remove all non coffee items
Step 1 of Roasting: Green missed during sorting
Coffee Loading -beans are cleaned and transported to silos
-the coffee is moved through the roasting
plant via a complex system of computers and
high-pressure air chambers

-any green coffees that have been selected

Step 2 of Roasting:
for pre-roast blending are batched out of the
Batching
silos, then sent to the roaster for roasting

-the green coffee makes its way to the

roaster--a large heated rotating drum
-the roasters can roast between 400-650
Step 3 of Roasting:
pounds of coffee at a time
Roasting
-when they reach the peak of their flavor
development, they're released into the
cooling tray

-a small sample is ground and analyzed by a

Step 4 of Roasting: Color
machine that indicates if the coffee roast is
Analyzing
within a specific color range for the recipe
:
 -the roasted coffee is stored in silos and
flushed with nitrogen to protect the beans
Step 5 of Roasting: Storage
from oxygenating
-coffee will remain here until packaged

-coffees selected for post-roast blending are

Step 6 of Roasting: Post- transported to large rotating drums where
Roast Blending and they will be mixed to specific recipe
Packaging proportions with other varieties
-coffee is packaged before shipping

1) green coffee loading

2) batching
Steps in the Roasting 3) roasting
Process 4) color analyzing
5) storage
6) post-roast blending and packaging

-made from 100% high-quality coffee that is

responsibly grown and ethically sourced
-the beans are roasted according to the
Starbucks Via Ready Brew specific Starbucks Roast profile
-the coffee is ground, brewed, concentrated,
and cured
-microgound so small it dissolves in water
:
 -coffee oil
-released during the heating process of
roasting
Caffeol
-flavor is delicate and volatile: too much
moisture, light, heat, and oxygen can destroy
it

-the chemical reaction that occurs during

roasting
Pyrolysis -starches convert into sugar, proteins
disintegrate, and the entire cellular structure
of the bean is altered

-each coffee requires slightly different

amounts of time and temperature during the
roasting process to create a cup of coffee that
is at its peak of aroma, acidity, body, and flavor
-the intense heat of the roasting process
Roasting
triggers a complex chemical reaction within
the bean
-the longer a coffee bean is roasted, the more
the oils develop and the more moisture is
drawn out of the bean

-came across Kaldi and his dancing goats

-crushed berries into powder and added
The Monk and Religion
boiling water
-discovery was "gift from the Land"
:
 -Arabian traders bring coffee back to their
homeland
History of Coffee:
-brought into Yemen where beans were first
Circa 1000
roasted and plant first cultivated on
plantations

History of Coffee: -discovery of coffee berries first reported

Circa 800-900

-Ethiopian goat herder

-tried coffee berries that made his herd
Kaldi: goat herder
energetic and found they made him more
lively as well

-translates to: that which prevents sleep

Qahwa
-drink made from boiling the beans

History of Coffee: -Ottoman Turks bring coffee to

1450-1650 Constantinople

History of Coffee: -coffee travels with the spread of Islam

1300 -spread to North Africa, Mediterranean, Asia

-includes Indonesian archipelago, East Timor,

South Asia, and Papau New Guinea
Asia/Pacific Growing
-processed with "semi-washed" method
Region
-known for full body, spicy flavor, balanced
acidity, and herbal notes
:
 -home to some of the world's most exotic
coffees
Africa/Arabia Growing -primarily "washed" coffees
Region -often have floral and citrus characteristics
-Starbucks purchases coffee from about ten
countries in Africa

-coffee arrived in Guatemala in 1750

-8th largest coffee producer in the world
Guatemala
-90,000 coffee farms
-means "Land of Trees"

-includes Mexico, countries in Central America

and South America
-"washed" coffees, normally processed using
Latin America Growing
fermentation
Region
-Latin American coffees tend to have well-
balanced flavors of cocoa or nuts and a
bright, crisp acidity

-Latin America
Three Primary Coffee-
-Africa/Arabia
Growing Regions
-Asia/Pacific

-the equatorial band between the tropics of

Coffee Belt
Cancer and Capricorn

-the denser the bean, the darker roast it can

Bean Density take
-higher elevation=denser beans
:
 -coffee enters Europe through Port of Venice
History of Coffee: 1615-1700 -coffeehouses opened in Italy, London, and
Paris

-coffee smuggled out of Mocha

-Dutch begin coffee exporting
History of Coffee: 1690
-Amsterdam became a trading center for
coffee

-Louis XIV planted and cultivated his "Noble

Tree" in the royal gardens
History of Coffee: 1714
-Naval officer stole a sprout and transported it
to Martinique (Caribbean)

-Brazil Breaks the Dutch and French

History of Coffee: 1727
Monopoly

-coffee leaf rust appears in Ceylon (Sri Lanka)

History of Coffee: 1869 -destroyed most of the coffee plantations in
India, Ceylon, and other parts of Asia

-the New York Coffee Exchange opens

History of Coffee: 1882
-CSCE: Coffee Sugar and Cocoa Exchange

-Coffee innovation hits its stride

-R.W. Hills developed vacuum packaging
History of Coffee: 1900-1910
-in 1901, Luigi Bezzera invented first
commercial "espresso" machine
:
 History of Coffee: 1900 -Germans discover decaffeination

History of Coffee: 1901 -soluble coffee is invented

History of Coffee: 1908 -Melitta Bentz invents first coffee filter

-Dr. Ernesto Illy develops the first automatic

History of Coffee: 1933 espresso machine
-"Father of the Espresso"

History of Coffee: 1938 -Nestle commercializes instant coffee

-steam gives way to piston (espresso

History of Coffee: 1945 machines)
-the basis of espresso machines today

-Cappuccino becomes an official word

History of Coffee: 1948
-means "little hood"

-specialty coffee comes to the United States

-Peet's Coffee & Tea
History of Coffee: 1966 -Alfred Peet mentored Jerry Baldwin, Zev
Siegl, and Gordon Bowler--the founders of
Starbucks

-Starbucks opens its first store in Seattle's Pike

History of Coffee: 1971
Place Market
:
 -60% of world's production
-grows best at high altitudes, lower yield
-refined flavor, elegant body, and acidity
Arabica Beans -1% caffeine by weight
-less resistant to diseases, pests, drought
-coffea arabica
-higher price point

-40% of world's production

-lower altitudes--higher yields
-less refined flavor
Robusta -2% caffeine by weight
-more resistant to diseases, pests, drought
-coffea canephora
-lower price point

-Bourbon
Four Most Common -Typica
Arabica Varietals -Caturra
-Catuai

1) receiving
2) de-pulping
Steps of Washed 3) fermentation
Processing 4) drying
5) resting
6) hulling
:
 -relies heavily on the use of water (developing
new way that only uses 5% of the water)
Washed Processing
-includes fermentation step
-increases acidity in the coffee

-in 5-10% of cherries only one bean (instead of

Peaberry
2) develops in the center

Anatomy of a Bean: Outer -taut and thick

Skin -one could bite through it

-mostly water and sugar

Anatomy of a Bean: Pulp -accounts for nearly 80% of the coffee harvest
-often reused as compost for the coffee fields

Anatomy of a Bean: -sweet, sticky honey-like substance that coats

Mucilage the bean

Anatomy of a Bean: -thin white parchment-like layer, similar to the

Parchment papery skin on a peanut

Anatomy of a Bean: Silver -layer protects the bean

Skin

Anatomy of a Bean: Green -the actual coffee bean

Bean -each coffee has 2 beans inside face-to-face

Processing -separating the fruit from the bean

:
 -coffee grown at lower elevations can be
harvested by machines rolling through flat
Harvesting fields
-high-quality coffee grows on much steeper
terrain and requires handpicking

-flowers fall off the tree and a cluster of green

cherries forms
-as the cherries ripen they turn red
-the darker the cherry, the sweeter the fruit,
Ripening
and the more developed the coffee bean
inside is
-takes nine months from flowering until the
cherries are ripe enough for picking

-coffee trees typically blossom once a year

Flowering
-buds bloom into jasmine-scented flowers

-coffee trees flower and produce coffee

cherries once a year
-happens at different times around the world
Formation of Cherries
-9 month cycle: flowering--ripening--
harvesting
repeat

-coffee trees can live up to a hundred years

Lifespan of Coffee Trees -their productive fruit-bearing lifespan ranges
from 20-25 years
:
 -trees are typically pruned at 5-6 feet to make
them easier to harvest
Coffee Tree Height -pruning increases the amount of fruit the
trees yield
-coffee trees can grow up to 30 feet tall

1) plant seed in moist, shaded area

2) after a few weeks, the seed germinates
3) at 6 weeks the stem rises from the soil
4) at 2 months the cotyledon separates into 2
embryonic leaves that nourish the plant
-at this stage, the plant is strong enough to
From Seed to Plant
move to the nursery
5) plants spend 1st year of life in the nursery
6) after a year, plants are transported to the
field
7) at 3-4 years old, the coffee tree has
reached maturity

-a fruit tree related to the woody gardenia

Coffee Tree -an evergreen shrub that flowers once a year,
producing cherries 9 months later

-original purebred varietal

-require high maintenance
Bourbon
-lowest yield
-wonderfully complex flavor
:
 -original purebred varietal
-grows well in all types of topography
Typica
-higher yielding than Bourbon
-susceptible to disease, fungi, and pests

-an early hybrid developed in Brazil to be

stronger and higher yielding
Catui
-produces a smaller bean than do the other
varietals

-an early hybrid developed in Brazil to be

more resilient and resistant with a higher yield
Caturra
-productive lifespan is shorter than other
varietals

-often associated with the coffees of

Indonesia
Semi-Washed Processing -partial drying and no fermentation impart
semi-washed coffees with herbal, earthy
flavors and big body

1)de-pulping
2)rinsing
3)partial drying
Semi-Washed Processing
4) receiving
Steps
5) continued drying
6) hulling
7) final drying
:
 -absence of water
-the fruit of the cherry is allowed to dry right
Natural Processing on the bean
-Brazil, Yemen, and Ethiopia use natural
processing

1) reception
2) drying
Natural Processing Steps
3) hulling
4) final drying

-identifies and removes and defective beans

not caught during processing or hulling
Color Sorting
-can be done manually or by using a color-
sorting machine

-removes defective beans, sticks, and any

other debris
Density Sorting
-a densimetric table separates the coffee into
a predetermined number of densitites

-our commitment to doing business in ways

good for people and the planet
- a set of strategic initiatives such as The
Starbucks Shared Planet
Starbucks Foundation, waste reduction,
protecting water sources, and LEED-certified
buildings
:
 1) Pay premium prices that high-quality arabica
coffee deserves
Components of Ethical 2) Help provide access to affordable credit
Sourcing 3) establish guidelines: C.A.F.E. practices
4) focus on organic and certified organic
5) partner with Conservation International

-Farmers are working to improve the

biodiversity of the farm by reducing the use of
Low-Environmental Impact
or eliminating pesticides on their farms and
protecting water sources

-farmers meet or exceed labor practices for

paying defined minimum-wage standards
Good Labor Standards
while hiring no child or slave labor and
providing healthy working conditions

-We know how much of the price we paid

Transparency went directly to the farmer who grew the
coffee

-non-governmental organizations
-provide social and environmental services
NGOs
-important sources of local knowledge and
play a vital role sustainable development

-transparency
Ethical Sourcing -good labor standards
-low-environmental impact
:
 -independent organizations that buy coffee
from smallholder farms, cooperatives, and
Exporters estates
-help arrange transportation of the coffee to
the buyer

-combine both farming and processing in one

location
-can directly oversee quality throughout the
Estates
entire process
-often wholly owned by local individuals,
companies, or families

-BLEND (Sumatra, Indonesia): (Better Living,

Education, Nutrition, and Development)
Social Projects -Education Initiative, Phase II (Guatemala)
-Cooperativa Cafe Timor (CCT) (East Timor)
-(RED)

-1st FSC opened in San Jose, Costa Rica in

2004
Farmer Support Centers
-partners at the FSCs are experts in soil
(FSCs)
management, field-crop production, and
milling processes

-Starbucks has been teaming up with

Earthwatch Institute since 2003
Earthwatch -in 2006 Starbucs contributed over $1 million
to Earthwatch to conduct a three-year
program of research in Tarrazu, Costa Rica
:
 -Farmer Support Center (FSC) in San Jose,
Costa Rica and Kigali, Rwanda
Starbucks Coffee Quality -Starbucks Coffee Trading Company (SCTC) in
Teams Lausanne, Switzerland
-Green Coffee Quality (GCQ) in Seattle,
Washington

-one hectare = 2.5 acres

-small farm: <12 hectares
-medium farm: 12-50 hectares
Smallholder Farms -large farm: >50 hectares
-the majority of the coffee supply is grown on
smallholder farms 2-5 hectares producing
1,000-2,000 pounds of coffee beans annually

-coffee farmers organized into groups to help

promote and sell their coffee
-vary in size; can include 100-15,000 farms
Cooperatives -generally centered around a mill or
processing facility
-each farmer is a shareholder in the
cooperative
:
 -responsible for global coffee purchasing and
works with suppliers to manage all of
Starbucks green coffee purchases
-manages all farmer business relationships and
Starbucks Coffee Trading
negotiates contracts that promote
Company (SCTC)
improvement and reduces risks, manages
quality and preshipment samples, and
coordinates the transport of green coffee to
Starbucks roasting plants

-manages recipes and product development,

defines quality standards, and determines
global business needs
-ensures quality is maintained once it arrives at
Green Coffee Quality the roasting plant
(GCQ) -forecasts future green coffee needs,
manages aging and decaffeination processes,
creates & maintains the recipe for blends,
communicates green coffee needs to the
SCTC

3 Guidelines of the 1) Purchasing transparently

Starbucks Coffee Trading 2) direct cooperation with coffee farmers
Company (SCTC) 3) Advantages of long-term contracts
:

Offer Samples
Coffee Master Program
-Starbucks roasts and evaluates 3.5 ounces of
every coffee sample sent to the SCTC
-tastes three samples of each offer and
provides feedback to the supplier about the
quality
-fewer than half of the offer samples are
accepted

-coffee form Asia/Pacific, such as Sumatra &

Sulawesi
-the softer density of beans and the semi-
washed processing creates an interesting,
Aged Coffee
spicy complexity
-green coffee that has been stored in a ware
house for 3-5 years to further develop its
flavor

-the variety of green coffee

-growing region
-roast method
Variables that contribute to
-brewing method
caffeine levels in a cup of
-coffee-to-water ratio
coffee
-grind
-cup size
-types of beverages: (brewed, espresso, etc.)
:
 -removes caffeine from green beans by
soaking them in warm water to create "flavor-
SWISS WATER Process
charged water" and then running that water
Method (decaffeination)
through a carbon filter that captures the
caffeine molecules

-uses carbon dioxide and ultrapure water to

Natural Decaffeination
remove caffeine gently, leaving the coffee's
Process
flavor intact

-all coffee travels in large shipping containers

by truck or train to one of our five roasting
plants
1)coffee is unloaded into a holding area
2)a random sample is either sent to the GCQ
Green Coffee Arrival
or the SCTC
Process
3)sample is roasted and cupped
4)after approval, it's released into inventory
5) coffee is scheduled for roasting and
blending
6)shipped to the appropriate location
:
 -a nonprofit social-investment fund pioneering
finance for grassroots businesses in rural areas
and developing countries
-Starbucks has partnered with Root Capital
Root Capital since 2004
-Starbucks is the largest contributor to their
funding base
-Starbucks has already committed more than
14.5 million to date

-Coffee and Farmer Equity practices

-coffee-buying guidelines created to ensure
we are purchasing high-quality coffee
produced in socially and environmentally
responsible ways
C.A.F.E. Practices

product quality+ economic accountability +

environmental leadership + social
responsibility
= responsibly grown, ethically traded coffee

-product quality
Four Fundamentals of -economic accountability (transparency)
C.A.F.E. Practices -social responsibility
-environmental leadership
:
 -coffee is referred to as "organic" when no
pesticides, herbicides, fungicides, or chemical
fertilizers are used during growing,
Organic
processing, and handling
-most of the coffee Starbucks buys is organic,
but not certified organic

-Starbucks has worked with CI since 1998 to

Conservation International
address the link between coffee farmers and
(CI)
conservation

-to be certified Fairtrade, the coffee must be

produced only by farmers who belong to
farmer-owned, democratically run coffee
Fairtrade cooperatives and associations are paid a
minimum or better price for their coffee
-Starbucks is the largest buyer of Fairtrade
Certified Coffee

-the process used to evaluate coffee

Cup Tasting "Cupping" objectively and to create a flavor profile
-evaluates aroma, acidity, body, and flavor
: