Coffee Academy 200

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29 terms

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Terms in this set (46)

Over 25 million people depend on the coffee

True or False
industry for their economic livelihood.

How long does it take for a 9 Months

coffee cherry to fully grow
and ripen from green to
red?
:

After coffee is harvested,
what is the correct order of
the next steps:
Processing, Drying, Resting, Dry Milling,
Export.
The fruit of the cherry is removed (processing),
it is dried then rests to develop flavor. The final
step is dry milling to remove the parchment
before being exported.

In 1998, Starbucks Conservation International

partnered with a nonprofit
organization to develop a
set of ethical sourcing
guidelines. Which nonprofit
did we partner with?

The program we follow to Coffee and Farmer Equity

verify our coffees are
ethically sourced is called
C.A.F.E. Practices. What
does "C.A.F.E." stand for?

What are the four criteria Quality, economic transparency, social

that make up C.A.F.E. responsibility, environmental leadership
Practices?

Which of the C.A.F.E. Quality

Practices criteria ensures
we meet our standard of
high-quality coffee?
:
 Which of the C.A.F.E. Social Responsibility
Practices criteria protects
the rights of people
working on the farms?

Which of the C.A.F.E. Economic Transparency

Practices criteria requires
that suppliers throughout
the supply chain submit
evidence of payments
made for green coffee?

Which of the C.A.F.E. Environmental Leadership

Practices criteria ensures
environmental measures
are in place?

Coffee that uses no Organic

pesticides, herbicides,
fungicides or chemical
fertilizers during growing,
processing and handling is
called:
:
 What is the certification Fairtrade
that aims to improve the
livelihoods of small farmers
by guaranteeing them a
minimum price for their
coffee and connecting
them to global markets?

What Starbucks Farmer support center

organization provides on-
the-farm support to
farmers around the world?

The goal of the Sustainable first sustainable agricultural product

Coffee Challenge is to
make coffee the world's...

Our Farmer Support open-source

Centers use a(n) ___________
approach to agronomy.

Which team is responsible Starbucks Coffee Trading Company (SCTC)

for Starbucks green coffee
purchases?

Farmers who hope to sell Offer sample

their coffee to Starbucks
send a sample to SCTC.
What is this sample called?
:
 Approximately how much 5%
of the world's coffee does
Starbucks buy?

Before a coffee is shipped, Preshipment Sample

the SCTC tastes the coffee
again for quality. What is
this sample called?

Which team manages The Global Coffee Quality team (GCQ)

quality once the coffee is
shipped and arrives at a
roasting plant until the time
it is ready to be brewed?

When coffee arrives from Arrival Sample

origin, the Global Coffee
Quality team tastes the
coffee once again to
confirm nothing happened
during shipping. What is
this sample called?

Starbucks purchases At high elevations, warm days and cooler

arabica coffee grown at nights slow down the growth of the cherry,
high elevations. Why is creating denser, more flavorful beans
elevation important?
:
 Different coffee-growing Seasonality
countries have different
harvest seasons, which
allows us to feature
different single-origin
coffees throughout the
year. This principle is called:

Most coffees are a deep Red

______ when ripe; however,
some varietals may ripen to
a yellow color.

After cherries are picked, Processesing- The fruit around the bean
the fruit that surrounds the needs to be removed.
bean needs to be removed.
This step is called:

The three most common Washed, semi-washed and natural (sun-dried)

processing methods are:

Where coffee comes from (origin)

How the cherry is removed from the bean

Which of the following
(processing)
variables affects the flavor
of coffee?
If it is blended or not

How it is brewed
:
 Each coffee requires a time and temperature
slightly different amount of
_________ during the roasting
process.

Blending coffee gives us create new flavors not found in a single-origin

the flexibility to... coffee

Coffee that is intentionally Aged

stored in a warehouse for
three to five years is called
_________.

What are the Four Proportion, grind, water, freshness

Fundamentals?

When coffee is ground too Coarse

_______, it is usually weak,
under-extracted and sour.

There is not a universal brew method

grind. The proper grind is
determined by the
_____________.

To reduce the strength Add hot water after the coffee is brewed
while keeping the coffee's
flavor, you can:
:
 Coffee is 98% water, so it is Brew coffee using water that tastes good and
important when brewing has the right amount of minerals
coffee to:

The recommended 2 Tbsp (10 g) coffee to 6 fl oz (180 mL) water

proportion of coffee to
water is:

What is the recommended 195°-205°F (90°-96°C)

water temperature for
brewing coffee?

The four enemies of coffee Oxygen, heat, light, moisture

freshness are:

The foundation of every Espresso

great espresso beverage is
the __________.

The Mastrena® super- Grind

automatic espresso
machine controls all steps
of making espresso but it
cannot control flavor
because it does not control
__________.

If a shot does not pull to Dont serve it

standard, you should:
:
 If an espresso shot is Finer
pulling too quickly, you
should adjust the grind to
be:

If an espresso shot is Coarser

pulling too slowly, you
should adjust the grind to
be:

Espresso shots should be every hour

checked:

Same amount of coffee but smaller amount of

water into the shot.
Risrestto shots
This means that the shot pulls quicker for a
more sweeter and intense shot of espresso .

This shot of espresso has the same amount of

coffee into the shot.
Long shot This means that there is more water so the shot
is going to pull slower with a less intense
flavor.
: