Questions and Answers
Professional coffee tasters are called?
A great tool to help you engage in sensory excursions into the coffee world is the _____________
Coffee Passport
What are food pairings called when the coffee and food enhance the qualities of each other and neither dominates?
Complementary
What are food pairings called when the coffee and food flavors are different?
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What are the five basic tastes?
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What year did Starbucks introduce espresso beverages to customers?
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The Four Ms of Espresso refer to the Italian terms Miscela, Macinazione, Macchina and Mano. What are their equivalents in English?
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In addition to the Four Ms of Espresso, there is a fifth key element. What is it?
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A well-extracted coffee tastes sweet and balanced. An over-extracted coffee will have what flavor characteristics?
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A shot of Starbucks blonde espresso has a higher strength than a brewed cup of Sumatra.
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The cost of a service call on an espresso machine equals approximately ________ lattes?
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What are the steps of the brewing process for espresso?
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Milk is made up of a complex mix of three components. What are they?
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What component plays the biggest role in determining the mouthfeel of the microfoam?
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It is possible to create microfoam with all nondairy milk options.
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If steaming milk and you are getting big, soapy bubbles, what do you need to adjust?
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When steaming milk, if you have a watery texture that will not hold a latte art design, your milk is __________.
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When steaming milk, if the milk has large bubbles and lacks shine, your milk is _____________.
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What type of filter lets the most solids and coffee oils into the cup during the brewing process?
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What type of filter traps most of the solids and coffee oils?
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Why do we offer coffees brewed with coffee filters made from different materials?
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Across the coffee industry, the water to coffee ratio that results in a pleasant strength of brewed coffee is:
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What are the Three T's of coffee brewing?
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Coffee is a balance of strength and extraction. What does strength refer to?
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When coffee is ground fine, it requires _________ time for water to extract flavors and aromas of coffee?
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When coffee is ground coarse, it requires _________ time for water to extract flavors and aromas of coffee.
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When coffee is ground, the finished grounds will always have some size variance. What is this variance called?
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Brewing coffee with water that is too hot causes extraction to happen:
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Brewing coffee with water that is too cool causes extraction to happen:
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Study Notes
Coffee Tasting and Pairing
- Professional coffee tasters are known as cuppers.
- Coffee pairings that enhance each other's qualities without dominance are termed complementary.
- Contrasting pairings involve different flavors between coffee and food.
Coffee Fundamentals
- The five basic tastes essential for coffee appreciation are sweet, sour, bitter, salty, and umami.
- Starbucks introduced espresso beverages to customers in 1984.
The Espresso Process
- Four Ms of Espresso: Miscela (coffee), Macinazione (grinder), Macchina (machine), Mano (barista).
- Water is considered the fifth key element in espresso preparation.
- The espresso brewing process follows these steps: grind, dose, tamp, brew.
Coffee Extraction and Flavor
- Well-extracted coffee tastes sweet and balanced, while over-extraction leads to flavors that are astringent and drying.
- A shot of Starbucks blonde espresso is stronger than a brewed cup of Sumatra.
Equipment and Maintenance
- A service call on an espresso machine costs approximately 333 lattes.
- Filters in brewing: metal filters allow solids and oils into the cup, while paper filters trap most solids and oils.
Milk Composition and Frothing
- Milk comprises sugars, fats, and proteins, with fat significantly influencing microfoam mouthfeel.
- Microfoam can be created using all nondairy milk options.
- To avoid big, soapy bubbles while steaming milk, the steam wand position must be adjusted.
Milk Texture Indicators
- Watery milk texture that doesn't hold latte art indicates under-aeration.
- Milk with large bubbles and no shine is a sign of over-aeration.
Coffee Brewing Techniques
- The desirable water to coffee ratio for brewing is 16:1 to 18:1.
- The Three T's of coffee brewing: time, temperature, and turbulence.
- Coffee strength refers to the coffee's intensity.
Grinding Coffee
- Finely ground coffee requires less time for extraction, while coarsely ground coffee demands more time.
- Variance in finished coffee grounds is referred to as particle size distribution.
Water Temperature in Brewing
- Water that is too hot causes rapid extraction, while water that is too cool results in slow extraction.
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Description
Test your knowledge about coffee in this engaging quiz from the Starbucks Coffee Academy. Learn terminology related to coffee tasting, pairing, and sensory experiences as you explore the world of brewing and crafting coffee.
