Starbucks Coffee Master Certification

Questions and Answers

When, where, and by whom was coffee first reported being discovered?

800-900 AD in Ethiopia by Kaldi and his goats

When was the first Starbucks store opened?

1971

What are the three coffee growing regions and their flavor profiles?

Latin America: Cocoa, nuts, citrus, and high acidity; Asia/Pacific: Herbal and spicy; Africa: Citrus and floral

What is the growing cycle of a matured coffee tree?

Flowering, Ripening, Harvesting Signup and view all the answers

What are the three processing methods?

Washed, Semi-Washed, and Natural Signup and view all the answers

What does the Washed processing method look like?

Receiving, De-pulping, Fermentation, Drying Signup and view all the answers

What does the Semi-Washed processing method look like?

De-pulping, Rinsing, Partial Drying, Receiving, Continued Drying, Hulling, Final Drying Signup and view all the answers

What does the Natural processing method look like?

Reception, Drying, Hulling, Final Drying Signup and view all the answers

Why do we roast our coffees one at a time?

To develop different flavor profiles Signup and view all the answers

What are the four fundamentals of C.A.F.E practices?

Product Quality, Economic Accountability, Social Responsibility, and Environmental Leadership Signup and view all the answers

What are the most recognized species of coffee, and which one does Starbucks purchase?

Arabica and Robusta; Starbucks only purchases Arabica coffee Signup and view all the answers

What are the differences between Arabica and Robusta coffee?

Arabica: 60% of world's production, grows at high altitudes, more refined flavor, approx. 1% caffeine. Robusta: 40%, lower altitudes, less refined, approx. 2% caffeine. Signup and view all the answers

How do each processing methods impact the flavor of the coffee?

Washed: develops acidity; Semi-Washed: lower acidity and fuller body; Natural: contributes to flavor notes of berry Signup and view all the answers

What is the Starbucks Shared Planet ethical sourcing goal?

All Starbucks coffee will be certified or verified by a third party in 2015 Signup and view all the answers

What is the purpose of our Farmer Support Centers (FSCs)?

These are resources for farmers in origin countries to help develop and promote responsible methods of growing coffee. Signup and view all the answers

Study Notes

Coffee Discovery and History

Coffee was first reported discovered in 800-900 AD in Ethiopia by Kaldi and his goats.
The first Starbucks store opened in 1971 in Seattle, Washington.

Coffee Growing Regions and Flavor Profiles

Latin America: characterized by cocoa, nuts, citrus, and high acidity.
Asia/Pacific: known for herbal and spicy flavors.
Africa: features citrus and floral flavor notes.

Coffee Tree Growth Cycle

Flowering: Coffee trees typically blossom once yearly.
Ripening: After flowering, green cherries form, ripening to red; darker cherries indicate sweeter fruit and better bean quality.
Harvesting: High elevation coffees require handpicking; lower elevation coffees may be machine-harvested.

Coffee Processing Methods

Types: Washed, Semi-Washed, and Natural.

Washed Processing Method

Receiving: Cherries are transferred to a wet mill, measured, and placed in tanks.
De-pulping: Cherries are depulped via friction in washing channels.
Fermentation: Beans ferment for 18-36 hours, enhancing the flavor profile.
Drying: Beans are dried on patios, constantly raked for evenness, then bagged and rested for two months before hulling.

Semi-Washed Processing Method

De-pulping: Cherries are cleaned and de-pulped using hand-cranked machines.
Rinsing: Beans soak in water for 1-2 hours, rubbing off mucilage; some fruit remains for flavor.
Continued Drying: Beans are dried with parchment on for 1-5 days after rinsing.
Final Drying and Hulling: Beans are finally dried, sorted, hulled to remove residue.

Natural Processing Method

Reception: Cherries are received at processing sites post-harvest.
Drying: Cherries are spread on raised beds, ensuring proper drying without fermentation.
Hulling: Dried cherries are hulled to remove all layers before sorting.
Final Drying: Beans are fully dried before preparation for transport.

Coffee Roasting and Flavor Development

Coffee is roasted one type at a time to develop distinct flavor profiles.

C.A.F.E Practices

Four fundamentals include Product Quality, Economic Accountability, Social Responsibility, and Environmental Leadership.

Coffee Species

The two recognized species are Arabica and Robusta; Starbucks exclusively purchases Arabica coffee.

Arabica vs. Robusta

Arabica accounts for 60% of production, while Robusta accounts for 40%.
Arabica grows better at high altitudes with lower yields; Robusta thrives at lower altitudes with higher yields.
Arabica has a refined flavor and lower caffeine (1%) compared to Robusta (2%).
Arabica is more prone to disease, while Robusta is hardier.

Impact of Processing Methods on Flavor

Washed processing enhances acidity; Semi-Washed produces lower acidity and a fuller body; Natural processing adds berry flavor notes.

Starbucks Shared Planet Initiative

The goal is for all Starbucks coffee to be certified or verified by a third party by 2015.

Farmer Support Centers (FSCs)

FSCs provide resources for farmers in origin countries to promote responsible growing methods.

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Description

Test your knowledge on coffee history and Starbucks facts with this engaging quiz. From the discovery of coffee in Ethiopia to the opening of the first Starbucks, explore essential trivia that every coffee master should know.