Coffee Master

Question 1

Starbucks opens its first store in Seattle’s Pike Place Market in what year?

Answer 1

1971

Question 2

These beans thrive at the highest elevation coffee trees can grow (3,000-6,000 ft.)

Answer 2

Arabica

Question 3

These beans grow bigger and faster, though less dense, they are easier to cultivate and more resistant to disease

Answer 3

Robusta

Question 4

Coffee trees grow in the equatorial band between …

Answer 4

The tropics of Cancer and Capricorn (“The Coffee Belt”)

Question 5

This growing region offers well-balanced flavors of cocoa or nuts, as well as a crisp, bright acidity

Answer 5

Latin America

Question 6

Starbucks primarily purchases washed coffees from this region that often have floral and citrus characteristics

Answer 6

Africa/Arabia

Question 7

Most coffees from this region are known for full body and spicy flavors they may also have balanced acidity and herbal notes

Answer 7

Asia/Pacific

Question 8

These species of coffee trees are the original purebreds, the ancestors of all coffee trees

Answer 8

Bourbon and Typica

Question 9

The formation of coffee cherries follow this 3-step, 9-month plant life cycle:

Answer 9

Flowering, ripening and harvesting

Question 10

In this processing method, during fermentation, mucilage is dissolved in large tanks resulting in a cleaner bean and a more acidic flavor in the cup

Answer 10

Washed Processing

Question 11

This processing method includes partial drying and no fermentation results in coffees with herbal, earthy flavors and big body

Answer 11

Semi-washed Processing

Question 12

Unique to this processing method is the absence of water

Answer 12

Natural Processing

Question 13

Which coffees distinctly use the natural processing method?

Answer 13

*Ethiopia, Brazil and Yemen

Question 14

Our commitment to doing business in ways that are good for people and the planet. Using strategic initiatives to ensure our business is a positive force, from community service, water reduction, protecting water sources, green buildings, and our focus on climate change

Answer 14

Starbucks Shared Planet

Question 15

We source Starbucks coffee from the following kinds of farming organizations…

Answer 15

Smallholder Farms, cooperatives, estates, and exporters

Question 16

Ethically sourced and responsibly grown coffee means we help ensure: (3)

Answer 16

Transparency, good labor standards, low-environmental impact

Question 17

Transparency ($)

Answer 17

The price we pay goes directly to the farmers

Question 18

Good Labor Standards

Answer 18

Farmers meet/exceed labor practices for paying defined minimum wage standards, no child or slave labor and providing healthy working conditions

Question 19

Low-Environmental Impact

Answer 19

Improve bio-diversity of farms by reducing/eliminating the use of pesticides and protecting water sources

Question 20

Four fundamentals of C.A.F.E. Practices

Answer 20

1. Product Quality
2. Economic Accountability
3. Social Responsibility
4. Environmental Leadership

Question 21

Product Quality

Answer 21

All coffee must meet Starbucks standards of high-quality arabica coffee

Question 22

Economic Accountability

Answer 22

Transparency in which providers must submit evidence of payments made for green coffee throughout the supply chain

Question 23

Social Responsibility

Answer 23

Measures must be in place that promote safe, fair and humane working conditions

Question 24

Environmental Leadership

Answer 24

In growing and processing coffee, measures must be in place for managing waste, protecting water quality, conserving water and energy, preserving biodiversity and reducing agrochemical use

Question 25

To empower smallholder farmers belonging to cooperatives to invest in their farms and communities, protect the environment, and develop the business skills necessary to compete in the global marketplace

Answer 25

FairTrade (Fair Trade)

Question 26

Since 2003, Starbucks has teamed with this institute which engage people worldwide in scientific field research and education to promote action necessary for sustainable environment

Answer 26

Earthwatch

Question 27

Responsible for global purchasing of green coffee beans based on forecast numbers provided by the GCQ team

Answer 27

Starbucks Coffee Trading Company (SCTC)

Question 28

Manages recipes and product development, defines quality standards and determines global business needs

Answer 28

Green Coffee Quality (GCQ)

Question 29

On-the-ground resources for farmers in origin countries and ensure that Starbucks has a sustainable supply of high-quality arabica beans

Answer 29

Farmer Support Center (FSC)

Question 30

Softer density and semi-washed processing lend to this _____, where green coffee is stored in a warehouse for 3-5 years in order to further develop its flavor

Answer 30

Aged coffee

Question 31

The most common, decaffeinating method, uses methylene chloride to extract caffeine

Answer 31

Direct contact method

Question 32

Green beans soak in warm water to create “flavor-charged water” and then running water through a carbon filter that captures caffeine molecules

Answer 32

SWISS WATER process method

Question 33

Uses carbon dioxide and ultrapure water to gently remove caffeine

Answer 33

Natural decaffeination process

Question 34

Intense heat triggers a complex chemical reaction within the bean - sugars and starches are transformed into precious oils that give coffee its rich flavor and aroma

Answer 34

Roasting

Question 35

These recipes call for blending green coffee and roasting it all together in order to focus on a single roast expression

Answer 35

Pre-roast blends

Question 36

Feature multiple roast expressions in the final coffee

Answer 36

Post-roast blends

Question 37

In a pulled shot of espresso, the crema consists of this - hence the aroma

Answer 37

Emulsified oils

Question 38

In a pulled shot of espresso, the visible solids are called tiger stripings, they contribute to the

Answer 38

Flavor and body

Question 39

Primary components of milk are:

Answer 39

Sugar, fat and protein

Question 40

In packaging, the FlavorLock valve is critical for

Answer 40

Freshness