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53 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Starbucks Mission |
To inspire and nurture the human spirit - one person, one cup, and one neighborhood at a time |
To inspire |
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First reported discovery of coffee berries |
Kaldi, the Goat Herder Circa 800-900 |
Ethiopian |
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May have been the first, ever, cup of coffee |
Monk that crushed coffee cherries into powder and added boiling water |
A gift from The Lord |
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Qahwa |
Arabian, literally that which prevents sleep |
Arabian |
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Arabian Traders |
Brought coffee across the Red Sea into Yemen, where the beans were first roasted and the plant first cultivated on plantations Circa 1000 |
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Broiled coffee beans to prevent sprouting outside of Arabia |
Arabians Circa 1300 |
Islam spreading |
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Prepared coffee like bean broth because they believed it warded off evil |
Muslims Circa 1300 |
M |
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Turkish Law Circa 1450-1650 |
A man who did not provide enough coffee for his wife could be used for divorce because it was highly regarded as an aphrodisiac. |
Aphrodisiac |
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Coffeehouse opened in Italy |
1645-1655 |
16 |
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Coffeehouses opened in London |
1652 |
16 |
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Coffeehouses opened in Paris |
1672 |
16 |
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1615 |
Venetian merchant brings coffee to sell in Italy |
Italy |
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First to transport and cultivate coffee commercially |
Dutch |
1690 |
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Coffee Leaf Rust |
Disease destroyed most the the coffee plantations in parts of Asia 1869 |
Sri Lanka |
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CSCE |
Coffee, Sugar and Cocoa exchange |
Exchange |
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R. W. Hills |
Created vacuum packaging 1900-1910 |
Process the removed air from coffee packages |
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Luigi Bezzera |
Invented first commercial espresso machine 1901 |
Shorter breaks |
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Ludwig Roselius & Karl Wimmer |
Accidental discovery of decaffeination in 1903 |
Soaked in seawater |
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George Washington 1906 |
First mass produced instant coffee |
Soluble |
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Melitta Bentz |
Invented first coffee filter with ink blotting paper 1908 |
German |
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Father of Espresso |
Dr. Ernesto Illy |
Paint the tongue |
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Higher elevation preferable for bean maturation because... |
Cooler evenings slow down maturation of the coffee cherries, allowing the flavors to develop more fully. |
Cool |
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Grow bigger and faster than arabica beans |
Robust beans |
Less dense |
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Almost half of the coffee growing world cultivates robusta because... |
It's more accessible |
Inferior |
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The area known as the Coffee Belt |
Equatorial band between the Tropica of Cancer and Capricorn |
Equator |
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Outer Skin |
Outer skin on the Cherry that is taut and thick |
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Pulp |
Mostly water and sugar, the cherry's pulp by weight accounts of nearly 80% of the coffee harvest. Often reused as compost for the coffee fields. |
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Mucilage |
This sweet, sticky honey-like substance coats the bean |
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Parchment |
Thin white parchment-like layer, similar to the papery skin on a peanut |
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Silver skin |
Layer that protects the bean |
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Green Bean |
Actual coffee bean Each coffee cherry has two beans face to face |
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Peaberry |
Only one bean developed in a cherry Typically 5-10% of cherries |
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The purpose of color sorting |
To identify and remove defective beans not caught during coffee processing or hulling Can be done manually or using a color sorting machine |
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Farmer Support Center |
Develops & promotes methods to grow high quality coffee, improve quality & total yield, and implement our CAFE practices |
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Starbucks Coffee Trading Company |
Global purchasing. Works with suppliers to manage green coffee purchases. Manages business relationships and negotiates contracts. |
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Green Coffee Quality Team |
Communicates needs to SCTC, manages recipes, product development, defines quality and also manages decaffeination and aging process |
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Average time a batch of coffee has been sampled by the time it arrives in stores |
26 |
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Which of Starbucks blends are aged |
Sumatra & Sulawesi |
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Direct Contact Decaffeination Method |
Uses methylene chloride |
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SWISS Water Contact Decaffeination Method |
To soak coffee beans in warm water then run water through a carbon filter |
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Natural Decaffeination Process |
To process beans with carbon dioxide and ultra pure water to remove caffeine gently |
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Eighth largest coffee producer |
Guatemala |
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8% of Guatemala's exports |
Coffee |
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Number of coffee farms in Guatemala |
90,000 61,200 of which are small farms |
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Flavor Characteristics of Latin America |
Cocoa or nutty, crisp, high acidity |
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Flavor Characteristics of Africa |
Floral and citrus |
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Flavor Characteristics of Asia/Pacific |
Full body, spicy flavors, balanced acidity and herbal notes |
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Bourbon arabica tree |
High maintenance Lowest yielding Complex characteristics |
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Caturra arabica tree |
Hybrid developed to be sturdier with higher yield Shorter life span |
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Catuai arabica tree |
Early hybrid developed to e stronger and higher yielding Produces smaller beans |
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Four fundamentals if CAFE practices |
Transparency, quality, social and environment Transparency and quality are prerequisites |
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Why do we roast each coffee individually |
Each coffee requires a unique roast to develop the best flavor possible |
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Why is a high grown bean more valuable to Starbucks? |
It results in a harder, smaller, dense bean with complex flavors. The denser a bean is, the darker of a roast it can take. |
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