Coffee Master Certification Study Guide

Front 1

1. When was the first reported discovery of coffee cherries and where?

Back 1

AD 800-900, Ethiopia

Front 2

Who nicknamed coffee 'the gift from the lord'?

Back 2

Monks because the extra boost of energy allowed them to pray longer

Front 3

Who brought coffee into Europe?

Back 3

A venetian monk brought it back to Italy after enjoying it in Turkey

Front 4

Who were the first to transport and cultivate coffee commercially?

Back 4

The Dutch

Front 5

What does CSCE stand for?

Back 5

Coffee, Sugar, and Cocoa Exchange (The New York Coffee Exchange, 1882)

Front 6

Who invented the first espresso machine and when?

Back 6

Luigi Bezzera, 1901

Front 7

Who discovered how to decaffeinate coffee?

Back 7

The Germans

Front 8

Who invented the first coffee filter?

Back 8

Melitta Bentz

Front 9

Who is the 'Father of Espresso'?

Back 9

Dr. Ernesto Illy, who develped the first Espresso Machine

Front 10

Why are cappuccinos nicknamed 'little hood'?

Back 10

The coffee's brown color and the pointy cap of foam reminded the Italians of the brown robed Capuchin monks often seen walking amid the people

Front 11

When and where did Starbucks open it's first shop?

Back 11

Pike Place Market

Seattle Washington

1971

Front 12

When was the second Starbucks opened?

Back 12

1976

Front 13

What are the flavor Characteristics of Latin America?

Back 13

Nutty

Cocoa

Front 14

What are the flavor Characteristics of Africa/ Arabia?

Back 14

Citrus

Berries

Wine

Front 15

What are the flavor Characteristics of Asia/ South Pacific?

Back 15

Earthy

Herbal

Front 16

Once a coffee plant has reached maturity, what are the steps in it's yearly cycle of producing coffee cherries?

Back 16

1. Flowering: occurs once a year with jasmine scented blossoms

2. Ripening: Afer the blossoms fall off, clusters of green cherries begin to grow and they turn a dark red color as they ripen

3. Harvesting: coffee cherries hand picked once a year

Front 17

What are the two main ways green coffee is sorted

Back 17

by hand or by machine, based on color and density

Front 18

The Washed Processing Method

Back 18

After harvest, the cherry pulp is removed from the bean then placed in a fermentation tank to remove the sticky mucilage layer. The beans are then placed on the patio to dry

Front 19

semi-Washed Processing Method

Back 19

After haverst, the cherry pulp is removed from the bean by hand-cranked de-pulpers, then rinsed and laid out on a patio to dry. Transferred to a dry mill, the beans, still in parchment, are laid out to continue to dry. The parchment is removed and the beans are returned to the patio for further drying

Front 20

Natural Processing Method

Back 20

After harvest, the cherries are laid out to dry with the pulp left on the bean. After they are dry, the outer layer is removed, leaving the green coffee bean. The beans are then laid out to continue drying.

Front 21

What are the four fundamentals of CAFE practices, which two are prerequisites?

Back 21

Economic Accountability/ Transparency (Prereq)

Product Quality (Prereq)

Social

Environmental

Front 22

What is the difference between Fair Trade and CAFE Practices

Back 22

CAFE practices are starbucks established standards to ensure ethical buying guidelins vs Fairtrade which is decided by outside sources

Front 23

How is coffee certified as Fair Trade

Back 23

To be cerified as Fairtrade the coffe must be produced only by farmers who belonf to farmer-owned, democratically run coffee cooperatives and associations listed on the fair trade registry

Front 24

What does "Organic" mean?

Back 24

No pesticides, herbicides, fungicides of chemical ferterlizers are used in the growing process or development

Front 25

What is "Certified Organic"?

Back 25

The farm has to be certified by a third party, it can sometimes take up to three years.

Front 26

Why do we roast each coffee individually?

Back 26

Each coffee requires a unique roast profile to bring out the best flavor possible, to create a cup of coffee tha is at its peak of aroma, acidity, body and flavor

Front 27

On average how many times does starbucks sample coffee before it reaches the store?

Back 27

Minimum of 3

Front 28

What are the two most recognized species of coffee ande which one does Starbucks purchase?

Back 28

Arabica and Robusta. Starbucks only uses Arabica

Front 29

What are the three differences between Arabica and Robusta coffee

Back 29

Arabica: 60% of world's production, grows at higher altitudes, approximately 1% caffeine by weight, more refined flavor

Robusta: 40% of world's production, grows at lower altitudes, approximately 2% caffeine by weight, less refined flavor

Front 30

How does the processing impact the flavor of the coffee?

Back 30

Washed: develops acidity

Semi-washed: contributes to lower acidity and fuller body

Natural: Contributes to flavor notes of berry

Front 31

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

Back 31

These are resources for famers in origin countries to help develop and promote responsible methods of growing high-quality coffee. FSCs help famrers improve the quality and size of their harvest and implement CAFE Practices guidelines

Front 32

What impact does roasting have on acidity and body?

Back 32

Lighter roasted coffees tend to have higher acidity and lighter body

Darker roasts feature fuller body and acidity

Front 33

How long is coffee typically aged?

Back 33

3-5 years

Front 34

How is coffee typically aged?

Back 34

Green coffee is stored in warehouses for 3-5 years to further develop it's flavor

Front 35

Decaf Processes used by Starbucks

Back 35

Direct Contact Method

SWISS WATER® Process Method

Natural Decaffeination Process

Front 36

Direct Contact Method

Back 36

Most common method, uses methylene chloride because it is selective in removing caffeine, greater amount of the coffee's flavor and quality are maintained during the process

Front 37

SWISS WATER® Process Method

Back 37

Removes caffeine by soaking the beans in warn water to create "flavor-charged" water" and then the water is run through a carbon filter that captures the caffeine molecules

Front 38

Natural Decaffeination Process

Back 38

Uses carbon dioxide and ultrapure water to naturally decafeinate the coffee

Front 39

What advantages are there to blending coffees after roasting vs blending pre-roasting?

Back 39

The various glavors intended can be lost in blending pre-roast, by blending post-roast they can change the flavor profile of the coffees and enhance various levels of acidity and body to create the intended flavor profile for the individual coffee

Front 40

What is the main variable you control and need to calibrate in producing quality espresso shots?

Back 40

grind

Front 41

What factors contribute to the need to calibrate the espresso machine throughout the day?

Back 41

How long the beans have been in the machine

Temperature in store

Changes in humidity level

Front 42

Three primary components of milk and how each contributes to properly steamed milk

Back 42

Sugar/ lactose: sweetness

Fat: body

Protein: Foam/ texture

Front 43

How do you do a coffee tasting:

Back 43

Smell: waft the aroma

Slurp: spraying the coffee across your palate and also sending aromas to the nose

Locate/ Identify: where the coffee hits your tongue and the where you are experiencing specific flavors

Describe

Front 44

The End

Back 44

*Clap clap clap clap clap*

(I made this card on accident and I don't know how to delete it and this thing won't let me publish this without anything right here soooo... you're welcome. Starbucks be with you.)