Brew & Craft
Professional coffee tasters are called what?
Cuppers
In addition to the Four Ms of Espresso, there is a fifth key element. What is it?
Water
What year was Starbucks® Blonde Roast coffee launched?
2011
What is a farm called that is between two and five hectares in size?
Smallholder farm
What was the name of the young goat herder who discovered coffee?
Kaldi
What are food pairings called when the coffee and food enhance the qualities of each other and neither dominates?
Complementary
What are the Three T’s of coffee brewing?
Time, temperature and turbulence
Green coffee that has been stored in a warehouse for three to five years to develop its flavor is called:
Aged
What is the step called when the red cherry is removed from the green bean?
Processing
C.A.F.E. Practices stands for:
Coffee and Farmer Equity
A great tool to help you engage in sensory excursions into the coffee world is the _____________.
Coffee Passport
When coffee is ground coarse, it requires _________ time for water to extract flavors and aromas of coffee.
More time
In the mid 1970s, Dave Olsen worked with Starbucks to develop one of our classic blends that is still used today. What is the name of this blend?
Espresso Roast
Which processing method contributes to earthy, herbal flavors with big, syrupy body and muted acidity?
Semi-washed
In what year did Starbucks open its first Farmer Support Center in Costa Rica?
2004
The five basic tastes are?
Sweet, sour, bitter, salty and umami
What type of filter lets the most solids and coffee oils into the cup during the brewing process?
Metal
At the beginning of the roasting process, the coffee beans turn from green to a yellow shade. At this stage, the coffee smells like:
Hay or wet grass
How long does it take a coffee tree to progress from flowering to producing ripe cherries ready for harvest?
Nine months
There are four components of C.A.F.E. Practices. Which component demonstrates how much of the price paid for green coffee gets to the farmer?
Economic Transparency
The Four Ms of Espresso refer to the Italian terms Miscela, Macinazione, Macchina and Mano. What are their equivalents in English?
Coffee, grinder, machine, barista
Across the coffee industry, the water to coffee ratio that results in a pleasant strength of brewed coffee is: (Range)
16:1 – 18:1
Between 9 and 13 minutes, beans will pop again. This is called:
Second pop
A healthy coffee tree has the potential to produce cherries for _____ years? (range)
25-30
What is the third-party organization that oversees C.A.F.E. Practices?
SCS Global Services