Monday, March 16, 2015

Starbucks Coffee Master Class February 27, 2015

 
 


Daino Group: Fair Trade
 
 
 
 

 
 


ParkWay Group: Coffee Bean



Conchetto Group: Growing Coffee

 
Starbucks Shared Planet:





 









Wednesday, March 4, 2015

Coffee Master Class 2015 Blog

  Daino Group: Africa/Asia Pacific

     Parkway Group: Latin America
Conchetto Group: Coffee belt/Altitude

                               




 
 
 
 
 
 
 
 
 
 
 
 
 
 







         

Friday, January 16, 2015

Meeting Of The Coffee Masters, January 9th 2015

Group One, who consisted of Katelyn, Lauren and Magda, focussed their project on how our coffee beans are roasted, creating The Roasting Times newspaper to share with the group.



Group Two, made up of Sonny and Gloria, detailed the steps in the Roasting Process for their presentation.  They showed us in a 'live demonstration' and created a video for us to watch.





video

Kris, Tony and Kristy made up Group Three.  Their project focussed on how the coffee beans are blended to create the perfect flavor profile.



We also sampled a variety of coffees that were brewed using a French press.



Wednesday, November 26, 2014

Our Coffee Master Class Meeting

On Friday 21st November, our group had a class meeting in which we gave presentations, tasted coffee and discussed topics such as ethical sourcing and fair trade practices that are employed by Starbucks. Here are some pictures of the different groups and their presentations.

Group 1 consisted of Katelyn, Lauren and Magda.

Here they were discussing Starbucks shared planet.



Here, they talked about the Starbucks coffee quality team.



Group 2 was made up of Sonny and Gloria.

They talked about ethical sourcing...


...and the work done by the Starbucks Coffee Trading Company.



Group 3 had Tony, Kris and Kristy.

Here they are talking about aged coffee and the decaffination process.



They also discussed Starbucks' Fair Trade practices.



Leading the class in coffee tasting.



Here we can see Mike and Stacy leading the class discussion.


Tuesday, March 4, 2014

Facts About Starbucks


Since 1997, the musical partners (employees) of the Starbucks Chorus haveraised more than $350,000 for local charities, performing coffee-inspired twists on holiday tunes such as “I’m Dreaming of a Tall Latte” and “Walking in a Coffee Wonderland.” 




Since 1985, Christmas Blend has been part of Starbucks holiday tradition. Its magic comes from rare Sumatran beans that have been aged three to five years.


Starbucks is named after the first mate inHerman Melville's Moby Dick. Our logo is also inspired by the sea – featuring a twin-tailed siren from Greek mythology.


Starbucks Porto Chino (Bangkok, Thailand): We love a good Starbucks drive-through, and this may just rival the urban container Starbucks drive-throughs in the U.S. The first drive-through Starbucks in Thailand (and the first Starbucks in Asia to receive a gold LEED certification for its environmentally friendly practices), the Porto Chino drive-through takes a modernist approach to the traditional Starbucks store. At the end of 2012, the number of Starbucks planned for Thailand numbered at 154 -- but this just may be the coolest one there.  


Starbucks Cineleisure Orchard (Singapore): This gorgeous Starbucks is located in a mall -- would you believe it? The newly opened Starbucks location has all of the decor you'd expect from a Starbucks and we can't get enough of it. Bonus? It's open 24 hours a day.  


"Starboxer," USS Boxer (California): Cruise ship Starbucks are so yesterday. Introducing the newest floating Starbucks aboard the USS Boxer, a navy warship, called the "Starboxer." It's a fully functioning coffee shop with trained baristas and the Starbucks signature drinks, but all earnings from the Starbucks location go to the Boxer's Morale, Welfare, and Recreation Fund. (Of course, Starbucks coffee has been served on navy ships since 2011, The Huffington Post points out, aboard the USS Carl Vinson.) 





 Evolution Fresh™ Juice Bottled Beverages

When it comes to juice, freshly squeezed and cold-pressed fruits and vegetables can provide delicious flavor and nutrition in every sip. But like picking an orange from the highest branch, attaining freshness like this is not easy.
Evolution Fresh is one of the few major juiceries left in the industry that still peels, squeezes, and presses its own raw fruits and vegetables. After cold pressing and squeezing the fruits and vegetables, an innovative technology called high pressure processing (HPP) retains more of the flavors, vitamins and nutrients of raw fruits and vegetables without the use of heat. Through this, Evolution Fresh offers accessibility and convenience of fresh‐picked, nutritious and delicious juices. 

When Last we Met 2/6/2014

I apologize to Aaron, Joe, and Erik as I do not have pictures of your presentation

Arron, Joe, and Erik taught us about Starbucks Shared Planet & Building Relationships with Producers

Starbucks Shared Planet is our commitment to do business in ways that are good for people and the planet

To reduce our own environmental footprint and fight climate change

To give back to the neighborhoods and communities we are part of

The first LEED certified store in Seattle at 1st and Pike has been designed and built with many environmentally smart features

Building Relationships with Producers

Farms are measures in hectares - 1 hectares is 2.5 Acres

Small Farm 12 Hectares or Less
Medium Farm 12 -50 hectares
Large Farm Greater than 50 hectares

the majority of the world's coffee supply is grown on smallholder farms that are roughly 2-5 hectares producing 450 - 900 kg of coffee beans

Cooperatives vary in size and can include 100 - 15,000 farms generally centered around a mill or processing facility.

Estates combine both farming and processing

Exporters are independent organizations that buy coffee from smallholder farms


Jackie, Lauren, Bishoy taught us about Ethical Sourcing


Ethically sourced and responsible grown coffee means we help ensure:

Transparency, Good Labor Standards and Low  Environmental Impact

Components of Ethical Sourcing

1. Pay premium prices that high quality arabica coffee deserves
2. Help to provide access to affordable credit
3. Establish guidelines:  C.A.F.E. Practices
    Product Quality  Social Responsibility
                             +                                    = Responsibly Grown, Ethically Traded Coffee
       Economic             Environmental
   Accountability            Leadership
4. Focus on "Organic" and Certified Organic"
5. Partner with Conservation International (CI)

Eric, Gregg, Jonathan taught us about Fair Trade, Farmer Support Centers, Social Projects

Fair Trade certification is to empower the smallholder farmers belonging to cooperative to invest in there farms and communities
Starbucks is the largest buyer of Fair Trade Certified Coffee in the world
Fair Trade currently has 2 different logos

Farmer Support Canters
2013 Costa Rica GARDC
2012 Yunna, China
2012 Manizilie, Columbia
2011 Mbeya, Tanzania
2009 Kigali, Rwanda
2004 San Jose, Costa Rica

Social Projects    
     Blend (Sumatra, Indonesia)
     Education Initiative, Phase II Guatemala
     Cooperative Cafe Timer (CCT) (East Timor)
     RED
     Save the Children





Mark Enjoys a Cupping


Tuesday, December 31, 2013

Lord Byron on Coffee

And Mocha's berry, from Arabia pure,
In small fine china cups, came in at last;
Gold cups of filigree, made to secure
the hand from burning, underneath them placed.
Cloves, cinnamon, and saffron, too, were boiled
up with the Coffee, which, I think, they spoiled.

Saturday, December 28, 2013

When Next We Meet

Aaron, Eric, and Joe

Starbucks Shared Planet
Building Relationships with Producers

Bishoy, Jackie, and Lauren

Ethical Sourcing
1 to 5

Greg, Eric, Amerelis, and Jonatha

Fairtrade
Farmer Support Centers
Investing in Community

12/17/2013 Project 2, Montvale, Lombardi, Kilmer, & Molly





Roasting The Bean

Coffee Processing
  • Washed Processing:  This method relies heavily on the use of water.  This is especially true during fermentation, when the sticky mucilage is dissolved into large tanks, resulting in a cleaner bean and a more acidic flavor in the cup.  In essence, fermentation increases the acidity in the coffee, which is why Latin American coffee (much of it washed processed) is often noted for its pronounced acidity
  • Semi-Washed Processing:  The semi-washed is often associated with the coffees of Indonesia.  Partial drying and no fermentation impart semi-washed coffees with herbal, earthy flavors and big body.
  • Natural Processing: What's unique about this method is the absence of water.  In natural (or dry) processing, the fruit of the cherry is allowed to dry right of the bean, which is why the coffees processed this way taste so much of the fruit.  Brazil, Yemen and Ethiopia use natural processing.

Sorting and Bagging

  • All green coffee is sorted by color and density, either by hand of machine.
  • Density means quality
  • Beans that don't meet a certain weight are discarded as defective.
  • The labor involved in sorting differs by country and the coffee infrastructure that exists in the particular growing region.
  • After final sorting, coffee is bagged and weighed, and the bags are sewn shut.
  • Beans are bagged in the burlap sacks that will vary in weight.

12/17/2013 Project 2, Wilson & Fenwick





A Coffee Master Returns

Formation of Cherries


Anatomy of a  Coffee Bean