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Siren's Quest training 1

Total questions: 55

Worksheet time: 15mins

Name
Class
Date
1.

Starbucks' first store opened and an entire wall was devoted to whole bean coffee, with up to __ different coffees available.

a)

20

b)

25

c)

30

d)

35

2.

How many square feet of land was given to Howard Schultz to open his Italian-style espresso bar?

a)

145

b)

300

c)

200

d)

450

3.

the original brown logo features the words (a)  

4.

Offer samples were offered in __ cups to encourage customers to stay longer and hear stories about the coffee.

a)

glass

b)

ceramic

c)

wooden

d)

porcelain

5.

Coffea arabica and coffea canephora are the two primary __ of coffee.

a)

varieties

b)

species

c)

varietals

d)

types

6.

The Coffee Belt circles the earth, falling between the tropics of Cancer and __

a)

Libra

b)

Canephora

c)

Cornelius

d)

Capricorn

7.

There are more than __ coffee-producing countries around the world.

a)

30

b)

70

c)

50

d)

95

8.

Region known for flavors of citrus, berry and spice with floral aromas

(a)  

9.

We buy more coffee from this region than any other because of it's consistent taste and quality

(a)  

10.

What is the most active volcano among Costa Rica?

a)

Arepa

b)

Arenal

c)

Aglos

d)

Aparra

11.

Tanzania is a country that can be found in the Latin American region

a)

True

b)

False

12.

In Asia/Pacific, coffee buyers found a 100-year old tree with a height of __ feet

a)

20-30

b)

30-40

c)

40-50

d)

50-60

13.

Starbucks is a founding member of (a)   with the goal of making coffee the first sustainable agricultural product

14.

Starbucks Blonde Roast is dependably smooth and balanced.

a)

True

b)

False

15.

A term used for coffees highlighting the distinct flavors of the specific country where they are grown.

(a)  

16.

Single-origin coffees tend to have more (a)   or pointed flavors.

17.

A coffee blend created for a restaurant looking for a coffee to pair with chocolate cake

(a)  

18.

Your mouth can distinguish five tastes — sweet, salty, sour, bitter, (a)  

19.

Your nose can pick up 1 __ different aromas.

a)

thousand

b)

million

c)

billion

d)

trillion

20.

A term used to describe the dry aroma of coffee.

(a)  

21.

Acidity refers to the __ sensation on your tongue

a)

citrus

b)

tangy

c)

bright

d)

juicy

22.

Body is the smoothness or thickness of the coffee on your tongue when you slurp it.

a)

True

b)

False

23.

Coffee is __ water.

a)

92%

b)

90%

c)

95%

d)

98%

24.

What are the four enemies of coffee?

a)

freshness, grind, light, moisture

b)

moisture, air, light, oxygen

c)

oxygen, light, heat, moisture.

d)

oxygen, light, heat, freshness

25.

What year did Starbucks start using Flavorlock bags?

(a)  

26.

The Flavorlock bag enables us to keep coffee fresh for ___.

a)

29 weeks

b)

30 weeks

c)

33 weeks

d)

34 weeks

27.

Starbucks worked with a (a)   manufacturer to create the Mastrena.

28.

The _ allows you to manually adjust the espresso grind.

(a)  

29.

About how many shots does it take before the grounds drawer becomes full in a Mastrena I?

a)

40

b)

50

c)

65

d)

30

30.

As a rule of thumb, coarser grinds are recommended with shorter brewing time.

a)

True

b)

False

31.

In 2017, Starbucks introduced this espresso option for a smooth beverage with a sweet finish.

(a)  

32.

In Latin America, we offer __ and Brasil Blend as a second espresso option.

a)

Colombia Nariño

b)

Starbucks Blonde Espresso Roast

c)

Guatemala Casi Cielo

d)

Peru Chonti

33.

If milk is steamed incorrectly, the milk can taste _ and have an unpleasant texture.

a)

sweet

b)

burnt

c)

flat

d)

rancid

34.

How many seconds of aeration does an espresso macchiatto need?

a)

3-5

b)

5-8

c)

6-8

d)

7-9

35.

What is the correct order of the Milk Steaming Routine?

a)

Pour milk, aerate milk, steam milk, sanitize the steam wand and groom milk

b)

Pour milk, steam milk, aerate milk, groom milk and sanitize the steam wand

c)

Pour milk, groom milk, aerate milk, steam milk and sanitize the steam wand

36.

A coffee tree blossoms and produce white, (a)   flowers every year.

37.

The journey from origin to roasting plant takes how many weeks?

a)

three to five weeks

b)

seven weeks

c)

six to eight weeks

d)

four to nine weeks.

38.

Cuppers taste about 250,000 coffees each year to build their __.

a)

flavor profiles

b)

flavor memory

c)

taste memory

d)

taste nerves

39.

Which criteria ensures the price paid for the farmer?

a)

Quality

b)

Economic transparency

c)

Social Responsibility

d)

Environmental Leadership

40.

When did Starbucks open its FSC in Addis Ababa, Ethiopia?

a)

2013

b)

2014

c)

2012

d)

2011

41.

An approach that shares research, education and best practices with farmers around the globe.

(a)  

42.

When did we open a visitor center in Hacienda Alsacia?

a)

2018

b)

2014

c)

2002

d)

2016

43.

A 50million commitment to provide loans for coffee farmers.

a)

Starbucks Global Farmer Fund

b)

Starbucks Global Fund

c)

Starbucks Farmer Trust Fund

d)

Starbucks Global Trust Fund

44.

We are working toward a goal of providing 100 million climate-resilient coffee trees to farmers by 2025.

a)

True

b)

False

45.

Starbucks achieved its 99% ethically sourced milestone in what year?

a)

2014

b)

2015

c)

2016

d)

2018

46.

We purchase approximately __ of the world's coffee

a)

1%

b)

5%

c)

10%

d)

90%

47.

the team that is responsible for green coffee purchases.

(a)  

48.

All these except one is a part of our negotiation contranct in buying coffee.

a)

amount of coffee bought

b)

shipment period

c)

price paid

d)

flavor of the coffee

49.

This variable affects the type of varietal that will best grow in a certain location

(a)  

50.

A process that helps develop a coffees flavor into peat moss and toasted marshmallow

(a)  

51.

A type of roast that creates a singular flavor profile.

(a)  

52.

What grind is best for cone shaped filters?

a)

extra fine

b)

medium fine

c)

fine

d)

medium coarse

53.

As a brew method, espresso is defined as a small, concentrated, aromatic and intense coffee

a)

True

b)

False

54.

Using a Mastrena I, how many double shots should you pull to calibrate the grind?

a)

2

b)

3

c)

4

d)

5

55.

Described as sweet and syrupy with a more intense coffee flavor.

a)

espresso

b)

long

c)

ristretto

d)

doppio