Program Essentials Guide
Partnering for Performance
Introduction
Dear Java Cafe Team,
The Starbucks Foodservice Team is pleased to present you with a Program Essentials Guide
for your We Proudly Brew® Starbucks Coffee and Tazo Tea program. This guide is intended for
use as a reference guide as well as a training tool for you and your staff. This book is comprised
of excerpts from our internal training materials and is not intended for additional reproduction
outside of your operation.
This Program Essentials Guide is a compilation of materials that includes Starbucks Coffee
Company’s History, Product and Equipment Information, Training Aides and suggestions to
support your program. The success of our partnership relies on the abilities of both Java Cafe
and Starbucks Coffee Company to create a mutually beneficial environment that draws from
each other’s success in our respective fields to create a program that meets the needs of both
companies. This goal is easily accomplished through understanding of both our programs and
through open and productive communication. Our success is a direct result of our abilities to
understand and react to each other’s needs. We look forward to a great and prosperous
relationship with you and your operation.
We hope that you find this book and its contents useful in supporting your operation as well as
providing a tool for learning and development going forward.
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Starbucks Timeline
The following timeline is an excerpt from Starbucks Coffee Company’s history and growth
1971
Starbucks opens its first location in Seattle’s
Pike Place Market.
1982
Howard Schultz joins Starbucks as director
of retail operations and marketing.
Starbucks begins providing coffee to fine
restaurants and espresso bars in Seattle.
1987
With the backing of local investors, Il
Giornale acquires Starbucks assets and
changes its name to Starbucks Corporation.
Opens in Chicago and Vancouver, B.C.
Starbucks location total = 17
1989
Opens in Portland, Oregon
Starbucks location total = 55
1991
Establishes a relationship with CARE, the
international relief and development
organization and introduces the CARE
coffee sampler.
Becomes the first privately owned U.S.
company to offer a stock option program
that includes part-time employees. Opens
first licensed airport location with HMS Host
at Sea-Tac International Airport.
Opens in Los Angeles.
Starbucks location total = 116
1992
Completes initial public offering, with
Common Stock being traded on the Nasdaq
National Market under the trading symbol
“SBUX.
Opens in San Francisco; San Diego;
Orange Country, CA; and Denver.
Starbucks location total = 165
1993
Begins Barnes & Noble, Inc. relationship.
Opens second roasting plant in Kent, WA.
Opens in Washington, D.C.
Starbucks location total = 272
1995
Begins selling compact discs as a result of
an extremely popular in-house music
program.
Awarded United Airlines account.
Begins serving Frappuccino blended
beverages.
Opens roasting facility in York, PA. Forms
alliance with Canadian bookstore Chapters,
Inc.
Starbucks Coffee International forms joint
venture with SAZABY Inc., to open
Starbucks coffeehouses in Japan.
Opens in Philadelphia; Pittsburgh; Las
Vegas; Cincinnati; Baltimore; San Antonio;
and Austin, Texas.
Starbucks location total = 677
1999
Acquires Tazo, a Portland, Oregon-based
tea company.
Forms the “Out of the Park, Into the Books,”
literacy partnership, with homerun king Mark
McGwire.
Partners with Conservation International to
promote environmentally sound methods of
growing coffee.
Introduces Shade Grown Mexico coffee.
Acquires Hear Music, a San Franciscobased music company.
Enters agreement with Albertson’s, Inc.
Opens in Memphis and Nashville, TN; and
Saskatchewan, Canada.
Starbucks Coffee International opens in
Beijing; Kuwait; South Korea; and Lebanon.
Starbucks location total = 2,498
3
2000
Howard Schultz transitions from chairman
and ceo to chairman and chief global
strategist.
Orin Smith promoted to president and ceo.
Enters into agreement with Safeway.
Enters into alliance with TransFair USA to
market and sell Fair Trade Certified coffee.
Introduces a Commitment to Origins coffee
category that includes shade grown, organic
and Fair Trade Certified selections.
Expands contribution to Conservation
International to establish conservation
efforts in five new sites.
Enters agreement with Host Marriott
International to open locations in select
properties.
Starbucks Coffee International opens in
Dubai; Hong Kong; Shanghai; Qatar;
Bahrain; Saudi Arabia and Australia.
Starbucks location total = 3,501
Announces its four-year, $1 million
philanthropic partnership with Jumpstart, a
national organization which pairs college
student tutors with Head Start children.
Introduces Starbucks Card, a stored value
card for customers to use and reload.
2001
Center for Environmental Leadership in
Business, a division of Conservation
International.
Commits to the purchase of one million
pounds of Fair Trade Certified coffee.
Offers $1 million in financial support to
coffee farmers.
Begins to offer high-speed wireless internet
access in stores.
Awards more than 450 grants totaling $4.2
million to literacy, schools and communitybased organizations across North America
through The Starbucks Foundation.
2003
The Starbucks Foundation awards more
that 650 grants totaling $6.5 million to
literacy, schools and community-based
organizations across North America since
1997.
Expands high speed wireless service, TMobile® HotSpot® to more than 2,700
Starbucks stores.
Acquires Seattle Coffee Company, which
includes Seattle’s Best Coffee®
Starbucks location total = 7,225
Starbucks Coffee Japan introduces a stock
option program for full and part-time
partners and successfully implements IPO.
Breaks ground for Starbucks third roasting
plant located in Carson Valley, NV.
Starbucks and international business
partners seed Starbucks Cares Fund with
$1.2 million contribution to benefit
September 11th Fund. Customers and
partners contribute more than $1.4 million to
Starbucks Cares.
Starbucks Coffee International opens in
Switzerland, Israel, and Austria.
Current location total = 4,709
2005: Current location total = 10,000+
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The World of Starbucks Coffee
Growing & Processing Coffee
The coffee tree is actually a tropical, evergreen shrub, and the coffee bean is the seed or pit of
the coffee cherry. Each cherry normally contains two beans, which grow facing each other. A
ripe coffee cherry very much resembles the cherries we eat, though there are two pits rather
than one and less fruit pulp as a result.
There are two commercially important species of coffee: coffee arabica and coffee robusta.
Commercial coffees are typically blends of lower-quality arabicas with substantial amounts of
robusta and have harsher flavors. Many “specialty” coffees are made from lightly roasted
arabicas of good but not excellent quality. Starbucks buys only the highest quality arabica
coffees available, beans whose flavor develops fully through the Starbucks Roast™.
The best Coffee traditionally grows in the “Coffee Belt”. Generally, the “Coffee Belt” is described
as the areas between the Tropic of Cancer and the Tropic of Capricorn on a map of the world.
There are three main coffee growing regions within the “Coffee Belt”:

Coffees of Latin America-These are prized for their crisp acidity and consistent quality

Coffees of the Pacific-These are typically full bodied, smooth and earthy, with very low
acidity and occasionally denote herbal flavor notes.

Coffees of East Africa and the Arabian Peninsula-These coffees often combine the crisp,
clean acidity found in Latin American coffees with intense floral aroma and intense fruity
or winey flavors.
It takes five years for a young coffee tree to bear its first full crop. The tree can remain
productive for 15 years or more and most countries produce one crop per year. The annual yield
of a coffee tree is equivalent to about one pound of roasted coffee.
Quality coffees are entirely handpicked. Cherries must ripen on the tree, but not all ripen at the
same time, requiring 3-4 visits per tree per year. Once the ripe cherries are picked, the beans
are removed from the cherries using either the wet or dry method of processing. Which method
is used depends on the availability of water in a region.
The wet method requires abundant fresh running water and the cherry pits (beans) are removed
by machine.
The dry method involves letting the fruit slowly dry in the sun and then hulling the dried husk.
5
5000’ and up—
great coffee!
3000-4000’—good coffee,
higher grown arabica.
1000-2000’—
low grown arabicas
Under 1000’—
low grown robustas
Coffee Facts

Each year, roughly 100 million bags of coffee are bought and sold around the world.
Most bags contain approximately 60 kilos (132 pounds) of green coffee. This is
equivalent to about 422 billion cups of coffee.

Coffee trees are indigenous to Ethiopia and the Arabian Peninsula. They were
transported to other parts of the world by Dutch and other explorers.

The coffee tree has the potential to grow up to 100 feet tall. However, most are kept
much shorter for ease of harvest.

Coffee trees are laden with bright red coffee cherries at harvest time. Ripe coffee
cherries are just slightly larger than a cranberry. An unroasted coffee bean is simply the
pit of the coffee cherry.

Each coffee tree produces between 1 to 1 ½ pounds of roasted coffee per season.

Coffee is the second most traded commodity in the world, only oil ranks higher.

A regular 8 ounce cup of coffee contains 100 - 150 milligrams of caffeine depending on
brewing method and grind. There are about 37 milligrams of caffeine in a can of CocaCola. A chocolate bar has about 25 milligrams.
6
Buying Coffee at Starbucks
Searching The World For Great Coffee
Starbucks is well known for its exceptionally high quality coffees, care in selection and expertise
in roasting coffee. Finding and purchasing the best green beans in the world is the first step that
differentiates Starbucks Coffee from the rest of the coffee industry. Each coffee is selected for
the defining qualities that distinguish its origin. This careful selection process illustrates
Starbucks passion for buying and roasting the world’s best coffee.
A Passion For Perfection
We search the world for the perfect combination of climate, soil, elevation and agricultural
practices that come together to produce a great coffee.
When searching for coffees, the only question for Starbucks is this: which coffees from a given
country best represent the perfect intersection of microclimate and skilled horticulture? It is a
search for unmistakable regional flavors, what a French wine maker would call goût de terroir,
the taste of the place.
At Starbucks, coffee is fresh produce, not a commodity. We buy coffee based solely on its
performance in the cup.
Very Few Arabica Coffees Meet Starbucks Standards
The coffee we buy is truly special, spectacular coffee. Dub Hay, Sr. Vice President, Coffee, and
our head buyer, evaluates over one thousand coffee samples each year.
The evaluation process includes roasting small batches of coffee and sampling these batches in
a process called cupping. Only a very few of these sampled coffees make it into our
warehouses.
If green coffee has dreams, one of them is surely to end up as a cup of Starbucks coffee.
Understanding the Starbucks Roast®
There is no denying that Starbucks roasting style is darker than most. While our roast is by no
means the only thing that makes Starbucks coffee different from most coffee in the world, it is
the thing that is most visible to guests and competitors.
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Introducing New Guests to The Starbucks Roast®
Newer guests often need help understanding that all of our coffee is dark, rich and strong. Many
are coming from the world of flavored coffee, canned coffee or reasonably good quality coffee
that is fresh but roasted much lighter.
For these guests, remember that even coffees we think of as mild, such as House Blend will
come across as bold and assertive to newer guests.
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The World of Tazo® Tea
Tazo History
Tazo, “The Reincarnation of Tea,” had its genesis in 1994 when Steve Smith, a veteran with
more than 20 years of experience in the specialty tea industry, set out to bring new life into an
ancient and venerable market.
Believing that the basic concept of tea held little charm for most Americans, Smith drew on
historical information, creative inspiration and his own vast knowledge of teas and herbs to
blend an exotic array of imaginative flavors. The end result elevated tea to a new level of
quality.
To date, Tazo has created over 80 unique tea, fruit and herb concoctions that redefine tea as a
beverage for our time. It is arguably the most innovative tea brand in the world, on the strength
of its combination of quality teas and botanicals, and a carefully controlled blending process.
Currently, Tazo's product line features 21 hot tea flavors; 15 bottled ready-to-drink iced tea and
juiced tea blends; 4 Fresh Brewed Iced teas; two types of Chai concentrate; and a variety of full
leaf teas and infuser tea kits.
Tazo has won numerous awards and accolades. These include Best New Tea/Tea Product
(2002) and Best Product Line (1995 and 1996) from the Specialty Coffee Association of
America; a London International Advertising Award for Best Packaging Design, Tea (1996); an
I.D. Magazine Award for Design Distinction (2001); and a Clio Gold Award for the Tazo Tea Kit
with Infuser (2001).
The name Tazo has roots in many civilizations. Tazo actually means "river of life" in the
Romany Gypsy language and was used as a toast to life by ancient Greeks. Tazo also means
"fresh" in several Hindi dialects. In ancient Babylonia, Tazo was a rejuvenating elixir thought to
have magical properties.
Numerous fanciful anecdotes and legendary tales of Tazo have also surfaced, some of which
are reproduced on packaging and other Tazo materials. Imagine a realm where Merlin the
Magician meets Marco Polo the Explorer… it’s a place where all things are possible and it’s the
very essence of Tazo.
Tazo products are distributed to many thousands of restaurants, cafes, resorts, specialty and
natural food stores, and, of course, Starbucks throughout the U. S., Canada and abroad.
What is Tea?
Tea is the dried leaf of the perennial evergreen shrub, Camellia Sinensis, which grows in a
variety of climates around the world. Tea bushes have been known to grow to 40-60
feet high if left untended and are pruned and cut back to grow more side branches.
Because of constant plucking, a flat surface at the top of the bush is created. This
surface is known as the plucking table.
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Varieties of Tea
There are over 3000 varieties of teas; each named for the district in which it is grown. All teas,
whether black, green, or oolong could, theoretically, come from the same bush. The process of
making black and green tea differs substantially, but it is conceivable that green and black teas
can be made from the same plucking.
Black Teas
All black teas are made from the fully fermented leaf of the Camellia sinensis and contain
caffeine. Premium black teas (like the ones in Tazo’s blends) are grown at high elevations for
the best flavor and then plucked by hand. The leaves are then crushed and tightly rolled into
wiry threads to release an enzyme that, when exposed to oxygen, begins the fermentation
process. They are then dried by oven firing, creating the malty, rich flavors and amber color that
have been characteristic of black tea for thousands of years.
Green Teas
Like black teas, green teas are made from the same botanical species, Camellia sinensis, and
often contain as much caffeine as black teas. Unlike black teas, green teas are unfermented
and are prepared in a way that maintains the natural color and taste. They are steamed to
neutralize the oxidating enzyme, then dried using a variety of techniques to bring out the
maximum flavor: steamfired, panfired, or basketfired. Green tea has a mild, delicate taste, with
light to medium astringency and a light green/golden color.
Herbal Infusions
Even though these beverages are often called herbal teas, there is actually no tea in them.
Instead they are blends of flowers, roots, tree barks, berries, fruit peels, seeds, and grasses that
have been used for centuries to enhance health and well being. Herbal infusions contain no
caffeine.
Growing Regions
The best growing regions for tea are in both southern and northern India, Sri Lanka and
throughout all of China. Quality tea is also grown in Kenya and to a lesser degree in Indonesia.
Some of the biggest producers of tea are from South America, specifically in Argentina and
Brazil. However, these teas are of inferior quality and are not typically used for making hot teas.
Instead, they are used in iced tea, which is a very dominant product in the US.
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Harvesting
Depending upon the climate, the tea-growing season may last all year in sub-tropical regions or
eight to nine months at higher elevations. During the harvest period, known as the “flush,”
pluckers harvest the tender top two leaves and bud from each bush. Each flush may last up to
45 days, with the new shoots plucked from the same plant every 7-10 days. However, more
common tea, grown at sea level in tropical and sub-tropical climates, is plucked throughout the
year. At the height of the flush, an accomplished plucker can harvest up to 60 pounds of green
tea per day. These 60 pounds result in approximately 15 pounds of “made tea.” In each harvest
period has a peak period, which is the best time to purchase teas. Peak periods of production
will vary, as will the quality of tea throughout the season.
Purchasing Tea at Tazo
Unlike other tea companies, Tazo purchases only “original lines”, or teas in their original
container as packed at the garden. By doing this, we ensure that the tea inside the chest or bag
stays garden fresh and is not exposed to the heat and moisture in a blending facility at one of
the tea shipping points. All teas that are purchased by Tazo are quickly packed and shipped to
Tazo after purchase so they are not subject to the rapid deterioration of being kept in an
unprotected warehouse.
Tazo tea is typically purchased at auction or through special arrangements with specific gardens
from which we buy direct. Samples of the weekly production from the gardens we work with are
couriered to us so we have the first opportunity to taste and evaluate whether the teas are
appropriate for our purchase, prior to these teas going to auction in Calcutta and other tea ports.
Tazo’s network of brokers throughout the world ensures that we get the freshest teas to
evaluate during the quality season.
Once we have made our decisions, the teas are moved into a consolidation warehouse in
Calcutta or one of the other ports. There they are put into containers and shipped to Tazo. Prior
to shipping, a pre-shipment sample is sent and tasted to compare with the purchase sample.
Once we have ascertained that the samples match, we issue the purchase order to buy.
Maintaining the relationship with tea producers in each growing region is one of the most
important elements in purchasing tea. Our relationships with the growers and shippers result in
our teas being of the highest quality and ensure delivery in a timely manner. Fresher tea and
stronger relationships with the tea growers give Tazo a leg up in the tea world.
The tea arrives in Portland in 20- or 40-foot containers. It comes in foil-lined wooden chests,
which hold about 40 to 50 kilos each. A wooden chest is made on site at the tea factory, is then
filled with tea and sealed and nailed shut. About 20 chests are placed on each pallet and each
pallet holds approximately 1 ton of tea (approximately 2200 lbs.).
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Introducing Tazo Hot Filterbag Teas
Black Teas
Awake - A blend of black teas from India and Ceylon.
A bold breakfast tea of depth and character, invigorating anytime.
Types of Food: Heavier fare; all main meal cuisine.
Earl Grey - Black teas blended with the essence of bergamot.
Fragrant black teas blended with pure bergamot essence.
Types of Food: Heavier fare; all main meal cuisine however great with dessert.
Green Teas
Zen - Green teas, lemon verbena leaves, spearmint leaves, lemongrass and natural flavors.
An enlightening blend of select green teas and mint with a hint of lemon.
Types of Food: Foods prepared with pronounced flavor characteristic. Spicy foods, foods
prepared with sauce.
Lotus (Decaffeinated) - Naturally decaffeinated green tea, natural lotus flower flavor and other
natural flavors.
A delightfully subtle green tea with the inner radiance and essence of lotus flowers.
Types of Food: Food prepared with pronounced flavor characteristic. Spicy foods, foods
prepared with sauce
Herbal Infusions
Refresh - Peppermint leaves, spearmint leaves and tarragon leaves.
An invigorating blend of Northwest mints and other botanicals.
(Caffeine free)
Types of Food: Perfect compliment to chocolate dessert; after meals to ease digestion.
Passion – A tantalizing infusion of botanicals and tropical flavors (Caffeine free)
Calm - Chamomile flowers, hibiscus flowers, spearmint leaves, lemongrass, rose petals,
blackberry leaves, safflowers, peppermint leaves, sarsaparilla root, lemon balm leaf, licorice root
and natural flavors. (Caffeine free)
A soothing blend of chamomile rose petals and other relaxing herbs. (Caffeine free)
Types of Food: Great as a nightcap; perfect with cheese and desserts.
Wild Sweet Orange - Lemongrass, blackberry leaves, citric acid, rosehips, spearmint leaves,
natural flavors, orange peel, safflower, hibiscus flowers, rose petals, natural orange essence,
ginger root and licorice root.
A lively blend of sweet citrus herbs and citrus flavors. (Caffeine free)
Types of Food: Lighter fare, fish, cheese, fruits, desserts.
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Frequently Asked Tea Questions
Why does Tazo put more tea in the bag?
We want each cup of Tazo to deliver full, multi-dimensional flavor. Larger cups require more tea
that Tazo provides. Paper cups, which have a tendency to flatten tea flavors, also benefit greatly
from the extra tea each bag of Tazo provides. Most importantly, we don’t cut cost on tea. Just
the opposite. We spend more on tea than other teabag brands.
What’s the shelf life of Tazo Teas?
Tea and herbs, like other foods, have a shelf life because they can become weak or develop off
flavors after a time. It will not hurt you to drink a tea that is past its shelf life, but it may not be of
the quality you expect from Tazo. A bag of Tazo Tea that is unopened, stored at room
temperature, and in a cool and dry location, can last up to 12 months.
How long do I steep each tea for? How many cups can I make per filterbag?
Allow black teas and herbal infusions to steep for five minutes and allow green teas to steep for
three to four minutes. We recommend making just one cup per bag for up to 12 oz.
How much caffeine is in a cup of tea?
According to the USDA, an 8 oz cup of brewed tea contains 25 to 50 mg of caffeine. Caffeine
levels in tea will vary depending on the tea variety and other factors. The USDA has an
excellent website where you can search for caffeine and other nutritional information about tea
at http://www.nal.usda.gov/fnic/foodcomp/.
How are Tazo Teas decaffeinated?
Both Tazo decaffeinated Lotus and decaffeinated Chai teas are made from tea that is naturally
decaffeinated using highly pressurized carbon dioxide (CO2) – the gas that adds bubbles to
mineral water. Tea leaves are placed in the liquid carbon dioxide and the caffeine, which is
water soluble, dissolves into the carbon dioxide. The carbon dioxide and caffeine solution is
then drained off the tea and any remaining carbon dioxide in the tea evaporates. Two of the
major advantages of CO2 are that it does not leave a chemical residue and it has a minimal
effect on the flavor and beneficial compounds inherent to the tea.
What are Tazo's organic practices?
Tazo is committed to delivering the highest quality teas to its customers.
Our tea buyers visit the tea estates we purchase from regularly to ensure that good growing
practices are in place. We also purchase our Organic Darjeeling tea from estates that we know,
and ensure that the organic certificates we obtain from these estates meet with our certifier's
approval.
Tazo is organic certified by Quality Assurance International. When we receive organic teas at
Tazo, we make sure there is a matching organic certificate with the teas before we accept them.
Finally, we have established a pesticide testing program which includes random sampling and
testing of the incoming teas we purchase.
Are the teas 100% organic?
We adhere to the Organic Trade Association guidelines requiring at least 95% organic
ingredients in order to label our product "organic".
Which ingredients are non-organic?
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At times, they all may be organic. However, which ingredients may not be organic varies due to
availability and quality of organic components.
Is Tazo kosher?
Yes, Tazo is kosher certified by KSA.
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Coffee
Four Fundamentals of Brewing Coffee
If you’re going to brew the perfect cup of coffee, you will need to know the Four Fundamentals:
Proportion, Grind, Water and Freshness.
Proportion
Accurate measurement is the most important step in brewing good coffee. Please follow this
guideline:
– 3 Liter Yield of water dispensed. Use 5 oz. of ground coffee.
Grind
The grind determines the brewing time. Your coffee will arrive in pre-ground 5oz portion packs.
Water
Good coffee begins with good water. Coffee is, in fact, 98% water. We have established water
quality standards for all authorized brewing equipment.
Freshness
Always begin with fresh coffee. Air, light, heat and moisture are the enemies of coffee
freshness. Make coffee fresh and serve it fresh.
Please Go With Fundamentals
The expiration date for all coffee can be found on the back seal of the bag. Always
discard coffee before its expiration date
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Coffee Freshness Standards
Unopened Whole Bean Bag (2#)
6 months unopened
Opened Portion Pack
Ground Coffee Freshness is severely
compromised after 7 days. Please don’t open
your portion pack unless you are ready to
brew.
Proper rotation is the key to inventory control and serving the highest quality Starbucks product.
Everyone must take an active role in maintaining FIFO: First in, First out. Upon delivery of
coffee, the newest delivery is rotated to the back or bottom of the stock in storage. Each delivery
is rotated in this manner.
Tasting & Describing Coffee
Smell First
Much of our sense of taste is created through the hose, not the mouth. Your tongue is only
capable of distinguishing four tastes: Salt, Sweet, Bitter and Sour. Your nose on the other hand
can detect thousands of subtleties. When tasting a coffee, smell it first.
Slurping Makes Sense
When tasting a coffee, it is important to slurp it. By slurping the coffee, you spray the coffee
across your palate. This enables the subtle flavors and aromatics to reach your nose.
Locate the Experience on Your Tongue
As you taste a coffee, think about where you are experiencing the flavors
on your tongue. Think about these questions:
Does the coffee hit you on the tips and sides of your tongue?
What is the mouth feel of the coffee?
What is the weight of the coffee on your tongue?
Aroma, Acidity, Body and Flavor
A short and meaningful description is of more use to a customer than a long and confusing one.
Describe coffee in terms of its most dominant characteristics, and over time, develop and use
descriptions that are meaningful to you.
Aroma
Usually the way we meet coffee. Aroma is the experience of putting your nose close to the
coffee and smelling. Much of what we taste is determined by what we smell. Words
which describe coffee aroma include floral, winey, earthy, fruity, exotic and sweet.
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Flavor
Flavor is the most important term of all. It refers to the total impression of aroma, acidity and
body. It can be used in a general sense (“this coffee is flavorful”) and also with specific attributes
in mind (“this coffee's flavor reminds me of Belgian chocolate”).
Acidity
Acidity is another important term and is also the most easily misunderstood. It is the lively,
palate-cleansing property characteristic of all high-grown coffees. Acidity, like sweetness, is
tasted primarily at the tip of the tongue and may range from low to high.
Acid is not the same as bitter or sour, and also doesn't have to do with objective pH factors. All
coffees are very low in that kind of acidity (between 5 and 6 on the pH scale, which is slightly
more acidic than milk at 6.5, but much less so than beer, juices or soft drinks at 2.0-4.0).
Body
Body is the feeling of weight of the coffee on one’s tongue and can range from light, to medium,
to full. It varies between coffees, and also with brewing method. For example, coffee made in a
coffee press is heavier-bodied than drip coffee.
Below is a chart that shows where your Starbucks location coffees fall in the flavor, acidity and
body categories.
Drip Coffee Skills – Brewing Coffee

Start with a clean, calibrated brewer, and/or clean air pot/server.

Most brewers are designed to stay on 24 hours a day, 7 days a week to ensure the
water reserve is preheated and ready to brew any time.

Ensure that brew light is on.

Preheat servers at the beginning of the day to ensure hot coffee is served.

Place filter into the brew basket. Make sure filter rests on the bottom of basket and the
coffee grounds are evenly distributed.

Ensure empty, heated airpot is under the brew basket. Press the brew button.

Wait until the brew cycle is finished. Removing brew basket too soon can result in burns.

Do not serve coffee from airpot or server until brew cycle is complete.

Start timer to ensure fresh Starbucks Coffee.

Empty filters and grounds from the brew basket.
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Helpful tips and quality standards that you need to know when brewing coffee:
 Air, light, heat, moisture, time and strong aromas are the natural enemies of the coffee
bean.

Rotate coffee – First in, First out (FIFO).

Store coffee in a cool, dry place.
Equipment & Maintenance Overview
Coffee Brewer
Coffee Brewer – Fetco 32AAP

6 Liter Yield (Capacity: 3 liters per side), 24 Liters per hour

5 oz Dosage

11 gallon per hour brew capacity

Filter Size: 13x5 (sku# 11011)

Electrical: 110/220v, single phase, amp draw 19.8, breaker 30

Cord & Plug: 3 wire plus ground (2 hots, neutral, and ground) , plug (L14-30)
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Coffee Brewer Cleaning
Daily Cleaning Procedures- Coffee Brewer and Carafes
To make sure that you are consistently brewing a great cup of coffee for your guest’s every
time, it’s important to maintain the cleanliness of your brewing equipment. Please follow the
following guidelines when cleaning brewing equipment:
Each Day: All Brewers
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3
4
5
6
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Empty all expired coffee from servers.
Wipe the spray head to remove coffee oils.
Wipe the exterior of the thermal server.
Refill with hot water and secure lids.
Never use soap to clean the servers.
Wipe off brewing equipment with a damp towel.
Empty and rinse brew baskets. Store upside down on the top of brewer.
Every Other Day: All Brewers
Dump 1/2 full package of Urnex Urn Cleaner into each server.
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2
3
4
5
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Never use soap to clean the servers. It will make the coffee taste like soap.
Brew one batch of hot water into each server. Allow to soak overnight or at least 20
minutes.
Place empty Urnex wrapper over the brewer handle so that everyone knows that the
server is being cleaned.
Drain water and Urnex out of the server through the dispenser handle.
Rinse thoroughly making sure there is no Urnex in the server.
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