Trish Rothgeb’s main points are to communicate how the Q/SCAA cupping form asks the cupper to be detailed and honest about each category and to emphasize that specialty coffee uses a common language that bridges the producing and consuming worlds.
Watch the presentation at http://nordicbaristacup.com/2013/11/trish-rothgelb-qscaa-cupping-form-and-calibration/
This document discusses how to determine the roast level of coffee beans based on visual and sensory characteristics. The roast level can be estimated by examining the color of the beans, which ranges from light brown for lighter roasts to nearly black for very dark roasts. The aroma and flavor profiles also change with roast level, from fruity and acidic notes in lighter roasts to richer chocolate flavors or smoky tastes in darker roasts. Various roast levels are named based on their visual appearance and the flavors they produce.
Coffee : Different Kinds of Coffee & Styles of CoffeeMudit Grover
• Coffee :
Different Kinds of Coffee & Styles of Coffee
• Made By:
• Mudit Grover (18)
• Coffee
• Coffee is a brewed beverage.
• Prepared from the roasted seeds of an evergreen shrub of the genus Coffea.
• Mainly cultivated in India, Latin America & South America.
• Methods of Coffee Preparation
• Brewing
Process of infusing the coffee beans or coffee powder with hot water for a specific period of time.
Brewed coffee, if kept hot, will deteriorate rapidly in flavour.
Reheating such coffee tends to give it a "muddy" flavour.
• Vacuum Pot
Also known as vac pot, siphon or syphon coffee maker.
Excessively complex for everyday use.
• French Press
• Also known as a press pot, coffee press ,coffee plunger.
• The best and convenient method for brewing the coffee.
Percolator Method
• Continually cycling the boiling water for the process of brewing.
• May recirculate already brewed coffee through the beans.
• Types of Coffee
• Caffè Americano(America)
– Prepared by adding hot water to espresso.
– Consists of a single or double-shot of espresso combined with between 30 - 470ml of hot water.
• Café au lait
– Traditionally the French way of preparing 'coffee with milk' both at home and in Cafés in Europe.
• Caffè latte(Italy)
– A portion of espresso and steamed milk.
– With a little foam on top.
• Café mocha
– A variant of a caffè latte.
– Typically one third espresso and two thirds steamed milk.
– A portion of chocolate is added, typically in the form of a chocolate syrup.
• Video
• Cappuccino(Italy)
– Prepared with espresso, hot milk, and steamed milk foam.
– Traditionally served in a porcelain cup.
• Espresso(Italy)
– A concentrated beverage brewed by forcing a small amount of nearly boiling water.
– Acts as the base for other drinks.
– Has more caffeine per unit volume than most beverages.
• Ristretto
– A very "short" shot of espresso coffee.
• Instant coffee
– The coffee is dehydrated into the form of powder or granules.
– Can be rehydrated with hot water to provide a drink similar.
– Brand of instant coffee
• Nescafe
• Moccona
• Folgers
• Major Coffee Producing Countries
• South America:- brazil, Columbia, Venezuela
• Africa:- Kenya, Ethiopia etc
• Central America:- costa rica, Jamaica, mexico etc.
• Asia:- India, Indonesia.
• Learning Outcome
• We learnt about the different methods of preparing coffee.
• Different styles of coffee.
• Coffee producing countries.
• Bibliography
• Video made from Nibs.
• Food & Beverage Service – Bibekananda Kanjilal
• www.google.com
• www.wikipedia.com
• www.britannica.com
this deck continues my tradition of training step-by-step guides that give you the exact information I’ve used to run my introduction to coffee class. That includes references like :
Coffee Origins . Biology of coffee plant . Coffee’s Growing Region . Coffee's Journey . Current Coffee Industry . Coffee origin . How coffee is traded . Species . Varieties . cultivar . Harvesting . Processing . Processing Flavor Description . Quality Control . Roast Process . effect on taste . Roasting graph . Different roast style . storage . Coffee freshness . Humans Senses . Taste . SCA Flavor Wheel . Effect of geographical position on coffee flavor . Cupping . How to do coffee cupping . Brew methods . Brewing parameters . Filter material . Coffee extraction definition . Water Quality . What is Specialty Coffee / Organizations in Specialty Coffee / waves /.
i have tried mentioned tea coffee production process in simple and short manner to make it easy to understand without wasting wasting too much of time please let me know if you know some
This document provides information about coffee, including its history, production, processing, varieties, and popular beverages. It discusses how coffee was discovered in Ethiopia and spread through the Arab world before being introduced to Europe. The top coffee producing countries are listed, and the differences between Arabica and Robusta varieties are explained. The document outlines the harvesting, processing, roasting, grinding, brewing and storage of coffee beans. Popular coffee drinks like espresso, cappuccino and cold brew coffee are also defined.
Coffee beans come from the seeds of coffee cherries, most commonly containing two seeds but sometimes a single "peaberry" seed. Coffee production involves removing the fruit from the coffee cherry, leaving the bean which is then dried and processed in different ways depending on the method. Coffee has both potential negative effects from overconsumption like increased heart rate and insomnia, but also positive health benefits as an antioxidant and stimulant for metabolism.
Coffee processing involves several steps from harvesting coffee cherries to producing roasted coffee beans ready for brewing. The coffee cherries are harvested, processed to remove the outer fruit and pulp through methods like wet processing or dry processing, then the beans are fermented and washed. The cleaned beans are then dried, sorted, and packaged before being exported and roasted to produce coffee drinks.
After being planted, coffee trees take 3-4 years to begin bearing fruit in the form of coffee cherries. Coffee cherries are harvested in one of two ways: strip picked, where all cherries are removed from the branch at once, or selectively picked, where only ripe cherries are individually picked by hand. There are two primary processing methods: dry processing, where fresh cherries are dried in the sun, and wet processing, where cherries are pulped to remove the skin and pulp. Processed coffee beans are then sorted, graded, packaged, and shipped worldwide for roasting. Roasting transforms green beans into the aromatic brown beans we purchase. Coffee is then ground to different degrees depending on the brewing
This document discusses how to determine the roast level of coffee beans based on visual and sensory characteristics. The roast level can be estimated by examining the color of the beans, which ranges from light brown for lighter roasts to nearly black for very dark roasts. The aroma and flavor profiles also change with roast level, from fruity and acidic notes in lighter roasts to richer chocolate flavors or smoky tastes in darker roasts. Various roast levels are named based on their visual appearance and the flavors they produce.
Coffee : Different Kinds of Coffee & Styles of CoffeeMudit Grover
• Coffee :
Different Kinds of Coffee & Styles of Coffee
• Made By:
• Mudit Grover (18)
• Coffee
• Coffee is a brewed beverage.
• Prepared from the roasted seeds of an evergreen shrub of the genus Coffea.
• Mainly cultivated in India, Latin America & South America.
• Methods of Coffee Preparation
• Brewing
Process of infusing the coffee beans or coffee powder with hot water for a specific period of time.
Brewed coffee, if kept hot, will deteriorate rapidly in flavour.
Reheating such coffee tends to give it a "muddy" flavour.
• Vacuum Pot
Also known as vac pot, siphon or syphon coffee maker.
Excessively complex for everyday use.
• French Press
• Also known as a press pot, coffee press ,coffee plunger.
• The best and convenient method for brewing the coffee.
Percolator Method
• Continually cycling the boiling water for the process of brewing.
• May recirculate already brewed coffee through the beans.
• Types of Coffee
• Caffè Americano(America)
– Prepared by adding hot water to espresso.
– Consists of a single or double-shot of espresso combined with between 30 - 470ml of hot water.
• Café au lait
– Traditionally the French way of preparing 'coffee with milk' both at home and in Cafés in Europe.
• Caffè latte(Italy)
– A portion of espresso and steamed milk.
– With a little foam on top.
• Café mocha
– A variant of a caffè latte.
– Typically one third espresso and two thirds steamed milk.
– A portion of chocolate is added, typically in the form of a chocolate syrup.
• Video
• Cappuccino(Italy)
– Prepared with espresso, hot milk, and steamed milk foam.
– Traditionally served in a porcelain cup.
• Espresso(Italy)
– A concentrated beverage brewed by forcing a small amount of nearly boiling water.
– Acts as the base for other drinks.
– Has more caffeine per unit volume than most beverages.
• Ristretto
– A very "short" shot of espresso coffee.
• Instant coffee
– The coffee is dehydrated into the form of powder or granules.
– Can be rehydrated with hot water to provide a drink similar.
– Brand of instant coffee
• Nescafe
• Moccona
• Folgers
• Major Coffee Producing Countries
• South America:- brazil, Columbia, Venezuela
• Africa:- Kenya, Ethiopia etc
• Central America:- costa rica, Jamaica, mexico etc.
• Asia:- India, Indonesia.
• Learning Outcome
• We learnt about the different methods of preparing coffee.
• Different styles of coffee.
• Coffee producing countries.
• Bibliography
• Video made from Nibs.
• Food & Beverage Service – Bibekananda Kanjilal
• www.google.com
• www.wikipedia.com
• www.britannica.com
this deck continues my tradition of training step-by-step guides that give you the exact information I’ve used to run my introduction to coffee class. That includes references like :
Coffee Origins . Biology of coffee plant . Coffee’s Growing Region . Coffee's Journey . Current Coffee Industry . Coffee origin . How coffee is traded . Species . Varieties . cultivar . Harvesting . Processing . Processing Flavor Description . Quality Control . Roast Process . effect on taste . Roasting graph . Different roast style . storage . Coffee freshness . Humans Senses . Taste . SCA Flavor Wheel . Effect of geographical position on coffee flavor . Cupping . How to do coffee cupping . Brew methods . Brewing parameters . Filter material . Coffee extraction definition . Water Quality . What is Specialty Coffee / Organizations in Specialty Coffee / waves /.
i have tried mentioned tea coffee production process in simple and short manner to make it easy to understand without wasting wasting too much of time please let me know if you know some
This document provides information about coffee, including its history, production, processing, varieties, and popular beverages. It discusses how coffee was discovered in Ethiopia and spread through the Arab world before being introduced to Europe. The top coffee producing countries are listed, and the differences between Arabica and Robusta varieties are explained. The document outlines the harvesting, processing, roasting, grinding, brewing and storage of coffee beans. Popular coffee drinks like espresso, cappuccino and cold brew coffee are also defined.
Coffee beans come from the seeds of coffee cherries, most commonly containing two seeds but sometimes a single "peaberry" seed. Coffee production involves removing the fruit from the coffee cherry, leaving the bean which is then dried and processed in different ways depending on the method. Coffee has both potential negative effects from overconsumption like increased heart rate and insomnia, but also positive health benefits as an antioxidant and stimulant for metabolism.
Coffee processing involves several steps from harvesting coffee cherries to producing roasted coffee beans ready for brewing. The coffee cherries are harvested, processed to remove the outer fruit and pulp through methods like wet processing or dry processing, then the beans are fermented and washed. The cleaned beans are then dried, sorted, and packaged before being exported and roasted to produce coffee drinks.
After being planted, coffee trees take 3-4 years to begin bearing fruit in the form of coffee cherries. Coffee cherries are harvested in one of two ways: strip picked, where all cherries are removed from the branch at once, or selectively picked, where only ripe cherries are individually picked by hand. There are two primary processing methods: dry processing, where fresh cherries are dried in the sun, and wet processing, where cherries are pulped to remove the skin and pulp. Processed coffee beans are then sorted, graded, packaged, and shipped worldwide for roasting. Roasting transforms green beans into the aromatic brown beans we purchase. Coffee is then ground to different degrees depending on the brewing
Coffee originated in Ethiopia in the 800s AD when a goat herder discovered his goats became energetic after eating coffee berries. Coffee later spread to the Arabian Peninsula and became popular. It is now the second most traded commodity globally after oil. The key coffee producing countries are Brazil, Vietnam, Colombia, Indonesia, Ethiopia, and India. Coffee is grown, harvested, processed, roasted, ground, and brewed before consumption. Proper growing conditions, harvesting techniques, processing methods, and roasting impact the quality and flavor of the final coffee beverage.
Canny coffee coffee for coffee machineCanny Coffee
Buy Coffee for Coffee Machines: - Canny coffee is providing branded and tasty coffees like Kenco, instant coffee machine, coffee beans, and ground coffee, capsule coffee through which you can reduce your heavy weight.
Brazil has been the world's largest coffee producer for 150 years, producing about a third of the world's coffee. Coffee production in Brazil is centered in the southeastern states of Minas Gerais, São Paulo, and Paraná, with Minas Gerais producing about half the country's coffee. There are several key steps to producing coffee: planting, harvesting, processing the beans which includes separating, drying, hulling, sorting, and packaging into 60kg bags for export. The beans are then exported, roasted, ground, and brewed to produce the final coffee beverage. Brazil exports much of its high quality coffee around the world.
Workers who produce coffee suffer from low wages, poor working conditions, and even slave and child labor. While most coffee is consumed in wealthy nations, it is produced by small-scale farmers in developing countries. Fair trade systems aim to promote social justice for farmers, but fair trade coffee still only accounts for a small percentage of global production. Some criticize Starbucks for claiming to support fair trade while purchasing less than 1% of its coffee through fair trade networks. The document encourages supporting local, fair trade coffee shops as an alternative to large chains.
Coffee originated in Ethiopia and was discovered by a goatherd named Kaldi. It spread through the Middle East and Europe via travelers and traders and was introduced to America by Dutch colonists. There are three main types of coffee plants grown for commercial purposes, and coffee is now cultivated in Latin America, Africa, Asia, and the Arabian Peninsula. The process of turning coffee beans into a beverage involves harvesting, curing, roasting, grinding, brewing and various methods at each stage can impact the flavor of the final coffee.
This document provides instructions for roasting coffee beans at home using an air popcorn popper. It recommends ordering green coffee beans online and using a popcorn popper, large bowl, measuring cup, baking sheet, and small bowl as equipment. The instructions explain how to roast a 1/4 cup of beans at a time by placing them in the popper, monitoring until the second crack, then dumping and sorting the beans. The beans need to degas for several hours before use. Roasting coffee beans at home takes only 15 minutes and improves with practice.
From Ethiopia, coffee was said to spread to Egypt and Yemen.
In 1600 Baba Budan, an Indian smuggler-pilgrim, he illegally brought '7 coffee beans as no. 7 is considered as a sacred number in Islam' from Mecca to India. The History of Coffee and Coffee Houses is briefly presented to you by TrekOfEats. Edited by Noor Naaz.
In order to fully appreciate an espresso coffee it is important to understand its characteristics. Too many people drink an espresso without really knowing what an Espresso Coffee is, what are the variour coffee varieties and types.
The document discusses the different types of coffee based on how they are prepared and their composition. Some of the main types covered include drip or filtered coffee, espresso, cappuccino, latte, macchiato, Americano and Turkish coffee. Espresso serves as the base for many other coffee drinks and can be prepared alone or combined with hot water, milk or cream in various proportions depending on the specific type of coffee. Vacuum brewing and Turkish style boiling are also mentioned as alternative preparation methods that produce distinctive coffee flavors.
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
Coffee is naturally grown in many tropical and sub-tropical countries around the world. Ethiopia is considered the origin of coffee. There are several types of coffee plants, but the most common are Coffea arabica and Coffea canephora. Coffee is processed through either wet or dry methods depending on water availability. Popular brewing methods include instant, filter, percolator, espresso, and vacuum infusion. Factors like grind size, water temperature, and steeping time impact coffee quality and flavor.
Introduction
History
Coffee plant
Coffee beans processing
Chemical constituents
Brewing of coffee
World production and exportation
Question/answers session
Silvera & Sons (S&S) prepares high quality Arabica coffee beans in Brazil for export to American specialty roasters and sale to Brazilian wholesalers. S&S plans to expand production capacity to meet growing demand. Their coffee stands out for its quality and differentiation. S&S aims to establish relationships, maximize production, increase profits through technology, and communicate their quality position to current and potential customers.
Coffee is prepared from roasted coffee beans, primarily of two varieties - Arabica and Robusta. Arabica beans are considered to have better flavor but are more susceptible to disease. Robusta beans have less flavor but more caffeine and are hardier. The document also discusses different roast levels from light to dark and various brewing methods for coffee including espresso, French press and auto drip. It emphasizes the importance of using high quality beans, freshness, proper grind and water temperature for best results.
El gin es una bebida alcohólica destilada que recibe su sabor característico de la bayas de enebro. Se elabora destilando cereales malteados como cebada, maíz o centeno y aromatizándolos con bayas de enebro y otras hierbas. Existen dos tipos principales de gin según su lugar de producción. El documento también proporciona detalles sobre el proceso de elaboración del gin, sus características organolépticas, marcas famosas y tres recetas populares que incluyen el gin.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
The different methods of coffee preparationjeffwilson771
Muldoon's Coffee is the the leading office coffee solutions in Toronto. We provide the very best coffee supplies available. Visit us today at www.muldoonscoffee.com
Today You will find a top class restaurant, cocktail bar & lounge, privet dining room and a dedicated live entertainment venue; all set around 3 floors of state of the art Casino Gaming.
Java City began in 1985 when three entrepreneurs opened a coffeehouse and roastery in an old brick building. Today Java City is a $50 million company with 12 owned cafes, 600 licensed locations worldwide, and over 1,700 wholesale accounts roasting over 4 million pounds of coffee per year. Java City prides itself on its hand-roasted small-batch process using only high quality Arabica beans.
- A market research report found that Starbucks was not meeting customer expectations in terms of service. To increase customer satisfaction, Starbucks plans to increase labor in stores to speed up service, though this may increase costs by $40 million.
- Starbucks was founded in 1971 by three coffee enthusiasts in Seattle. It grew to 140 stores by 1992 when it went public, raising $25 million.
- Since going public, Starbucks' sales have increased at a compound annual growth rate of 40% and net earnings have risen at a compound annual rate of 50%. It now has over 5,000 stores globally and opens about 3 new stores per day on average.
Coffee originated in Ethiopia in the 800s AD when a goat herder discovered his goats became energetic after eating coffee berries. Coffee later spread to the Arabian Peninsula and became popular. It is now the second most traded commodity globally after oil. The key coffee producing countries are Brazil, Vietnam, Colombia, Indonesia, Ethiopia, and India. Coffee is grown, harvested, processed, roasted, ground, and brewed before consumption. Proper growing conditions, harvesting techniques, processing methods, and roasting impact the quality and flavor of the final coffee beverage.
Canny coffee coffee for coffee machineCanny Coffee
Buy Coffee for Coffee Machines: - Canny coffee is providing branded and tasty coffees like Kenco, instant coffee machine, coffee beans, and ground coffee, capsule coffee through which you can reduce your heavy weight.
Brazil has been the world's largest coffee producer for 150 years, producing about a third of the world's coffee. Coffee production in Brazil is centered in the southeastern states of Minas Gerais, São Paulo, and Paraná, with Minas Gerais producing about half the country's coffee. There are several key steps to producing coffee: planting, harvesting, processing the beans which includes separating, drying, hulling, sorting, and packaging into 60kg bags for export. The beans are then exported, roasted, ground, and brewed to produce the final coffee beverage. Brazil exports much of its high quality coffee around the world.
Workers who produce coffee suffer from low wages, poor working conditions, and even slave and child labor. While most coffee is consumed in wealthy nations, it is produced by small-scale farmers in developing countries. Fair trade systems aim to promote social justice for farmers, but fair trade coffee still only accounts for a small percentage of global production. Some criticize Starbucks for claiming to support fair trade while purchasing less than 1% of its coffee through fair trade networks. The document encourages supporting local, fair trade coffee shops as an alternative to large chains.
Coffee originated in Ethiopia and was discovered by a goatherd named Kaldi. It spread through the Middle East and Europe via travelers and traders and was introduced to America by Dutch colonists. There are three main types of coffee plants grown for commercial purposes, and coffee is now cultivated in Latin America, Africa, Asia, and the Arabian Peninsula. The process of turning coffee beans into a beverage involves harvesting, curing, roasting, grinding, brewing and various methods at each stage can impact the flavor of the final coffee.
This document provides instructions for roasting coffee beans at home using an air popcorn popper. It recommends ordering green coffee beans online and using a popcorn popper, large bowl, measuring cup, baking sheet, and small bowl as equipment. The instructions explain how to roast a 1/4 cup of beans at a time by placing them in the popper, monitoring until the second crack, then dumping and sorting the beans. The beans need to degas for several hours before use. Roasting coffee beans at home takes only 15 minutes and improves with practice.
From Ethiopia, coffee was said to spread to Egypt and Yemen.
In 1600 Baba Budan, an Indian smuggler-pilgrim, he illegally brought '7 coffee beans as no. 7 is considered as a sacred number in Islam' from Mecca to India. The History of Coffee and Coffee Houses is briefly presented to you by TrekOfEats. Edited by Noor Naaz.
In order to fully appreciate an espresso coffee it is important to understand its characteristics. Too many people drink an espresso without really knowing what an Espresso Coffee is, what are the variour coffee varieties and types.
The document discusses the different types of coffee based on how they are prepared and their composition. Some of the main types covered include drip or filtered coffee, espresso, cappuccino, latte, macchiato, Americano and Turkish coffee. Espresso serves as the base for many other coffee drinks and can be prepared alone or combined with hot water, milk or cream in various proportions depending on the specific type of coffee. Vacuum brewing and Turkish style boiling are also mentioned as alternative preparation methods that produce distinctive coffee flavors.
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
Coffee is naturally grown in many tropical and sub-tropical countries around the world. Ethiopia is considered the origin of coffee. There are several types of coffee plants, but the most common are Coffea arabica and Coffea canephora. Coffee is processed through either wet or dry methods depending on water availability. Popular brewing methods include instant, filter, percolator, espresso, and vacuum infusion. Factors like grind size, water temperature, and steeping time impact coffee quality and flavor.
Introduction
History
Coffee plant
Coffee beans processing
Chemical constituents
Brewing of coffee
World production and exportation
Question/answers session
Silvera & Sons (S&S) prepares high quality Arabica coffee beans in Brazil for export to American specialty roasters and sale to Brazilian wholesalers. S&S plans to expand production capacity to meet growing demand. Their coffee stands out for its quality and differentiation. S&S aims to establish relationships, maximize production, increase profits through technology, and communicate their quality position to current and potential customers.
Coffee is prepared from roasted coffee beans, primarily of two varieties - Arabica and Robusta. Arabica beans are considered to have better flavor but are more susceptible to disease. Robusta beans have less flavor but more caffeine and are hardier. The document also discusses different roast levels from light to dark and various brewing methods for coffee including espresso, French press and auto drip. It emphasizes the importance of using high quality beans, freshness, proper grind and water temperature for best results.
El gin es una bebida alcohólica destilada que recibe su sabor característico de la bayas de enebro. Se elabora destilando cereales malteados como cebada, maíz o centeno y aromatizándolos con bayas de enebro y otras hierbas. Existen dos tipos principales de gin según su lugar de producción. El documento también proporciona detalles sobre el proceso de elaboración del gin, sus características organolépticas, marcas famosas y tres recetas populares que incluyen el gin.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
The different methods of coffee preparationjeffwilson771
Muldoon's Coffee is the the leading office coffee solutions in Toronto. We provide the very best coffee supplies available. Visit us today at www.muldoonscoffee.com
Today You will find a top class restaurant, cocktail bar & lounge, privet dining room and a dedicated live entertainment venue; all set around 3 floors of state of the art Casino Gaming.
Java City began in 1985 when three entrepreneurs opened a coffeehouse and roastery in an old brick building. Today Java City is a $50 million company with 12 owned cafes, 600 licensed locations worldwide, and over 1,700 wholesale accounts roasting over 4 million pounds of coffee per year. Java City prides itself on its hand-roasted small-batch process using only high quality Arabica beans.
- A market research report found that Starbucks was not meeting customer expectations in terms of service. To increase customer satisfaction, Starbucks plans to increase labor in stores to speed up service, though this may increase costs by $40 million.
- Starbucks was founded in 1971 by three coffee enthusiasts in Seattle. It grew to 140 stores by 1992 when it went public, raising $25 million.
- Since going public, Starbucks' sales have increased at a compound annual growth rate of 40% and net earnings have risen at a compound annual rate of 50%. It now has over 5,000 stores globally and opens about 3 new stores per day on average.
Quality café and bakery aims to be the best café in the area by providing a relaxing environment for customers to socialize and enjoy high-quality coffee, bakery products, and art. The café plans to invest 1 crore with 90 lakhs as equity and 10 lakhs as a loan. Key strategies include trained baristas, loyal customers, and a prime location near students. The café offers a variety of coffee drinks and bakery items and aims to position itself as the number one shop through excellent customer service and quality products.
Coming up with a new coffee shop eh?
click to view how you will go about it(Strategy), Tactics, Plan, how will you communicate and convey the message to your audience (Integrated Marketing Communication) Value Proposition etc.
Starbucks, a leading specialty-coffee brand and coffee store chain based in the US was founded in 1971 by Gerald Baldwin, Gordon Bowker, and Ziev Siegl.
In 2002, Starbucks had achieved a CAGR of 40% since its IPO and owned approx 5000 stores
Its competitors range from small-scale specialty coffee chains to independent specialty coffee shops, and donut and bagel chains.
Further growth in untapped national and international markets and unreached saturation levels.
The document summarizes a group presentation for a proposed coffee shop business called "Palpasa Café". The summary includes an executive summary, mission statement, and overview of goals, strategies, location, logo/tagline, branding ambassador, and market analysis. It also provides details on the startup costs totaling 35,00,000 INR including rent, equipment, furniture, supplies, staff salaries, insurance, and loan. The presentation outlines the café's menu, daily/monthly revenue projections, industry segmentation targeting those aged 15-29, and data sources used in their market research.
The document provides information on a project by the International Trade Centre to improve economic benefits for women in the coffee sector in phase II. Key lessons from phase I include focusing on local ownership, consolidating existing chapters rather than expanding, and bringing a family approach. Phase II will establish robust baselines and data collection. Ensuring sustainability focuses on leadership development, direct buyer linkages, training, partnerships, and commercial realities. The document then covers coffee quality, including production, processing, storage, and cupping quality. It details physical evaluation criteria and defects, and provides a cupping protocol and explanation of flavor attributes.
Starbucks positions itself as more than just a coffee shop, but as a place that provides an uplifting experience for customers through high-quality coffee, excellent service in a warm ambience, and community involvement. The company focuses on innovating new coffee beverages and services while expanding globally through a hub-and-spoke model. Starbucks sees growth opportunities in developing markets like India where it has entered through a joint venture with Tata Global Beverages.
This study compared two coffees (Costa Rican and Kenyan) roasted to five different levels. Sensory profiles identified attributes at each roast level, with acidity decreasing and body increasing with darker roasts as expected. Sensory scores peaked at different roast levels for each coffee and brewing method. Analysis found brew solids and extraction varied with roast level, peaking at level 4, while pH increased with darker roasts. The study provided data on how physical, chemical and sensory attributes change across roast levels to help optimize coffee quality.
The document summarizes Starbucks' success in the 1990s through consistent high-quality customer service and specific targeting of affluent customers. It then discusses declines in customer satisfaction in later years due to longer wait times and less focus on customers. The document proposes changes Starbucks could make, such as investing $40 million annually in labor to improve efficiency and customer interactions to increase satisfaction levels.
STARBUCKS: DELIVERING CUSTOMER EXPERIENCE.
This report consists of various analysis frameworks / models used to analyse the customer experience at Starbucks.
The document summarizes research conducted to design a label for Naturalia's brand of soups. Three initial label designs were tested on Parsons students and faculty. Design B was the least successful in pick-up and purchase tests. Minor modifications were made to designs A and C based on feedback. The labels were retested, and design C was most successful in attracting consumers and likelihood to purchase. The shape of design B was also liked. The final label will use design C with the shape from design B.
The document outlines a vision and business plan for an Indian wine cafe brand called Ivy. It discusses Ivy's brand essence of being passionate, young, fresh, and healthy. It outlines brand values like prioritizing people capability and recognizing employees. It also discusses guiding principles, brand passion, hiring enthusiastic employees, building stores, branding and marketing strategies, supply chain management, financial strategies, and focusing on excellent customer operations.
This document proposes a new Starbucks Whipped Cream product. It provides information on the product idea, brand permissions, competition, market potential, current and future product roadmaps, user profiles, positioning, core messaging strategy, marketing plan, and pricing strategy. The key points are that Starbucks Whipped Cream would diversify Starbucks' portfolio by bringing the coffeehouse experience home, target adult consumers who enjoy indulgence, and leverage Starbucks' brand equity to gain market share in the growing whipped cream category.
This presentation slides are strictly for education purposes.
Please do not download this presentation template and try to make money out of it. Contact me if you want to have your very own business presentation.
Perceptual mapping is a technique used by marketers to visually display customers' perceptions of a product, brand, or company relative to competitors. The document analyzes perceptual maps for three coffee chains - Starbucks, Cafe Coffee Day, and Barista. It finds that Starbucks is preferred for personal use over business due to its atmosphere, while CCD is suitable for both personal and business purposes. The analysis also shows that Starbucks offers high quality products at high prices, CCD provides moderate prices and quality, and Barista is perceived as overpriced. Finally, customers feel Starbucks provides a good experience relative to its cost, CCD offers benefits exceeding price, and Barista needs to improve quality and lower prices.
Starbucks achieved extraordinary success through high quality coffee sourced directly from growers, an inviting atmosphere, and excellent customer service known as "customer intimacy". Stores were located in high traffic areas and offered coffee, food, and music. Mystery shoppers measured excellent service, cleanliness, product quality and speed. The ideal profitable customer visited 7.2 times per month, spending $4.42 each visit, remaining a customer for 8.3 years and generating $3,168 in lifetime revenue.
The document summarizes the results of a survey about Pringles chips in Turkey. It finds that 65% of respondents like Pringles, with original and cheese & onion being the most popular flavors. It recommends promoting two new flavors, offering occasional buy one get one free deals, minimizing calories while maintaining taste, offering prizes in drawings for customers, and employing student promoters to increase awareness on campus. The document concludes by asking if the reader has any other questions.
“SWIFT” is a soft drinks manufacturer company that heading into its fourth year of operation and produces mango juice, apple juice, blackberry juice, date juice etc. All of the items mentioned successfully running and continued to future profitability. To give them customer a new juice taste depending on marketing research information of the customer, we are going to launch a new favorite soft drink named “SWIFT Sugarcane Juice”.
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3. Program Overview
The Q Grading System
is an internationally recognized
protocol for evaluating coffee quality.
4. Vision of the Q System
Producers
Millers
Blending
Value
Exporters
Roasters &
Retailers
Consumers
Importers
$
$
$
Lack of Differentiation
reduces earning
opportunities for producers
Procurement is
less efficient
Overview of Current System
5. Vision of the Q System
Producers
Roasters &
Retailers
Millers
C
C
C
C
C
Improved
Differentiation
Exporters
Importers
Q
Q
C
C
Q
Q
Q
Improved
Quality
C
C
C
Q
Q
Consumers
Q
Increased
Traceability
Increased
Transparency
Improved
Value
6. Vision of the Q System
Producers
Roasters &
Retailers
Millers
C
Consumers
C
Exporters
C
C
C
Importers
C
C
Q
Q
Cupper
Training
Q
C
C
Q
Q
Q
Q
C
Q
Grading
System
Q
Certification
Market
Linkages
Components of the Q Program
Q
Licensing
7. Current Activities
• There are more than 2000 Licensed Q Graders
worldwide
• Q Grading Services are currently offered in Central
America, Asia, Africa, Colombia and in the U.S.
• Q Robusta program
• Q instructors teaching in their own language and
countries
• New updated exams for Arabica – V. 4.0
8. Class Objectives
• Explain the categories analyzed by the SCAA
cupping form
• Score coffees accurately using the SCAA form.
• Demonstrate SCAA protocols and use of SCAA
Cupping form to calibrate with others.
• Show scoring of uniform, clean, and sweet as
it relates to the objective for specialty grade
coffees.
• Identify taint and/or fault defects in the cup.
9. Program Agenda
.
1. SCAA cupping form
tutorial
2. Cup reference coffee
and calibrate
3. Cup a table of three
coffees and calibrate
– scores and notes
10. Why score with the SCAA form?
• Specialty coffee’s prices
are often a result of
scores.
• To create a common
language for Specialty
grade coffee.
• To fully explore what a
coffee has to offer.
• To better understand
reports generated from
this form: (Technical reports, Q
certified lots, ECX, COTY)
12. Why Calibrate?
• To help debunk the
notion that the quality of
coffee is purely
subjective!
• To gain a better
understanding between
cultures – coffee is
global!
• To help mitigate
rejections.
• To support price points.
13. Specialty coffee…
•
demands more notes
space.
•
origins demand more
room to be different from
each other.
•
asks that we elaborate
on acidity, body,
sweetness.
•
Specialty coffee needs to
be punished for defects.
y’s
str
ndu rms
e i
fo
Th
rst quite
fi
n’t job.
did he
o t
d
15. The point scale – upper right corner
• Specialty begins at good, or 6 points
• Most of what we are used to in the specialty trade will
score between 7 and 8.5.
• Watch out for “safe” scoring!
• Please just use quarter points.
16. We read left to right…
1. Sample ID.
2. Roast color- no value given. Mark
the roast color (middle)
3. Fragrance = dry smell
4. Aroma = “crust” wet smell
5. Vertical scale is always intuitive or
intensity and horizontal is always
your quality score.
6. Quality notes for discernible
characteristics.
7. Notes run along the bottom for
categorized notes.
T
AN’
C
OU BACK
Y
OME grance
C
“Fra a”!
TO
Arom
&
17. As we begin to slurp….
• Taste hot, warm, and tepid.
• Horizontal scale: Quality score if and/or when it
changes with temperature
• Vertical scales: Immediate impressions or intensity
Final score in the upper right box.
18. “The Objective” and Balance
• Each cup is worth 2 points.
• Perfect objective = 30pts
• Balance is a value judgment - the harmonious
combination of all flavor and texture nuances.
21. Tips for quick tabulation:
Scores + perfect
objective
Final total
All 7 + 30
79
All 8 + 30
86
All 9 + 30
93
22. Protocol Review
1. From 0-15 minutes after
grinding, fragrance (the
smell of the dry grounds)
can be evaluated.
2. 3-4 minutes after the water
is poured, the aroma is
evaluated by breaking the
crust with a spoon.
3. Break the crust with three
(and only 3) distinct rotating
motions.
25. Calibration Cupping
• Cup 3 different
coffees
• Evaluate using
SCAA Cupping
Form
• Calibration
Discussion
Editor's Notes
Currently, one of the biggest problems we see, and what the Q System is addressing, is lost opportunities as a result of producers not knowing the quality of their coffee, millers and exporters over-blending and further commodifying coffee, and the importers and roasters having to work extra hard, inefficiently so, to find the quality, differentiated coffees they want and are willing to pay premiums for. The reality is that the system is not set up to serve the needs of the higher value specialty markets.
We’re implementing the Q Grading System to make trade more efficient, creating a common language for quality and defining standards that are internationally recognized. The Q Grading System identifies those coffees which are best suited for higher value specialty markets and using existing trading practices, matches quality producers with quality buyers. One of the primary goals of the Q Program is to ensure a sustainable supply of quality coffee for the industry and that everyone along the value chain has an opportunity to prosper.
The biggest advantage the Q Grading System provides is the ability to identify quality coffees and to make that quality known throughout the value chain. By better differentiating coffees at the producer level, everyone along the value chain has an opportunity to realize increased value. This is where one of the main values of cupper training lies…by having skilled cuppers on staff, a producer has a better chance of identifying these coffees.
At each link in the chain, there is an opportunity to use quality as a tool to achieve greater value:
By training cuppers at the farm and mill level, quality coffees can be identified before they’re blended. Instead of earning flat rates for cherries, a producer will have the knowledge to know which coffees should be tendered to the C-market and which coffees may be held back for Q Grading.
Q Grading System: Through the Q Grading System, the quality of those coffees believed to be of higher quality can be validated. Regardless of the quality, a technical report is issued so the farmer will receive feedback that can be used for future quality improvements. The seller then has a tangible measure of quality with which to identify the most appropriate markets and buyers. This allows the seller to maximize the selling price.
Q Coffee Certification -- Those coffees that meet the minimum requirements of a Q Coffee receive a certificate that can travel with the coffee as it is sold through the channel, verifying the quality for subsequent buyers and allowing end-users to know where the coffee originated This allows the seller to also maximize his sale price, better identify customer targets, and offer a differentiated set of coffees. Additional point: The Coffee Quality Institute is the only organization in the world doing the work to measure quality. This third-party evaluation of quality lends credibility quality claims. Q Certified is essentially = to SCAA certified and that is a powerful statement to make to potential customers…you are not only telling them you have good quality coffee, your are providing tangible evidence of your commitment to quality.
Market Linkages -- Because the Q is an internationally recognized and respected standard, there is growing demand from buyers for Q Coffees. CQI has created systems to promote Q Coffee and aid communication between sellers and buyers. Although CQI does not sell coffee, it’s active promotion of the Q naturally fosters demand.
The Q Licensing Program allows importers to extend the use of the Q Logo to roasters and retailers and makes quality a more visible and tangible benefit for the end consumer.
You can refer back to the first slide (#2) showing that we are building the infrastructure
.
Ask participants the question. Encourage them to answer.
After two or three of them answer, click to reveal the bullet points.
Ask participants what they think it means to “calibrate” to the form.
BRIEF explanation of the term calibrate.
Ask participants the question. Ask them what is calibration.
Explain calibration and how it works. (not entirely intuitive for relatively inexperienced cuppers)
After two or three of them answer, click to reveal the bullet points
This form did not adequately describe the complexity of Specialty coffee.
In the case of acidity and body, for example, quality and intensity were confused.
No place for defect or sweetness.
Looks daunting, but easy to get used to if we pull it apart.
(Ask students use the forms in front of them to walk through each part with you.)
EXPLAIN “GOOD”
Notice that scores should be recorded in quarter points only. If that’s not enough of a sliding scale for you, you’re over-thinking it.
Below 6 might mean a defect. Hold questions about defect until you get to that slide.
Fragrance and aroma are noted as high and low in terms of immediate impression. These vertical scales do not ask for a number score.
Put these thoughts together to achieve a score on the horizontal, and record in the box. = final score in this category.
If a coffee shows inconsistent cups, it might not necessarily lack sweetness.
If a cup is not clean, it must also fail in uniformity. Take care that a coffee is not punished twice.
Perfect objective is 10 pts for clean, uniform and sweet
While this should go without saying it cannot go without saying!
Important points:
Do not prolong the fragrance evaluation; it is short lived!
The break is shared between table mates, which makes protocol that much more important…
Cleaning cups means one pass and no extra agitation.
Rinse spoon EVERY TIME after touching cups and touching lips!
Silent work until calibration discussion.
While this should go without saying it cannot go without saying!
Important points:
Do not prolong the fragrance evaluation; it is short lived!
The break is shared between table mates, which makes protocol that much more important…
Cleaning cups means one pass and no extra agitation.
Rinse spoon EVERY TIME after touching cups and touching lips!
Silent work until calibration discussion.
Protocols: Wet and beak in order from cup one to cup 5
Defects must be attributed to the numbered cup!
Remember to use descriptive words
Number scores should agree with the describing words…lots of good attributes = higher numbers…..lots of bad attributes= lower scores
Be prepared to support your scores in discussion during the calibration. Be prepared to hear the notes from your fellow cuppers.
Be prepared to adjust your scoring scale after calibrating with the group. Are you too high with numbers, or too low?
How would you characterize this table/category/region of coffee (Centrals, Indo, African, Natural)???