In this course we will explore how master roasters and blenders use different techniques and approaches to unearth the flavors that are naturally embedded in coffee. In ways, the art and science of roasting and blending coffee is about perfecting nature. It is inside the beans, of course, that worlds of flavor wait to be unlocked. This unlocking happens when green beans are expertly roasted, making real the flavor potential inside. Through the master roasters, the potential within each bean is fulfilled. More skilled artistry comes into play on the part of blenders, who, like master chefs managing ingredients, complement the flavor of one coffee with another in search of a particular profile.
Learners who complete this course will earn a digital certificate of completion.
Current Starbucks partners interested in taking Level 300 to achieve Coffee Master status must first satisfy eligibility criteria and take the course while on scheduled training time. Please consult with your manager.
Michelle Burns is Senior Vice President of Global Coffee and Tea for Starbucks. Michelle is responsible for leading all things coffee and tea–including strategy for growing, sourcing, buying, quality, sustainment, education, Farmer Support Centers, and Starbucks’ Hacienda Alsacia farm and Visitor Center in Costa Rica.
The Global Coffee team is responsible for leading all things coffee—agronomy, ethical sourcing, buying, quality, roasting, strategy and education.
Our coffee education team worked with our agronomists located in 9 Farmer Support Centers in key coffee growing countries, our buying team in Lausanne, Switzerland, master roasters, blenders and quality experts in Seattle, Washington and our Reserve Roasteries. Collectively this team has deep subject matter expertise and many years working in the coffee industry. They all share a relentless commitment to quality, a passion for coffee and positively contributing to farming communities where our coffee is grown and the communities around the globe where our coffee is served.