In this video, Bloomberg News takes us inside the Starbucks coffee lab in Seattle, inside which a small and select team of coffee tasters have the job of trying out up to 600 different coffees a day (“cuppings”).
There are seven dedicated tasters that report to the Seattle headquarters, and fewer than 15 tasters worldwide.
Tasters like Leslie Wolfert go through the daily process of intense quality control.
The tasters evaluate the green coffee beans, roast the coffee, and then pour boiling water directly on top of ground coffee. They let it sit for three minutes, and finally taste and evaluate the coffee.
“We’re really looking at acidity, body, flavor, and overall complexity in the cup,” says Wolfert.
Many of you may be wondering how one gets the job of professional coffee taster.
According to Wolfert, “Anyone can taste coffee — you just have to be in it all the time.”
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.