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Starbucks Coffee Academy 200 ASU


In this course you’ll explore what influences a coffee’s flavor: growing, processing, roasting and blending. We'll also dive deeper into ethical sourcing, brewing coffee and crafting espresso beverages.

About This Course

There is something about that little bean. Once you get to know it, you become inspired to go farther, learn more, find out where the journey can take you. As you spend more time with coffee you find new ways to share what you discover with others. In this course we will explore what influences a coffee’s flavor, from growing and processing to roasting and blending; how we make certain that all our coffee is purchased ethically; and the teams in place to ensure quality from farm to cup. You will also learn more about the Four Fundamentals of brewing coffee and how they safeguard flavor. And we will go to the espresso bar and discover more about pouring perfect espresso shots.

Meet Your Starbucks Coffee Leader

Course Staff Image #1

Michelle Burns

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

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.

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