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Starbucks Coffee Tasting Guide

Jun 02, 2018

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    THIS IS MY COFFEE TASTING GUIDE

    FIRST COFFEE TASTED

    HISTORICAL DATA

    DID YOU FIND THIS? I NEED IT BACK!

    PLEASE RETURN TO

    BY EMAIL:

    DATE TH IS GUI DE

    WA S STARTED:

    / /

    FAVORITE COFFEE

    ON THIS DATE:

    LOCATION:

    PRINTED IN THE USA

    BY FACEBOOK:

    REWARD:

    @

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    C O F F E E

    T A S T I N G

    G U I D E

    It begins the first time you smell the

    enticing aroma and sip the coffee.

    Your Coffee Tasting Guidegives you a

    place to record your sensory journey.

    It also provides you with what you

    need to know and communicate

    about how we ethically source, roast,

    brew and taste coffee. And to have

    an even more meaningful connectionwith our customers and each other

    over coffee.

    START HERE

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    C O N T E N T S

    0 0 5 C O F F E E I N F O R M AT I O N

    Coffee Industry

    Coffee Buying

    Growing

    Processing

    Roasting

    Brewing

    Tasting

    Our Coffee Lineup

    StarbucksVIAReady Brew

    0 2 0 TA S T I N G : S TA R B U C K S B L O N D E R O A S T

    0 3 0 TA S T I N G : M E D I U M R O A S T

    0 4 6 TA S T I N G : D A R K R O A S T

    0 6 2 TA S T I N G : S E A S O N A LF A V O R I T E S

    0 7 8 TA S T I N G : S T A R B U C K SR E S E R V E

    0 9 6 TA S T I N G : O T H E R

    1 0 8 G L O S S A R Y

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    Welcome to the Coffee Tasting Guide,a place to learn

    about the ways we buy, roast, brew and taste the coffees

    in our lineupand a place to record your own thoughts

    as you experience each coffee. Welcome to a new way of

    organizing our coffees by roast: Starbucks

    Blonde, Mediumand Dark; this makes it easier for our customers to identify

    the taste they prefer. And welcome to the continuation of

    our relentless pursuit of leadership in coffee.

    Exploring the world of coffee is one of the most important,

    exciting and rewarding things we do.

    So taste each coffee. Share your stories. Connect witheach other, and with our customers. Listen, expand your

    knowledge and make recommendations.

    Above all, continue to taste.

    I hope you enjoy it as much as I do.

    Dub Hay

    SENIOR VICE PRESIDENT

    GLOBAL COFFEE AUTHORITY

    Welcome

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    C O F F E E T A S T I N G G U I D E 5

    Coffee farming touches the lives of more than

    25million people. It is grown in about 60countries,

    primarily on small farms.

    There are two main species of coffee: arabicaandrobusta.Starbucks purchases only high-quality arabica

    coffee grown at high altitudes. Arabicarepresents

    about 60 percentof the worlds coffee production.

    We do not buy robustacoffee, which grows at lower

    elevations and has less refined flavor characteristics.

    One thing that truly sets Starbucks apart from other

    coffee companies is our coffee team. The team

    starts the process by traveling to growing regions

    and building the relationships that allow us to buy

    high-quality coffee. They do extensive quality checks

    throughout the process. And they roast, taste andevaluate every sample receivedadding up to more

    than 250,000cups every year.

    9001,800 metersHIGH ELEVATION

    COFFEE INDUSTRY

    01

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    6 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    Weve always believed that businesses canand

    shouldmake a positive impact on the communities they

    serve. So we set goals in the areas of our business where

    we can have the greatest impact:

    Our Ethical Sourcing commitment to offering the highest-

    quality, ethically purchased and responsibly produced

    coffee, tea, cocoa and manufactured goods helps tocreate a better future for farmers and suppliers.

    ETHICAL

    SOURCING

    ENVIRONMENTAL

    STEWARDSHIP

    STEWARDSHIP

    AND COMMUNITY

    INVOLVEMENT

    COFFEE BUYING

    02

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    C O F F E E T A S T I N G G U I D E 7

    To measure our impact, we set a goal that by 2015

    100 percentof our coffee will be ethically sourced. That

    means every bean we buy will be third-party verified or

    certified either through Coffee and Farmer Equity (C.A.F.E.)

    Practices, Fair Trade or another third-party program.

    GOOD TO KNOW

    We are one of the worlds largest purchasers of

    Fair Trade Certifiedcoffee. But the cornerstone

    of our ethical sourcing is C.A.F.E.Practicesthe

    comprehensive coffee-buying guidelines weve

    developed with Conservation International over the last

    10years. There are two prerequisites: product quality

    and economic accountability, and two scored criteria

    in social responsibility and environmental leadership.

    C.A.F.E.Practices gives purchasing preference to coffee

    suppliers who grow, process and trade coffee in an

    environmentally, socially and economically responsible

    way. The program is built on a model of continuous

    improvement, and Starbucks encourages coffee

    cooperatives, farms and supply networks of all sizes

    and scale to participate.

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    LATIN AMERICA

    8 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    01. Mexico02. Guatemala03. El Salvador04. Honduras

    05. Nicaragua06. Costa Rica07. Panama08. Peru

    09. Colombia10. Puerto Rico11. Brazil

    There are three primary coffee-growing regions, each

    with a distinct landscape, climate and flavor profile for

    the coffees that are grown and processed there.

    Crisp acidity with flavors of nuts,

    cocoa and soft spice.

    Most coffee grows near theequator, between the Tropicof Cancer and the Tropic of

    Capricorn The Coffee Belt and coffees origin country

    greatly affects its flavor.

    THE COFFEE BELT

    GROWING

    03

    01 03 06 08 10 11

    02 04 05 07 09

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    AFRICA ASIA / PACIFIC

    C O F F E E T A S T I N G G U I D E 9

    12. Rwanda13. Burundi14. Zambia15. Uganda16. Tanzania

    19. Thailand20. Sumatra21. China22. Indonesia23. Java

    Lush and juicy, with

    flavors of floral and citrus

    to berry and spice.

    Full-bodied and syrupy

    smooth with herbal,

    earthy flavors.

    17. Kenya18. Ethiopia

    24. Sulawesi25. Philippines26. East Timor27. Papua

    New Guinea

    Starbucks travels the world to discover and purchase

    the very best beans each region has to offerwith the

    significant flavor characteristics of their origin.

    13 14 16 18 20 22 23 26

    12 15 17 19 21 24 25 27

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    1 0 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    Processing is the term used to describe how the beans

    (seeds) are removed from the coffee cherry. Processing

    plays a part in overall flavor, acidity and body.

    Coffee pulp is mechanically removed,leaving a sticky layer called mucilage on

    the bean. Beans are washed and then

    held in a concrete fermentation tank for

    1836 hours to develop flavor, acidity and

    body. One final washing, and the beans

    are dried, parchment is removed and the

    green beans are sorted and graded.

    Coffee pulp is removed using small hand-

    pulping machines, and then the coffee

    is washed and laid out to dry in the sun.

    After partial drying, parchment is removed

    and the coffee is laid out again for final

    drying, followed by sorting and grading.

    Coffee cherries are allowed to dry

    completely on the bean, letting the

    bean develop flavors before the skin and

    parchment are removed, followed by

    sorting and grading.

    WASHEDPROCESSING

    SEMI-WASHED

    PROCESSING

    NATURAL

    PROCESSING

    light, cleanand tangy

    lower acidity,light-bodied andsmooth

    wild, unpredictableand berry

    PROCESSING

    04

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    C O F F E E T A S T I N G G U I D E 1 1

    The Starbucks Roast is not a time, temperature or

    colorits a philosophy. We organize our coffees in

    three roast profiles, StarbucksBlonde Roast, Medium

    and Dark Roast. Research tells us that customers use

    roast to indicate flavor, so these profiles help them

    quickly find coffees theyll like.

    Blonde-roasted coffees have a shorter roast

    time, lighter body and mellow flavors.

    Medium-roasted coffees are balanced withsmooth and rich flavors.

    Dark-roasted coffees feature a fuller body

    and robust, bold flavors.

    Each coffee requires a unique roast profile to create a cupthat is at its peak of aroma, acidity, body and flavor.

    GOOD TO KNOW

    B M

    D

    ROASTING

    05

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    1 2 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    PROPORTION Starbucks recommends 2Tbsp (10 g)

    ground coffee for every 6fl oz (180 ml)of

    water for proper extraction.

    GRIND Grind determines how long the water andcoffee are in contact, and how much flavor

    is extracted. Proper grind delivers only the

    coffees best flavors.

    WATER Coffee is 98 percentwater, so fresh, good-tasting water is essential. If your local tap

    water tastes good, its likely to make a

    good cup of coffee. Otherwise use filtered

    or bottled water.

    FRESHNESS Think of coffee as fresh produce. The

    enemies of coffee are oxygen, light, heat

    and moisture. Store opened coffee in anopaque, airtight container (like a FlavorLock

    bag) at room temperature, and use within

    a week of opening.

    BREWING

    06

    4

    How you grind, brew and store coffee is as important

    as the coffee you choose.

    FUNDAMENTALS OFBREWING GREAT COFFEE

    E S P R E S S O DR I P P R E S S

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    C O F F E E T A S T I N G G U I D E 1 3

    Start with coarsely ground coffee

    (2Tbsp for every 6fl oz water).

    To brew greatcoffee, follow the

    four fundamentals:

    Proportion, Grind,

    Water and Freshness.

    HOW TO BREW IN A

    COFFEE PRESS(By far our preferred brewing method.)

    [01.]

    [02.]

    [03.]

    [04.]

    Add hot water just off the boil.

    Brew for four minutes.

    Then press and pour.

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    1 4 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    TASTING

    07Whenever you taste coffees, compare and contrastthem by identifying the four tasting characteristics for

    each: aroma, acidity, body and flavor.

    AROMA The way the coffee smellsit could beearthy, spicy, floral, nutty or others. These

    distinctive aromas are directly related to the

    coffees flavor.

    ACIDITY This is a tangy quality or tartness, not the

    pH level of the coffee. You can feel acidity

    on the sides and tip of your tongue, and

    sometimes the back of your jawbone, theway you do when you taste citrus fruits

    or drinks. Coffees with high acidity are

    described as bright, tangy and crisp with a

    clean finish. Low-acidity coffees feel smooth

    in your mouth and linger.

    BODY The weight of the coffee on your tongue.

    Does it feel light or full in your mouth? Likecomparing whole milk with nonfat milk.

    Light-bodied coffees feel light and dont

    linger; you feel the weight of full-bodied

    coffees on your tongue and the flavor

    lingers.

    FLAVOR The way the coffee tastes. This characteristic

    is registered in different parts of the mouth.Citrus, cocoa and berries are a just a few

    flavors you might taste. Some are obvious,

    and others are subtle.

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    C O F F E E T A S T I N G G U I D E 1 5

    Follow each of these steps every time you taste to

    truly appreciate the characteristics of the coffees. See

    how the characteristics you like correspond to region,

    processing method and roast.

    THE FOUR STEPS OF

    COFFEE TASTING

    Each coffee in our

    lineup is unique

    taste and compare

    their aroma, acidity,body and flavor.

    [01.] SMELL Always smell a coffee before you taste it.

    Your tongue distinguishes only four tastes:

    salty, sweet, bitter and sourbut your nose

    can detect thousands of smells. Cup your

    hand over the coffee, hold the cup close toyour nose and inhale.

    [02.] SLURP When tasting a coffee, its important to

    slurp it. Slurping sprays the coffee across

    your entire palate and lets subtle flavors

    and aromas reach your nose.

    [03.] LOCATE Think about where you are experiencingflavors on your tongue. Is it on the tip and

    sides? What is the mouthfeel and weight of

    the coffee on your tongue?

    [04.] DESCRIBE Now that youve smelled and tasted

    the coffee, think about how you would

    describe the experience. Describe the

    aroma, acidity, body and flavor? Whatfood flavors or other experiences can you

    compare this sensation to?

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    1 6 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    The constant foundation of our coffee

    offerings. Available all year, so that

    customers can always find their favorites

    and explore others.

    Some of our favorite coffees, each

    anticipated by our customers and each

    marking a favorite season or the holidays.

    We think of them as a gift that returns

    year after year, beautifully wrapped to

    complement the name and the occasion.

    CORE

    SEASONAL FAVORITES

    OUR COFFEE LINEUP

    08We meet the needs of our customers with severaldistinct product lines, letting us offer something

    relevant to everyone.

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    C O F F E E T A S T I N G G U I D E 1 7

    Starbucks uses FlavorLocktechnology on our whole

    bean packaging. The one-way valve lets coffee gasses

    out without letting oxygen inso our roasters can

    package the coffee fresh directly after roasting. See the

    Coffee and Tea Resource Manualfor more information

    on roasting and packaging of our coffee in all formats.

    We spend a lot of time in origin countries

    searching for the finest coffeesones

    with distinct flavors that enchant, amaze

    and captivate. But of the thousands

    we encounter, only a precious few are

    deemed exotic, rare and exquisite enough

    to become Starbucks Reservecoffees.

    STARBUCKS RESERVE

    COFFEE PACKAGING

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    1 8 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    STARBUCKS VIA READY BREW

    09StarbucksVIAReady Brew is a great cup of Starbuckscoffee that can be enjoyed wherever you are.

    We start with the same high-quality, responsibly grown,

    ethically sourced, green arabica beans we use with allour coffee. The beans are roasted according to the

    specific Starbucks Roast profile. Next, the coffee is

    ground, brewed and then concentrated and dried.

    Finally, microground coffeecreated using a proprietary

    processis added for body, flavor and aroma.

    StarbucksVIAdissolves in both hot and cold liquids,

    such as water or milk. Its great for occasions when our

    customers dont have the ability to brew a cup of coffee

    or dont want to brew a whole pot.

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    C O F F E E T A S T I N G G U I D E 1 9

    [01.] [01.]

    [02.]

    [03.]

    [04.]

    [02.]

    [03.]

    HOW TO MAKE

    STARBUCKS VIA

    8fl oz.

    or

    16 fl ozcold water

    add milkto taste

    HOT ICED

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    C O R E

    S TA R B U C K S R E S E R V E

    O T H E R

    S E A S O N A L FAV O R I T E S

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    StarbucksBlonde roasted coffees have a shorter

    roast time, lighter body and mellow flavors.

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    2 2

    BLONDE

    washed (wet)

    citrus

    Multi-Region

    WILLOW BLEND

    and

    DECAF WILLOW BLEND

    Bright & Clean

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 2 3

    BLONDE

    Latin America

    washed (wet)

    milk chocolate, nuts

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS VIA

    VERANDA BLEND

    Mellow & Soft

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    2 4

    BLONDE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 2 5

    BLONDE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    2 6

    BLONDE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 2 7

    BLONDE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    2 8

    BLONDE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 2 9

    BLONDE

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    C O R E

    S E A S O N A L FAV O R I T E S

    O T H E R

    S TA R B U C K S R E S E R V E

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    Medium-roasted coffees are balanced with

    smooth and rich flavors.

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    3 2

    MEDIUM

    washed (wet)

    Latin America

    nuts, apples,blueberries

    HOUSE BLENDLively & Balanced

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 3 3

    MEDIUM

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS VIA

    washed (wet)

    Latin America

    nuts, apples,blueberries, lemon

    BREAKFAST BLENDCrisp & Tangy

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 3 5

    MEDIUMPIKE PLACE

    ROASTand

    DECAF PIKE PLACEROASTSmooth & Balanced

    washed (wet)

    Latin America

    chocolate,cinnamon, nuts

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    3 6

    MEDIUMORGANIC

    YUKON BLEND

    Hearty & Well-Rounded

    washed (wet)semi-washed

    Multi-Region

    cinnamon, raisins,oatmeal, chocolate

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 3 7

    MEDIUMKENYAJuicy & Complex

    washed (wet)

    Africa

    grapefruit, berries,currants, raisins,oranges

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    3 8

    MEDIUM

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS V IA

    ICED COFFEE BLENDCrisp & Caramelly Smooth

    Multi-region

    nuts, lemons,oranges

    washed (wet)

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 3 9

    MEDIUM

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    4 0

    MEDIUM

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 4 1

    MEDIUM

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    4 2

    MEDIUM

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 4 3

    MEDIUM

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    4 4

    MEDIUM

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 4 5

    MEDIUM

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    C O R E

    O T H E R

    S E A S O N A L FAV O R I T E S

    S TA R B U C K S R E S E R V E

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    Darker-roasted coffees feature a fuller body and

    robust, bold flavors.

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    4 8

    DARKGOLD COASTBLEND

    MORNING JOE EDITIONFull-Bodied & Intense

    washed (wet)semi-washed

    Multi-Region

    maple, chocolate,caramel, cheesecake

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 4 9

    DARK

    Asia/Pacific

    cinnamon, maple,buttery breads,pastries

    washed (wet)semi-washed

    KOMODO DRAGONBLEND

    Cedary Spice & Herbs

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    5 0

    DARKESPRESSO ROASTand

    DECAF ESPRESSO ROASTRich & Caramelly

    washed (wet)

    Multi-Region

    caramel, spices,chocolate, nuts

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 5 1

    DARK

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS VIA

    FAIR TRADE CERTIFIED

    ITALIAN ROASTRoasty & Sweet

    chocolate,caramelized sugar,spices

    washed (wet)

    Multi-Region

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    5 2

    DARK

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS V IA

    FRENCH ROASTIntense & Smoky

    washed (wet)

    Multi-Region

    toasted nuts,caramelized sugar,roasted vegetables

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    5 4

    DARKSUMATRAand

    DECAF SUMATRAEarthy & Herbal

    Semi-washed

    Asia/Pacific

    cinnamon, oatmeal,maple, butter, toffee,cheese

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 5 5

    DARK

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    DARK

    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    5 6

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    DARK

    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    5 8

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    DARK

    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 5 9

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    DARK

    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 6 1

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    C O R E

    O T H E R

    S E A S O N A L FAV O R I T E S

    S TA R B U C K S R E S E R V E

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    SEASONAL

    FAVORITESSome of our favorite coffees, each anticipated

    by our customers and each marking a favorite

    season or the holidays.

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    6 4

    ACIDITY

    BODY

    SEASONAL

    FAVORITESGUATEMALACASI CIELO

    Cocoa & Lemon

    washed (wet)

    Latin America

    chocolate, nuts,caramel, berry, lemon,herbs, cheeses

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 6 5

    ACIDITY

    BODY

    SEASONAL

    FAVORITESSTARBUCKS

    ANNIVERSARYBLENDSpicy & Herbal

    washed (wet)semi-washed

    Asia/Pacific

    maple, oats,cinnamon, butter

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    6 6

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS V IA

    STARBUCKS

    CHRISTMAS BLENDand

    DECAF STARBUCKS

    CHRISTMAS BLENDSpicy

    washed (wet)semi-washed

    Multi-Region

    ginger, orange,pumpkin, cinnamon,nutmeg, cloves

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 6 7

    ACIDITY

    BODY

    SEASONAL

    FAVORITESSTARBUCKS

    CHRISTMAS BLENDESPRESSO ROASTDense & Spicy, Caramelly Sweet

    washed (wet)semi-washed

    Multi-Region

    ginger, orange,pumpkin, cinnamon,nutmeg, cloves

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    6 8

    ACIDITY

    BODY

    SEASONAL

    FAVORITESSTARBUCKS

    THANKSGIVINGBLENDEarthy & Herbal, Hints of Lemon

    washed (wet)semi-washed

    Multi-Region

    savory herbs, sweetspices, cocoa

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 6 9

    ACIDITY

    BODY

    SEASONAL

    FAVORITESTHREE REGION BLENDFloral, Herbal, Lemon & Currant

    washed (wet)

    Multi-Region

    herbal, citrus,currant

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    7 0

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    STARBUCKS V IA

    STARBUCKS

    TRIBUTE BLEND

    Spicy & Cherry

    washed (wet)semi-washednatural

    Multi-Region

    berries, spices,chocolate

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 7 1

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    7 2

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 7 3

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    7 4

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 7 5

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    7 6

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 7 7

    ACIDITY

    BODY

    SEASONAL

    FAVORITES

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    C O R E

    O T H E R

    S E A S O N A L FAV O R I T E S

    S TA R B U C K S R E S E R V E

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    8 0

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 8 1

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    8 2

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 8 3

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    8 4

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 8 5

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    8 6

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 8 7

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    8 8

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 8 9

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    9 0

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 9 1

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    9 2

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 9 3

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    PROCESSING

    GROWING REGION

    BREW METHOD

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    COMPLEMENTARY

    FLAVORS

    9 4

    CLOVER

    POUR-OVER

    PRESS

    BREWER

    CUPPING

    ACIDITY

    BODY

    STARBUCKS

    RESERVE

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    C O R E

    O T H E R

    S E A S O N A L FAV O R I T E S

    S TA R B U C K S R E S E R V E

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    OTHER

    Part of your exploration and tasting should

    include coffeesboth ours and those made

    by othersnot listed in this guide. Use these

    pages to record your thoughts as you taste

    and compare.

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    9 8

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 9 9

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    1 0 0

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 1 0 1

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    1 0 2

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 1 0 3

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    1 0 4

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 1 0 5

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BREWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / L IGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    1 0 6

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    PROCESSING

    GROWING REGION

    BREW METHOD

    DRIP BR EWER

    POUR-OVER

    PRESS

    CLOVER

    CUPPING

    TASTING NOTES

    LOW / LIGHT HIGH / FULL

    ACIDITY

    BODY

    ROAST

    COMPLEMENTARY

    FLAVORS

    C O F F E E T A S T I N G G U I D E 1 0 7

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    1 0 8 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    ACIDITY The lively, palate-cleansing property

    characteristic of washed coffees grown at a

    high altitude.

    AGED COFFEE Certain coffees from the Asia/Pacific region

    benefit from prolonged storage prior to

    roasting. After aging for three to five years,

    these coffees develop a unique cedar-spice

    flavor and are used in select Starbucks

    blends, including StarbucksChristmas

    Blend.

    ARABICA One of the two major commercially

    significant species of coffee. The only one

    purchased by Starbucks.

    AROMA The term used to describe the scent of the

    coffee.

    BALANCED A coffee that features a pleasant mix

    of flavor, acidity and body. No single

    characteristic dominates the cup.

    BERRY A flavor and aroma reminiscent ofblackberries or blueberries. Some of the

    best coffees of East Africa have these

    characteristics.

    BITTER The basic taste sensation perceived primarily

    at the back of the tongue.

    BODY The feeling of weight or thickness of thecoffee on your tongue.

    TASTING GLOSSARY

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    C O F F E E T A S T I N G G U I D E 1 0 9

    BRIGHT An assertive flavor with a tangy acidity

    perceived at the front of the mouth;

    denotes high quality and a high-altitude

    coffee farm.

    BUTTERY A smooth, rich flavor and texture found in

    some Indonesian coffees.

    CARAMELLY A subtle sweetness, particularly in blends

    given a deep, dark roast.

    CITRUS An unmistakable lemon or grapefruit flavor

    note.

    CLEAN Coffees that leave little aftertaste.

    COCOA A texture and flavor reminiscent of

    unsweetened cocoa powder. It leaves a

    somewhat dry but very pleasant aftertaste

    in the mouth.

    COMPLEX A coffee with an array of flavors.

    CRISP A clean coffee with bright acidity.

    DARK ROAST Dark-roasted coffees feature a fuller body

    and robust, bold flavors.

    EARTHY Most often used to describe a flavor found

    in Indonesian coffees. Earthy flavors remind

    people of fresh mushrooms. Sumatra is

    one of these coffees and is Starbucks mostpopular single-origin offering.

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    1 1 0 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    ELEGANT Coffees that have a luxurious mouthfeel

    and intriguing flavors.

    ESTATE A medium- to large-scale farm that usually

    has its own processing facility.

    EXOTIC Unusual aromas and flavor notes, such as

    floral, berry-like or spicy.

    FLAVOR How a coffee tastes or the overall

    impression a coffee leaves in your mouth.

    FLORAL A fresh, sweet aroma that is fleeting and

    delicate, but unmistakable.

    FRUITY Coffees that have a berry or tropical fruit-like flavor or aroma are referred to as being

    fruity. Kenya, Ethiopia Harrarand Ethiopia

    Sidamoare a few examples.

    FULL-BODIED A heavier texture. The weightier the coffee

    on the tongue, the more body it has.

    HERBAL The taste or aroma reminiscent of pungentherbs, like basil, oregano and other fine

    cooking herbs.

    INTENSE A singular, potent attribute, such as the

    earthiness of Sumatra or the smokiness of

    French Roast.

    JUICY The mouthfeel or sensation that causes youto salivate.

    TASTING GLOSSARY

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    C O F F E E T A S T I N G G U I D E 1 1 1

    LIGHT-BODIED Less weight on the tongue. A fleeting

    aftertaste.

    MEDIUM-BODIED A smooth, even texture, neither fleeting

    nor overwhelming.

    MEDIUM ROAST Medium-roasted coffees are balanced with

    smooth and rich flavors.

    MILD A coffee with approachable flavor

    characteristics.

    MOUTHFEEL The sensation or weight you feel inside

    your mouth when tasting coffee.

    NUTTY An enjoyable flavor reminiscent of walnuts,almonds, hazelnuts or other nuts.

    ROBUSTA One of the two major commercially

    significant species of coffee. Grown at

    lower altitudes than arabicas. The flavor is

    less refined, and caffeine content is higher.

    SMOKY The darker the roast, the smokier thearoma and flavor.

    SMOOTH A round, well-balanced coffee that leaves

    a pleasant mouthfeel.

    SOFT Coffees that are mild-flavored with low

    acidity.

    SPICY The aroma or flavor of a spice, from sweet

    to savory.

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    1 1 2 L E A R N M O R E : C O F F E E A N D T E A R E S O U R C E M A N U A L

    SPARKLING This term describes a coffee with a bright

    acidity that dances on your tongue before it

    quickly dissipates.

    STALE Coffee that is exposed to oxygen for

    extended periods of time loses acidity and

    becomes flat and cardboard tasting. This is

    the taste of staleness.

    STARBUCKS Blonde-roasted coffees have a shorter

    BLONDE ROAST roast time, lighter body and mellow flavors.

    SWEET A positive coffee description that is

    associated with a pleasant flavor and

    mouthfeel.

    SYRUPY A thick coffee with a lot of body that leaves a

    lingering aftertaste.

    TANGY A lingering acidity is often described as tangy.

    UMAMI Usually defined as a meaty, savory, satisfying

    oo-MA-mee taste. The savory taste of foods and the full,

    tongue-coating sensation they provide.

    WILD Exotic flavors with extreme characteristics.

    WINEY A taste similar to that of red wine or having a

    fruit quality.

    TASTING GLOSSARY

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    @STARBUCKS FACEBOOK.COM/STARBUCKS

    NOTES ON TASTE (see page 15)

    ALWAYS

    BE KNOWLEDGEABLE

    Whether you are new or have been here for years, there

    is always more to learn. Taste and learn to describe all of

    our coffees. Familiarize yourself with the information on

    sourcing, roasting and brewing. And refer to the Coffee

    and Tea Resource Manualfor even more information.

    BE WELCOMING

    Invite your team and your customers to coffee tastings.

    Have lively conversations about the coffees. Coffee is

    best enjoyed when shared with others.

    BE GENUINE

    Connect with customers through conversations about

    your favorite coffee. Help them discover their favorites.

    Use the information on whole bean coffee packages to

    educate customers about our coffees and inspire them

    to set out on their own sensory journey.

    [03.]LOCATE

    2011 STARBUCKS COFFEE COMPANY. ALL RIGHTS RESERVED. NSP12-19633 SKU 11019081

    PIKE PLACE IS A REGISTERED TRADEMARK OF THE PIKE PLACE MARKET PDA, USED UNDER LICENSE.

    BITTER

    SOUR

    SALTY

    SWEET

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