Coffee Tasting Guide

COFFEE TA S T I N G GUIDE
T H I S I S M Y COFFEE TAS tI NG GU IDE
HI St OR I c AL DAtA
DAt E t HI S G U I D E WA S StA Rt E D : L O c At IO N :
FAV O R It E C O F F E E ON t H I S D At E:
F I R S t C O F FEE TAS t ED
DId Y O U F I Nd T H I S ? I N E E d I T B A C K !
P L E A S E R Et URN tO
BY EMAIL:
B Y FA c EB O O K :
R E WA R D :
pR I N tE D I N tH E USA
COFFEE TA S T I N G GUIDE
START HERE
It begins the rst time you smell the enticing aroma and sip the coffee. Your Coffee Tasting Guide gives 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 connection with our customers and each other over coffee.
HO W TO USE YOUR COFFEE TAS t I N G G U I D E :
Taste each coffee.
Write down your thoughts on the pages inside.
Peel the sticker from the back of the guide and place on the coffees page.
Keep tasting.
CONTENTS
005 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 Starbucks VIA Ready Brew
020 T A s T i N g : s T A R b U c K s bl O N D E R O A s T TA s T i N g : M E D i U M R O A s T TA s T i N g : D A R K R O A s T TA s T i N g : S EAsONAl FAv O R i T E s T A s T i N g : s T A R b U c K s REsERvE TA s T i N g : O T H E R
030 046 062
078
096
1 0 8 gl O ss A R Y
Welcome
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, Medium and 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 with each 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
se NiO R V ice pR esideN t GlO bal C O F Fee A U th O R ity
01
COFFEE INDUSTRy
Coffee farming touches the lives of more than

25 million people. It is grown in about 60 countries,
primarily on small farms. There are two main species of coffee: arabica and robusta. Starbucks purchases only high-quality arabica coffee grown at high altitudes. Arabica represents about 60percent of the worlds coffee production. We do not buy robusta coffee, which grows at lower elevations and has less rened avor characteristics.
9001,800 meters
H I G H E L E VAT I O N
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 and evaluate every sample receivedadding up to more than 250,000 cups every year.
C O F F E E TA S T I N G G U I D E
02
COFFEE BU yING
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:
E TH I C A L SOURCING
EN V I R O N M E N TA L S TE WA R D S H I P
S T E WA R D S H I P AND COMMUNITy IN V O LV E M E N T
Our Ethical Sourcing commitment to offering the highestquality, ethically purchased and responsibly produced coffee, tea, cocoa and manufactured goods helps to create a better future for farmers and suppliers.
LEARN MORE: COFFEE AND TEA RESOURCE MANUAL
GOOD TO KNOW
To measure our impact, we set a goal that by 2015

100percent of our coffee will be ethically sourced. That
means every bean we buy will be third-party veried or certied either through Coffee and Farmer Equity (C.A.F.E.) Practices, Fair Trade or another third-party program.
We are one of the worlds largest purchasers of Fair Trade Certied coffee. 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 10 years. 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.
03
GROWING
There are three primary coffee-growing regions, each with a distinct landscape, climate and avor prole for the coffees that are grown and processed there.
LATIN AMER I C A
Crisp acidity with avors of nuts, cocoa and soft spice.
02 04 05 07 09
THE COFFEE BELT
Most coffee grows near the equator, between the Tropic of Cancer and the Tropic of Capricorn The Coffee Belt and coffees origin country greatly affects its avor.
01
03 06
08
10
11
01. Mexico 02. Guatemala 03. El Salvador 04. Honduras
05. Nicaragua 06. Costa Rica 07. Panama 08. Peru
09. Colombia 10. Puerto Rico 11. Brazil
Starbucks travels the world to discover and purchase the very best beans each region has to offerwith the signicant avor characteristics of their origin.
A FRICA A S I A / PA C I F I C
Lush and juicy, with avors of oral and citrus to berry and spice.
Full-bodied and syrupy smooth with herbal, earthy avors.
12 15 17
19
21
24 25
27
13
14
16
18
20
22
23
26
12. Rwanda 13. Burundi 14. Zambia 15. Uganda 16. Tanzania
17. Kenya 18. Ethiopia
19. Thailand 20. Sumatra 21. China 22. Indonesia 23. Java
24. Sulawesi 25. Philippines 26. East Timor 27. Papua New Guinea
04
light, clean and tangy
PROCESSING
Processing is the term used to describe how the beans (seeds) are removed from the coffee cherry. Processing plays a part in overall avor, acidity and body.
WASHED P ROCESSING
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 avor, acidity and body. One nal washing, and the beans are dried, parchment is removed and the green beans are sorted and graded.
S EMI- WASH ED P ROCESSING
lower acidity, light-bodied and smooth
Coffee pulp is removed using small handpulping 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 nal drying, followed by sorting and grading.
NATURAL P ROCESSING
wild, unpredictable and berry
Coffee cherries are allowed to dry completely on the bean, letting the bean develop avors before the skin and parchment are removed, followed by sorting and grading.
10
05
ROASTING
The Starbucks Roast is not a time, temperature or colorits a philosophy. We organize our coffees in three roast proles, Starbucks Blonde Roast, Medium
and Dark Roast. Research tells us that customers use roast to indicate avor, so these proles help them quickly nd coffees theyll like.
Blonde-roasted coffees have a shorter roast time, lighter body and mellow avors. Medium-roasted coffees are balanced with smooth and rich avors. Dark-roasted coffees feature a fuller body and robust, bold avors.
D M
GOOD TO KNOW
Each coffee requires a unique roast prole to create a cup that is at its peak of aroma, acidity, body and avor.
11
06
4
BREWING
How you grind, brew and store coffee is as important as the coffee you choose.
FUNDAMENTALS OF BREWING GREAT COFFEE Starbucks recommends 2 Tbsp (10 g) ground coffee for every 6 oz (180 ml) of water for proper extraction.
P ROPORTIO N
G RIND
Grind determines how long the water and coffee are in contact, and how much avor is extracted. Proper grind delivers only the coffees best avors.
espress O
Drip
press
WATER
Coffee is 98percent water, so fresh, goodtasting water is essential. If your local tap water tastes good, its likely to make a good cup of coffee. Otherwise use ltered or bottled water. Think of coffee as fresh produce. The enemies of coffee are oxygen, light, heat and moisture. Store opened coffee in an opaque, airtight container (like a FlavorLock bag) at room temperature, and use within a week of opening.
F RESHNESS
12
HOW TO BREW IN A COFFEE PRESS

(By far our preferred brewing method.)
[01.]
Start with coarsely ground coffee (2 Tbsp for every 6 oz water).
[02.]
Add hot water just off the boil.
[03.]
Brew for four minutes.
[04.]
Then press and pour.
To brew great coffee, follow the four fundamentals: Proportion, Grind, Water and Freshness.
13
07
A R OMA A CIDIT y
TASTING
Whenever you taste coffees, compare and contrast them by identifying the four tasting characteristics for each: aroma, acidity, body and avor.
The way the coffee smellsit could be earthy, spicy, oral, nutty or others. These distinctive aromas are directly related to the coffees avor. 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, the way you do when you taste citrus fruits or drinks. Coffees with high acidity are described as bright, tangy and crisp with a clean nish. Low-acidity coffees feel smooth in your mouth and linger. The weight of the coffee on your tongue. Does it feel light or full in your mouth? Like comparing 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 avor lingers. The way the coffee tastes. This characteristic is registered in different parts of the mouth. Citrus, cocoa and berries are a just a few avors you might taste. Some are obvious, and others are subtle.
B ODy
F LAVOR
14
THE FOUR STEPS OF COFFEE TASTING
Each coffee in our lineup is unique taste and compare their aroma, acidity, body and avor.
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.
[01.] S MELL
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 to your nose and inhale. When tasting a coffee, its important to slurp it. Slurping sprays the coffee across your entire palate and lets subtle avors and aromas reach your nose. Think about where you are experiencing avors on your tongue. Is it on the tip and sides? What is the mouthfeel and weight of the coffee on your tongue? that youve smelled and tasted the coffee, think about how you would describe the experience. Describe the aroma, acidity, body and avor? What food avors or other experiences can you compare this sensation to?
[02.] S LURP
[03.] LOCATE
[04.] D ESCRIBE Now
15
08
OU R C OFFEE LI NEUP
We meet the needs of our customers with several distinct product lines, letting us offer something relevant to everyone.
CORE
The constant foundation of our coffee offerings. Available all year, so that customers can always nd their favorites and explore others.
SEASONAL FAV O R I T E S
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.
16
STARB U C K S R E S E R V E
We spend a lot of time in origin countries searching for the nest coffeesones with distinct avors 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 Reserve coffees.
COFFEE PACKAGING
Starbucks uses FlavorLock technology 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 Manual for more information on roasting and packaging of our coffee in all formats.
17
09
STARBUCKS VIA READ y BREW
Starbucks VIA Ready Brew is a great cup of Starbucks
coffee that can be enjoyed wherever you are. We start with the same high-quality, responsibly grown, ethically sourced, green arabica beans we use with all our coffee. The beans are roasted according to the specic Starbucks Roast prole. Next, the coffee is ground, brewed and then concentrated and dried. Finally, microground coffeecreated using a proprietary processis added for body, avor andaroma. Starbucks VIA dissolves 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.
18
HOW TO MAKE STARBUCKS VIA

HOT
[01.]
ICED
[01.]
or 16 oz cold water
[02.] [02.]
8 oz.
[03.]
[03.]
[04.]
add milk to taste
19
CORE
S easo N a L F avor I tes
S TA R B U C K S R E S E R V E
OTHER
Starbucks Blonde roasted coffees have a shorter roast time, lighter body and mellow avors.
BLONDE
and
WILLOW BLEND
Bright & Clean
DECAF WILLOW BLEND
GROWING REGION
TASTING NOTES
lOw / light high / FU ll
acidity
Multi-Region
P ROCESSING
bO dy ROAST
washed (wet)
BREW METHOD
DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng
COMPLEMENTARy FLAVORS
citrus
22
BLONDE
Mellow & Soft
VERANDA BLEND
GROWING REGION
TASTING NOTES
lO w / light high / FU ll
acidity
Latin America
P ROCESSING
bOdy ROA S T
washed (wet)
BREW METHOD
D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg StaRbUcks Via
milk chocolate, nuts
23
BLONDE
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
24
BLONDE
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg
25
BLONDE
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
26
BLONDE
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
27
BLONDE
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
28
BLONDE
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
29
CORE
OTHER
Medium-roasted coffees are balanced with smooth and rich avors.
MEDIUM
HOUSE BLEND
Lively & Balanced
GROWING REGION
TASTING NOTES
acidity
Latin America
P ROCESSING
bO dy ROAST
washed (wet)
BREW METHOD
nuts, apples, blueberries
32
MEDIUM
Crisp & Tangy
BrEAKFAST BLEND
GROWING REGION
TASTING NOTES
acidity
Latin America
P ROCESSING
bOdy ROA S T
washed (wet)
BREW METHOD
nuts, apples, blueberries, lemon
33
MEDIUM
GUATEMAlA ANTIGUA
Cocoa & Soft Spice
GROWING REGION
TASTING NOTES
acidity
Latin America
P ROCESSING
bO dy ROAST
washed (wet)
BREW METHOD
cocoa, apples, caramel, nuts
34
MEDIUM
PIKE PlACE ROAST

and
DECAF pIKE plACE rOAST
Smooth & Balanced
GROWING REGION
TASTING NOTES
acidity
Latin America
P ROCESSING
bOdy ROA S T
washed (wet)
BREW METHOD
chocolate, cinnamon, nuts
35
MEDIUM
ORGANIC
YUKON BLEND
Hearty & Well-Rounded
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bO dy ROAST
washed (wet) semi-washed

BREW METHOD
cinnamon, raisins, oatmeal, chocolate
36
MEDIUM
KENYA
Juicy & Complex
GROWING REGION
TASTING NOTES
acidity
Africa
P ROCESSING
bOdy ROA S T
washed (wet)
BREW METHOD
grapefruit, berries, currants, raisins, oranges

C O F F E E TA S T I N G G U I D E 37
MEDIUM
Crisp & Caramelly Smooth
ICED COFFEE BlEND
GROWING REGION
TASTING NOTES
acidity
Multi-region
P ROCESSING
bO dy ROAST
washed (wet)
BREW METHOD
DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng StaRbUcks Via
nuts, lemons, oranges
38
MEDIUM
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
39
MEDIUM
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
40
MEDIUM
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
41
MEDIUM
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
42
MEDIUM
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
43
MEDIUM
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
44
MEDIUM
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
45
CORE
OTHER
Darker-roasted coffees feature a fuller body and robust, bold avors.
dark
GOlD COAST BlEND

Full-Bodied & Intense
GROWING REGION
MOrNING JOE EDITION

TASTING NOTES
acidity
Multi-Region
P ROCESSING
bO dy ROAST

BREW METHOD
maple, chocolate, caramel, cheesecake
48
dark
KOMODO DrAGON BLEND

Cedary Spice & Herbs
TASTING NOTES
GROWING REGION
acidity
Asia/Pacic
P ROCESSING
bOdy ROA S T

BREW METHOD
cinnamon, maple, buttery breads, pastries

dark
and
ESprESSO ROAST
DECAF ESprESSO rOAST
Rich & Caramelly
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bO dy ROAST
washed (wet)
BREW METHOD
caramel, spices, chocolate, nuts
50
dark
Roasty & Sweet
FAIr TrADE CErTIFIED
ITAlIAN rOAST
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bOdy ROA S T
washed (wet)
BREW METHOD
chocolate, caramelized sugar, spices

dark
Intense & Smoky
FrENCh rOAST
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bO dy ROAST
washed (wet)
BREW METHOD
toasted nuts, caramelized sugar, roasted vegetables

52
dark
CAFF VERONA
Dark Cocoa & Roasty Sweet
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bOdy ROA S T

BREW METHOD
milk and dark chocolate, caramelized sugar

dark
and
SUMATrA
DECAF SUMATrA
Earthy & Herbal
GROWING REGION
TASTING NOTES
acidity
Asia/Pacic
P ROCESSING
bO dy ROAST
Semi-washed
BREW METHOD
cinnamon, oatmeal, maple, butter, toffee, cheese

54
dark
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
55
dark
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
56
dark
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
57
dark
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
58
dark
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
59
dark
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
60
dark
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
61
CORE
OTHER
S E A S ONAL FAV O RITES

Some of our favorite coffees, each anticipated by our customers and each marking a favorite season or the holidays.
SEAS O N A L FAVO R I T E S
GUATEMAlA CASI CIElO
Cocoa & Lemon
GROWING REGION
TASTING NOTES
acidity
Latin America
P ROCESSING
bO dy
washed (wet)
BREW METHOD
chocolate, nuts, caramel, berry, lemon, herbs, cheeses

64
SE A S O N A L FAVORITES
STArbUCKS
ANNIvErSAry blEND
Spicy & Herbal
GROWING REGION TASTING NOTES
acidity
Asia/Pacic
P ROCESSING
bOdy

BREW METHOD
maple, oats, cinnamon, butter
65
STArbUCKS and
ChrISTMAS BlEND
DECAF STArbUCKS
ChrISTMAS blEND
Spicy
acidity
Multi-Region
P ROCESSING
bO dy

BREW METHOD
ginger, orange, pumpkin, cinnamon, nutmeg, cloves

66
STArbUCKS
ChrISTMAS BlEND ESprESSO rOAST

Dense & Spicy, Caramelly Sweet
acidity
Multi-Region
P ROCESSING
bOdy

BREW METHOD
ginger, orange, pumpkin, cinnamon, nutmeg, cloves

STArbUCKS
ThANKSGIvING blEND
Earthy & Herbal, Hints of Lemon
acidity
Multi-Region
P ROCESSING
bO dy

BREW METHOD
savory herbs, sweet spices, cocoa
68
ThrEE REGION BlEND
Floral, Herbal, Lemon & Currant
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bOdy
washed (wet)
BREW METHOD
herbal, citrus, currant
69
STArbUCKS
TrIbUTE blEND
Spicy & Cherry
GROWING REGION
TASTING NOTES
acidity
Multi-Region
P ROCESSING
bO dy
washed (wet) semi-washed natural

BREW METHOD
berries, spices, chocolate
70
SE A S O N A L FAV O R I T E S
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
71
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
BREW METHOD
72
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
73
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
BREW METHOD
74
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
75
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
BREW METHOD
76
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
77
CORE
OTHER
S TA R BUCKS R E S E R VE
Of the thousands of coffees we encounter around the world, only a precious few are deemed exotic, rare and exquisite enough to become Starbucks Reserve coffees. We love them brewed on the Clover our preferred method for these special beans.
STAR B U C K S RESE R V E
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
cl O VeR p OUR-OV e R p Ress BReweR cU ppi N g
80
STA R B U C K S RES E R V E
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
cl OVe R pOUR-OV eR pR ess BRewe R c U ppi Ng
81
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
82
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
83
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
84
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
85
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
86
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
87
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
88
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
89
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
90
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
91
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
92
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
93
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
94
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
BREW METHOD
95
CORE
OTHER
O TH E R
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 andcompare.
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
98
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
99
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
100
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
101
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
102
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
103
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
104
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
105
GROWING REGION
TASTING NOTES
acidity bO dy
P ROCESSING
ROAST
BREW METHOD
106
GROWING REGION
TASTING NOTES
acidity bOdy
P ROCESSING
ROA S T
BREW METHOD
107
TASTING GLOSSARy
AC IDITy
The lively, palate-cleansing property characteristic of washed coffees grown at a high altitude. Certain coffees from the Asia/Pacic region benet from prolonged storage prior to roasting. After aging for three to ve years, these coffees develop a unique cedar-spice avor and are used in select Starbucks blends, including Starbucks Christmas Blend.
AG ED C O FFEE
A RABI cA
One of the two major commercially signicant species of coffee. The only one purchased by Starbucks. The term used to describe the scent of the coffee. A coffee that features a pleasant mix of avor, acidity and body. No single characteristic dominates the cup. A avor and aroma reminiscent of blackberries or blueberries. Some of the best coffees of East Africa have these characteristics. The basic taste sensation perceived primarily at the back of the tongue. The feeling of weight or thickness of the coffee on your tongue.
AROMA
B ALANCED
B ERRy
B ITTER
B OD y
108
BR IGHT
An assertive avor with a tangy acidity perceived at the front of the mouth; denotes high quality and a high-altitude coffee farm. A smooth, rich avor and texture found in some Indonesian coffees. A subtle sweetness, particularly in blends given a deep, dark roast. An unmistakable lemon or grapefruit avor note. Coffees that leave little aftertaste. A texture and avor reminiscent of unsweetened cocoa powder. It leaves a somewhat dry but very pleasant aftertaste in the mouth. A coffee with an array of avors. A clean coffee with bright acidity. Dark-roasted coffees feature a fuller body and robust, bold avors. Most often used to describe a avor found in Indonesian coffees. Earthy avors remind people of fresh mushrooms. Sumatra is one of these coffees and is Starbucks most popular single-origin offering.
BU TTERy
CA RAMELLy
CI TRUS
CL EAN CO COA
CO MPLEX CR ISP DA RK ROAST
EA RTH y
109
TASTING GLOSSARy
E LEGANT
Coffees that have a luxurious mouthfeel and intriguing avors. A medium- to large-scale farm that usually has its own processing facility.
E STATE
E X OTIC Unusual aromas and avor notes, such as
oral, berry-like or spicy.

FL AVOR
How a coffee tastes or the overall impression a coffee leaves in your mouth. A fresh, sweet aroma that is eeting and delicate, but unmistakable. Coffees that have a berry or tropical fruitlike avor or aroma are referred to as being fruity. Kenya, Ethiopia Harrar and Ethiopia Sidamo are a few examples.
FL ORAL
FR UIT y
FU LL- BO DIED
A heavier texture. The weightier the coffee on the tongue, the more body it has. The taste or aroma reminiscent of pungent herbs, like basil, oregano and other ne cooking herbs. A singular, potent attribute, such as the earthiness of Sumatra or the smokiness of French Roast. The mouthfeel or sensation that causes you to salivate.
H E RBAL
I N TENSE
J UIC y
110
LI GHT- BODIED
Less weight on the tongue. A eeting aftertaste.
M EDIUM- B O DIED A smooth, even texture, neither eeting
nor overwhelming.
M EDIUM R O AST
Medium-roasted coffees are balanced with smooth and rich avors. A coffee with approachable avor characteristics. The sensation or weight you feel inside your mouth when tasting coffee. An enjoyable avor reminiscent of walnuts, almonds, hazelnuts or other nuts.
M ILD
M OUTHFEEL
NU TTy
R OBUS tA One of the two major commercially
signicant species of coffee. Grown at lower altitudes than arabicas. The avor is less rened, and caffeine content is higher.
SMO Ky
The darker the roast, the smokier the aroma and avor. A round, well-balanced coffee that leaves a pleasant mouthfeel. Coffees that are mild-avored with low acidity. The aroma or avor of a spice, from sweet to savory.
SMO OTH
SOFT
SP ICy
111
TASTING GLOSSARy
S PARKLING
This term describes a coffee with a bright acidity that dances on your tongue before it quickly dissipates. Coffee that is exposed to oxygen for extended periods of time loses acidity and becomes at and cardboard tasting. This is the taste of staleness.
S TALE
S TARBUCKS Blonde-roasted coffees have a shorter B LONDE ROA ST roast time, lighter body and mellow avors. S WEET
A positive coffee description that is associated with a pleasant avor and mouthfeel. A thick coffee with a lot of body that leaves a lingering aftertaste. A lingering acidity is often described as tangy.
SyR UP y
TANGy
UM AMI Usually dened as a meaty, savory, satisfying oo-MA-mee taste. The savory taste of foods and the full, tongue-coating sensation they provide. WI LD WI NE y
Exotic avors with extreme characteristics. A taste similar to that of red wine or having a fruit quality.
112
N O t ES ON tA S tE (see page 15)

[03.] LOc AtE
BIttE R SOUR SALtY SWEEt
A LWAYS
B E 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 Manual for even more information.
B E WELcOMING
Invite your team and your customers to coffee tastings. Have lively conversations about the coffees. Coffee is best enjoyed when shared with others.
B E 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.
@STARBUCKS
FacEbOO k.cO M/STARBUCKS
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.

Coffee Tasting Guide

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Coffee Tasting Guide

Uploaded by

Copyright:

Available Formats

COFFEE TA S T I N G GUIDE

T H I S I S M Y COFFEE TAS tI NG GU IDE

HO W TO USE YOUR COFFEE TAS t I N G G U I D E :

Taste each coffee.

Write down your thoughts on the pages inside.

030 046 062

Coffee farming touches the lives of more than

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

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

Crisp acidity with avors of nuts, cocoa and soft spice.

THE COFFEE BELT

01. Mexico 02. Guatemala 03. El Salvador 04. Honduras

05. Nicaragua 06. Costa Rica 07. Panama 08. Peru

09. Colombia 10. Puerto Rico 11. Brazil

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

Full-bodied and syrupy smooth with herbal, earthy avors.

17. Kenya 18. Ethiopia

S EMI- WASH ED P ROCESSING

lower acidity, light-bodied and smooth

wild, unpredictable and berry

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

HOW TO BREW IN A COFFEE PRESS

Start with coarsely ground coffee (2 Tbsp for every 6 oz water).

Add hot water just off the boil.

Brew for four minutes.

Then press and pour.

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

THE FOUR STEPS OF COFFEE TASTING

[04.] D ESCRIBE Now

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

STARBUCKS VIA READ y BREW

Starbucks VIA Ready Brew is a great cup of Starbucks

LEARN MORE: COFFEE AND TEA RESOURCE MANUAL

HOW TO MAKE STARBUCKS VIA

add milk to taste

S easo N a L F avor I tes

DECAF WILLOW BLEND

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg StaRbUcks Via

milk chocolate, nuts

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg

S easo N a L F avor I tes

Medium-roasted coffees are balanced with smooth and rich avors.

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

nuts, apples, blueberries

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg StaRbUcks Via

nuts, apples, blueberries, lemon

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

cocoa, apples, caramel, nuts

PIKE PlACE ROAST

DECAF pIKE plACE rOAST

Smooth & Balanced

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg

chocolate, cinnamon, nuts

washed (wet) semi-washed

DR ip BR eweR p OUR-OV e R p Ress cl OV eR cU ppi Ng

cinnamon, raisins, oatmeal, chocolate

D Rip BR ewe R pOUR-OV eR pR ess cl OVe R cU ppiNg