The third installment of Gravitas is back at the Roastery. This legacy blend launched on March 20th 2017, and I just happened to be in town visiting. Perfect timing on my part! This years version of Gravitas is a blend of Sumatra Lake Toba, Nicaragua Maracaturra and Sun-dried Brazil Barinas. The result is layers of herbal and chocolate notes with a unique dried fruit sweetness….
Kenya Kangunu is the newest online exclusive coffee to be offered on the online store. This is the third offering, the first being Costa Rica Vista del Mar yellow honey and Papua New Guinea Luoka. These coffees are, to my knowledge, released in other countries, but a small amount is offered online. Because of the limited quantities, these seems to sell out fairly quickly! I was lucky enough to notice Kenya Kangunu shortly after it was released online and ordered it right away.
I first tasted this side by side with core Kenya, and was surprised how different they were. The Kangunu is lush with a layered complexity with notes of dark chocolate and lemon, while the core Kenya is juicy with unmistakeable notes of grapefruit.
According to Starbucks legend, Yukon Blend was the winner of a “name that blend” contest. Yukon blend was created in 1971 for one of Starbucks original customers, the captain of a fishing boat in the Bering Sea. He wanted a blend for his crew that could stand up to the frigid mornings and long days of fishing in the cold waters where the Yukon River meets the Sea.
This hearty and well rounded blend pairs well with oatmeal and cinnamon, but has toasty notes that I thought might pair well with brown butter. But then I got to thinking, what if I infused butter with coffee and then browned it?
And then coffee brown butter was born.
Three region blend paired with lemon baked donuts stuffed with red currant jam and topped with pink sanding sugar and crushed pink peppercorns….
It’s cookie season, and I have been seeing posts on facebook about pairing wine with Girl Scout cookies (which is always a good idea!) I did a search for Girl Scout cookies and Starbucks coffees, and was surprised to see that no one had made up a tasting sheet! So here it is, my personal recommendations for Starbucks core coffees with Girl Scout cookies.
Wandering the aisles of the grocery store is one of my favorite past times, especially since we are in a different part of the country. So many new stores to explore. One thing that caught my eye recently was this apricot pie filling. I have never heard of such a thing, but immediately thought how fun it would be to make an apricot upside down cake. Apricots are not in season just yet, and Nicaragua Monimbo is bursting with fresh apricot notes, slightly tart with a brown sugar sweetness….
My regional director was kind enough to purchase me a year long Roastery subscription, so I am kicking of 2017 by hosting monthly reserve seminars! Starting off with the first subscription coffee of 2017; Ethiopia Kayon Mountain.
Ethiopia Kayon Mountain is from a small lot farm in the Oromia region of Ethiopia. Kayon translates to goal, and it is the mantra for the farm owners who are driven to take extra steps in the name of extraordinary coffee. Using methods that are not commonly seen in Ethiopia, such as shade growing coffee, to having their own washing station, to exporting directly. The farmers of Kayon mountain maintain full control of every step of the process.
An extraordinary coffee deserves an extraordinary tasting.
Colombia el peñol paired with hot fudge marshmallows, dipped in dark chocolate infused with blackberries and red wine and topped with a fresh blackberry. Served at our February 2017 district meeting kicking off the conversations of barista championships and coffee engagement.
The coffee ceremony is one of the most of the most recognizable parts of Ethiopian culture, and an invitation to attend a coffee ceremony is considered a mark of friendship or respect. The ceremonial hostess will roast green beans in front of the guests before they are ground and brewed. The hostess mixes the ground coffee with spices, and pours them into a clay pot called a jebena. The coffee is served with plenty of sugar, salt or even butter and often complemented by a traditional snack such as popcorn or peanuts. This is the main social event, performed up to three times daily, to take time to talk about politics, the community and life.
I wanted to pay tribute to this tradition, pairing Ethiopia with popcorn and peanuts, coated with a cayenne infused coffee caramel.
A few weeks ago we were talking about our favorite coffees, and my favorite Starbucks core coffee is (usually) Sumatra.
I remember when I was a new barista, drinking Sumatra for the first time paired with a maple scone and cheddar cheese, and I was blown away how this coffee paired with sweet and savory. Sumatra is earthy, and herbal and can balance so many different flavors. Maple, cheese, toffee, cinnamon and even mushrooms.
I wanted to take this early memory of Sumatra and a maple scone and reinvent it into something new. The addition of bacon not only compliments the maple, but lends a more savory quality. Bacon and Sumatra are a match made in heaven. <3