coffee pairing | the modern barista

Sumatra with maple bacon cornbread muffins

February 8, 2017 by jocelyn Leave a Comment

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

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Muan Jai blend with spicy curried walnuts

February 4, 2017 by jocelyn Leave a Comment

Starbucks Muan Jai blend is not one that you see too often. If you’re not in Thailand, your chances are slim to none. Luckily, the Starbucks store will occasionally carry this exclusive coffee from Thailand.

It has been a long time favorite of mine, with it’s rich bold flavor, peppery spice notes and it is so smooth and balanced. The flavor notes suggest pairing this coffee with chocolate, nuts and cinnamon. The last time I had this coffee, I paired it with Theo Chocolate curry coconut bar, and I vividly remember how amazing the flavors were with the curry. Spicy yet floral, unfolding from savory to sweet. Sadly, this chocolate bar is being discontinued, and I can’t find it in Michigan, so I set out to make something new!…

Nicaragua Maracaturra paired with coffee fruit cake

January 25, 2017 by jocelyn Leave a Comment

I had actually planned this recipe to go live on National fruitcake day.. which was three weeks ago. I am a little bit behind with posts and recipes, but better late than never, right? 😉

Nicaragua Maracaturra has become one of my favorite reserve coffees. First of all, I love the beans. They are enormous! Second the flavor profile has really captured me. Subtle floral sweetness with spice notes of clove and allspice woven together, and finished off with a creamy vanilla mouthfeel. This is a coffee that can go in so many different directions, from baking spices, to chocolate, to apples and nuts. It is one of those coffees you can almost pair with anything!

Even a fruitcake?!

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Jamaica Blue Mountain with candied blood oranges

January 25, 2017 by jocelyn 1 Comment

For over 40 years, Starbucks has been offering Jamaica Blue Mountain, and we celebrate it’s return to reserve stores next month. The Starbucks Reserve Roastery and Tasting room in Seattle generally has coffees a good few months before reserve stores have them, and because I am very spoiled, I am able to try them before they are released to stores. Typically, Jamaica Blue Mountain is not a coffee I get excited about. First, it is pretty expensive, at $35/a half pound, but second, it has never dazzled me the way it has others.

Coffees from Hawaii and Jamaica are special. If you think about it, most people haven’t been to Kenya or Colombia, but many have been to the Hawaiian islands and/or Jamaica, so they forge a connection with these coffees. Last year, I was lucky enough to spend a day on a coffee farm in Maui, and every time I drink coffee from Hawaii, I remember being back there, the warm salty breeze, the smells, the memories we created. One of my partners went to Jamaica earlier this year, and when I told him we would soon be tasting Jamaica Blue Mountain, I watched his eyes light up. That is why I love coffee. We are constantly creating memories and sharing our experiences with others. …

Christmas Reserve with chocolate orange cakes

December 16, 2016 by jocelyn 1 Comment

I really wanted to make campfire oranges to pair with the Christmas Reserve … but then winter happened. It came fast, and I have never lived in a place where it snows, and I greatly underestimated what winter would be like in the mitten. It’s cold, it is dumping snow, and I am not about to go outside and build a campfire. Plan B, make them in the oven instead 🙂

This recipe calls for a box cake mix, so it is super quick and easy to put together, and it looks pretty impressive as well! Baking the cake inside the orange adds a lot of moisture and flavor to the cake. No need for frosting or a glaze, though you can if you’d like. These little cakes are delicious by themselves!…

Christmas Reserve and mulling spiced toffee

December 14, 2016 by jocelyn Leave a Comment

I have really been enjoying this years Christmas Reserve. I love the flavor combinations of the mulling spices and orange, layers of flavors unfolding with each sip. This year, Christmas is so different for me. This is my first white Christmas, and while I am not particularly fond of the snow, I think it has boosted my holiday spirits.

Christmas reserve has woodsy aromas and holiday accents of mulled spices and orange zest, and is the perfect holiday coffee. I wanted to create something for those who might not be on Santa’s good list this year 😉 My interpretation of a lump of coal; molasses toffee infused with coffee and mulling spices.

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Colombia El Peñol with chocolate currant bars

December 13, 2016 by jocelyn Leave a Comment

Colombia El Peñol is back! This coffee was one of my favorite offerings from 2014, in fact, I created one of my favorite pairings with this coffee (which never made it to the blog. Maybe I’ll recreate it with this new offering!) This coffee randomly appeared on the scoop bar at the Roastery for a short time in mid October, and is the subscription coffee for the month of December. This coffee is elegant and balanced with notes of black currant and a touch of bittersweet chocolate.

While I was in Sacramento, I came across a lot of very old recipes, and I have been having fun recreating them, and breathing new life into them. The jam bars are very easy to make, and are the perfect compliment to Colombia El Peñol!…

Pantheon blend III with chocolate hazelnut toffee

December 2, 2016 by jocelyn Leave a Comment

It’s hard to believe that 2 years ago I had walked through the doors of the Roastery, and ordered a cup of Pantheon made on the clover. Now we are on the third version of this celebratory blend, and it is once again it rises to the occasion, putting the artistry of our master roasters on full display. This years version of Pantheon features coffee from Guatemala, Nicaragua and Ethiopia. Perfectly balanced and celebrates our love for coffee in the most delightful way. …

Christmas Reserve with gingerbread baristas

November 29, 2016 by jocelyn Leave a Comment

The holidays are all about tradition, and I love that Christmas Reserve has become part of my holiday tradition. Something I like to do every year is bake a gingerbread house with gingerbread baristas to go with it. Starbucks made my life easier this year by putting out a Starbucks gingerbread house, but I still wanted to bake my partners and pair it with something special.

With Aged Sumatra and our own coffee from Hacienda Alsacia, this coffee has the perfect balance of sweet and spice to pair with gingerbread cookies.

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Christmas espresso brownies

November 21, 2016 by jocelyn Leave a Comment

It’s that time of year again. My favorite time of year, when the purple bags start showing up on the shelf. Christmas espresso is one of the coffees I stockpile, so I can enjoy it throughout the year. It is a bit different that Christmas blend, with it’s own unique blend of beans and roast profile. With coffee from Costa Rica and aged Sumatra, this lively coffee makes the perfect shot of espresso. Woodsy with an herbal spiciness.

I might be kind of dating myself a bit here, but a long time ago, Starbucks used to carry these amazing espresso brownies. I used that as the inspiration for this tasting for National Espresso Day! (November 23rd)…

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