Kati Kati has become one of my favorite seasonal offerings at Starbucks. It is great hot or iced, and has so many great pairing options. you can go citrus, you can go spicy, even smokey! I love oatmeal cookies (who doesn’t?!) and i want to highlight the warm spice notes along with the citrus.
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I remember the first time I opened a bag of Hacienda Alsacia. I was instantly brought back to a field of stargazer lilies in California. The scent was so floral, and so sweet, and unlike any coffee I had ever smelled before. Pairing this coffee with lavender seemed like a natural progression, so I made it iced and added a dash of Scrappy’s bitters. It was perfection.
Carrying a bottle of bitters around is kind of awkward (even for me) so the idea for these sugarcubes was born. These also make excellent champagne cocktails. trust me……..
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Nutella stuffed cinnamon rolls
The Brazil Sertãozinho is easily one of my favorite Starbucks Reserve coffees to date. It makes the most incredible cold brew that tastes like chocolate milk, but when brewed hot in the chemex, it reminds me of Nutella. Milk chocolate, toasted hazelnuts and so smooth. This is a perfect coffee for a sinful breakfast, so I decided to pair it with cinnamon rolls that have been stuffed with Nutella and via.
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Creating a custom blend is not a new thing for Starbucks, but recently, since the launch of my Bainbridge Blend, more and more custom blends are popping up. Using social media, I have become a resource for partners all over the country in creating their own blend. I love connecting with partners over coffee, but it is even more special when it is over a blend they have created. The Bozeman team reached out to me, and I was so excited to finally taste this blend. Bozeman blend was created by store partner Sonja, who was inspired by tasting another city blend (Breckenridge Blend). She created this blend as part of her coffee master certification, and it is now sold in half pound bags, brewed on the clover as well as shots of espresso!
Introducing the Bozeman Blend; balancing a sturdy backbone with bright acidity and complex citrus and cocoa notes.
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When I was putting together my final presentation for Bainbridge Island blend, I decided it would be fitting to come up with a few “perfect pairings”, and include the recipes in the final packet.
This recipe for coffee caramel filled dark chocolate macarons is my favorite to date. The coffee caramel really brings out the roasty sweetness of the espresso in this blend, and really showcases the layers of flavors in this blend. …
In the autumn of 1996, Starbucks was celebrating its 25th anniversary. The company had grown from a single store at Pike Place Market to more than 1,000 stores. As a tribute, Starbucks introduced Anniversary Blend, a complex, hearty coffee with cedary spice notes.
Nearly twenty years later, Anniversary Blend is still expertly crafted from a blend of Asia Pacific coffees, starting with lush, full-bodied coffee beans from Indonesia and Papua New Guinea. Aged coffee beans from Sumatra add a distinctive, spicy flavor.
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Peaberry. What is a peaberry? Normally, two beans grow inside a single coffee cherry but occasionally the cherry only produces one bean, or seed, inside the fruit. The round-shaped bean that forms when one of the two flat-sided beans in the coffee cherry fails to grow is called a peaberry. Dense and uniform in size, they roast more evenly. You’ve heard the saying good things come in small packages, right? Though small in size, the peaberry’s internal development gives it an intense and concentrated flavor….