the modern barista

on the road: belfair starbucks

June 8, 2015 by jocelyn Leave a Comment

My friend Tiffany works at the Roastery in Seattle, but she lives in here in Kitsap county. She started this whole “Roastery on the road”concept; bringing the coffee culture in to core stores. She invited me to join her, she would bring the coffee, and I would bring the food. Sounds pretty perfect 😉

Tiffany brought Gravitas blend, which is an exclusive blend to the Roastery. It is a blend of East Congo Lake Kivu, Papua New Guinea Ulya and sun-dried Ethiopia Konga. Deep and layered flavors of roasted plum, tamarind and milk chocolate.

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Tastefolio: Papua New Guinea Ulya

May 24, 2015 by jocelyn Leave a Comment

Starbucks Reserve Papua New Guinea Ulya paired with cedar plank copper river salmon with red onions, rosemary and orange….

Brazil Sertãozinho paired with Nutella cinnamon rolls

May 24, 2015 by jocelyn Leave a Comment

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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Tastefolio: Colombia El Peñol

April 28, 2015 by jocelyn Leave a Comment

Colombia El Peñol paired with frozen chocolate mousse and cranberry caviar….

Valencia orange VIA chocolate chip cookies

April 26, 2015 by jocelyn Leave a Comment

One of my most favorite things around the holidays are chocolate oranges. It is such a great flavor combination! The Valencia orange via is my favorite, and I really wanted to bake something with it. Why not cookies? Cookies are always good!

People always give me a strange look when I tell them what’s in the cookies, but once you have one, you’ll be hooked. I promise.
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Blackberry & brie scone paired with Bozeman blend

April 22, 2015 by jocelyn Leave a Comment

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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area 12 barista championships

April 8, 2015 by jocelyn 2 Comments

I was fortunate enough to compete in the first ever Starbucks barista championships! I was representing my district (108) and competing in the area 12 finals. I was very honored and proud to have this incredible opportunity. I was also pretty terrified. The competition is broken up in to two parts; lucky pick coffee tastings and barista craft. I was selected to go first in the coffee tasting round….

Evolution Fresh Sweet Greens pesto

April 8, 2015 by jocelyn Leave a Comment

Evolution Fresh makes delicious cold pressed juices, but here in Seattle there are a handful of cafes that also serve food. One of my favorite things to get is the ‘all greens scramble’ (eggs broccoli, spinach, kale, zucchini and a lemon-tahini sauce). You can taste the freshness in everything they serve, from drinks to food, and I was inspired to make a condiment so I could make my own Evolution Fresh inspired meals at home!
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Bainbridge Island blend with dark chocolate macarons

November 1, 2014 by jocelyn 2 Comments

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. …

Anniversary Blend with truffled bacon popcorn

September 1, 2014 by jocelyn Leave a Comment

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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