{"id":2125,"date":"2017-02-08T17:03:18","date_gmt":"2017-02-08T22:03:18","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=2125"},"modified":"2017-02-08T17:03:18","modified_gmt":"2017-02-08T22:03:18","slug":"sumatra-maple-bacon-cornbread-muffins","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2017\/02\/08\/sumatra-maple-bacon-cornbread-muffins\/","title":{"rendered":"Sumatra with maple bacon cornbread muffins"},"content":{"rendered":"

\"StarbucksA few weeks ago we were talking about our favorite coffees, and my favorite Starbucks core coffee is (usually)\u00a0Sumatra.<\/p>\n

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.<\/p>\n

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<\/p>\n

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One of my goals for 2017 is to really focus on our core coffees. This is a challenge for me because I love the reserve brand, \u00a0I love trying different coffees, different processing methods, and I love hearing all the stories that accompany these coffees. Unfortunately, most stores (my store included) don’t have access to these coffees, so\u00a0it only makes sense to celebrate the beans that are in every Starbucks store. If there is a specific core coffee you would like me to post about, please drop me a line \ud83d\ude42<\/p>\n

\"Starbucks

Starbucks single origin Sumatra<\/p><\/div>\n

Sumatra was first offered in 1972! This is a semi washed coffee with a low (virtually zero) acidity and very heavy body. If I had to use one word to describe Sumatra, it would be viscous. This full bodied coffee has won my heart, but I am not the only one..<\/p>\n

For the past 30 years, I\u2019ve started each day with a coffee press of Sumatra or, when it\u2019s available, Aged Sumatra. Sumatra was the first Starbucks coffee I ever tasted. I encountered it on my first visit to the Pike Place store in 1981. It was distinctive, unmistakable\u2026Sumatra. I described that first sip in my book Pour Your Heart Into It<\/a>. What I wrote then still describes how I feel about this coffee today.<\/p>\n

\u201cAs we spoke, the counterman scooped out some Sumatra coffee beans, ground them, put the grounds in a filter cone, and poured hot water over them. Although the task took only a few minutes, he approached the work almost reverently, like an artisan. When he handed me a porcelain mug filled with the freshly brewed coffee, the steam and the aroma seemed to envelop my entire face. There was no question of adding milk or sugar. I took a small, tentative sip. Whoa. I threw my head back, and my eyes shot wide open. Even from a single sip, I could tell it was stronger than any coffee I had ever tasted. Seeing my reaction, the Starbucks people laughed, \u2018Is it too much for you?\u2019 I grinned and shook my head. Then I took another sip. This time I could taste more of the full flavors as they slipped over my tongue. By the third sip I was hooked.\u201d – Howard Schultz<\/p><\/blockquote>\n

Starbucks Sumatra taster card designed by Becca Turner<\/a>.<\/p>\n

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maple bacon cornbread muffins<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
Serves: 15 muffins<\/span><\/div>\n
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Ingredients<\/div>\n