{"id":866,"date":"2015-10-19T10:44:10","date_gmt":"2015-10-19T17:44:10","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=866"},"modified":"2016-01-23T18:51:09","modified_gmt":"2016-01-24T02:51:09","slug":"bali-vintage-klasik-with-lemon-marshmallows","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2015\/10\/19\/bali-vintage-klasik-with-lemon-marshmallows\/","title":{"rendered":"Bali Vintage Klasik with lemon marshmallows"},"content":{"rendered":"

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Making marshmallows holds a special place in my heart. In fact, marshmallows were the first thing I actually made from scratch. I have always been a foodie, but I never entered the kitchen. One day I was watching Good Eats, and there was Alton Brown making marshmallows. I had no idea you could make marshmallows, and suddenly I had to make them too.<\/p>\n

Making marshmallows always brings me back to that moment, and I love looking back and taking in that bit of nostalgia. I am very glad I watched that episode of Good Eats, because without it, who knows if I ever would have taught myself to cook.<\/p>\n

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Now, let’s talk about this coffee! Bali vintage klasik was only available at the Starbucks Roastery for a short period of time, and more recently, it was offered in flavor lock packaging for the monthly subscription. Let me talk for a moment about the subscription. I work on Bainbridge Island, which is a quick ferry ride to downtown Seattle and the roastery, so\u00a0a subscription seems silly since I’m so close. \u00a0I decided to sign up for a subscription to get the Tanzania Mount Meru (which wasn’t on the scoop bar). I couldn’t believe it. The coffee was roasted on a Sunday afternoon, and FedEx dropped it on my doorstep on Tuesday. I didn’t have to take a ferry, and it came in a flavor locked package, in a beautiful black box, with a special card. All for $19 (shipping included)! You can read more about the subscription service here<\/a>.<\/p>\n

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Starbucks Reserve subscription October 2015; Bali vintage klasik<\/p><\/div>\n

This is a medium bodied coffee with notes of sweet lemon, caramel & trail mix. I fell in love with this coffee because it is so smooth, and has virtually no acidity. It makes an incredible cold brew, with delicate floral notes that you don’t normally find in coffees from this region. What makes this coffee so different is how it’s processed. This is a fully washed and dry hulled coffee. Most farmers have moved to less labor intensive processing methods to become more efficient. Only three villages in Indonesia have returned to this “vintage” style processing method resulting in herbal low notes and an unexpected floral sweetness.<\/p>\n

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Lemon marshmallows<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n