[notes] Starbucks'10 coffee of the day introduction, Starbucks Sumatra Flora Coffee

The variety of coffee beans is basically similar to the coffee beans that Starbucks is selling.

Conventional: low-baked light willow and idle two, less bitter.

Moderately baked and heavily baked: as shown below

I see you like the taste of coffee.

In addition, every season basically has seasonal coffee beans, such as Starbucks Anniversary Coffee.

Others are "praise, Christmas synthesis, three-district synthesis and so on." Each store may have different coffee beans every day, usually with a sign or ask the clerk. If I have to win, I prefer Kenya, first choice and praise. If there is anything else you want to know, you can ask ~ and then answer the questions in the comments ~

Basically, it can be said that the higher the degree of roasting, the higher the degree of bitterness of coffee ~ the strong sense of tongue pressing ~ people who are not sensitive to the taste of coffee may only distinguish it according to the degree of baking, not too bitter, too bitter, too bitter.

If you drink it in the same way, each one tastes slightly different. Light willow and idle court basically calculate that the acidity of Kenya is the most obvious, lively, fruity ~ the first choice is average, and it is also one of the most classic beans of Starbucks ~ Antigua Guatemala. Highly smoked ~ Sumatra smells of dirt and herbs.

Finally, I attach my notes comparing the 10 beans I drank from Starbucks.

Two gold roasted coffee beans. There's not much difference between the two, at least I can't tell the difference. The taste is light.

"Kenya Kenya" Kenya has a lively taste and sweet fruit, but the tongue pressure is not too heavy. There are not a few people who like Kenya most.

"preferred House Blend" this is a coffee with a strong sense of balance. If you haven't drunk Starbucks coffee, it's better to recommend this bean. After tasting it, it didn't impress me much. Plain and well-behaved.

"Antigua, Guatemala" Coffee beans growing near the crater. The smell of smoke is really strong, but I really can't sing sweetness from here.

"Casicero Casi Cielo", like Antigua, comes from Guatemala. It gives me a much better impression, with the taste of cocoa and medium acidity, mainly because it is smooth.

Praise Tribute. I always thought it was the most surprising coffee. Contains three producing areas, three processing methods of four beans. Semi-washed Sumen, naturally dry Ethiopia, washed Colombia and Papua New Guinea.

In China, Starbucks does not sell natural-dried coffee, and I am excited to find Ethiopian beans in the praise. When grinding, when I see it so shiny, I think it must be very fragrant. Coffee beans from Africa bring the sweetness of fruit, while two kinds of washed beans bring acidity and floral flavors. The aged Indonesian coffee stored for 3-5 years brings dirt and a strong sense of tongue pressing. With so many mixed together, there is a strong sense of hierarchy and balance.

Fengwu Xiangyun , what attracts me most is its old packaging. There is no selling point except that it contains a coffee bean from Yunnan. The other day I complained on ibuick's Weibo that the new white package depicts wild birds and makes people speechless.

"Christmas Synthesis" produced two types of coffee beans during Christmas. In addition to this, the other is Christmas concentrate. Blindly taste eight kinds of coffee in one weekend. By Christmas time, the language described by everyone was "brushing pot water". No one noticed how there was such an ordinary coffee before.

"Sumatra" is the so-called tasting bean that Mantenin attended Starbucks for the first time. The strong smell of soil and herbs in Sumen is too obvious. At that time, I thought it was too bad.

"Pike Market" Starbucks' most mysterious bean. Named after Starbucks' first store in Seattle, it is also a very old coffee bean, no one knows its producing area, no one knows her variety.

Parker Market Project Code: "Consistent Brew" (consistent brewing) the first recipes tried were Colombia, Guatemala and Sumatra, and the team tried to interpret the recipe with different baking curves (a combination of time and temperature). However, after 12 combinations, none of them achieved the desired results. Some are too sour and some are too intense. At the end of the month, a total of 30 recipes and corresponding baking curves were tried, and most of them were excluded.

Until December 3rd in a customer taste survey, it was found that Consistent Brew 19 stood out! This formula-comprehensive, balanced, smooth, sweet and soft. It was almost a success! But it's not perfect during the Christmas season, the team improves the baking curve again and again and makes final fine-tuning. Finally, in January 2008, it was a success.

"Flora Coffee" is a full-bodied blend of Latin American coffee and Asia / Pacific coffee. Florna Coffee was originally an afternoon coffee in a Seattle restaurant, but later it was included in the product line by Starbucks because it was very popular with customers, and its initial name was "80counter20 mixed Coffee". Because Flora is a total coffee made with 20% Italian baking and 80% Uken.

Source: Zhihu author: chen