Starbucks Coffee College is similar to the coffee appreciation activities held in Starbucks stores. If you haven’t been and want to experience it with your community, absolutely let your community Starbucks manager know. It was in 2011 when I first attended a Starbucks Coffee Appreciation activity but this was somewhere in BGC. I do look forward to my local Starbucks Store in SM Bacoor to host the same (if they haven’t).
Back to Starbucks Coffee College, this is a 4 hour mini-course on the origin of coffee, production methods, roasting techniques, brewing methods, and food pairing. The activity is in its experimental stage and perhaps, just like coffee appreciation stints – would be soon offered to more Starbucks customers. As for this activity, it was opened to top My Starbucks Rewards customers and some people from the press.
Mommy Lace tip: If you want to be part of Starbucks activities, be serious using your Starbucks Card and do communicate your interest with your local Starbucks store manager.
I traveled far and long to Starbucks Tomas Morato store just to experience what a Starbucks Coffee College is. In the US, Starbucks Coffee College is held for one to two days. Me, I don’t mind spending a day or two learning about coffee if it means I can maximize our coffee machine and make the perfect cup of coffee each time. To be honest, I struggle choosing coffee beans and was clueless at what the origin implies – until I attended our very own Starbucks Coffee College in the Philippines.
What I learned from Starbucks Coffee College
1. Interesting history of coffee – here’s a conversation starter to any coffee date, did you know that coffee was discovered by an Ethiopian goat herder called Kaldi? The goats ate the fruit of the coffee plant and Kaldi observed how energetic the goats became. He tested and proved the same effect to himself by eating the same fruit.
Kaldi brought the fruit to the monk who then powdered the coffee and added water. And so the first coffee lovers were born. It’s also interesting to note that women were originally not allowed in coffee houses now known as coffee shops. It’s very hard to imagine.
Another notable moment in the coffee history is the invention of the espresso machine back in 1901. This was followed by the invention of the first automatic espresso machine 22 years after. It was only in 1938 that Nestle commercialized instant coffee and in 1971, Starbucks opened its first store in Pike Place Market.
2. Where does Starbucks source their coffee? Starbucks coffee are sourced in higher regions of the globe. These are Latin America, Africa, and Asia-Pacific. If you buy single origin coffee from Starbucks, you will notice one of these regions identified in the packaging.
3. Coffee processing techniques and how it affects taste – Each region has a unique way of coffee processing which is influenced by the availability of water. In Latin America, most producers use the wash process which involves soaking the coffee cherries/fruit in water for a long period of time. In Africa, since water is scarce – they follow the sundried or natural process. The coffee cherries are not soaked but are laid out to dry in the sun. In Asia, the popular process is semi-washed. The coffee cherries are washed to removed the cherry skin but are left to dry out in the sun with the pulp in tact.
Different processes affect taste as the cherry, skin, and pulp all contribute to the acidity and fruitiness of the coffee.
Washed – produces clean and brighter tasting coffee
Semi-washed – produces fruitier, full-bodied coffee with earthly flavors as it has the longest drying time of all processes.
Natural – produces the boldest, heaviest, and sweeter coffee flavors.
4. Starbucks and roasting profiles – According to the coffee masters, Starbucks prefers dark roast especially for dense high-elevation coffee. Roasting brings out all flavors of the coffee and this is when important compounds are developed. There are three Starbucks roast profiles: blonde roast, medium roast, dark roast.
Blonde – high acidity, light bodied, taste the origin of coffee and not the roast flavor
Medium – sweet, less acid, and higher body
Dark – little taste of origin is left, aromas and flavors of roast are prominent
I personally prefer the blonde and medium roast. I love coffee but I like my coffee smooth and light-bodied. Think of roasting like cooking, the longer you cook the more you develop flavor but at the same time, bitterness.
5. Single origin vs. Blend – this was not discussed but which I inferred after the discussion. Single origin coffee beans are sourced from one country, a region within a country, or sometimes even just a single estate or farm. This allows customers an opportunity to explore distinctive coffees from around the world. On the other hand, a blend is a synergy of coffee from different regions which may be combined to offer a distinct coffee house taste and flavor. Coffee blends offer more complex taste, it’s as if Starbucks has picked the coffee beans from different regions and blended them together for a satisfying cup!
So now I know it’s best for me to buy a Starbucks Blend Coffee like my favorite Casi Cielo, Starbucks Anniversary Blend, and Kape Vinta for now and save myself from the confusion.
Starbucks Coffee and Food Pairing
This answers how we should best order from the Starbucks Coffee and Food menu. From what I understood (while eating), coffee should be paired with food that has similar characteristics to it. During the coffee and food pairing, I was also introduced to enjoying coffee like wine – especially when cold pressed.
Blonde roast that have bright, subtle flavors of citrus with high acidity like the Starbucks Reserve Ethiopia Guji Bukisa are best paired with food that have a hint of citrus like this grilled shrimp salad with calamansi gelee and cherry tomatoes.
Dark roast like the Starbucks Tribute Blend that is spicy, full-bodied, with berry and dark cherry notes are best paired with roast and savory dishes like this Adobo Chicken, Pork, and Beef Adobo sa Balsamic.
Medium roast like the Starbucks VIA Ready Brew Colombia that is balanced and nutty (a characteristic shared by medium roast coffees) are best paired with similar nutty desserts like this Turon sa Halo-Halo. TRY sprinkling Starbucks VIA on your favorite icecream, experiment and discover a new way to express your love for coffee.
My Starbucks Coffee College experience was successful in answering my questions and curiosities as a Starbucks customer. The activity inspired me to be more creative and appreciative of my coffee experience – whether at home or in a Starbucks store. Many will agree that coffee time isn’t just about coffee but a time for relaxation, clarity, and connection with ourselves or with others. The Starbucks Coffee College absolutely helps us improve the quality of our coffee breaks and bring it to a whole new level – just like that of a Starbucks Coffee Master 🙂
If you want to learn more about upcoming activities, visit Starbucks Philippines on Facebook and like my earlier tip – do chat with your favorite Starbucks Store Manager or barista.
