What kind of coffee is your favorite or do you normally mark out each week?
Personally, I think the coffee is burnt and bitter, but the tea is decent.
Also, does anyone actually taste the "subtle aftertaste" or "notes" of the coffee? I don't taste subtle notes of nuts and cocoa (Pike), I taste cat pi$$. I prefer flavored coffees with a subtle taste like dark chocolate or hazelnut over SB coffee with pumps syrups added into it. It just tastes a bit too strong that way.
Not meant to be a rant, just wondering what other SB baristas prefer. I was surprised to learn other partners at our store hate SB coffee.
Preferred Starbucks Whole Bean
(9 posts) (9 voices)-
Posted 3 years ago #
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Sumatra!
Posted 3 years ago # -
I love Verona.
Yukon is really strong, but I like it. Komodo Dragon is alright.Posted 3 years ago # -
I'll have to second the Sumatra. And I know this might make me a weenie, but I think Organic Shade Grown Mexico or Guatemala Antigua are both decent. The Casi Cielo is good as well.
Posted 3 years ago # -
I'd have to go with a very simple answer: None of the above. I cannot stand the smell of coffee anymore and I used to love it!
Posted 3 years ago # -
Sumatra
Posted 3 years ago # -
disgusting.
Posted 3 years ago # -
I think if I got a pound of that crap a week, I would just sell it to my friends that think Starbucks is awesome (and I have a lot of them!). Even free crappy coffee is still crappy coffee. I would rather pay for my coffee and enjoy it.
Posted 3 years ago # -
decaff4u- I know that your question deals with the kind of coffee that partners mark-out, so I'll apologize in advance for weighing in with a non-partner (customer) opinion.
I only like Starbucks coffee when I purchase the beans and brew it at home. I still make it strong...but apparently, nowhere near the strength of it at the stores - because it really doesn't taste burnt. Anyway, my favorite year-round offering is Sumatra...but my all-time faves are Arabian Mocha Sanani and Christmas Blend (in that order).
As for your question regarding the ability to taste any of the subtle notes/undertones, I've actually found that you can taste more when the coffee cools down. When it's piping hot, it is more difficult (if not impossible). Probably the one that stands out the most (to me) for such qualities was the Sun-dried Ethiopian Sidamo. But most of the coffees - no, I can't discern flavor undertones.
Posted 3 years ago #
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