Starbucks Coffee Academy · Complete Reference Guide

The Coffee Academy

Your comprehensive guide to brewing, selling, and tasting coffee — from the Four Fundamentals of brewing to coffee tasting activities, grind charts, coffee facts, and everything in between.

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Chapter 1

Brewing & Selling Coffee

Making great coffee in store and at home — and sharing it with customers.

A great cup of coffee starts with regularly maintained brewing equipment, high-quality ingredients and the right recipe. Follow the guidelines for the Four Fundamentals — proportion, grind, water and freshness — and you will brew a great cup of coffee.

— Starbucks Coffee & Tea Resource Manual
The Four Fundamentals
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Proportion
Use the proper coffee-to-water ratio
The standard recipe: 10 g (2 tbsp) of freshly ground coffee for every 180 ml (6 fl oz.) of water. This standard was established by the Coffee Brewing Center in the 1940s and introduced in 1945 — Starbucks did not invent it.

Why proportion matters: Hot water extracts and mixes with the flavor components in ground coffee. The proper proportion allows extraction of the coffee's full flavors, yielding a rich, aromatic cup.

Too little coffee = bitter coffee: When too little coffee is used, more water passes through the grounds. The extraction process continues long after desirable flavor components are pulled out, resulting in thin, bitter-tasting coffee. To make a milder cup, dilute full-strength coffee with hot water — do not reduce the coffee amount.

Yield reference:
• 1 lb (453.6 g) bag → about 8 L (270 fl oz.) → ~22 tall or 17 grande cups
• 250 g (0.55 lb) bag → about 4.4 L (150 fl oz.) → ~12 tall or 9 grande cups
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Grind
Match the grind to the brewing method
The grind (particle size) determines how long water and coffee are in contact, which determines exactly what is extracted.

Too fine: Water stays in contact too long → over-extraction → bitter and unpleasant flavor.

Too coarse: Water passes through too quickly → under-extraction → watery, flavorless cup.

The correct grind is always determined by the brewing method. See the full Grind Chart in Chapter 2.
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Water
Fresh, clean water at the right temperature
A cup of coffee contains 98% water — so water quality matters enormously.

Use water that: Tastes clean, fresh, and free of impurities. If the water tastes good, it will make good coffee.

Avoid: Water from softeners, distilled water, municipal water tasting like chlorine, well water with iron or sulfur smell. Consider filtered or bottled water.

Temperature: Water heated to 91°–96°C (195°–205°F) is perfect for extracting the coffee's full range of flavors. Automatic coffeemakers must heat to this range. When using a kettle: bring to a boil, remove from heat for 30 seconds, then pour. For in-store coffee press brewing, use the instant hot water dispenser.
✨
✨
Freshness
Coffee is highly perishable — use it fresh
Coffee is best used within one week of opening a bag. The enemies of coffee are oxygen, heat, light, and moisture. Over time, these make even the highest-quality coffees taste stale.

Freshness Standards:
  • FlavorLock™ bags past the BEST BEFORE date must be donated or discarded
  • Opened bags of whole bean coffee (including bins) must be marked with a seven-day expiration date
  • An opened bag must be brewed or sold within seven days
  • Expired whole bean coffee must be donated or discarded

FlavorLock™ packaging has a 34-week shelf life. Each bag has a lot code (includes BEST BEFORE date and roasting batch) on the front, back lower right corner, or along the back seam.
Coffee Freshness at Home

Encourage customers to think of coffee as they do other perishables. Share these tips:

Grinding Coffee for Customers — Standards
Scooping and Bagging Coffee
Store Procedure — Not available in the Philippines
Though most Starbucks coffees are sold in prepackaged FlavorLock™ bags, some coffees in stores are weighed and scooped into coffee bags for sale to customers.
1

Select the Bag

Select a one-pound or ½-pound scoop bag. If the customer brings in a used bag to refill, offer to replace the bag.

2

Stamp the Bag

Place the coffee stamp on the bag, centering it above the Starbucks logo.

3

Weigh the Coffee

Place whole bean scoop on scale. Press "tare" so the scale reads zero with the scoop. Open a one-pound FlavorLock™ bag or scoop coffee beans and weigh.

4

Grind if Requested

If the customer requested freshly ground coffee, take the scoop to the grinder and grind the beans into the bag.

5

Fill the Bag

Be sure your hands and fingers do not touch the inside of the bag. Pull from the bottom to open it. Pour the beans from the scoop into the bag. Date any residual coffee in a FlavorLock™ bag.

6

Remove Air

Before closing the bag, tap the bag on the counter to eliminate excess air. Less air in the bag means better protection for the coffee.

7

Close the Bag

Place on the counter with the stamp side facing you. The top is a "tin-tie." Fold this part toward you once, then roll the bag down by folding the top away from you.

8

Secure the Tie

When you cannot make any more rolls, tuck the ends of the tie underneath the roll of the bag.

Sharing Coffee with Customers

Sometimes the world of coffee can be intimidating or difficult to navigate. As partners, we help customers connect with, understand and appreciate coffee. We want to help every customer find a special coffee they will love.

❤️
Share Your Passion
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Always be prepared to share about your favorite coffee, or a new coffee that you are excited about, and why you love it. Be confident in your coffee knowledge and excited to share with customers how things like origin and roast impact the taste of coffee.
📖
Tell the Story
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Customers may want to know how a coffee tastes, but they will also want to hear the coffee's story. A coffee's story helps the customer understand and appreciate the coffee. When you have found the perfect coffee for a customer, offer to bag it and ask them if they need it ground or in an alternative format.
🌐
Coffee Outside Our Stores
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We sell more of our at-home coffee through other channels like grocery stores and club stores than through our own stores. Most of the at-home coffee sold outside our stores is either pre-ground for a traditional drip brewer, or in a single-serve format (e.g., Keurig® K-Cup® Pods, Nespresso® Capsules, etc.). Some customers may prefer to shop for coffee online or in their grocery store — be ready to let them know that you would still love to help them find a coffee that is great for them and coach them on how to navigate the world of at-home coffee.
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Our Coffee Range
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We have a wide variety of blends, single-origin and seasonal coffees. We have a coffee for every customer's taste preference. Customers may say they want a weaker or milder cup — recommend diluting full-strength coffee with hot water rather than reducing the coffee amount, which leads to a bitter result.
Chapter 2

Grind Guide & Water

Six grinds, four brewing categories — matching particle size to method.
Core Principle
All commonly used methods of brewing coffee work the same way: hot water passes through ground coffee. The grind size determines how much time the water and coffee are in contact — and this determines exactly what is extracted from the ground coffee.
The Six Grinds
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Turkish — Finest Grind
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Recommended for: Cezve (Turkish) pots and Briki (Greek) pots. This is the finest grind available — the coffee is ground to an almost powder-like consistency.
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Espresso
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Recommended for: All espresso machines that are pump or piston driven. This grind is finer than Extra Fine but coarser than Turkish.
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Extra Fine
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Recommended for: All cone-shaped filters, siphon brewers, reusable K-Cup® pods, and steam-driven home espresso machines.
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Fine
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Recommended for: Stovetop espresso machines (Moka Pot / Bialetti®) and vacuum pots.
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Medium
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Required for all brewers that use paper or gold flat-bottomed filters and Chemex® pour over. Customers may say "Grind it for drip" — ask which filter type they use. If uncertain, use Medium — it works better in a cone filter than an extra fine grind works in a flat filter. If the grind is too fine, there is a possibility of coffee grounds and water overflowing the brew basket.
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Coarse
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Recommended for: Coffee presses, cold brew coffee makers (Toddy®), open pots, and percolators. If it is difficult to press down the filter assembly in a coffee press, the grind is probably too fine — gently lift the filter assembly and try pressing again, then check the calibration of your grinder.
Grind Chart — Store Grinder Settings
Grind Customer Brewing Method Mahlkonig VTA6 Ditting Grindmaster 890 Grindmaster 875
TurkishCezve pot (Turkish) · Briki pot (Greek)n/a11n/a
EspressoPump-driven and piston espresso machines1342
Extra FinePaper/gold cone filters · Siphon brewer · Steam-driven espresso machines · Re-usable K-cups5594
FineVacuum pot · Stovetop espresso brewer (Moka Pot / Bialetti®)66105
MediumPaper or gold flat-bottom filter · Chemex® brewer77126
CoarseCoffee press · Cold brewer / Toddy® · Open pot · Percolator109159
Water Quality

✅ Good Water Sources

  • Filtered water
  • Bottled water
  • Clean, fresh-tasting municipal water
  • Water that tastes clean and is free of impurities

❌ Avoid These

  • Water from water softeners
  • Distilled water
  • Municipal water tasting like chlorine
  • Well water with iron or sulfur smell
  • Any water with a strong taste of its own
Perfect Brewing Temperature
91°–96°C (195°–205°F) is ideal. This temperature extracts the full range of coffee's flavors. Automatic coffeemakers must heat to this range. When using a kettle at home: bring water to a boil, remove from heat for about 30 seconds, then pour. A customer can assume that the temperature of water removed from heat just as it begins to boil cools to approximately 93–96°C (200–205°F) by the time it is poured into the brewer.
Brewing in a Coffee Press

The coffee press highlights the full flavor of Starbucks® coffees. Coffee from a coffee press is very close in strength and character to what a coffee buyer tastes when cupping. This is the best method of sampling for the coffee enthusiast, especially when the café area is full — it helps create an inviting social atmosphere.

1

Preheat

Rinse the plunger assembly and pot with hot water to preheat them.

2

Measure Coffee

Measure the correct amount of coarsely ground coffee into the coffee press:
• 4-cup press (16 oz): 6 Tbsp (≈30 g) or three Starbucks scoops
• 8-cup press (32 oz): 10 Tbsp (≈50 g) or five Starbucks scoops
Note: One Starbucks® coffee measuring scoop = 2 Tbsp (≈10 g)

3

Add Water

Add water from your coffee brewer's hot-water source; stir to make sure all the grounds are wet.

4

Place Plunger

Place the plunger assembly loosely on top to hold in the heat.

5

Brew 4 Minutes

Using a timer, let brew for exactly four minutes.

6

Press

Point the pouring spout away from you and hold the pot by the handle. Slowly press the plunger down with your other hand to push the grounds to the bottom of the pot.

7

Serve Immediately

Coffee maintains the best taste for only 20 minutes. If all coffee will not be consumed immediately, set a timer for 20 minutes and discard what remains.

Cleaning a Coffee Press

Coffee presses must be washed by hand prior to being placed in the sanitizer or dishwasher. The fine, stainless steel screen is a place where coffee oils may gather and become rancid — this gives coffee an unpleasant, stale taste. Do not pour grounds down the drain; coffee press grounds can be mixed with used espresso grounds for the Grounds for Your Garden program (if applicable).

1

Dispose

Dispose of leftover coffee and coffee grounds.

2

Rinse

Rinse any remaining grounds out of the press.

3

Disassemble

Disassemble the filter pieces from the press assembly.

4

Hand Scrub

Soak a detail brush with dishwashing detergent and scrub each piece thoroughly by hand in hot water, including the coffee press carafe and top of press assembly. If a sanitizer or dishwasher is available, run all pieces through the machine after scrubbing. Allow to air-dry and reassemble.

Chapter 3

Coffee Tasting Activities

Sharing your knowledge and passion for coffee creates the Starbucks Experience.

Sharing your knowledge about and passion for coffee helps create the Starbucks Experience for customers. This section includes tasting guidelines for baristas to help customers fully experience our coffees.

— Coffee Tasting Activities
The Three Steps of Tasting
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Smell
Much of our sense of taste is created through the nose, not the mouth. Your tongue can only distinguish five tastes: salty, sweet, bitter, sour and umami. Your nose can detect one trillion aromas. When tasting a coffee, always smell it first.
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Slurp
When tasting coffee, it is important to slurp it. By slurping the coffee, you spray the coffee across your tongue and palate. This enables the subtle flavors and aromas to reach your nose.
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Locate
Think about where you experience flavors on your tongue. Does the coffee create a sensation on the tip and sides? How does the coffee feel in your mouth? What is the weight or thickness on your tongue?
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Describe
What words describe the aroma, acidity, flavor and body? To what food or other experience can you compare it? Personal descriptions make coffee more interesting for customers. A short, meaningful description is more useful than a long and confusing one.
The Four Tasting Characteristics
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Aroma
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Aroma is the way the coffee smells. Words used to describe aroma include earthy, spicy, floral and nutty. These distinctive scents are often directly related to the flavor of the coffee. For the novice coffee taster, certain aromas may be subtle and challenging to perceive. It is still important to begin each tasting by smelling the coffee because much of what we perceive as flavor is related to our sense of smell.
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Acidity
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Acidity is the tangy quality, or tartness that you feel in your mouth. The tasting term "acidity" does not refer to the pH-level of the coffee — it is a technical tasting term describing one aspect of a coffee's character. The acid level, as measured on the pH scale, is nearly the same in every coffee. Acidity creates a sensation on the sides and tip of your tongue, and sometimes around the back of your jawbone — like the way you experience acidity when tasting citrus fruits and drinks. Coffees with high acidity are described as bright, tangy and crisp with a clean finish. Coffees with low acidity feel smooth in your mouth and tend to linger.
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Body
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Body is the weight or thickness of the coffee on your tongue. This sensation is like what you experience when you compare the feel of whole milk with nonfat milk. A coffee with light body feels light on your tongue and its flavor does not linger. In contrast, you feel the weight of a full-bodied coffee on your tongue, and its flavor remains in your mouth for a while. Coffees are usually described as light, medium or full-bodied.
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Flavor
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Flavor refers to how the coffee tastes. This characteristic is detected in different parts of the mouth. Citrus, cocoa and berries are just a few flavors you might taste in coffee. Some coffee flavors are obvious; others are very subtle. To understand flavor, conduct a tasting with Guatemala Antigua (cocoa and soft spice), Sumatra (herbal and earthy), and Kenya (grapefruit and currant).
Featured Coffee Tasting: Three Origins
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Guatemala Antigua — Acidity Example
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Guatemala Antigua features a refined acidity. Notice how the coffee feels on the side of your tongue and has very little aftertaste. Guatemala Antigua is described as a balanced coffee — elegant and refined, with deep flavors of cocoa and soft spices. Aroma: Cocoa and soft spice. Body: Medium. Acidity: Medium, refined. Pair with dark chocolate to understand "cocoa" flavor note.
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Sumatra — Body Example
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Starbucks' most popular single-origin coffee, Sumatra is full-bodied and bold with distinctive earthy aroma and lingering notes. It has a thick, sometimes syrupy body that lingers in your mouth. The heavy, full body and concentrated herbal spice notes give Sumatra its big, intense, earthy flavor. Aroma: Herbal and earthy. Body: Full. Acidity: Low. Pair with raw mushrooms to understand "earthy" or with warm brie cheese or shortbread cookie.
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Kenya — Flavor Example
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Kenya has good acidity, but also has layers of body and flavor. Notice how the flavor of Kenya lingers in your mouth after swallowing. The flavor is typically compared to black currant or blackberry, but it is more identifiable to most people as having a citrus or grapefruit flavor. A simple description of Kenya is having a tangy acidity, citrus flavor and medium to full body. Aroma: Grapefruit and currant. Body: Medium. Pair with kiwi fruit to understand "fruity."
Quick Coffee Tasting Activities

The following ideas help you gain insight about flavor characteristics while having fun with coffee. These can be easily incorporated into store meetings or daily routines.

1
Tasting 1 — Non-Coffee to Coffee
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Beginning with a non-coffee example, taste orange juice for acidity, nonfat versus whole milk for body, and root beer for flavor. Next, taste Starbucks® Veranda Blend (acidity), Sumatra (body) and Kenya (flavor). Notice the similar sensations you get with the coffees as you discovered in the non-coffee beverages.
2
Tasting 2 — Canned vs. Starbucks
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Brew canned coffee versus Starbucks® Veranda Blend. Brew each and compare.
3
Tasting 3 — Coffee Personalities
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Pick three coffees and describe them as if they were people. Describe their personalities. This creative exercise helps partners develop personal language for describing coffee.
4
Tasting 4 — Coffee as Music
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Choose a coffee. If it could be a piece of music or a song, what would it be and why?
5
Tasting 5 — Feeling Description
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Pick your favorite coffee and brew it. Describe the feeling it gives you. This connects the personal emotional experience to the coffee.
6
Tasting 6 — Best Coffee Experience
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Share your all-time favorite coffee experience. Were you at home or on vacation? Was it Starbucks® coffee or some other brand?
7
Tasting 7 — Brewer vs. Press
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Compare brewed coffee to the same coffee prepared in a coffee press. Notice any similarities or differences?
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Tasting 10 — Food Pairing Discovery
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Pair foods with coffee to discover new ways to describe coffee. Pair kiwi with Kenya, raw mushrooms with Sumatra, and dark chocolate with Guatemala Antigua. Try to recognize what is meant when Kenya is described as "fruity" and Sumatra as "earthy." Try to recognize the "cocoa" texture in Guatemala Antigua.
Step-By-Step Sampling Guide

Decide What to Sample

Each promotional workbook includes sampling suggestions. The store manager may post sampling assignments on a calendar or daily coverage report.

Choose a Coffee

Pick your favorite, especially one that you enjoy discussing. Personal passion is contagious.

Brew the Coffee

Use a coffee press or store coffee brewer, or another method to brew freshly ground coffee.

Offer a Food Pairing

Pairing coffee with food provides a comfortable, familiar context for customers. Prepare food samples while the coffee is brewing.

Pour the Coffee

Pour into tasting cups. Use the right size — smaller samples let customers try more coffees.

Place on Sample Tray

Place tasting cups and food samples on a sample tray for easy carrying through the store.

Offer Samples

Walk around the store. Offer samples to customers waiting in line, seated in the café area, or browsing the merchandise area.

Engage the Customer

Engage in a conversation about the coffee. Ask if they have ever tried that coffee, or share a story about why it is your favorite.

Mention Condiments

Tell customers that cream and sugar are available at the condiment bar so they can enjoy their sample as they would enjoy coffee at home.

Hold Time

Sample only freshly brewed coffee. Discard coffee from a coffee press after 20 minutes. Discard coffee from a coffee brewer after 30 minutes.

Tasting Themes

🌍 Around the World

  • Latin America: Guatemala Antigua
  • Africa: Kenya
  • Asia/Pacific: Sumatra

🌎 Latin American Journeys

  • Veranda Blend
  • Guatemala Antigua
  • Pike Place® Roast

🌍 African Adventures

  • Ethiopia
  • Kenya

☕ Dark Roasts

  • Espresso Roast
  • Italian Roast
  • French Roast

🏝 Asia/Pacific Excursions

  • Komodo Dragon Blend®
  • Sumatra
Pairing Coffee with Chocolate
ChocolateRecommended Coffee
Milk chocolateCaffè Verona®, Guatemala Antigua
Dark chocolateCaffè Verona®, Kenya
Chocolate with caramelEspresso Roast, Italian Roast, Gold Coast Blend®
Chocolate with nutsGuatemala Antigua, Espresso Roast
Chocolate with fruitStarbucks® Willow Blend™, Kenya, Guatemala Antigua
Chocolate with mintCaffè Verona®, Espresso Roast, Italian Roast
Other Food Pairings

Coffee → Food

  • Sumatra: warm brie cheese or shortbread cookie
  • Guatemala Antigua: fresh, ripe mango or caramel apple
  • Christmas Blend: fresh figs, gingerbread or molasses cookie
  • Gold Coast Blend®: milk chocolate and dark chocolate

Language of Coffee Chart

  • Bright/Citrus: Kenya → grapefruit, orange, lemon
  • Earthy: Sumatra → raw mushrooms
  • Spicy: Christmas Blend → nutmeg, cinnamon, pepper
  • Cocoa: Guatemala Antigua → unsweetened cocoa
  • Nutty: Veranda Blend / Pike Place® → walnuts
  • Buttery: Sumatra → caramel, shortbread
Tasting Tips: Compare and Contrast

The key to tasting is to compare. Tasting only one coffee at a time does not create any context. If you taste two or three coffees, you can discuss them in terms of preference, aroma-acidity-body-flavor and coffee region. When tasting more than one coffee, taste lighter-bodied coffees first and then fuller-bodied coffees. There is always time for a coffee tasting.

— Coffee Tasting Activities Manual
Chapter 4

Coffee Facts & Origins

Every coffee — its aroma, where it hits your tongue, body, flavor, and perfect food pairing.
How to Use This Chapter
Tap Explore This Coffee on any card to reveal the full sensory breakdown: what it smells like, what you taste when you slurp it, where it registers on your tongue, how heavy the body feels, and the best food to pair with it.
☀️ Blonde Roast
Starbucks® Blonde Espresso Roast
Notes of Candied Apple & Bittersweet Chocolate
Latin America & AfricaMedium AcidityMedium BodyWashed
This subtly sweet coffee creates a new twist on classic espresso beverages, great for new espresso drinkers and seasoned coffee aficionados alike. Made up of select Latin American and East African beans, carefully roasted to coax out sweet, vibrant notes of candied apple and bittersweet chocolate. The result is smooth, well-rounded and versatile — delicious served hot or over ice. Flavor pairings: Lemon, Orange, Caramel. Since 2016 (CAN), 2018 (USA).
☀️ Blonde Roast
Starbucks Veranda Blend™
Notes of Toasted Malt & Milk Chocolate
Latin AmericaMedium AcidityLight BodyWashed
Starbucks' very first Blonde Roast (2012) — inspired by lightly roasted coffees sipped on breezy verandas overlooking lush coffee trees. Subtle but flavorful, it mixes beautifully with milk. After trying 80 different iterations of blends and roasts, Veranda Blend was born. Known as Lightnote Blend™ in Japan. Flavor pairings: Chocolate, Nuts, Malt.
☀️ Blonde Roast
Starbucks Willow Blend™
Notes of Caramel & Lemon Zest
Latin America & AfricaHigh AcidityLight BodyWashed
As elegant as the tree that inspired its name. The first sip reveals the juicy, lemony notes of African coffee, followed by a caramel finish from the Latin American beans. Launched alongside Veranda Blend as one of the first two Starbucks® Blonde Roast coffees (2012). Flavor pairings: Lemon, Orange, Milk Caramel.
🌤 Medium Roast
Starbucks® Breakfast Blend
Notes of Brown Sugar & Sweet Orange
Latin AmericaHigh AcidityMedium BodyWashed
More toasty than roasty, this blend was made for good mornings. The lively flavor and effervescent acidity found in Latin American coffees were the perfect match. Breakfast Blend's acidity provides a palate-cleansing tanginess with little aftertaste — known as a "clean finish." Introduced in 1998 as part of Starbucks "Milder Dimensions." Flavor pairings: Apples, Caramelized Nuts, Citrus.
🌤 Medium Roast
Starbucks® Pike Place® Roast
Notes of Cocoa & Rich Praline
Latin AmericaMedium AcidityMedium BodyWashed
Named for our first store in Seattle's Pike Place Market. A smooth, well-rounded blend of Latin American beans. In 2008 we launched this as our everyday brew — after more than 30 recipes and taste tests with nearly 1,000 customers who spent almost 1,500 hours providing input. Available as Decaf Pike Place® Roast. Flavor pairings: Nuts, Chocolate, Cinnamon.
🌤 Medium Roast
Starbucks® House Blend
Notes of Toffee & Dusted Cocoa
Latin AmericaMedium AcidityMedium BodyWashed
Our beginning — the very first blend we ever created back in 1971. Loaded with flavor, balancing tastes of toffee and dusted cocoa, with just a touch of sweetness from the roast. This set the course of the way our blenders and roasters work even today. A true reflection of us. Decaf House Blend available in select markets. Flavor pairings: Nuts, Apples, Blueberries.
🌤 Medium Roast
Single-Origin Guatemala Antigua
Notes of Cocoa & Baking Spice
Antigua Valley, GuatemalaMedium AcidityMedium BodyWashed
A Starbucks favorite since 1971. In Antigua Valley, coffee is a family tradition — generations of farmers have worked the rich volcanic soil. Guatemala has many active volcanoes and mineral-rich soil contributing to high-elevation coffee. Rich and refined, with elegant notes of dusted cocoa and soft spice. In 2022, Starbucks opened its 1,500th store in Latin America & the Caribbean in Antigua. Flavor pairings: Apples, Chocolate, Cinnamon.
🌤 Medium Roast
Single-Origin Kenya
Notes of Black Currant & Grapefruit
Africa: KenyaHigh AcidityMedium BodyWashed
A Starbucks offering since 1971. Kenya's bountiful landscape is home to many smallholder farmers who form community co-ops. Rich, fertile volcanic soil around Mount Kenya — Africa's second highest mountain. Adventurous yet approachable with juicy acidity and notes of black currant and grapefruit. African coffees maintain their flavor characteristics as they cool — great iced. Coffee was not cultivated in Kenya until the 19th century when introduced by French missionaries. Flavor pairings: Grapefruit, Orange, Berries.
🌤 Medium Roast
Single-Origin Ethiopia
Notes of Dried Citrus & Savory Spice
Africa: EthiopiaHigh AcidityMedium BodyWashed
Ethiopia is the ultimate coffee origin and the birthplace of coffee. On the ancient slopes flanking Africa's Great Rift Valley, coffee trees first emerged from rich volcanic soil in the 9th century. The Ethiopian word for coffee comes from the Kaffa region. An elaborate coffee ceremony — roasting, grinding, and brewing — is still a staple of Ethiopian social life today. Soft and velvety with notes of dried citrus and savory, pepper-like spices. Flavor pairings: Citrus, Berries.
🌤 Medium Roast
Single-Origin Colombia
Notes of Toasted Walnut & Herbs
ColombiaMedium AcidityMedium BodyWashed
Starbucks has served single-origin Colombian coffees since opening at Pike Place Market in 1971. Nestled on the north end of the Andes, Colombia is home to volcanoes, rich volcanic soil, and diverse micro-climates. The Sierra Nevada and Andes ranges create some of the highest elevations for coffee production in Latin America. In 2012, Starbucks opened a Farmer Support Center in Manizales, Colombia, now supporting over 100,000 coffee farmers. Flavor pairings: Milk Chocolate, Nuts.
🌤 Medium Roast
Starbucks Siren's Blend™
Notes of Juicy Citrus & Chocolate
Latin America & AfricaMedium AcidityMedium BodyWashed
Named for the Siren that symbolizes Starbucks, this blend was inspired and created by the trailblazing women of the coffee industry. Combines East African and Latin American coffees. Fresh, juicy citrus and bright, lively florals complement a syrupy body and melting chocolate mouthfeel. Great brewed hot or iced. The Starbucks Foundation has set a goal to positively impact 1 million women and girls in origin communities by 2030. Since 2019. Flavor pairings: Candied Citrus, Milk Chocolate.
🌑 Dark Roast
Starbucks® Espresso Roast
Notes of Molasses & Caramel
Multi-RegionMedium AcidityFull BodyWashed & Semi-Washed
The heart of our handcrafted beverages since 1975. First developed by Dave Olsen, a local Seattle coffee shop owner, who officially joined Starbucks in 1987. In 1984 Starbucks installed its first espresso machine — they needed a timeless blend that would taste great on its own and punch through steamed milk. The perfect melding of beans and roast reveals notes of rich molasses and bold, caramelly sweetness — a flavor profile so incredible it's never been changed. Available as Decaf. Flavor pairings: Chocolate, Caramel.
🌑 Dark Roast
Starbucks® Caffè Verona™
Notes of Dark Cocoa & Caramelized Sugar
Multi-RegionLow AcidityFull BodyWashed & Semi-Washed
Originally known as Jake's Blend, created in 1975 for a Seattle restaurant. People loved it so much it was blended by hand in stores — originally 80% Yukon Blend and 20% Italian Roast. Named after the city of Romeo and Juliet. Post-roast blending technique ensures each origin's beans are roasted to their full potential separately, then blended. Well-balanced and rich with flavors of dark cocoa and caramelized sugar — pairs perfectly with anything chocolate. Flavor pairings: Chocolate, Caramel.
🌑 Dark Roast
Starbucks® Italian Roast
Notes of Dark Cocoa & Toasted Marshmallow
Multi-RegionLow AcidityMedium BodyWashed & Semi-Washed
Pays homage to the country that gave the world espresso. Slightly darker than our Espresso Roast, capturing the essence of a dark roast. One of our most challenging roasts to master — each batch is expertly roasted to the perfect color, with a small window of opportunity to bring roasty flavor to the forefront. Italian Roast once played a critical role in the earliest days of Frappuccino® blended beverages. Since 1971. Flavor pairings: Caramelized Sugar, Chocolate.
🌑 Dark Roast
Starbucks® French Roast
Notes of Dark Caramel & Sweet Smoke
Multi-RegionLow AcidityLight BodyVaries
Our deepest, darkest roast — intense, uncompromising and adored by adventurous palates. Beans easily reach over 450°F (232°C) during the roast cycle. A dark roasted bean is much less dense than a lighter roasted bean, so it takes a larger volume to make a pound — this is why a bag of French Roast looks larger than other coffees. At this roast level, origin-specific acidity, body, and flavors are no longer present — what remains is a distinctive explosion of smoky flavor. Since 1971. Flavor pairings: Toasted Nuts, Dark Chocolate, Caramel.
🌑 Dark Roast
Single-Origin Sumatra
Notes of Rich Herbs & Rustic Spice
Asia-Pacific: Sumatra, IndonesiaLow AcidityFull BodySemi-Washed (wet-hulled)
A Starbucks staple since day one (1971) and our most popular single-origin coffee. Grown on a lush Indonesian island by smallholder farmers, sometimes with farms no bigger than a backyard. Uses a unique wet-hulling (giling basah) processing method: immediately after picking, the coffee fruit is removed, beans are rinsed and partially dried in parchment, then hulled while still semi-wet. This distinctive process creates Sumatra's recognizable earthy, full-bodied profile. Available as Decaf Sumatra. Flavor pairings: Cheese, Maple, Cinnamon.
🌑 Dark Roast
Starbucks® Komodo Dragon Blend™
Notes of Fresh Herbs & Warm Spice
Asia-Pacific: IndonesiaLow AcidityFull BodyWashed & Semi-Washed
First launched in 1997 by mail order, became so popular when it launched in North American stores (2004) that it was added to the year-round lineup. Masterfully knits together the distinct flavors and diverse coffee growing traditions found across the Indonesian archipelago. Complex and buttery with layered notes of fresh herbs and warm spice. Partners often tell us they don't understand how a coffee can be "spicy" until they've tasted Komodo Dragon Blend. Flavor pairings: Mushroom, Cheese, Herbs.
Chapter 5

Glossary of Coffee Terms

The language of coffee — from Acidity to Winey.
Chapter 6

☕ Coffee Knowledge Quiz

Test your mastery of brewing, tasting, and coffee knowledge.