Tag: Coffee Master

• Coffee Knowledge

  Posted at 7:12 AM by Brittany, on July 14, 2015

  Let’s talk coffee, shall we?

  I was given a blend of beans the other day with no information other than the person it was from, and the name he had given it. I was excited to try his homemade blend and see if my coffee knowledge was up to speed. Upon grinding the beans I immediately detected scents of berries, a characteristic of a sun-dried coffee.

  Once the fresh ground coffee steeped in my French press for four(ish) minutes, I plunged, poured, smelled, slurped, and savored. My palate was overwhelmed with flavors of blueberries and nuts, and I immediately knew this blend had African and Latin American grown beans. What I didn’t pick up on was the Indonesian beans, which I was told about after I had guessed the blend. Apparently the full body and herbal flavor typical of Indonesian beans comes out as the coffee cools.

  I didn’t wait long enough to let it cool. 😉

  

  My life quote.

  I haven’t been focusing on the tasting aspect of my job lately, simply because I’ve been focusing on grasping everything there is to grasp about being a supervisor. Now that I’ve got a handle on things I want to get back to my coffee tasting adventures.

  

  I remember a time many moons ago when I tried to combine two very different coffee blends into one because I wanted to save space in my pantry. Coffee is coffee right?

  Oh how wrong I was, I ended up throwing it all out. RIP handpicked beans.

  

  I’m now comfortable with combining blends, knowing which will pair well, and which will not. When I noticed I was a handful of Maui beans shy of a full French press I knew exactly which blend to complete my morning brew. The Pike Place special reserve has similar notes to the Maui coffee and they went together perfectly.

  

  They also paired perfectly with my new obsession: two ingredient almond butter maple cookies. The simpler the ingredients the better for me. 1 cup of almond butter mixed with 1/4 cup maple syrup and a dash of salt gave 10 chewy, nutty cookies that I couldn’t get enough of. Two cookies per serving thanks to the “fit in my hand” rule.

  

  I sprinkled some cinnamon and salt on top. Bake at 350F for 10-12minutes.

  Those cookies and coffee were the perfect fuel for a few extremely enjoyable runs.

  

  I debated on up-cycling some discarded snake skin I saw while on this 5 mile run (which turned into 5.10 because I insisted on a 10min or below pace) but then I found this paracord bracelet in perfect condition! I love finding treasure!

  Q: Do you pick up treasures you find while out exploring the land, or leave them behind? I usually leave behind the used Kleenex pieces and needles, but $$ and hiking tools are a must grab! Also I was totally joking about the snake skin.

  

  | 46 Comments Tagged Almond Butter, Coffee, Coffee Master, Cookie, Garmin, Run

• When I’m Not

  Posted at 5:47 AM by Brittany, on June 22, 2015

  One of my favorite things about blogging is having a space to purge all the random thoughts that swarm inside my brain. Doing this also allows me to connect with other like minded bloggers, forming lifelong connections and genuine friendships.

  

  My number one friend.

  Sharing my love for plant based food and cats allowed me to connect with Kayse, a creative girl with a green thumb and a hand for art. After lusting over her art work for months, she kindly sent me a customized dapper cat portrait of my dude.

  

  Words cannot express my gratitude. Please do yourself a favor and check out her online shop, the art she creates is so unique and fabulous.

  Ok, time to purge some thoughts.

  When I’m not blogging, or having a stare off with my cat, I’m usually eating. I haven’t posted a recipe on the blog in MONTHS, simply because I’ve been enjoying exploring OTHER peoples food. I’ve found a few companies that cater to walking science projects like myself, and I happily support them. Local eats are my favorite.

  

  Local pizza, I’m all about that pie life right now.

  When I’m not eating I’m running. 100 mile May gave me my recent running mindset. I’m in a fantastic routine where I am excited about my daily runs, and on the off chance I’m not I skip it for something else. It’s a beautiful thing.

  

  There’s also more room for cupcakes when I have a consistent running routine, that’s also a beautiful thing. Balance in bliss.

  

  You’d never guess these cupcakes were dairy free, gluten free, soy free, rice free, nut free, egg free, dinosaur free, spinach free, & broken glass free.

  They fall into the “if one doesn’t take up your entire hand you need two” category.

  

  Just like these donuts.

  I think I need to make these two hand treat photos a thing.

  When I’m not eating or running I’m playing with coffee at work. I haven’t created any of my own coffee tastings lately, but I have been putting together mini ones at work for my coworkers with featured coffee’s and Starbucks food. 
  

  

  This blend has a beautifully complex flavor of red currant, with a bright and sparkling acidity typical of African grown coffee. I don’t prefer these tasting notes, but I try to explore other options once in a while.

  When I’m not working I’m still spending time with my coworkers. We’re family.

  

  My fellow coffee master ❤

  We all love to drink coffee.

  

  When I’m not with other people I’m exploring alone.

  

  My happy place.

  I love blogging, but lately I’ve been enjoying life away from it all more. Eating, running, working, and exploring have taken top spot which is typical of the summer months. I just can’t soak up enough adventure fast enough!

  On that note, I’m off to explore. I mean…off to work.

  Q: What things take up most of your time?

  

  | 59 Comments Tagged Bloggers, Cats, Coffee, Coffee Master, Cupcake, Donuts, Plant Based, Running, Starbucks, Vegan

• Starbucks Reserve Roastery & Tasting Room

  Posted at 7:16 AM by Brittany, on January 26, 2015

  I have a confession to make. I absolutely, positively, vehemently loathe the phrase, “I can’t even.” When I hear it (or read it) the tiny hairs on the back of my neck stand up like a threatened cat. I don’t know what it is, but I just hate it.

  

  I have another confession. Despite my hatred towards the aforementioned phrase, I say it a lot…in my head. I have somehow come to understand the use of this phrase, and have had instances occur where I felt the need to say them, but only in my head.

  

  Iced Sparkling Ethiopia Konga Espresso with Mint.

  I finally had my moment. The moment where I could no longer hold the words in. They flew out of my mouth like a kamikaze plane. Once the three words escaped my mouth I quickly followed them with, “I’ve never actually said that out loud! I’ve been saving it for THE moment.” I actually had no idea I was going to ever have “the moment.”

  

  The moment when I first saw the inside of the Starbucks Reserve Roastery and my heart jumped into the back of my throat nearly choking me. I was in awe, what a masterpiece this building already was simply from the outside looking in.

  

  I still struggle to find the words that properly describe this place. This is truly one of those places you have to see for yourself to understand. This is the type of place that allows you to throw your morals out the window and drink caffeine after 5PM.

  

  My first siphon brew. It was pure scientific magic.

  This is the place where possibilities are endless, combinations are creative, and passion is flowing. This is not a Starbucks store, this is a place where science, architecture, creativity, coffee, and quality company collide. I want to live here.

  I ooed, I awed, I laughed, I daydreamed, and I drank enough coffee to fuel a small horse, all while geeking out in so many caffeine influenced ways. A coffee lovers playground. I can’t wait to go back, and lucky for me I see this happening very soon.

  

  I couldn’t have asked for a better group of people to experience this with. I’m thankful to work with people that share my passion towards creating the perfect cup.

  

  I love my job.

  Q: When’s the last time you experienced something that shook the dirt off your boots? 

  

  | 77 Comments Tagged Coffee, Coffee Master, Reserve Roastery, Starbucks

• The Birthplace of Coffee – Ethiopia Tasting

  Posted at 6:55 AM by Brittany, on January 15, 2015

  When I first started working at Starbucks I swore by Pike Place roast. I never ventured into new coffee territories or tried anything new, it was always a tall Pike. Then I started tasting different blends, becoming more interested in the science behind coffee, and what was once a simple cup of coffee became a full blown passion.

  

  Or obsession, you decide.

  I still remember the first time I had the coffee that changed my mind about Pike Place (which is now one of my last choices.) A single origin medium roast, straight from the birthplace of coffee – Ethiopia. This coffee came to Starbucks in 2013, and quickly became my favorite medium roast. I suggest it to others quite often.

  

  I consider my coffee palate “more experienced” then it was when I first embarked on my Starbucks journey. Detecting certain flavors and bean combinations is one of my favorite aspects of my job. That and discussing tasting notes with fellow coffee lovers.

  It’s no surprise I love doing coffee tastings, and the week before my Arizona adventure I was able to do FIVE at work tastings. Some with coworkers, and some with customers. One of my tastings involved this beautiful coffee and a treat with these vegan marshmallows. I hadn’t had a rice crispy treat in….8 years?

  Be still my heart this recipe rocked my face.

  Peanut Butter Chocolate Marshmallow Bars

  

  Ingredients

  • 3 tblsp coconut oil
  • 4 cups Dandies Mini marshmallows
  • 1/2 cup creamy peanut butter
  • 6 cups Trader Joe’s rice cereal
  • 1 packet Trader Joe’s semi sweet chocolate chips (12 oz)

  Directions

  1. Melt coconut oil over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in peanut butter until well combined.

  2. Add rice cereal and stir until cereal is coated. Pour mixture into a large pan coated with cooking spray or oil. Melt chocolate chips over low heat, and stir constantly until melted. Pour chocolate over the marshmallow mixture and let stand until firm.

  Tasting Notes: Ethiopia is a single origin medium roast coffee with strong cocoa notes and a velvety smooth finish. The chocolate on top of these bars captured the cocoa notes beautifully, and the smoothness of these beans complemented the peanut butter perfectly. My taste-buds were singing all day long. Perfect pairing.

  

  Swoon.

  It’s things like this that shows me how coffee is so much more than a jolt of caffeine or a mid day pick me up. It’s a moment to connect with people around you, to broaden your mind on flavors, combinations, and origins. There are so many different options, and I love every opportunity I get to learn and explore.

  Q(s):

  • What’s your favorite at home roast, and why!?
  • Ever made your own marshmallow bars?

  

  | 75 Comments Tagged Chocolate, Coffee, Coffee Master, Recipe, Starbucks

• “Nearly Raw” – Chocolate Banana Coffee Squares

  Posted at 6:28 AM by Brittany, on December 27, 2014

  I know what you’re thinking, “nearly raw, how can you be nearly raw?” Said in a tone similar to Hermione Granger upon meeting Nearly Headless Nick. Aside from a couple ingredients in this recipe everything is raw, thus “nearly” raw.

  Just roll with it.

  

  Christmas has come and gone, which means it’s time for the next seasonal coffee at Starbucks. Casi Cielo is back (available to the public soon) and this meant a coffee tasting was in order. A smooth, single origin coffee with notes of lemon and cocoa.

  I paired this with a creamy, chocolate bar made from dates, bananas, and almonds. Naturally sweetened with honey and maple, & topped with ground coffee of course.

  Chocolate Banana Coffee Squares

  

  Ingredients

  • 12 medium sized medjool dates
  • 1/2 cup dark chocolate salted almonds <—definitely not raw
  • 1/4 cup raw walnuts
  • 2 medium sized ripe bananas, the spottier the better
  • 1/4 cup raw almond butter
  • 1.5 tblsp raw honey
  • 1.5 tblsp maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tblsp fresh UNbreweed ground coffee beans ( I suggest a coffee with natural cocoa notes, but if you don’t care use whatever. I used Starbucks Ethiopia beans)
  • pinch of lemon zest (optional)

  

  Directions

  First: Soak your dates in warm water for about 30 minutes. Once soaked, add dates into a high speed blender (or food processor) along with chocolate salted almonds, and walnuts. Blend or mix until well combined and then pour into a medium sized pan, about 8 x 6 in. Spread date mix evenly into the pan.

  Second: Blend your bananas into a mash, and then add almond butter, honey, maple syrup, and cocoa powder. Blend until well combined. Pour this mix onto the evenly spread date mixture and spread evenly. Sprinkle coffee grounds over the top and swirl into the mix until no dry particles are visible. Or you can blend this in before pouring.

  Once everything is combined place into freezer to set. Freeze time may vary, and I left mine to set overnight. These are very creamy and need to stay in the freezer when not being consumed. Eating the entire pan can help prevent melting.

  

  I decided not only did these squares need a dust of lemon zest, they needed ice cream, and an affogato shot. I needed an adult ice cream sundae.

  Tasting Notes: The cocoa matched perfectly, and the lemon zest on top complemented the lemon notes within the beans. I was surprised by how the flavors in the coffee really brought out the banana flavor of the bars. Next time I think I’ll try this pairing without the bananas because although delicious, the banana flavor was a bit strong for this specific coffee tasting. I still ate a handful with a side of coffee.

  

  A perfect way to end the Christmas season.

  Q: What’s your favorite “raw” recipe? 

  

  | 41 Comments Tagged Coffee, Coffee Master, Coffee Tasting, Recipe, Starbucks

• What’s a Party without Cookies?

  Posted at 4:01 AM by Brittany, on December 18, 2014

  After a month and a half, I finally got my fanny in my kitchen and baked. Nothing new, and nothing too wild, but boy did it feel good. Work party = cookies.

  

  I made my favorite chocolate chip coffee cookies, because what’s a Starbucks party without coffee in your cookies. I subbed some Trader Joe’s chocolate bars for chocolate chips, which resulted in chocolate CHUNK cookies. So.Good.

  

  I was amazed by how different each of the chocolate bars I used were. Of course I had to sample them as I chopped them up. My next goal <—chocolate connoisseur.

  

  I used decaf Christmas blend in these cookies because I wanted to highlight the beauty of this blend, but I also wanted to sleep that night. Thus decaf. While I waited for my second batch of cookies to bake I had a quick and easy coffee tasting.

  

  Tasting Notes: Christmas blend has been a yearly tradition for the last 30 years. It was first introduced with the hopes of building a small following, and has become one of the most popular blends Starbucks sells. Rare aged Sumatra beans give this blend a spicy, cedar, and syrupy flavor that pairs well with the flavors of the season.

  The coffee itself has an intense, but lovely bite to it, and the cookies have a smooth and subtle sweetness. The spice from the coffee balanced well with the sweet from the cookie. Cookies and coffee were made for each other, wouldn’t you agree?

  Good friends, good food, good life.

  Q: Do you have holiday work parties? I have the most amazing coworkers, we enjoy spending time together outside of work. It’s quite a blessing. 

  

  | 61 Comments Tagged Christmas, Coffee Master, Coffee Tasting, Cookies, Starbucks, Vegan

• Rok Espresso Maker

  Posted at 6:41 AM by Brittany, on November 25, 2014

  About a week ago I hopped onto Instagram and saw this photo

  

  1. Scott Jurek and I are basically best friends, we’ve eaten at the same restaurant and probably sat at the same table. He is also a fantastic runner, so I follow him.
  2. This espresso contraption intrigued me more than salt on chocolate.
  3. I now have an overwhelming desire to visit Yosemite.

  After seeing this espresso maker, I knew I had to have my own.

  

  Don’t get me wrong, I absolutely love my job at Starbucks, but the automatic aspect of the espresso machines makes it feel a bit…mainstream. I’ve longed to make espresso the “real” way by tamping coffee grounds into a finely packed puck fit for a portafilter.

  

  This unique device allows me to practice pulling the perfect espresso shots at home, and experiment to find the perfect water to coffee ratio. It’s modern, yet traditional in a hands on way. No plugs or batteries needed, just your favorite coffee, hot water, and a good squeeze of the handles.

  

  So how does it work? The hardest part is making sure you get your grounds packed properly. In order to ensure a tight packed puck your beans should be ground specifically for an espresso maker. If the grounds are too coarse they won’t pack as tight, which will affect your flavor and more importantly your overall pull.

  Once you’ve packed your puck simply attach your portafilter into its designated spot, pour hot water into the top of the machine, handles DOWN. Slowly lift the handles, and then slowly press down, pausing at first to infuse and swell the coffee. Ideally your extraction should take around 20 seconds. Here, he explains it better.

  I’m officially obsessed with making at home espresso. I’m not usually a latte drinker, but I now have the ability to drink them anytime I choose. There’s just something about this hands on technique that makes you feel connected to your coffee.

  It’s magical.

  

  I do love dense, fluffy, and stiff foam, but nothing beats the purity that is a solo espresso. Who wants to come over for an americano and cookies?

  

  P.S. Now you see why I was so excited to buy this demitasse!

  

  Q: Do you own an espresso maker? If so which one and how do you like it? The simplicity of this one has me hooked. 

  

  | 57 Comments Tagged Coffee, Coffee Master, Espresso, Rok Espresso, Starbucks

• Starbucks Christmas Espresso Coffee Tasting

  Posted at 3:42 AM by Brittany, on October 28, 2014

  Over the summer I took a general biology class to kick start my back to school adventures. It was the first of four classes I needed to take in order to apply to a holistic nutrition program, and it was a fantastic class. It wasn’t easy, but it also wasn’t hard. I learned a lot and had plenty of free time to spend my summer in the mountains.

  

  

  

  Fast forward to now and my life consists of chemistry and Starbucks. One of these is not like the other. By that I mean I love my job, and I hate my class. I’m in a constant mood of “blah” and I miss my mountain adventures. Things feel chaotic and I am no longer in a constant place of zen.

   

  

  I’ve realized spending each and every day stressing over one class is doing nothing but damage. My grade isn’t benefiting from my stress, and my happiness is nonexistent. In an attempt to balance my life again I’ve decided to focus on myself, and not feel guilty about it. When I’m done with my school work for the day – I’ll be done. I will do something for myself and not think twice.

  OK I may think twice at first, but in time I hope to balance out my work and play. I started with an at home coffee tasting pairing Starbucks 2014 espresso blend with a pumpkin fudgy cookie.

  

  Life is too short to be miserable, and this class is not worth my stress. If I do the work, I know I will be fine. So I put away my books and turned on my oven to create this mouthwatering pairing.

  These cookies are VERY rich, but mildly sweet. Think of them as a breakfast cookie, making them an acceptable pairing for your morning cup of coffee – specifically this espresso roast.

  Pumpkin Fudgy Truffle Cookies

  

  Ingredients

  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 3/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 2 tsp cinnamon
  • 1/3 cup raw/organic cacao nibs

  Directions

  1. Preheat oven to 350F
  2. Combine all items except the nibs in a food processor or large bowl and mix until well combined. Add in the nibs and scoop each cookie onto a lined baking sheet, or use a pizza stone like I do. This made 12 cookies.
  3. Bake for 12-15 minutes or until tops are firm and center isn’t mushy.

   

   

  

  These cookies are soft like a truffle, fudgy like a brownie, and round like a cookie. It’s the best of all three worlds. The raw nibs balance out the sweetness of the maple syrup, but for a sweeter cookie use regular chocolate chips instead. I’m trying to behave with my sugar intake. Trying.

  Tasting Notes: The espresso blend has a caramel sweetness to it that pairs beautifully with flavors of pumpkin, cinnamon, and spices. The acidity is low and the body is full helping to enhance the pumpkin flavors of these cookies. Each bite and each sip came together holding hands like two preschool kids on the playground. Two thumbs way, WAY up for this blend.

  

  This coffee will be available to the public sometime next month. I know it’s not even Thanksgiving yet, but I just couldn’t resist this deliciously smooth coffee. A warm cup of the holidays is the perfect way to slow down & appreciate life one day at a time, wouldn’t you agree?

  

  Q: What are your go to activities when you’re in need of some balance? For me I need to explore, bake, run, blog, or simply enjoy a good book or tea with a friend. 

  

  | 62 Comments Tagged Coffee, Coffee Master, Coffee Tasting, Gluten Free, Recipe, School, Starbucks, Vegan

• National Coffee Day

  Posted at 5:57 AM by Brittany, on September 29, 2014

  What kind of Coffee Master would I be if I didn’t announce and partake in National Coffee Day (NCD)?? Today is the day where coffee is recognized for all its wonderful abilities, flavors, pairings, benefits, and social affairs. Today is the day I have an actual reason to celebrate my love for the bean, not that I ever felt like I needed one! You can’t stop love I tell ya.

  In order to honor this day I prepared a tasting for myself, some of my fellow coworkers (including a regular customer,) and even my mom! It’s never a wrong time for a coffee tasting, and I often spring them on my fellow baristas when time permits, but it’s an absolute MUST for NCD.

  

  For this tasting I also wanted to honor the arrival of fall, because fall and coffee go together like cayenne pepper and sweat. My usual one cup a day habit has found its way to a “once in a while” two cup habit simply due to the cozy feels I get with a hot mug on a rainy afternoon. I feel warm and fuzzy just typing that out. Where was I..OH yeah, FALL!

  For starters I went with the obvious – pumpkin. A light and fluffy pumpkin spice sugar mini muffin to pair with Anniversary Blend one last time before it’s gone for the season. Have you snagged yourself a bag yet? It’s only going to be around a short while longer.

  Not to fear, Thanksgiving Blend will be here soon!

  

  Pumpkin Spice Mini Muffins

  Ingredients

  • 1 3/4 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pumpkin puree
  • 1/2 cup almond milk
  • 1/2 cup brown sugar
  • 1/3 cup melted coconut oil
  • 1 chia egg ( 1 tblsp chia seeds + 3 tblsp water)
  • 1 teaspoon vanilla extract

  For the cinnamon sugar topping: coconut oil, cinnamon, and raw sugar.

  Directions

  1. Preheat oven to 350F, and prepare a mini muffin tin with coconut oil on the side to prevent sticking. These also successfully make larger muffins if you prefer those over the mini version.
  2. Make your chia egg and set aside for it to coagulate while you combine your first few ingredients.
  3. In a large bowl combine your flour, cinnamon, pumpkin pie spice, allspice, cloves, baking powder and salt.
  4. In another separate large bowl, whisk together pumpkin puree, almond milk, brown sugar, melted coconut oil, chia egg and vanilla.
  5. Pour this wet mixture into your dry mix and stir using a wooden spoon until combined.
  6. Scoop batter evenly into you muffin pan.
  7. Bake for 10-12 minutes, or until a toothpick comes out clean.
  8. Allow to cool, and then top with cinnamon sugar mix.

  For the cinnamon sugar topping: I used 1/2 tblsp cinnamon, and about 3 tblsp sugar. I melted a little bit of coconut oil at a time and rolled the top of each muffin in the oil before rolling into the cinnamon sugar mix.

  

  

  Tasting Notes: The spicy notes from the cinnamon, and smooth flavors of the pumpkin paired beautifully with the crisp and spicy flavors of Anniversary Blend. Anniversary Blend alone can be a bit sharp, but the sugary coating to the muffin harmonized perfectly to tone down the flavor of the coffee. These muffins were AMAZING.

  Next I played it simple and somewhat safe. I made dark chocolate covered Fuji apples rolled in pumpkin seeds, and paired them with House Blend. For those of you that like an all around medium roast (medium body/acidity) I highly recommend this one, it’s very smooth.

  

  Assembly for these was simple – melt yourself some dark chocolate, cover as much of the apple as you desire, crush some pumpkin seeds, and roll the apple in the seeds. Voila.

  Tasting Notes: The rich cocoa and nutty seeds harmonized AMAZINGLY with the smooth, balanced body of House Blend. The cocoa notes stood out the most, and I was surprised by how well these paired together. House has a distinct nutty/cocoa flavor, and while this is a coffee that can be savored easily on its own, combining it with the chocolate takes your palate party to an entire new level. That’s a party I always want to attend.

  

  Coffee continues to amaze me the more I play around with pairings and flavor profiles. For those of you that don’t drink coffee (I will never understand, but I accept you anyway) check out this article for other ways to use coffee besides consumption. Not to mention my Coffee Energy Bites were featured, bringing over 16,000 readers to my blog in two days! Wow, thank you BuzzFeed!

  It’s the little things.

  Q: How are you celebrating National Coffee Day? Even if you don’t like coffee, I recommend you make these muffins. They are so good. 

  

  | 47 Comments Tagged BuzzFeed, Coffee, Coffee Master, Coffee Tasting, Recipe, Starbucks

• Coffee Master Certification: My Coffee Tasting/Pairings

  Posted at 7:28 AM by Brittany, on August 18, 2014

  If you follow me on Instagram you probably saw this photo.

  After months of reading, tasting, talking, exploring, and learning all I can about coffee (alone, and also coffee and Starbucks together) I am finally a certified Coffee Master. This journey focused on coffee history, geographic origins, coffee agriculture, sourcing and buying, green coffee quality, the art of roasting and blending, and my favorite part:

  -coffee parings/tastings/flavors/notes.

  

  One of my new aprons.

  Coffee, like wine grapes, gets much of its flavor from the specific growing conditions and processing methods of whatever region it was produced in. Three of the main coffee producing regions are: Latin America, Africa, and Asia. Each of these regions have specific flavor characteristics that give each coffee blend its distinct coffee “notes.”

  What’s a coffee note you ask? Certain flavors are detected in coffee’s that allow them to harmonize well with certain foods. Have you ever had a cup of Joe that just didn’t mesh well with your blueberry muffin? This is due to the specific notes present with each blend. Alone this coffee may be just what you’re looking for, but when shared alongside a meal you’ll want to be a bit more particular.

  Coffee blends alone may survive just fine, but when you combine them with the right foods the harmony is out of this world.

  

  This is a fantastic chart.

  Lets break down the top three regions by their coffee notes.

  Latin America – high balanced flavors of cocoa or nuts, as well as a crisp, bright acidity.

  Africa – Floral and citrus characteristics.

  Asia – Full body and spicy flavors with balanced acidity and herbal notes.

  

  Part of my final certification was putting together a coffee tasting. As a food AND coffee lover you can imagine my excitement when the two come together. If anyone is interested in learning more about a proper coffee tasting with coffee alone, let me know in the comments.

  I chose one coffee from each coffee region, plus one coffee that is multi-regional and paired each with different foods.

  Kenya – An African grown coffee with complimentary flavors of grapefruit, berries, currants, raisins, and oranges.

  

  For this pairing I made an orange and currant quinoa salad. Sounds bizarre right? Oranges, quinoa, and coffee? This went together SO well it was almost magical. I could have cried from the joy I felt.

  

  Komodo Dragon – An Asia/Pacific coffee with complimentary flavors of cinnamon, maple, buttery breads, and pastries.

  

  For this pairing I chose almond butter stuffed dates sprinkled with cinnamon. The flavors harmonized almost perfectly. This is a common breakfast pairing for me, except I also use a rice cake for my base.

  Guatemala Antigua – A Latin American grown coffee with complimentary flavors of cocoa, apples, caramel, and nuts.

  Organic Yukon – A multi-regional blend with beans from both Latin American and Asia. This blend is mellow and well balanced with complimentary flavors of cinnamon, raisins, oatmeal, and chocolate.

  

  Due to the cocoa and chocolate notes in both of these coffee’s, they both paired well with some chocolate chip coffee cookies. I used fresh ground Yukon beans in the mix for these cookies. I also paired these two coffees with some toasted coconut cashews.

  

  While these all balanced well together, I found that the Yukon paired a bit better with the cookie, and the Guatemala paired a bit better with the cashews. Guatemala has more nutty notes while Yukon has more chocolate notes so this made complete sense.

  To conduct a proper tasting, each coffee should be brewed with high quality water, a proper grind for your brewing method, proper ratio of water to grinds, and your coffee should be fresh. Coffee should then be tasted in it’s pure form, without the addition of milks and sugars.

  

  Lucky for me I am a black coffee connoisseur so conducting tastings is naturally one of my favorite things to do. Tampering (or destroying in my humble opinion) with the coffee by adding milk or sugar hinders the natural flavors from being detected. Not a fan of black coffee? That’s OK, I don’t like beer..we all have our downfalls. 😉

  Q(s):

  • What’s your favorite coffee pairing?
  • Have you ever payed attention to how certain coffees can CLASH with certain foods? For example the orange quinoa salad would have been TERRIBLE with any of the other coffees I mentioned in this post.
  • Would anyone like to see a short post in more depth about how to conduct a coffee tasting? 

  

  | 82 Comments Tagged Coffee, Coffee Master, Food, Starbucks, Tasting

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• Contact: blissfulbritt@yahoo.com

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