![]() ![]() Meanwhile, Peter Torrebiarte from Starbucks ethical sourcing team was spearheading the effort to make Pike Place Roast the first Starbucks® coffee to be labeled as 100 percent sustainably sourced, verified under C.A.F.E. “We wanted to give them something they could count on every day, that was uniquely Starbucks, but might have a softer approach.” “Brewed customers come in for the ritual, and tend to order the same thing each time,” Linnemann said. The code name: Consistent Brew.Īndrew Linnemann, Starbucks vice president of Global Coffee, Tea and Roastery Operations, led the development of the new blend. They kept their project secret, even from Starbucks senior leaders. At the same time, some customers perceived Starbucks signature roast as “burnt.” The team set out to create their first coffee specifically developed for drip brewing, rather than a coffee press or espresso, one with an approachable balance of flavor and acidity when served black or with cream and sugar. A tall drip coffee at one Starbucks® store could be a floral, lemony Ethiopia Sidamo, while across town it was a spicy Guatemala Antigua. Back then Starbucks rotated all its brewed coffees weekly – or even daily, with offerings varying from one store to the next. In 2007, the Starbucks coffee team hatched a plan to reimagine brewed coffee. It’s a smooth, easy-to-drink cup of coffee that is so consistent and harmonious that no single characteristic dominates – or disappears. It’s the everyday brew 365 days a year in more than 28,000 stores in 75 countries around the world, and at 35,000 feet on every flight on Delta and Alaska airlines. ![]() If coffee could be a pair of pants, Starbucks® Pike Place® Roast would be your favorite weekend jeans. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |