Starbucks Coffee

Coffee tasting at Starbucks Coffee. | Guatemala Casi Cielo Coffee. Its from Latin America and available for a short time every year. | Let me share what i’ve learned & experienced about coffee tasting. First, Smell…put your hand over your coffee mug or cup like a cave then smell it. Second, Slurp…by slurping you can really taste the coffee to your entire palate & it prevents your tongue to get burned. Its best to slurp loudly. Third, Describe…this means you have to define the characteristic, flavor, equate it to your experiences and what kind of food is perfect for this coffee. The verdict: Smell, its aromatic, smoky & chocolaty. Slurp, the taste was roasty, rich, medium-bodied & smooth. The acidity was there with a taste of dark cocoa. Put some caramel syrup, it become sweet & buttery, the acidity was still there but not that strong. Then add milk, to make it creamy, smoother & it balances the flavor of the coffee. Describe, i liked it best with caramel & milk. It has a balance taste of sweet & creamy-chocolaty taste. I think its best with chocolate or sweet desserts, fruits, savory dishes & ice cream…affogato it is..| Exploring the taste more… Cinnamon Swirl and Coffee Press – Guatemala Casi Cielo Brewed Coffee served with Almond Syrup, Hazelnut Syrup, Whole Milk & Non-Fat Milk.~The Cinnamon Swirl brought out the chocolaty flavor of the coffee. The cinnamon add a pungent taste to it. The Casi Cielo with Hazelnut Syrup makes the coffee more aromatic, nutty & roasty. Then add some whole milk, the body of the coffee was still there but it lessens the acidity. The Casi Cielo with Almond Syrup makes it aromatic & sweet. The milk makes it creamy. | I describe Casi Cielo as balanced, smooth, refined, tangy & have a cocoa taste…like the Baristas at Starbucks, Tomas Morato. They know what they are doing & the best people in the world. Feels like home to me. By the way, if given a chance again…i love to try Casi Cielo with cheese & fruits.