Breakfast Blend

     Acidity 3 Ways - Starbucks breakfast blend was created for the New England Region as the preferred cup was a lighter roast.  Often in the Northeast consumers usually bought their coffee the same place they bought their newspaper, milk, and gas.

      We actually did our tasting of Breakfast Blend side by side with another brand of the same style of arabica coffee. We will refer to this bag as Test#1 and Starbucks as BRK. 

     Our goal was to see the differences in the roasters palate not to pick one over the other.  As we began to bloom Test#1 in our french press, the first thing we noticed was a green aroma hinting at under roasted beans.  The brk bloomed for one minute as well it had a roasty sweet aroma but not overwhelming.  

     When the french presses completed 3 mins afterblooming we began to observe the noticeable color differences.  Test#1 was lighter in color almost like a cinnamon roast and Brk was richer in appearance.  On first sip Test#1 has a big sour acidity also referring to under roasted beans it would make you shiver and caught us off guard.  The body was thin and dissipated quickly.  As for being 100% arabica coffee the taste was reminiscent of robusto beans and tasted like a brown paper bag or wet cardboard.  As test#1 cooled off the acidity stood out even more and made the sample unbearable.  

     After sampling test#1, it really made BRK seem like it was a dark roasted coffee.  The mouthfeel was smooth with a tangy acidty.  BRK really emphasized its roast profile by showing off a medium body in the cup. We paired these coffees with roasted almonds, cinnamon chocolate loaf, and lemon sorbet.  

 Acidity in breakfast blend is an important aspect of this brew.  Acidity gives the coffee life and allows food to be paired with coffee. 

 The roasted almonds reminded us these are high quality Latin American beans that were delicately roasted lighter to achieve a milder dimension and made the Breakfast blend taste like buttered popcorn.  The 

Cinnamon chocolate loaf made the cup slightly richer and smoothed out the acidity giving it a cleaner finish.  

The grand finale was the lemon sorbet.  After taking in a spoonful, each sip of the breakfast blend sung through and reminded us of fresh squeezed orange juice, picture if you will an odwalla with a hint of coffee.  The Acidity was vibrant and danced around your tongue but was very enjoyable.  This would be a perfect tasting for educating newcomers to enjoying the sparkling finish to coffee.