I recently returned from Seattle, where I'd attended Starbucks Coffee College, with a whole new appreciation for coffee. Not only did I learn how to taste coffee, but I was also educated on the world's coffee production, from growing and harvesting to roasting and brewing. I thought I'd share my newfound knowledge of the entire coffee journey with you. To see the story of a coffee bean, read more.
I began my Starbucks Coffee College journey with a nostalgic visit to the original Starbucks, where the company first got its start. So it was only fitting that after numerous cupping sessions, a tour of the coffee roasting plant, and a few words from Howard Schultz himself, I toured Roy Street Coffee & Tea, one of the brand's very latest concepts. The café — one of three stores that have been renamed thus far — reflects the company's endeavors to reinstate a classic coffeehouse vibe. Were they able to pull it off? Decide for yourself when you keep reading.
Although the store moved a block south in 1977, I imagine its look didn't depart too much from the way it appears today. I didn't stay long, but left with the takeaway that even Starbucks, one of the most recognizable brands in the world, had humble beginnings when it began as a coffee roaster in the Spring of 1971.
Peek around inside the store when you keep reading.