Starbucks isn't just hoping to wow customers with flavored coffee; it's also going after that longtime Summer favorite, iced coffee. Beginning June 29, the coffee giant will sell VIA Iced Coffee, a spinoff of the instant coffee it has been pushing heavily over the past year. I got an exclusive preview of the drink while in Seattle for Starbucks Coffee College. To learn what I thought of it, read more.
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.
At coffee college, Starbucks coffee masters set the record straight on the definition of this drink. Macchiato is simply Italian for "marked," and typically refers to an espresso macchiato — an espresso shot that's been dotted with a dollop of frothed milk. In contrast, a latte macchiato is steamed and frothed milk marked with espresso that's poured over the top, and a caramel macchiato is a variation of a latte macchiato with vanilla syrup and caramel drizzle on top.
It was fun to get a glimpse into both Starbucks's past and future while in Seattle, but I also had a chance to get seriously schooled on how coffee in general is evaluated as well as the way it's produced. Being educated about the coffee trade was both fascinating and humbling, and I left eager to learn more. How much do you know about this global commodity? Test your knowledge now!Take the Quiz
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.
While in Seattle for Starbucks Coffee College, I had a chance to do everything from visiting the first Starbucks location to learning how coffee beans get roasted. But my favorite experience took place in the company's tasting rooms, where I learned how to evaluate coffees by a practice known as "cupping." See how I took my coffee appreciation to the next level — and how you can, too — when you read more.
This past weekend, I had the privilege of flying out to Seattle to visit Starbucks headquarters and learn more about the company's practices, from coffee bean to cup. Fittingly, my journey started with a drop-in at the original Starbucks in Pike Place Market, the bean boutique where it all began.
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.