My relatives and I usually go to Starbucks primarily because of the facilities: comfortable cushioned seats, WIFI, good lighting (several warm whites), and nice ambience. The presence of many customers probably also has a psychological effect, because it makes the place cheerful.
Last month, we had a different experience at Starbucks because a “barista” demonstrated to me and my husband how to taste coffee. There are 3 steps, first, smell the coffee, second, slurp the coffee, and third, locate where the taste of the coffee remained.
The sample coffee that she used was pressed Guatemalan coffee. While smelling the coffee, we were asked to identify the complimentary taste or tastes of Guatemalan coffee through its aroma. Of course the barista helped us to identify the tastes of cocoa, nuts and caramel. Next, we slurped the coffee, causing air to be introduced so that the coffee was not so hot when it reached our tounges.
The last step was to taste the coffee, and we noticed that the taste remained only on the sides of our tounges which means that the Guatemalan coffee has a light taste. A heavy taste will remain at the middle and sides of the tongue. Instead of adding sugar and milk to the coffee, we were given byte sizes of pastries that have caramel, which we earlier identified as a complimentary taste of Guatemalan coffee. Surprisingly, the taste of the pastry brought out the natural taste of the coffee. It was the first time I enjoyed a brewed coffee without milk and sugar.
Thanks to Airish, a lady “barista” of Starbucks, now we know how to appreciate just the coffee without milk and sugar. Before that experience, we assume that we just get our money’s worth from the name “Starbucks” which automatically has a nice place. Now we know what the real experience in “Starbucks” is all about.
Last month, we had a different experience at Starbucks because a “barista” demonstrated to me and my husband how to taste coffee. There are 3 steps, first, smell the coffee, second, slurp the coffee, and third, locate where the taste of the coffee remained.
The sample coffee that she used was pressed Guatemalan coffee. While smelling the coffee, we were asked to identify the complimentary taste or tastes of Guatemalan coffee through its aroma. Of course the barista helped us to identify the tastes of cocoa, nuts and caramel. Next, we slurped the coffee, causing air to be introduced so that the coffee was not so hot when it reached our tounges.
The last step was to taste the coffee, and we noticed that the taste remained only on the sides of our tounges which means that the Guatemalan coffee has a light taste. A heavy taste will remain at the middle and sides of the tongue. Instead of adding sugar and milk to the coffee, we were given byte sizes of pastries that have caramel, which we earlier identified as a complimentary taste of Guatemalan coffee. Surprisingly, the taste of the pastry brought out the natural taste of the coffee. It was the first time I enjoyed a brewed coffee without milk and sugar.Thanks to Airish, a lady “barista” of Starbucks, now we know how to appreciate just the coffee without milk and sugar. Before that experience, we assume that we just get our money’s worth from the name “Starbucks” which automatically has a nice place. Now we know what the real experience in “Starbucks” is all about.
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