Starbucks Corporation (NASDAQ:SBUX)’s research and development team is at it again with new products and offerings. The Reserve Roastery and Tasting Room based in Seattle has unveiled the whole-bean coffee produced from beans which have been stored in Woodinville Whiskey Co’s barrels for a long time. The long storage of the beans in the barrels allows the beans to absorb the whiskey flavor.
Sulawesi beans, Starbucks’ Reserve Whiskey Barrel Aged beans are now served at the Roastery from Monday for a limited amount of time. According to Starbucks, the aging process used for the aged Sulawesi is different from the burlap-sack process used in making the aged Sumatra.
After the aging process, the beans are roasted using Starbucks master roasters. The intense heating is done so as to get rid of the alcohol in the beans. But even after burning off the alcohol, the beans maintain the flavor and aroma of the whiskey.
The coffee beans which are offered for a limited time come in two new specialty drinks. The Con Crema, and the barrel-aged cold brew. The cold brew is made sweet using a barrel-aged vanilla and is served as a sidecar to a class with one large cube of ice in a carafe. This is basically the same way whiskey is often served. The Con Crema on the other hand is a cold drink and topped with cold foam during serving.
In a press statement, Starbucks beverage R&D team said customers are always looking for a sensorial and immersive experience. This according to the statement is what the creativity and craftsmanship of barrel-aged coffee offers. “There’s no better stage than the Starbucks Roastery for a unique coffee like this because customers are seeking an immersive, sensorial experience that the craftsmanship of barrel-aged coffee delivers,”
Thompson has for four years been practicing barrel aging as a hobby in his garage. It is from his idea that the Starbucks team shared and developed o his passion. The team offered Thompson a chance to a small-lot of Starbucks Reserve for the technique.
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