Coffee arrives at Starbucks as a green bean that smells like fresh vegetables and sweet grains. Before it can be brewed, it must be roasted.
Many variables affect the flavour of coffee: where the coffee is grown, what type of coffee is grown, how the coffee is grown, how the fruit is removed from the bean, how coffee is blended and roasted, and how coffee is brewed.
It’s through our roasting process that a coffee’s unique aroma, acidity, body – and, of course, flavour – are cultivated.
STARBUCKS MASTER ROASTERS
Roasting coffee is part art, part science. The art of roasting allows our mater roasters to create flavour, while science helps to ensure consistency. Starbucks master roasters transform green coffee beans into flavourful, aromatic coffee. Starbucks has been roasting coffee for almost 50 years, and we constantly strive to learn and innovate.
Years of focus and expertise have led to the Starbucks® roast spectrum. Each coffee bean requires a unique balance of temperature and time to reach its individual peak of aroma, acidity, body and flavour. Our coffees are classified by three roast profiles – Starbucks® Blonde Roast, Medium Roast and Dark Roast – so you can easily find the flavour and intensity that’s perfect for you.