"Starbucks demands that coffee is ground fresh, because ground beans quickly start losing flavor as soon as they are exposed to oxygen. In fact, coffee can lose most of its aroma in just 15 minutes after grinding."
"Grind size for each is chosen based on how long the coffee is exposed to water. A finer grind allows flavor to be extracted faster, making it the standard for low exposure pour overs."
"Starbucks' training manual is particularly keen on water quality as well, saying 'with coffee being comprised of 98% water, the quality of water used is crucial to the final taste of the coffee.'"
Starbucks provides comprehensive training for baristas, emphasizing knowledge of coffee origins and production. The training includes four key steps: grinding, brewing, tasting, and storing. Freshly ground coffee is crucial, as exposure to oxygen diminishes flavor quickly. The grind size varies based on brewing method, affecting extraction. Proper proportions of coffee and water are essential to avoid over or under-extraction, which can lead to undesirable flavors. Water quality is also highlighted as a critical factor in brewing quality coffee.
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