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    • I just need to choose which beans to have from their “reserve” collection. They offer beans from Kenya, Brazil, Colombia, Vietnam and even Uganda. Looks like my local Starbucks is really stepping up their coffee making game!

    • Every morning at home I brew my own cup of freshly ground Ethiopia or Peru beans, carefully pouring hot water over them. My preferred ratio of water vs grinds is 250 grams of water for 15 grams of ground beans, while my girlfriend prefers 250 grams of water for 10 grams of grounds. Pour Over is my favorite because it removes bitterness from coffee and enhances its aroma.

    • Occasionally, on a busy morning when I have to rush out the door, I skip my ritual. That guarantees a grumpy start to the day. Normally, I would scramble to one of my local coffee shops like Big Mug or Voyager that offer pour overs. But what to do when in another area?

      So I was pretty surprised to see my local Starbucks offering not just one, but five different brewing methods: Pour Over, Chemex, Siphon, Clover Brew and Coffee Press. With permission of Starbucks store manager Vanessa, I took some sneak peek photos of their coffee brewing stations. 

    • I didn’t even know about the Clover Brewing method, so I tried it and liked it. Stronger aroma than a pour over, but also a bit more acidic.

      The fresh cup of clover brewed Kenya beans was perfect. I got lost in my screen for an hour, while sipping it.

    • I usually buy beans from local coffee shops or my Farmer’s Market coffee guru: Carlos from “Cosmic Coffee.” But in a pinch I might give Starbuck’s “reserve” beans a shot.

      At times when I’m in desperate need of a “coffee lift” nothing beats Nitro Cold Brew. One cup kicks in fast and keeps me wired for hours. Just make sure not to have one too late in the afternoon as I did recently. You’ll be up all night! 

      There is a reason Starbucks only sells Nitro Cold Brew in smaller cup sizes.

    • Does this change the acidity at all? Unless I'm having it with a big meal I have to add milk for my stomach now which isn't bad but I miss the intense flavor of black coffee.

    • After drinking traditionally brewed "drip coffee" for a couple of years, I started having stomach pains due to its acidity. So when I first tried Pour Over style brewed coffee, I thought it was light flavored yet aromatic. I was used to bitterness and acidity, so I had mixed feelings from the first sip. In fact, many people don't like Pour Over the first time they try it because it tastes different: less bitter and less acidic.

      Ever since switching over to Pour Over method of brewing (4+ years ago) I stopped having stomach pains. I don't need to add any milk to reduce acidity and don't miss it because it changes the flavor of coffee.

      Here is a great guide on how to get started making Pour Over coffee at home:

    • Does that have a slightly sterile vinyly Denny's look? In a world where Philz and Big Mug are going for a more earthy, hipster look, I wonder why Starbucks is going this direction.