Starbucks^® Italian Roast

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm gonna teach you how to make a moka pot.

For this, you will need [Camera shows close-up of a moka pot, kettle, glass carafe and a bag of Starbucks Espresso Roast coffee, appearing one by one while spinning] a moka pot, a kettle, a carafe, and finely ground coffee.

Really easy, we're going to take our moka pot [Lincoln twist the top half of the moka pot off] and twist apart the two halves.

[Lincoln shows the bottom chamber and takes out the filter chamber] I’ve got my chamber for water, chamber for my coffee.

I'm going to add room temperature water [Lincoln adds water from kettle to the bottom chamber of the moka pot] to this bottom chamber, just right below the safety valve.

Set this back in there [Lincoln puts the filter chamber back into the bottom chamber].

I'm going to do about three tablespoons for this size [Lincoln scopes up coffee from a metal cup].

Fill to the level of the brew chamber.

[Lincoln uses the other side of the coffee spoon to scrap off excess coffee from the edge of the chamber] Just gonna level it off.

[Lincoln uses his fingers to wipe off excess coffee along the chamber edges] Wipe away any grounds.

[Lincoln screws the top chamber back on] Screw this back on top.

[Lincoln turns the moka pot to an angle where the safety valve is towards the camera and away from him] I want that safety valve away from me when I'm heating this up.

Safety first.

[Lincoln switches the hob on] I turn this on.

[Close-up of the pot boiling the expresso coffee with sizzling sound, lid open]

That water is going to go up through those grounds and we get a nice espresso like cup in the top [Top view of moka pot as coffee fills up].

All right, we've heard the hiss.

[Lincoln closes the lid] It's finished brewing.

[Lincoln takes moka pot away from the hob]

We’re going to take this off the heat.

[Lincoln pours coffee from the moka pot to a glass mug] and just gently pour our coffee into our cup.

Nice and slow.

[Lincoln smells from the mug] Take a little smell.

Nice bit of cocoa-y molasses-y notes.

Delicious.

Get a little slurp.

[Lincoln takes a sip from the mug]

Perfect.

Super tasty.

Really delicious, you could add some milk in there.

A little bit of hot water

if you wanted to, kinda ease it out a little bit.

Really delicious. A moka pot.

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm going to teach you how to make a hot pour-over.

[Camera shows close-up of a plastic pour over, kettle, glass mug and a bag of Starbucks Pike Place Roast coffee appearing one by one while spinning]

To start, you will need a pour-over cone,

a gooseneck kettle, a mug, and finely ground coffee.

[Lincoln picks up a paper filter and demonstrates folding it]

So we're going to use a filter.

It's going to give us a little fold along the seam lines.

Put that in.

I'm going to preheat my cone with some hot water.

[Lincoln adds hot water from the kettle into the pour over filter in a circular motion]

It's going to rinse away any papery taste.

It's also gonna help preheat my cup,

so it's nice and hot when I pour into it.

When I'm finished with this,

[Lincoln turns away from the camera to the kitchen sink at the back, pouring out excess water]

I'm just gonna dump the excess water

and start my pour over.

Now that I've got my pour over nice and prepped,

[Lincoln adds in some Pike Place Roast coffee from a metal cup into the pour over filter]

I'm gonna add in some finely ground Pike Place Roast.

It's a medium roast, really easy drinking,

great for a pour over.

[Lincoln picks up the kettle as he continues talking]

So we're just gonna give this a little bit of a bloom.

I've got 25 grams of coffee in here.

We're gonna do about 450 grams of water.

If you don't have a scale, don't worry about it.

It's about two tablespoons for every six ounces of water.

[Lincoln slowly pours water from the kettle through the pour over filter]

Wait about 15, 30 seconds, let it bubble.

[Close-up of coffee dripping through the filter into the glass mug]

Let me develop those flavors.

Once our coffee's had a chance to bloom,

we're gonna give it a main pour.

[Lincoln pours hot water from kettle, starting from the center in a circular motion, towards the edge of the brew bed on the filter]

So I'm gonna start in the center

and just pour out in circles

just to evenly distribute that water

[Close-up of coffee dripping through the filter into the glass mug]

across the whole brew bed.

[Lincoln stops pouring water from kettle, as he keeps talking while holding the kettle]

By using a pour over,

I'm gonna get a really nice clean cup,

all those oils and dissolved solids.

are gonna be absorbed by the filter,

and it's gonna give this Pike Place

[Close-up of dark coffee in the glass mug]

that nice, smooth, kind of nutty, chocolatey taste.

Now that my brew is all finished and it's all drawn down,

[Lincoln picks up filter and throws it away underneath the counter]

I'm gonna remove my filter, put that in the compost,

and I'm ready to enjoy.

[Lincoln takes a sip of coffee from the glass mug]

Take a little sip.

It's hot, it's cocoa-y, it's chocolatey,

super tasty, hot pour over.

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm going to teach you how to make an iced pour-over.

[Camera shows close-up of plastic pour over, kettle, glass carafe and a bag of Starbucks Sunsera blend coffee, appearing one by one while spinning]

First you will need a pour-over cone,

a kettle, a carafe, and finely ground coffee.

[Lincoln picks up a paper filter and demonstrates folding it] I'm going to just fold my filter along those seam lines

and get it into my cone.

What's different about an iced pour-over versus a hot pour-over

is if I were just to pour my hot pour-over over ice,

it would be watery and not taste very good.

What I've done is I double the amount of coffee grounds [Lincoln picks up metal cup]

for my water so I get that nice, perfect cup of coffee.

I'm first gonna do like a regular pour over.

[Lincoln adds hot water from the kettle into the pour over filter in a circular motion] I'm gonna just wet my filter with some hot water,

preheat my cone, rinse away any papery taste.

Let that water rinse through.

[Lincoln turns away from the camera towards the kitchen sink at the back, pouring out water] I'll dispose of that.

We're gonna take off our cone [Lincoln removes the pour over cone].

We're gonna add some ice to our pour over vessel [Lincoln replaces the pour over cone with a glass carafe where he adds ice cubes in]

put our cone back on [Lincoln puts the pour over cone back on],

and I'm going to add 30 grams of finely ground coffee [Lincoln adds the Starbucks Sunsera Blend fine grind coffee from the metal cup into the pour over].

Here's our Sunsera blend today, and I'm going to pour over about 270 grams of hot water.

So first, I'm going to do a little bloom [Lincoln slowly adds hot water from the kettle through the pour over filter],

get all those grounds saturated, let that sit for about 15-30 seconds.

Once our coffee's had a chance to bloom, we're going to go in for our pour.

So I'm going to start in the center [Lincoln pours hot water from kettle, starting from the center in a circular motion, towards the edge of the brew bed on the filter]

and just [Close-up of coffee dripping through the pour over into the glass carafe with ice]

do little circles, kind of in spirals,

evenly distributing that water across my grounds.

If you don't have a scale, don't worry.

This ends up being about four tablespoons for every six ounces of water.

[Close-up of coffee dripping through the glass carafe] I'm gonna let this brew through.

When it's finished, we'll give it a swirl [Lincoln swirls the coffee in the carafe] and pour it over ice. Get that nice and mixed up,

[Lincoln pours coffee from the carafe to a glass with fresh ice] and then pour it over fresh ice.

All right, let's give this a taste. [Lincoln takes a sip from the glass of iced pour over coffee]

Crisp, a little bit of... citrus.

Almost a little almondy note in there. Very refreshing.

Perfect on a sunny day or a cloudy day.

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm going to show you how to make some cold brew.

For this, you will need [Camera shows close-up of glass cold brew maker, a jug of filtered water, Starbucks plastic cold cup and a bag of Starbucks Blonde Espresso roast coffee, appearing one by one while spinning] a cold brew maker, fresh filtered water, a tumbler, and coarsely ground coffee.

This is a really excellent brewer.

Really easy to use.

I'm just going to unscrew the top [Lincoln unscrews the top of the cold brew maker].

Got my filter.

Click that off [Lincoln takes off the top of the cold brew maker filter].

Pull off this little tab [Lincoln pulls off the filter's tab].

I'm going to add 70 grams of coarsely ground blonde espresso roast [Lincoln adds coffee from a metal cup into the filter].

You can use really any coffee for a cold brew.

You can use medium roast, blonde roast, whatever you like.

Get my coffee in there.

We'll lock this back on top [Lincoln puts the top back onto the filter].

Pour it and I’ll screw my lid back on [Lincoln screws the cold brew maker lid back on and back into the cold brew maker body].

Next step, all we have to do is add our water.

Take off our lid [Lincoln opens the lid of the cold brew maker]

and pour some fresh filtered water [Lincoln pours filtered water from the glass jug through the top opening of the cold brew maker], room temp through our coffee.

It’s going to hang out for about 12 hours.

I'm doing about 70g of coffee and about 680 grams of water.

More or less 24 ounces.

[Screen shows a clock that says 12 hrs on the left, with the cold brew equipments lined up in the same kitchen setting]. It's been 12 hours.

My cold brew is ready to go.

So a couple more steps.

[Lincoln takes the filter out from the cold brew maker, as he unscrews the top lid] I'm going to undo my lid.

Let this drain. I can remove my grounds. [Lincoln puts the filter away to one side]

These can go into the compost for later.

[Lincoln puts the lid back onto the cold brew maker and loosen the top]

Screw the lid back on.

Loosen the top.

[Lincoln pours coffee out from the cold brew maker into a Starbucks plastic cold cup filled with ice, as he shakes the cup]

This is going to be ready to drink right out of the brewer.

[Lincoln sips from the cup]

Delicious.

It's smooth. A little bit sweet.

That kind of candied apple.

A little bit of bittersweet chocolate.

If I wanted to customize this

I could add my creamer of choice.

Add Milk or as flavoring.

And really make it exciting.