Tuesday, February 28, 2017

Starbucks’ new Reserve bars push high-end coffee another notch higher

Starbucks Reserve Nicaragua Monimbo coffee is siphon brewed by Bri Sternquist at the new Reserve bar in the Starbucks store at First Avenue and University Street in downtown Seattle. The process heats water to a boil, seals a top chamber, creating a vacuum and causing water to travel into the top chamber of the siphon, where they place the coffee which flows back into the vessel before serving. (Mike Siegel / The Seattle Times)On Tuesday, Starbucks is opening one of its regular stores at this busy intersection — but with the addition of a fancy new setup that will serve Starbucks’ high-end Reserve coffee beans, brewed with methods including pour-over, siphon and coffee press.

It’s what Starbucks is calling a Reserve coffee bar, located in one of its traditional, “core” stores.
Starbucks has rolled out the concept in 20 stores in a few U.S. cities, plus an additional 26 internationally. This is Seattle’s first core store with a Reserve bar.

Eventually, Starbucks aims to install such Reserve bars in a fifth of all its stores.. . . more

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