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Starbucks, Celebrating The Flavors And Colors Of The 2017 Season

With the official arrival of fall this Friday (Sept. 22), Starbucks is celebrating the flavors and colors of the season with the debut of new beverages and fun and vibrant cups.

Starbucks® Maple Pecan Latte

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While the annual return of the Pumpkin Spice Latte has long-heralded the change in season for many, this year a second fall flavor is sharing the spotlight Starbucks menus nationwide: the new Starbucks® Maple Pecan Latte.

Inspired by classic fall flavors and the changing leaves of the season, the Starbucks Maple Pecan Latte is a warming blend of signature espresso and steamed milk combined with notes of maple syrup and pecan, and finished with a colorful autumn topping.

“Our espresso shot is the core of our handcrafted beverages,” said Debbie Antonio, from Starbucks Beverage Research and Development team. “The flavors of maple and pecan perfectly balance the inherent sweet and nutty flavors of espresso. The result is a smooth and well-rounded handcrafted beverage that customers can personalize to truly make theirs.

The company has offered variations on this popular flavor over the years including the Maple Macchiato (U.S. and Canada), the Golden Maple Latte (Singapore) and the Maple Pecan Latte (South Korea). The Starbucks® Maple Pecan Latte will be available to customers in the U.S. and Asia, while supplies last.

Starbucks® Dark Mocha Frappuccino Blended Beverage

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Customers who savor chocolate year-round can visit Starbucks to celebrate the arrival of the Starbucks® Dark Mocha Frappuccino, which makes its way onto Starbucks menus nationwide beginning on Friday, September 22. The rich and fudgy blended beverage, combines extra dark cocoa, coffee, milk and ice blended together and topped with whipped cream. The beverage is available at participating Starbucks stores in the U.S. and Canada, while supplies last.

Earlier this year Starbucks bright and colorful Spring Cups were a hit with partners and customers alike. With the arrival of fall, the company is bringing back a limited run of colorful cups, this time with jewel-tones of plum, teal and orange celebrating the fun and vibrancy of the season.

Available in the U.S. and Canada for a limited time, each tall, grande and venti size gets its own vibrant color with white dots and hand-drawn designs including a pie, an owl and of course, a pumpkin.

THERE’S MORE GOOD NEWS FROM STARBUCKS

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SEATTLE; September 12, 2017 – Starbucks Corporation (NASDAQ: SBUX) today announced the development of a new, patent-pending cold extraction process that produces a concentrated, smooth tasting shot of cold-pressed espresso. The cold-pressed espresso shot will serve as the foundation for a new suite of in-store menu options focused on cold espresso beverages and will debut at the company’s premium, Starbucks Reserve® Roastery in Seattle beginning today. Since opening in December 2014, the Seattle Roastery has served as a pipeline of innovation for Starbucks including the introduction of Nitro Cold Brew which is now available in more than 1,000 stores nationwide and 16 markets globally.

“From Cold Brew to Starbucks Draft, we have been building a cold coffee platform that not only appeals to our customers, but acknowledges that cold beverages are no longer just seasonal,” said Kevin Johnson, Starbucks president and ceo. “This new technique, which produces a dense shot of cold-pressed espresso, is the next step in our cold coffee journey and the perfect ingredient to design a menu of cold espresso or coffee options. We believe the opportunities are limitless.”

Designed by Starbucks Research and Development team, the new Aqua Tamp Technology™ uses an ascending flow filtration system that is pressurized by cold water.  The inverted process allows for a precise release of flavor characteristics resulting in a dense concentration of cold espresso. In doing so, it allows the release of a sweeter coffee flavor and smooth finish to break through making the cold-pressed espresso extracted the ideal pairing to a variety of cold liquids allowing it to retain the intensity of the espresso flavor.

This new breakthrough builds on the company’s ongoing investment in the category of iced beverages. During its 2016 Investor Conference, Starbucks noted that it expects to quadruple the Cold Brew business by 2021 and its overall cold beverage mix to move from over 35 percent in 2013 to nearly 50 percent by 2021. U.S. iced coffee consumption has grown by 75 percent in the past decade and cold brew sales grew 338.9 percent between 2010 and 2015, according to industry experts. *

Starting today, the Seattle Roastery Cold-Pressed Espresso Menu will include:

Sparkling Cold-Pressed Americano: A shot of cold-pressed espresso poured over sparkling water, served on ice.

Cold-Pressed Americano Exploration Flight: A tasting flight featuring one Cold-Pressed Americano, one traditional Iced Americano, and one Sparkling Cold-Pressed Americano.

Cold-Pressed Ginger Fizz: Crisp, refreshing ginger ale infused with a shot of cold-pressed espresso, poured over barrel-aged vanilla syrup. Finished with grapefruit bitters.

 

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OPENING PHOTO CREDIT STARBUCKS.COM

https://news.starbucks.com/press-releases/starbucks-debuts-new-maple-pecan-latte

https://news.starbucks.com/press-releases/starbucks-unveils-new-cold-pressed-espresso

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