Here’s How Starbucks Made the New Starbucks® Blonde Espresso | Eater
"For the first time since 1975 the company introduced a new everyday core espresso blend, Blonde Espresso, developed over several years by coffee experts Cameron Butcher and Sergio Alvarez. Built from ethically sourced arabica beans (amounting to roughly 3% of global coffee production), the blend was created by experimenting with a different roast profile and roasting curve to yield a citrusy, subtly sweet, smooth and balanced flavor that contrasts with the roaster’s richer, chocolatey signature espresso—an approach the developers compare to choosing a smooth pale ale over a stout. The process emphasized careful temperature manipulation during roasting, the chemical reactions that create aromatic nuances, and rigorous sensory evaluation in the cupping room (the team cups hundreds of samples daily) before the blend is approved to appear in local stores. The developers say the release reflects a deliberate, quality-focused effort and they’re excited to see customers trying and enjoying the new everyday espresso." - Vox Creative
