STARBUCKS Pike Place Roast, Medium Roast, Whole Bean Coffee 200g (Pack of 6)

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The coffee team realized that it was something beyond a recipe, we would have to roast it differently to a make completely different flavor,” said Brad Anderson, a 27-year partner and master roaster. “It took a lot of testing, experimentation and exploration to figure out a roast curve that would achieve all that flavor without the roasty intonations.” We built the espresso bar slightly higher than the rest of the store so you can watch your barista craft your drink. On April 8, 2008, Pike Place Roast made its debut across the United States and Canada. The marathon day began at 6 a.m. at a life-size replica of the Pike Place store in Manhattan’s Bryant Park, where green-apronedpartners passed out thousands of steaming cups of Pike Place Roast as temperatures hovered in the 40s. Anthony Carroll from the coffee team stood just outside the replica store, doing TV interview after interview – starting with Albany, N.Y. and ending hours later with Portland, Ore.

Not much has changed here in the years since our bold group of coffee lovers first opened the front door to the busy market. Everything in the entire store is original: the floors, the fixtures, the counters. It’s truly one of a kind. Brown foam. Intense, very roasty, nutty aroma. Acidity, apple-like, and sweetness can be both discerned from the smell already. Say hi to Pork’n Beans, a sculpture created locally for the 2001 Pigs on Parade competition that raised money for the Pike Place Market Foundation. A view inside the Pike Place Market store The United States is our largest brewed coffee market. We had brought espresso here, but we weren’t always known for our brewed coffee,” Linnemann said. “We hoped Pike Place Roast would help us gain more universal acceptance.”

For 100+ years Pike Place Market has been bringing people together for fresh fish, seasonal flowers, and other fun. For 45 of those years, we’ve brought the coffee. We learned a lot about our own roasting capability and knowledge,” Linnemann said. “We always had this high performance roasting approach, but we didn’t quite fully understand the capability we had a do something different.” Roasting coffee is an artform – a delicate dance of temperature and time. After two months of testing, tasting and trying, the team created a new roast curve for Consistent Brew with a shape that climbs more steeply than the signature curve before flattening out as the beans are released in the cooling tray. On the five-hour flight we took time to consider why Pike Place Roast seemed to be working so well so we could apply what we learned to future projects,” Schultz said in his book. “It was right for and engaged our partners. It was right for and met the needs of our customers. And it was right for the business.” The legacy of Pike Place Roast

With the new roast, we softened the edges a little bit,” said Linnemann. “You get the full aroma but the smoky roasty bite is not so overwhelming,” ‘We want to reinvent brewed coffee in America’ Pike Place is and will always be a place where we can connect with history — coffee history, Seattle history, business history — every day. Essentially, while Baldwin and Bowker homed in on coffee as an artisanal “product,” Schultz envisioned it as a medium for social connection and interaction (i.e., “coffee culture”). This distinction bore profound implications from a market perspective: Branded products can engender loyalty, but the appeal for branded experiences can be localized, customized, and ultimately, self-generated or customer-driven (what would later be referred to as “brand tribalism”). In my five years as manager of 1912 Pike Staff, there was never a day without The Line. I doubt there ever will be. It winds out the door. Stretches down the street. Plows past the stop sign on the corner and just keeps on going.

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