Starbucks® Christmas Blend 2007

Our festive blend of bold Asia/Pacific coffees and crisp and lively Latin American beans is back to spread holiday cheer all season long. We give this coffee a joyful, spicy warmth with a very special and rare ingredient: aged Indonesian beans.

Key term: Spicy

From many lands, one blend Every coffee bean carries a distinctive taste that is particular to its land of origin. By carefully blending beans from different regions, our coffee experts have created an interesting interplay of aromas and flavors.

Food Pairing
Anything spicy with hints of citrus enhances Starbucks® Christmas Blend's coziness—especially our Cranberry Bliss® Bar, gingerbreads and cookies with ginger, orange, cinnamon, nutmeg or cloves.

Origin
A blend of Latin American, Indonesian, and rare, aged Indonesian coffees.

PHILOSOFFEE ASSESSMENT

The difference between this blend and the other Indonesian beans is that Christmas Blend uses aged beans. Aging of coffee is a process whereby green coffee is held for a couple of years, allowing natural changes to occur. Aging process usually mute the acidity and improve the body of the coffee.

Aroma 7/10 a distinct earthy aroma infiltrates the senses reminiscence of a local day market after rain, cozy and familiar

Flavour 7/10 subtle hint of spice, complex enough without any particular one dominating

Acidity 5/10 low to medium

Body 8/10 full on the palate and tongue

Aftertaste 6/10 lingering taste on the back of the tongue, you'd either like it or not

PHILOSOFFEE RECOMMENDATION

Though the packet claims the keynote to be spicy, it is too subtle to be a first impression. Christmas, in my understanding, smells like cinnamon and apple and mint.

To perk up the Christmas feeling to this blend, I'd do it au lait. Best done using a press, of course. Take half a cup of steamed milk, throw in a sprinkle of cinnamon powder, and some brown sugar if you like it. Top with freshly pressed coffee. Remember it's 50% milk and 50% coffee. Whipped cream and nutmeg optional but still agreeable. Gingerbread and apple-crumble go well with this.

Merry Christmas!

GAZEBO BLEND @ STARBUCKS COFFEE

Created for summertime and iced coffee, Gazebo Blend® is an elegant assortment of East African coffees. Bright flavors are balanced with a smooth, medium body. This coffee is a seasonal offering. The rich flavor with fruit-like notes evolves as it cools - making it exhilarating served hot and delightfully refreshing over ice.

I had the chance to bring yet another coffee-master to my meeting, to introduce to us fellow Sabahans (who think anything black and sweet is coffee). It was during a buka-puasa party when Aini and her gang walked over all the way from Warisan to KKIA Pekan to introduce to us this thirst quenching blend, especially made for summertime (come to think of it, any liquid would be thirst quenching if you're thirsty from fasting the whole day!)

PHILOSOFFEE ASSESSMENT

This blend gives off really a refreshing aroma, a fragrance reminiscent of sweet smelling flowers. The aroma also does the mind an invigorating and calming effect.

Aroma 7/10 Smells like fresh flowers with a whiff of fresh cut citrus. Making the mouth waters, even as I took a deep smell in.

Acidity 7/10 Quite a high pitch zing that startles the palate. Highly sought-after sensation. After tasting Indonesian coffee for the past few packs (which are generally bolder and lower in acidity) this is a nice reintroduction of the finer things in a cup.

Body 5/10 Medium, I'd say. The coffee leaves a winy sensation that makes the mouth waters, hence cleansing the palate.

Flavour 6/10 Unmistakably citrusy , something like a ripe orange .

Aftertaste 6/10 The aftertaste gets washed off quite quickly so it is not very prominent. However this quality can be used as a palate cleanser after a heavy dinner.

PHILOSOFFEE RECOMMENDATIONS

Like I mentioned before, this is a good coffee to have after dinner. I've tried it iced as well, as recommended, and it is as good as claimed. I've put up below a recipe from starbucks on how to make it into an iced drink.

Aini doing her coffee-master thing, notice that the apron is not the usual green but black!

And this is the whole gang that came...

Iced Coffee Recipe:

Start by brewing coffee at double strength, using 1 cup (2.5 oz/71 g) of ground coffee to 3 cups (24 fl oz/710 mL) water. After brewing is complete, add 3 cups ice to the pot and let cool. Serve in a tall glass filled halfway with ice. Adjust the coffee's strength by adding water to taste. Makes about four 8 fl oz (236 mL) servings.

ARABIAN MOCHA SANANI @ STARBUCKS® COFFEE

I'd probably say this is my favourite... up coming

stay tuned..!

SUMATRA SIBORONG - BORONG @ STARBUCKS COFFEE

Coffeechat with Zul and Crystal of Starbucks City Mall and Greg, coffeemaster from Warisan Square


Grown in Siborong-Borong—a town in the heart of Sumatra’s Lake Toba coffee-growing region—this rare, full-bodied coffee offers a surprising complexity, soft acidity and hints of freshly cut basil.

More about this coffee: Batak women pick the cherries and then pulp and wash them, all by hand. The wet parchment is set out to dry in the sun on tarps or woven mats in front of houses. This coffee is sorted by hand and delivered to market the day after harvest to ensure freshness.

Batak women at the marketplace

Priced at about nearly 200% from a usual pack of beans, this definitely is an exclussive production. Wrapped in a cool cut-out design box with royal purple packet, the look itself is irresistable.

PHILOSOFFEE ASSESSMENT

Since this is also another single origin roast from Sumatra, the usual characteristic of Indonesian coffee is expected, as in earthy, mushroomy and complex. I could not appreciate the suggested basil as is on the pack, but probably because I don't know what basil should taste like.

Aroma 7/10 quite subtle, if compared to the usual sumatra blend, but the sweet complexity is also distinguishable

Flavour 7/10 just like its cousin the sumatra roast, this coffee is characteristically earthy, with a slight hint of wine

Body 8/10 heavy, strong saturation of the palate

Acidity 5/10 low, as common for Indonesian coffee

Aftertaste 5/10 The taste clears after a while, probably due to the salivation promoted by the winey character of the coffee

PHILOSOFFEE RECOMMENDATION

Don't chat over this one. Drink it straight, as hot as possible because it turns acerbic real fast. It probably tastes like the subtle winey character that you can get at the beginning, but magnified to about 250 times, which randers it unpleasant.

However, the coffee is slightly overpunctuated with the packaging and the anticipation of the Year's Black Apron Exclusive Label, but not at all disappointing, just delicate. Buy if only you appreciate good coffee that requires your utmost attention and turns bad the minute you turn your back on it... and if only you can still find it, because it is going fast..

STARBUCKS® ANNIVERSARY BLEND @ STARBUCKS® COFFEE

Full-bodied and smooth with deep, spicy flavor.

Created in 1996 in honor of our 25th anniversary, Starbucks® Anniversary Blend is a big, bold, full-bodied blend of Asia/Pacific coffees accented with rare aged Indonesian beans.

More about this coffee:
The aged coffees deepen the earthiness and spiciness of this blend. This coffee celebrates the spirit of Starbucks and our coffee expertise.

The most catchy thing about this blend is definitely the presentation. I would know how catchy it is, for I bought not only the drink, but also the mug and travelling tumbler.. never have I bought so many merchandises based on one single product, but who can resist the lure of a half naked siren doing her thing, just like in the folklore. I think Starbucks' up to something.

Good marketing stratedy, I'd have to give them that.

PHILOSOFFEE ASSESSMENT

The general mood created by the coffee's aroma is definitely relaxing and mallowed. On the first introduction to the palate, I could almost taste the sweetness, reminding me of cotton candy or roasted marshmallow. And being an aged Indonesian produce, the earthy fragrance is distinctive.

Aroma 7/10 soft and gentle, the sweetness resembles roasted marshmallow

Acidity 4.5/10 rather low

Body 8/10 strong and confident, the coffee saturates the palate rather easily

Flavour 7.8/10

Aftertaste 6.5/10 quite clean aftertaste

RECOMMENDATIONS

Sipping the coffee slowly will reveal the slightly briny sweetness, not unpleasant, something of a strong caramel. Definitely something to relax with.

EQUATOR COFFEE @ SANDAKAN

Stuck between wanting to play a good host to the visiting Indonesian doctors, and not being bored to death pretending to be interested in some huge nosed proboscis monkeys, I had to make up my mind and decide... finally I decided not to die from monkey-induced boredom. Got myself dropped halfway off Sandakan town, at Bandar Indah, I quickly headed to this place which I spotted the night before during a night out to get some beers.

coffee equator

Another one of those place that surely will catch my attention, even though it was late at night, not to mention the heavy rain and the fact that I saw it from such an angle usual people would just be happy to ignore.

Yeap, anything with a large signboard with t he word coffee on it will work!

Inside, to my greatest pleasure, was fully air-conditioned and the comfortable dining tables were just as inviting as the signboard outside.

At one glance, this place would pass off as a really impressive American style coffee joint franchise, very similar to that of Coffee Bean or Starbucks, minus the usual overcrowding and the effort to find a good place to sit.

the counter - extra shy people who runs off gave it an impression that there's nobody around

Even the menu was suggesting that this was an experience I am going to remember - it says "coffee tastes better with a friend". Aaahhh :-)

Very quickly attended to by its young apperentice, Kit (whom later expressed that he has a keen interest in pastry business) he showed good knowledge of the products on sale, which tell me that I will at least enjoy my stay here.

cozy chairs - not captured here is the sofa set

I was later joined by the owner, who was a friendly lady who has travelled Europe to experience the real coffee that side of the world has to offer. She took time to sit on my table, telling me a little bit more about their coffee, its origin, and what makes the business work with different people.

Equator Coffee usually gets packed later in the evening, when the younger consumers find it a perfect place to hang out with friends, or get together to do homework (though I doubt much would be accomplished here).

coffex coffee

Equator Coffee only serves Coffex Coffee, a company from Australia which gets its beans from Central America. The shop only uses one single blend, which is the Espresso for Cafe, medium strength.

I tried a few drinks and later a couple of pastries here at Equator. The first was to try Coffex black. I will write about it separately. Then, a Grand Cappuccino as recommended by Kit, a concoction of Espresso with a spalsh of flavoured syrup. Kit did Irish Cream for me, which I thought was superb. Other than that, they also have other syrups like chocolate, caramel, hazel, mint, tiramisu and vanilla. Priced at RM8.70 a serving, not too bad really.

Another recipe worthy of trying, which is Mdm Chong's favourite, is Caffe Viannese - Cappuccino. I didn't have the opportunity to try this one, after 2 servings of coffee here, but this could be a good reason to come back! Priced at RM8.60 a serving, it is one of the store's bestsellers I suppose.

Another thing that cought my attention, on the menu was the real Irish Coffee - with real non-halal stuff in it - at RM15.50 a mug, I wish it was not broad daylight and I have to take a taxi back to the hotel - or I would have ordered one. Next time, next time...

tiramisu

Another offering that one shouldn't go back without trying, is in the display fridge, next to the counter. The cakes are all home made, and each and every one of them are made herself by Mdm Chong! I got to try her tiramisu (RM6.00 each) and since I am filled to the brim but still greedy - I packed a slice of her Japanese Cotton Cheese cake - simply irresistable.

This is one place I would gladly recommend to anybody passing by Sandakan. I wish we have one like this in KK.

Kit and Mdm Chong

Equator Coffee opens daily from 0800H to 2300H
(varying on Weekends and Public Holidays)

G/F Lot 5, Block 12, Bandar Indah,
Mile 4, Jalan Utara, Sandakan
equator_coffee@imap.cc
089 210 517

SUMATRA @ STARBUCKS COFFEE

Cupping date: 4 and 5 July 2007

Coffeechat: Vino (coffeemaster @ KLCentral) and Mohd Adli (coffeemaster @ KotaRaya)

Sumatra has a full, syrupy body with virtually no acidity - so the coffee's intensity lingers in your mouth. The concentrated spicy, herbal notes and earthy aroma are the telltale signatures of this well-loved coffee.

More about this coffee
The island of Sumatra produces 70% of Indonesia's income and is home to over 38 million people.

I've been very fortunate to have the opportunity to discover myself the difference between coffee by the drip and coffee by the press just one day after another during my last visit to KL Starbucks. Now I am a Press Convert, convinced that the best way to appreciate coffee to its most minute detail, in fact, can only be done, by using the French Press brewing method. For those who do not own a Press yet, it's about time to get one.

PHILOSOFFEE ASSESSMENT

This is probably one of the most honest and straight-forward coffee I've ever cupped. Straight-forward because the flavour is not-at-all complicated. I am actually lost for word in trying to describe this coffee that is so "unmistakably coffee" like "this is what coffee meant to taste like".

The aroma is strong and handsome, giving off a sense of adult's-coffee.. or coffee for the mature minded. The body is so full that it saturates the tastebuds even on the first sip.

One thing fascinating about this coffee is that its heavy-weight character stays consistent throughout the whole cup, not like most others that would turn another spectrum as the coffee cools.

The aftertaste is surprisingly cleaner than I've expected. The boldness of the coffee lingers on pleasantly without being annoyingly bitter.

Aroma 7/10 the first impression suggests that this has got to be the coffee's coffee
Acidity 5-8/10 although the conventional accepted idea states that bold coffee has got low acidity (in fact Starbucks claims that this coffee has got no acidity at all) I felt that the acidity started somewhat low but ended with a higher zing; hitting like a trombone but takes off like a flute
Body 9/10 definitely bold and heavy mouth feel, one that saturates the taste bud upon first contact
Flavour 8/10 earthy, unmistakably

PHILOSOFFEE RECOMMENDATION

The simplicity (or rather straight-forwardness) of the character makes it ideal for someone who is not in the mood to scrutinise or discern the complexity of some other coffee. Like a writer experiencing inspirational constipation, this would be the best choice because it offers enough jolt to sustain wakefullness, but not complicated as to disturb the flow of ideas.

On a less-poetic note, I'd recommend this for after-dinner companion, especially after a heavy meal of meat and spices - this coffee is bold enough to dampen and pacify the bombardment on the tastebuds from dinner, yet straight-forward in character to ease and relax the mind.

YUKON BLEND @ STARBUCKS COFFEE

Cupping date: 2 July 2007
Outlet: Starbucks @ Warisan Square, Kota Kinabalu
Barista(s): Coffeechat with Talissa


Yukon Blend® is a little bolder than House Blend but still mellow and balanced. The acidity is moderate due to the influence of fuller-bodied coffees from Asia Pacific.

More about this coffee: A blend of coffees from Latin America and Asia Pacific, Yukon Blend® was originally created for a captain of a fishing fleet and his crew.

Food Pairing Recommendations Any breakfast food is wonderful with this invigorating blend - like a big bowl of oatmeal with raisins and cinnamon.

PHILOSOFFEE ASSESSMENTS

I tried blind tasting for this one and found that my description of the coffee is fairly accurate to Starbucks description. One step closer for this self-acclaimed coffee-critic.

Okay, now to business.

The aroma for this blend is clean and light. Somehow reminds me of Christmas spices. The initial sip suggests of a nutty background, which delivers a smooth walnut character to the base of the tongue. Relatively mild-mannered.

The walnut flavour becomes more prominent in the midtaste, but leaves a low residue lingering. Overall, the coffee has an equal distribution of strength all over the tongue. The aftertaste is also clean and well balanced, as it goes off relatively quickly.

Aroma 6/10
Body 5/10 light to medium
Acidity moderate brightness 5.5/10
Flavour nutty 6.5/10

PHILOSOFFEE RECOMMENDATIONS

I would suggest pairing with nut based pastry or cakes, and personally I love carrot walnut cake to go with this. This blend has a fleeting character, and will only be prominent when the drink is still hot. So I'd not recommend this as a conversational drink but more of a personal indulgence kind of retreat.

Go for it when you need something to warm you up after getting drenched from the rain outside.

TANZANIA @ STARBUCKS COFFEE

Cupping date: 26 June 2007
Outlet: Starbucks @ City Mall, Kota Kinabalu
Barista(s): Talissa, Adeline and Madan

Medium-bodied with a crisp, clean flavor and pleasing black currant and citrus notes.

Geography Is a Flavor™ You can tell a lot about a coffee if you know where it’s from, because every bean has a distinctive flavor particular to its land of origin. Coffees from Africa are remarkable for their floral aromas and citrusy tastes.

Origin Tanzania coffee is grown in East Africa’s fertile Rift Valley, which is believed to be the birthplace of coffee. The Great Rift Valley was formed out of explosive earthquake and volcanic activity.

Key Tasting Term Currant

Food Pairing Recommendations The citrus and berry notes of Tanzania will pair perfectly with your favorite summer fruit salad.


PHILOSOFFEE ASSESSMENT

Aroma 6/10
Body 7.5/10
Acidity medium to high 7/10
Flavour sublte earthiness, bittersweet 7/10

The aroma strikes as mild and cakey, with a tinge of sweetness similar to honey or something more familiar like vanilla. Cake is still the best description I would give for its aroma. Pleasant, smooth and brings together with it happy thoughts.

Initial impression on the first sip is very much like what I would have guessed from the aroma. Smooth and tame, the body first strikes with a medium weight at first but tapers down to lightweight after saturation.

The sweetness of the coffee starts to show-up slightly more when it cools down a little bit. It is quite unmistakably caramel, characterised by its subtle bitter-sweetness that hits more prominently at the back of the tongue rather than the tip where we'd expect to taste sweetness.

Tanzania has a pleasant aftertaste, not exactly clean as it leaves you with quite a bold lingering, but since it is bittersweet, it is okay.

RECOMMENDATION

I would recommend Tanzania for any coffee skeptics who cannot tolerate the idea of a bitter coffee. It is also good for coffee-enthusiast beginners as this will leave one with pleasant first impression for novelty coffee.

Pair this with other feel-good food like tiramisu. Also good with dark chocolate thins.

pumba

AZUKI FRAPPUCINNO @ STARBUCKS COFFEE

"Taste the daydream"

- complicated tacky caption or just plain distastefully Japanese?-

By comparison, this is not a new drinjk introduced by Starbucks, since I get to try it about a month back at Kl Central Starbucks. The name is definitely catchy for me, because I like anything and everything Japanese.

The Frap before it's made to affogato

Come to think about it, I now feel that I was cheated into trying it, since I was told that it is a coffee based Frap. On its own, it was a tad bit just too sweet for my liking, and I was wondering where did the coffee taste go? So to spike up my drink, I ordered a cold shot of Espresso to drown it and make it stronger. As I have experienced before, cold Espresso is pretty much necessary to maintain the texture of the Frap, since a hot pour will spoil everything.

I would prefer the red bean chunks to be slightly coarser too, to add to the texture. Bigger straws are a better idea (like the ones in Coffee Bean) rather than the usual individual packed green ones for this.

Being a coffee purist, I'd frown upon any attempts to make fanciful combinations that doesn't really bring out the taste of coffee, but this is one exception, to have it is to have it Affigato, or not at all.

foam

COFFEE STORY @ MALACCA

the pond along the length of the coffee house

Recently I was in Malacca for an official field-trip and I had some free time at night to go strolling around the town. Unluckily or maybe luckily, it rained a heavy down-pour when I was out and I had to run for shelter to some shop-lots. Wet, stranded, tired and in a terrible mood from the sudden change of weather, one unexpected consolation was to find this place: The Coffee Story - Concept Coffee Shop.

Located at the fringe of town, sandwiched by old shops left and right, this great place is easily overlooked.

Walking in to the restaurant almost felt like walking in my dream place - Cafe Philosoffee as I meant it to be.. well, almost. But the concept in this set-up falls nothing short of superb.

the sound of trickling water calms the tired nerves

One most glaring attraction is a rectangular pond with flowing water running across the length of the coffee house. There are 2 water fountains at each ends of the pond and gold fish swimming freely in the water.

fusion of simplistic modern design with Oriental deco

The seaters are comfortable, clusters of sofas and dining tables loosely placed in and outside the main enterance. Chinese House and CantoPop plays in the back-ground - an acquired taste, of course. Alternatively, bring your own jazz CD and get them to put it on, I'm sure they'd be happy to entertain requests.

Another intriguing character of this place is in the menu. They named their food and drinks with catchy names like Coffee Story Toast, Old School, Brand New Day and drinks like Superman Milo and Coffeeman.

Being happily stranded in this cool place, it is unlucky to have forgotten my camera. And without any decent books in hand for that matter. They do have a few selections of Chinese Mags and tabloids though, but... never mind...

In the time-frame of about 1 hour, I had the opportunity to try 2 drinks and 3 dishes - talk about greed. But the portions were pleasantly appropriate for me to try out more than just one.

First I had the Coffee Story Toast - toasted bread and cheese with cherry tomato on top - and Coffeeman which is a vanilla+coffee milk shake.

Coffeeman and Coffee Story Toast - ideal finger food for the small eater

Then I went for the heavier dishes - Mayonnaise Chicken and Sweet+Sour Chicken without the rice. Downed with a very interesting drink, the dream of every child: Superman Milo which is actually iced-Milo topped with a hill of Milo powder. Messy, but which child will eat cleanly?

Pricing
I spent about RM16.00 for all the mentioned above. This, as opposed to a Frap Venti(R) drink for the same price - extremely worth every cents spent.

Recommendations
I strongly recommend this place for a night out catching up with friends or just to run away from routine life and sink your nose in a good book. The centre-piece pond and its catchy ornaments scaterred around the coffee house serves as conversational starters making this place a good port for first date too. If you don't already have a date, lug your laptop along and start chatting up a company for this place is equipped with WiFi connection.

And if for nothing else, I'd come back just because the waitress (?owner) was extremely hospitable and welcoming - making my short patronage a pleasant experience.

Coffee Story Concept Coffee House is located at:

328, Jalan Melaka Raya 1
Taman Melaka Raya
75000 Malacca
(same row as Maybank, right opposite HQ Bookstore)

Business: 0800 - midnight (Mon - Sat)

GOLD COAST BLEND @ STARBUCKS COFFEE

All that glitter is gold: not your ordinary bling-bling

Intro by Starbucks

Starbucks created its biggest and most flavorful blend in 1987 to commemorate its first store opening in Chicago. Gold Coast Blend® is a sophisticated coffee with waves of flavor that evolve as the coffee cools. This full-bodied blend showcases our finest Latin American and Asia Pacific coffees, accented with a touch of Italian Roast's sweetness.

Pricing
Tall serving RM6.50 + 15%Tax

Origin
This is a multi-region variety of blend, fusion of the best from Latin American and Indonesian origin.

Starbucks Gold Coast Blend: the diva

Assessment
This is truly a complex blend, a multiphase showcase of flavour and aroma. One just need to sit and sip through the cup to experience the spectrum of stimuli it presents. I recommend sitting through it because this is one with very interesting character needing a bit of concentration to appreciate.

The initial impression comes about as tame and gentle. Comparing to Colombia Narino Supremo which is intense on the first sip, Gold Coast Blend gives a non-explossive introduction. Even the aroma is not striking, rather soft and smooth, creating an image of a sweet talking gentleman welcoming his dame.

Further discernment finds a fruity tinge, similar to a sweet wine consistency. The midtaste experience turns more intense, giving off a tinge of bitter-sweetness, very much like burnt-sugar. This bitter-sweet character lingers at the back of the throat, enhances the aroma, changing the initial mild impression to a level higher.

As the strength of the brew is most noted in the aftertaste, characterising it as unmistakably bold - or Extra bold as the company claims - constant sipping helps me to stay in the sweet wine phase of the showcase, which is my favourite for this blend.

Although the strength of the brew is most intense in the aftertaste, the general impression I have is still a clean coffee, with a pleasant bitter sweetness that stays for a while.

Aroma 8/10
Acidity 8.5/10
Body 8/10
Flavour 7.8/10
Aftertaste 6.5/10

Recommendations
Like a good movie, this one is best enjoyed in silence (not necessarily alone). I would drink this as my breakfast coffee, on a calm morning, after a well-rested night, when a high joltage jump-start is not needed.

After-coffee mint recommended.

MOCHA FRAPPUCINNO: AFFOGATO STYLE @ STARBUCKS COFFEE

MOCHA FRAPPUCINO : AFFOGATO STYLE

I was just browsing through Starbucks' merchandise cabinet last night, thinking to myself.. I was around KK all the time and there are outlets there, why should I get mugs and what-nots here when I have to lug everything up and down the plane?...

So I didn't get anything, and was just about to get away with a boring Mocha Frap when my new barista friend, Hieffny, suggested that I should give it a little twist - or drown it - and make it affogato. We need more baristas like this. Good for the company :-)

Starbucks Coffee @ Bukit Raja, Klang

Affogato - or drowning - is actually a common recipe, taken as dessert or beverage by topping it with hot espresso shot. Ice cream, pudding or ice-blended beverages has been drowned in the past.

Espresso used to top a beverage

Affogato was on offer at Starbucks some years back, and has not returned since. Although the norm would be to drown a cream based beverage (Chocolate Frap or Vanilla Frap et cetera) I tried it on my Mocha since I was just too curious to know what's it like, so I went for it.

I can understand why Hieffny stressed that this recipe should be done on a cream based frappucino, because adding a shot to an already coffee based drink did not bring out the wonderful taste of getting cream and coffee mixed as you sip - the coffee taste was too overpowering. When enjoying the beverage, the whole idea is to let cream and coffee combine in your mouth, so sometimes you get more of the sweetness of cream and sometimes the bitterness espresso. So dont stir the whole thing as you'll just end up with a latte frap.

Since it was a last minute improvisation on a Mocha Frap, the whole Frappucino texture was lost after the drowning, making it a tad bit too fluid to stay as a conversational beverage, and because the coffee was doubled by a notch, the chocolatey taste of the original mocha was also drowned.

How I would probably do it at Cafe Philosoffee - is to make the base drink more dry - by using more ice, so that it will not all be dissolved by the hot espresso. Another idea is to use chilled espresso - so that it will not readily mix with the cream based frap and I'll get more texture from the concoction. It is Starbucks' policy to customise drinks for its clients, go have it your style, ask away.

Yusira dressing up my Affogato

Generally the drink is a pleasant one, good for first dates or reunion, since it can also provide conversational starters for those awkward silences. Don't do this when you're in a hurry because this is one beverage to sit down and contemplate over.

Hieffny and Yusira

KENYA 'AA' @ SAN FRANCISCO COFFEE

A Limited Edition Coffee

Many coffee experts agree that Kenya produces the most consistent of the world's best coffees. Kenya's coffees, especially AA, are known for their winy acidity. Ours is a medium-roasted, medium-bodied coffee with a bright, fruity flavor.

Kenya "AA"

Assessment

The aroma first hits with a fruity sweetness, such that suggests a sourly anticipation because my mouth just fills with saliva from the fragrance. The first sip portrays a strong acidity but mellows down to a medium aggression as it cools down. The winy pleasantness lingers around for a while after you're done.

Aroma 7/10
Acidity 8/10
Body 8/10
Flavour 8/10
Aftertaste 7/10

Recommendation

Because of its winy sweetness, I would recommend this coffee for after dinner conversations. The aftertaste is pleasant, leaving me wanting more than one helping. Also ideal for a long night on a book-date. The moderate midtaste leaves you relaxed, ideal for winding down from a busy day.

PAPUA NEW GUINEA : ESTATE @ STARBUCKS COFFEE

An exclusive blend from the island's finest estates. This bold, full-bodied coffee is notable for its round mouthfeel, clean herbal notes and mouth watering juiciness.

Origin

The coffee is grown in Kigabah Estate in Papua New Guinea and processed via washed method.

Assessment

The aroma is pleasantly joyful with burst of herbal bouquet, somewhat dims the stress I've had for the day. The coffee gives off a sweet aromatic scent and even sweeter on the first sip. The body is not as bold as it was written on the packet, leaning more towards medium acidity. It gives off a rather chocolaty finish which is quite clean on the palate. Sweet throughout the whole process.

Aroma 8/10
Acidity 7/10
Body 7/10
Flavour 8/10
Aftertaste 8/10 (clean)

Recommendations

Definitely a feel good coffee. Not to be wasted on a rushed sitting, this one is for you to get a big mug of, sit with your favourite companion (in the form of a person, or a book) and de-stress. I'd have this as a dessert coffee, to be enjoyed with a slice of orange meringue, or a basic cheese cake.

ESPRESSO COFFEE CHOCOLATE @ DANSON

Roasted coffee beans covered with dark chocolate

Danson is rather unknown to chocolate lovers but it has quite a large variety of flavoured chocolate products on the shelf in the market. One notable courage is to mix durian into their chocolate.

Danson's Espesso Coffee Chocolate

The Espresso Coffee variety has roasted coffee bean halves enveloped in chocolate. The idea may not be new, and certainly I've tasted better ones. The coffee beans are over-roasted, hard and the chocolate was not as dark as it claimed to be.

the dark chocolate tastes more like milk chocolate

Remember how some of us eat almond-chocolate by stripping the nuts first, then chew on the almond on its own?... This isn't exactly the same thing... especially if you don't have a glass of water nearby.

Price RM8.90 for 120g
Taste 4/10
Value 4/10
Fun factor 3/10

Recommendation
Skip.

COLOMBIA: NARINO SUPREMO @ Starbucks Coffee

Origin

The coffee cherries are grown and processed in the province of Nariño in Southwest Colombia - a precipitous landscape known for its breathtaking scenery and active volcanoes. Many Starbucks blends are enriched with Nariño's fine coffee.

Assessment

Rather intense first impression followed by a busy mid-taste. Slightly heavy for a medium roast, intense acidity turns round as it cools. Slightly lingering aftertaste, but not unpleasant.

Aroma 8/10
Acidity 8/10
Body 7/10
Flavour 7/10
Aftertaste 7/10

Recommendations

The complexity of the taste, and the strong pleasant aroma makes it ideal as a mid-morning jolt, when the extra zing is needed to carry you through till lunch-break. Good on its own, I'll have this brew around when I'm tied down, through some paperwork that needs extra brain-work.