The perfect freshly brewed coffee at home
Enjoy a freshly brewed coffee at home or at your office. Find out more.
The World's Best Coffee
At Starbucks, we sample coffees from around the world - more than 150,000
cups a year, in fact. We have to taste that many because we seek only the finest, richest and most
interesting beans.
So if you want to find the world's best coffees for yourself, your journey begins here.
Explore coffees by region
As with wine, the land where a coffee is grown creates subtle flavour
differences. We have coffees from America, Africa and the Pacific.
In the early 1970s, if you stopped by a Starbucks store for a cup of
Sulawesi coffee, you would have tasted big, spicy notes and a smooth, elegant mouthfeel. Since then
Sulawesi's production has changed to achieve a different style of coffee...
Selecting great coffee is only the first step towards enjoying a wonderful
cup. How you grind, brew and store your coffee is almost as important as the coffee you choose.
Grind For a fresher cup, grind your beans just before brewing. You brewing method should dictate
how your coffee should be ground; coarse for a press, medium for brewed coffee, fine for
espresso.
Proportion Measure 10g (2 Tbsp) to 180mL (6 fl oz) water. To adjust your coffee's strength, add water
after brewing.
Water Fresh, good-tasting water is an essential component in brewing a great cup. If your local tap
water tastes fresh and pure, then it's likely to make a good cup of coffee. Otherwise, consider
using filtered or bottled water.
Freshness To maintain their rich flavour, store your coffee at room temperature in a opaque, airtight
container. Our FlavourLock™ bag meets this requirement and will keep your beans fresh after a full
week after opening.
Learn more about the coffee experience
The history of coffee is an incredibly interesting story that stretches
back 1,000 years. But if you're new to this
history , you'll want to know more about how coffee is
grown , how it is
roasted , how it is
prepared , and what to look for when
tasting .
