Speed dating cupping room
Typically, fellow executives and employees–“partners,” in Starbucks-speak–join him here to judge beans from around the world or help craft a new Starbucks blend. For a company whose brand is built on the premise that dark roasts are better than light, it has been a formidable challenge to convince the executive team this wasn’t an insane idea and to create a light roast to meet Hay’s and Schultz’s standards.“I figured it was going to be pretty easy–in about a month we could knock this thing off,” Hay tells me. In addition to trying a multitude of beans, it took 80 different kinds of roast progressions–or rather, variations of roasting time and temperature–to finally hit on the right combination.
During all this running around over the last month I'd completely forgotten to shop for my wife birthday gift and felt awful about it.Chapter 1, Belated Party Torture Paula, my wife is a very special person always looking out for the family and myself, so it wasn't surprising that she was disappointed on her birthday day when I didn't have a thoughtful gift lined up. Husband/Wife Weird Other Gay Masturbation CD/Tranny DOM/sub  mother-son  i want my g/...For those who don't know me, I'm Jack, a man in the late forties, still physically fit, 5'9" and 165 lbs, with light brown hair and blue eyes.Like many others I've enjoyed bondage and self bondage all of my adult life.His cupping-room ritual involves lining up glass tumblers filled with massive heaps of freshly ground coffee and small portions of boiling water. Phwwwwwwwwp.“You have to let it atomize across your palate,” he explains. Hay points out a particular steaming glass of coffee in the line. But this cup is different: It contains the first light roast that Starbucks has ever sold.
The brew is muddy and outrageously strong, or “cowboy coffee,” as Hay calls it. Trademarked “Blonde,” this glass signals an important event for Hay and his boss, CEO Howard Schultz.
Over the past two years, Starbucks has collected a trove of consumer research to develop what executives there call a “sensory preference” map. Starbucks has now regained its footing after suffering a miserable few years.
As Mary Wagner, head of R&D, told me one morning in December, about a month before Blonde’s global unveiling, “If I know a little bit about you, I can tell what you drink, when you drink it, how you drink it, why you drink it, and what’s important in your life.” In simplest terms, the sensory map shows what the global universe of coffee drinkers prefer–mild or bold; smooth or biting; woody or acidic. One explanation is that it achieved this resurgence by rediscovering its roots–good coffee, served expertly, and with an emphasis on what Starbucks employees rhapsodize as the “human connection.” But the company’s rebound is more complicated, and arguably more interesting, than that.
We'll also accept singles who have attended MIT or Stanford to these events.
You'll have ten to twelve dates with other single professionals, and be paired with each person for six minutes.
Hay–friendly, stout, with a relaxed manner that belies his spectacular daily intake of caffeine (he even chews beans throughout the day)–holds a position that essentially makes him the high priest of coffee at the world’s biggest coffeehouse chain.