I have a confession to make: I am more of a tea drinker, but that makes me the perfect person for a coffee tasting. I can virtually hear your doubts and consternation already, but hear me out. It’s true I prefer tea to coffee, but it’s because I love a really good cup of coffee and refuse anything less. My preference has made me a bit of a coffee snob. I will happily drink average tea, but mediocre coffee just won’t do. Yes, I’m looking at you, thrice reheated gas station coffee.

I am no connoisseur, but I do know a good cup of Joe when I come across it. With that in mind, I approached Marx library on Sept. 5 and readied myself for the coffee tasting hosted by Starbucks. As with any culinary experience, we eat (and drink) with our nose first. Coffee’s distinctive aroma, composed of over 800 complex compounds, blend harmoniously to produce that signature  smell that is recognizable worldwide. No matter where you go, you know coffee when you smell it. That smell carries with it the promise of a warm hug in a mug, which was perfect on a cloudy Thursday that hinted at cooler weather.

Photo by Jason Harbison, “The Vanguard”

So, I followed my nose to Room 181 in Marx library for my first coffee tasting. These events are held every Thursday during the semester from 2 to 3 p.m., and according to Jackie Hawkins, Food Service Manager at Aramark, they are often themed and always paired with food! The foods offered are specifically selected by one of USA’s chefs, Jenny Kaul, to complement the coffee’s flavor profile, with gluten free and vegan options available. This week featured Starbucks Organic Yukon coffee, described by Hawkins as a “powerful medium roast.” It was originally blended in 1971 at the original Starbucks location in Seattle for a fishing boat captain who frequented the arctic waters of the Yukon River.

To my surprise, the coffee was served black, which I approached with skepticism as I like my coffee heavy on cream and sugar. However, Hawkins assured us all that the s’more being served alongside the coffee would more than make up for the lack…and she was right! The s’more mellowed the natural acidity often found in robust coffee blends and the chocolate gave it the edge of a mocha without overpowering the coffee flavor. 

Photos by Jason Harbison, “The Vanguard”

I might very well be a convert to black coffee, so long as I have a professional chef pairing it with the perfect bite. This week’s food pairing was sweet, but according to Chef Kaul, the tasters can look forward to pairings that will include citrus and savory notes as well. 

Visit the Marx library Starbucks to see the calendar of events for the next coffee tasting. The theme and the coffee blends being tasted will be listed. According to Hawkins, the Starbucks team has a number of interesting coffee centered experiences upcoming. There will be opportunities to learn to make your own pumpkin spice sauce, a Harry Potter-themed tasting with four different coffees in a house competition, and not to be missed on Oct. 3, they will team up with the Los Rollin Bros food truck for a taco and coffee collaboration. For tea drinkers, there will be a tea pairing in November. I, for one, will be going again and again, and I hope to see you there.