Starbucks Goes Soft -- Debuts A More Subtle Blend

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Today, I ventured forth to Bryant Park to take part in the brouhaha surrounding the release of a new brew -- Starbucks' Pike Place Roast. Responding to customers who didn't like the bright, bold, heavily roasted flavors of Starbucks' traditional coffee, Howard Schulz and company have concocted a cup with a smoother, softer finish.

Huddling for warmth in a makeshift tent designed to look like the original Starbucks flagship in Seattle, I was lucky enough to speak with Andrew Linnemann, Starbucks master coffee blender. His passion for the bean was more than evident. It made me suddenly want to travel the world in search of the best coffee beans on the planet, and hook up with coffee gurus from Peet's and Caribou for an honest-to-goodness coffee klatsch.

But enough daydreaming. I was getting cold. I was ready for the main event. I wanted some coffee. I wanted to try the Pike Place.

Linneman was happy to oblige. A cup was poured. I inhaled the aroma. I took a sip. I considered.

Hmmm...

Sort of a cross a between the usual Starbucks bold java and your typical diner Joe, I could certainly taste the merits of the blend.

Still, for my palate, if I'm doing Starbucks, I want the Verona or some such deeper, darker experience.

Then Linnemann -- as if he had a sixth sense -- threw in a "value add.'' Apparently, alongside the Pike Place Roast, the mega-coffee chain is now offering a Seattle cult fave: Top Pot Doughnuts. Linneman had a Chocolate Cake specimen on hand for the occasion (pictured below).

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Suddenly the Pike Place tasted just right.

What can I say?

Coffee and doughnuts. Those cops are onto something.