Starbucks Buy One Free One Christmas Promotion 2016

The holiday celebration continues as we now countdown to the New Year! today and 27th, enjoy Starbucks Buy One Free One on your favorite Frappuccino.

Starbucks Buy One Free One Christmas Promotion is only valid on limited period. This offer is valid at 5-9pm on 26 Dec until 27 Dec 2016. Trem & Conditions apply! Merry Christmas and Happy New Year! 

Starbucks Buy One Free One

  • Not valid with any other discount or promotion.
  • Complimentary beverage must be of equal or lesser value than the purchased.
  • Applicable on 26 and 27 December 2016 only.
  • Not entitled for Starbucks Card Reward.
  • Valid at all Starbucks stores in Malaysia, except Genting Highlands, Tapah R&R Kiosk and Sunway Lagoon Kiosk.

Coffee Insights

A coffee is described by its most dominant characteristics. The four main characteristics used to describe a coffee are its aroma, acidity, body and flavor.

Coffee Tasting Characteristics

Firstly, compare and contrast coffees by identifying the four tasting terms for each coffee: aroma, acidity, body and flavor.

Aroma

Aroma is the way the coffee smells. Words used to describe aroma include earthy, spicy, floral and nutty. These distinctive scents are often directly related to the flavor of the coffee. Then, certain aromas can be subtle and challenging to perceive for the novice coffee taster. So, it is important to begin each of your tastings by smelling the coffee because much of what we perceive as flavor is related to our sense of smell.

Acidity

Acidity is the tangy quality, or tartness that you feel in your mouth. The tasting term, “acidity” does not refer to the pH-level of the coffee. Acidity creates a sensation on the sides and tip of your tongue, and sometimes around the back of your jaw bone. This is similar to the way you experience acidity when tasting citrus fruits and drinks. Coffees with high acidity are described as bright, tangy and crisp with a clean finish. so, coffees with low acidity feel smooth in your mouth and tend to linger.

[Read more about coffee insights]

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