<< Back
Starbucks® Brezza Blend

Starbucks® Brezza Blend

Item# 011036744
1 lb

Product Info

A lively and juicy medium-roast coffee blend with lingering herbal notes. Delicious hot or iced.

Tasting Notes Bright & Herbal

Enjoy this with: Chilled gazpacho and a cool summer breeze.

Roast Medium
Region multi-region

Product Details

Starbucks® Brezza Blend

Summer beckons with every bright, herbal sip of wonderfully juicy Starbucks® Brezza Blend coffee. With its sweet lemony notes and a fleeting acidity, this lively medium-roast coffee is the perfect companion to summer’s arrival on the first warm breeze. A blend of high-grown beans from the sun-drenched slopes of Colombia, Papua New Guinea and East Africa, it’s delicious served hot or iced for unhurried, lasting summer days.

How to Brew

Recipe for great coffee

  1. Grind beans just before brewing for the freshest taste. Coarse for coffee press, medium for automatic drip.
  2. Use 2 Tbsp (10 g) ground coffee for every 6 fl oz (180 ml) of cold, filtered water.
  3. To ensure freshness, brew within a week of opening and keep sealed tight in a cabinet (not the refrigerator).

The Starbucks® Roast

Each coffee requires slightly different amounts of time and temperature during the roasting process to create a cup at its peak of aroma, acidity, body and flavor. We classify our coffees in three roast profiles so you can easily find your desired flavor and intensity.

  • Blonde: Blonde-roasted coffees have a shorter roast time, lighter body and mellow flavors.
  • Medium: Medium-roasted coffees are balanced with smooth and rich flavors.
  • Dark: Dark-roasted coffees feature a fuller body and robust, bold flavors.

Make it Iced

Make a perfect cup of Starbucks® iced coffee at home

  1. Brew double strength - use the same amount of coffee for a full pot but with half the water.
  2. After brewing, slowly pour the coffee into a pitcher filled with ice. Serve fresh over ice.
  3. Store beans in an airtight opaque container at room temperature and use within a week of opening.