On May 24th, the annual Chongqing International Coffee Festival opened grandly, and Starbucks made a stunning debut with a series of heavyweight new products.
At the event, the Starbucks exhibition area became the center of attention, and many visitors enthusiastically searched for their familiar Starbucks stores and Chongqing landmarks on a large hand drawn map called "We Starbucks Meet".
The "Siphon Brewing Exhibition", which combines coffee science and theater effects, has attracted a large audience to watch and take photos. The scene also showcases this unique brewing method to customers, allowing them to fully appreciate its mysteries. At the same time, a fragrance laboratory is also set up on site in the exhibition area, which highlights the flavor of coffee through physical comparison. During the brewing process, coffee knowledge is shared, the origin and flavor of coffee are explained, and customers are interacted with. The on-site atmosphere is full of fun.
The "Yilan Duo" series of drinks has made a stunning debut, with a unique taste highly sought after
The "Italian Olive" series of beverages that break through the boundaries of innovation, incorporating Italian original imported Partanna extra virgin olive oil into high-quality Arabica coffee, brings an unexpected smooth and rich taste; Two new fresh coffee drinks, combined with a bright and playful sour and sweet taste and QQ Yellow Face Ice Cup, are delicious and fun, loved by young people.
Many customers on site were curious to taste the "Yilan Duo" series of drinks for the first time. The drink uses the lightly roasted Starbucks golden roasted concentrate as the coffee base, carefully paired with coffee beans from Latin America and Africa, presenting a citrus flavor. After steaming or beating, olive oil emits a fresh aroma of green apples. When it cleverly blends with high-quality Starbucks coffee, it creates a sweet taste similar to ripe fruits. When combined with extra virgin olive oil, it is a perfect match.
Innovate multidimensional products around the essence of coffee
The appearance of multiple new products such as "Yilan Duo", "Fresh Coffee", and "Ice Shock Concentrate Series" has refreshed visitors' understanding of Starbucks.
Starbucks is innovating its products in multiple dimensions around the essence of coffee, and the frequency of new releases is also accelerating. Recently, whether it is the "Starbucks/Nong/" series that pursues a rich taste, the disruptive innovation of the "Elemental" series, the more diverse core espresso options of the "Golden Roast Espresso", or the innovative marketing of the "Special Star Delivery Time and Space" series of frozen lattes, or the collaboration with farmers and artists to create the "Art Museum in Coffee Cups", Starbucks has brought a plethora of innovative coffee categories and surprises, allowing consumers to experience the "hidden" charm of coffee in different dimensions.
Starbucks' raw coffee series has added real fruit juice and essence of raw coffee beans, with natural and brilliant high face value and refreshing sweet and sour taste. Just hold it in your hand and you can experience the joy of summer. It also breaks the iron rule that "coffee beans must be roasted before they can be drunk". It uses 100% Arabica coffee beans that are not roasted, and extracts the essence of raw coffee beans with water to refresh the mind. The newly launched fresh coffee drinks this summer - "Pineapple Lemon Power Fresh Coffee" and "Light Gold Fresh Coffee", combined with Tencent QQ's classic emoji pack "QQ Yellow Face", are equipped with "QQ Yellow Face" ice cups for designated large drinks, making young people drink and have fun.
After 18 years of deep cultivation, Starbucks has full confidence in its development in Chongqing
It is reported that Jiang Xin, a partner from Starbucks Chongqing, also participated in the final of the barista skills competition at the Chongqing International Coffee Festival. The refreshing Chongqing girl is every customer's first impression of Jiang Xin. Her cheerful laughter, warm greetings, and every cup of coffee she carefully produces in her hand are her labels.
Coffee is Jiang Xin's passion, and from the moment she joined Starbucks, she has been constantly learning and growing in the strong coffee atmosphere of Starbucks. Until now, she has become a regional coffee master at Starbucks Chongqing, leading more partners to continuously improve their coffee skills. This time, she used a siphon cooking method to connect with the judges, showcasing her cooking skills and bringing Starbucks a unique customer service experience.
It is reported that Starbucks opened its first store in Chongqing in January 2006, marking the beginning of its development in Chongqing. In the 18 years since Starbucks entered Chongqing, a large number of local Starbucks baristas have grown up. With their professional skills and love for coffee, they have made more and more Chongqing people fall in love with coffee through the transmission of cups of coffee in the last ten feet.