121–126 of 126 posts
Their measurements appear to include whipped cream but this isn't mentioned in the article. For example: the pictured Starbucks Venti White Chocolate Mocha is accused of 18tsp sugar but Starbucks nutrition info[1] says 15tsp (55g) sugar without whipped cream. [1] https://news.starbucks.com/uploads/documents/nutrition.pdf Edit: incorrect quote
Bloody hell - 5 tbsp of sugar in a single drink? How can you taste anything beyond the sugar?
What impresses me is decades ago a lot of food chemistry work went into figuring out weird tastes to mask the taste of caffeine and so on. So that's why Mt Dew and energy drinks taste the way they do, to cover up the bad flavors, make it drinkable. More recently there must be a lot of research going into how to pack 25 spoons of corn syrup into a drink and still make it drinkable, or even taste good. It is impressive…
Earlier quoted context omitted.
If you take a shot of espresso from Starbucks and compare it to a shot of espresso from a cafe which roasts their own beans, you'll taste the difference quite immediately. Starbucks beans are over-roasted by a large margin. Their coffee has the same story. Grinding Starbuck beans results in what looks like ashes from a campfire, and doesn't release those wonderful smells from the oil. Just smell the difference when y…
> It's impossible to control the temperatures when they roast these large quantity of beans with much precision You're trolling, right?
You have your bean temperature, air temperature, and drum temperature, all of which are controlled separately. You also need to bring them up at the right speed. You also control how much you circulate the air versus venting it. And all of these things are interrelated, adjusting one will change the others. I help maintain the roaster at a small coffee company, and the head roaster likes to manually control each roast. The PLC can automate an entire roast, but since there are so many variables, he likes to run it manually.
Earlier quoted context omitted.
> It's impossible to control the temperatures when they roast these large quantity of beans with much precision You're trolling, right?
You realize that there is much more to roasting coffee than just heating them up to some pre-specified temperature, right? You have your bean temperature, air temperature, and drum temperature, all of which are controlled separately. You also need to bring them up at the right speed. You also control how much you circulate the air versus venting it. And all of these things are interrelated, adjusting one will change…
Earlier quoted context omitted.
I don't drink Starbucks (too expensive for me) so this is a legitimate question: I thought Starbucks coffee was meant to be good/high quality? If it isn't why are people spending over $3/cup when McDonald's and others has $1/cup coffee? I'm legitimately asking, I'm not into the whole Starbucks scene.
People don't pay $3 for plain Starbucks coffee. They pay $3 for the atmosphere of the shop and the availability of a halfway decent public bathroom.