You’ll always make a better cup of coffee at home for less.
But people pay a little extra for the convenience of not doing it. Starbucks however is banking on their reputation to overcharge, which seems to be finally backfiring.
The coffee is better at home, sure. But I can’t make what is essentially a specialty milkshake at home without going out and getting the tools and ingredients.
Sometimes I can have little a of Starbucks, as a treat.
I will never understand people who get drip coffee at Starbucks… back when I got things from there it would just be the occasional over the top milk shake. Starbucks legitimately has the tools to produce ridiculous drinks with far less hassle then it’d take at home.
I don’t like candy bars or milkshakes. If I’m going to a Starbucks its at 3am in an airport, it’s the ONLY option, thus I’m willing to tolerate burnt to fuck drip coffee.
No not always. I knew this Turkish immigrant who had his own little coffee shop you could not make close to the stuff he made let me tell you. God I miss him.
Try vanilla bean paste if you haven’t - its actually good unlike the extract. Extract tastes bad because of concentration of cheap vodka, and paste has more vanilla so there’s less vodka per volume.
There was an article during the convention that listed supporters. I’ll look for it.
ETA- my mistake. It was a fake that was shared on Facebook and Twitter. It must have been here too because i don’t have Twitter and my Facebook is only cats and relatives.
They never will though. Recently, they had “expert tasters” test how long their espresso shots tasted good, and their result was that “Starbucks espresso shots last up to 90 seconds.” This just so happened to take place right as they started introducing a new system on how to sequence drinks while on the espresso and cold beverage bars lol.
(Also, as a footnote, Espresso shots die after 5-10 seconds; the crema just dissipates after then, making the shot taste acidic)
Not exactly? Traditionally, it’s served in a 2oz cup and you would slurp it to coat your tongue and get all the flavors while not outright burning your tongue. Over at Starbucks however, we tend to pour steamed milk or ice on top to shock the shots and make them stay at one taste. A good example is a plain iced doppio espresso: it’s just ice poured over two shots, with sugar, syrup, and cream to preference.
(Also, as a footnote, Espresso shots die after 5-10 seconds; the crema just dissipates after then, making the shot taste acidic)
Espresso shots “dying” within 10 seconds is a myth, apparently started by Starbucks’ training funnily enough. The flavour of a shot definitely dies down as it gets cooler and the crema dissipates, but it’s a matter of minutes rather than seconds before a shot tastes bad.
Heck it takes more than 10 seconds to get the drink to the clients in every café I’ve worked in. If espresso dies after 10 seconds, I have never served a good espresso. I’ve also apparently never had good espresso at work, because I swear every damn time I pull a shot for myself a client comes right in before I can take a sip :P
When your coffee tasting notes are “burned, charcoal, ash”, and you make up for it by offering £7 worth of sugar, it’s not surprising when people only shop there for so long.
They should try making good coffee
The coffee is okay, but nowhere close to the price they’re asking for.
The pricing is also egregious considering I can make a far better cup at home for less.
You’ll always make a better cup of coffee at home for less.
But people pay a little extra for the convenience of not doing it. Starbucks however is banking on their reputation to overcharge, which seems to be finally backfiring.
The coffee is better at home, sure. But I can’t make what is essentially a specialty milkshake at home without going out and getting the tools and ingredients.
Sometimes I can have little a of Starbucks, as a treat.
I just found a local place that makes a bomb chocolate coffee shake (I mean uhh. A blended mocha) and support them.
The worst part is that I can get Starbucks anywhere but only get my local stuff near home.
In my town one of the two coffee shops closed down but they opened like 4 more Starbucks, we have 4 within a quarter mile on the same street it’s wild
I will never understand people who get drip coffee at Starbucks… back when I got things from there it would just be the occasional over the top milk shake. Starbucks legitimately has the tools to produce ridiculous drinks with far less hassle then it’d take at home.
It’s like drinking Bud Light at a bar. The beer isn’t the product, the venue is.
I don’t like candy bars or milkshakes. If I’m going to a Starbucks its at 3am in an airport, it’s the ONLY option, thus I’m willing to tolerate burnt to fuck drip coffee.
Is their coffee much more than $2? Last I remember, it wasn’t THAT expensive considering it isn’t shit coffee like a Burger King/McDonalds or etc.
Or by drip do you mean their like clover machine fancy coffees? I never bothered with those so idk how much that was.
McDonalds coffee is decent, at least in Canada.
Tim Horton’s terrible.
2.95 for a default size black coffee at the one closest to me right now
Ok but what is the default size? And where-ish are you? In the Starbucks app, it defaults to Grande for me and that is $3.45.
A Tall is $3.25.
A Short is $3.15.
This is in Northern California.
Grande, northeast Ohio
That’s… not true. I have zero coffee making skills and tools.
A kettle and some instant coffee, better then any coffee I’ve ever had from a shop
No not always. I knew this Turkish immigrant who had his own little coffee shop you could not make close to the stuff he made let me tell you. God I miss him.
They make desserts using coffee as an ingredient. That’s why their coffee is shit at being coffee.
Vanilla makes a pancake delicious, but you wouldn’t drink it.
Hey I had to try it at least once!
(Also: at most once)
You should try again
I resent you for the bad taste now in my mouth, but I thank you for giving me an excuse to break from doomscrolling :P
You just didn’t drink enough
Try vanilla bean paste if you haven’t - its actually good unlike the extract. Extract tastes bad because of concentration of cheap vodka, and paste has more vanilla so there’s less vodka per volume.
And not supporting the RNC.
How do they support the RNC?
https://content-prod-live.cert.starbucks.com/binary/v2/asset/137-78795.pdf
There was an article during the convention that listed supporters. I’ll look for it.
ETA- my mistake. It was a fake that was shared on Facebook and Twitter. It must have been here too because i don’t have Twitter and my Facebook is only cats and relatives.
My sister used to manage a coffee shop and says they would never hire former Starbucks employees because they are trained to make it very poorly.
Also, good pastries again.
The good cafes next to me all have fresh baked pastries from a local bakery. Not Starbucks. 7-11 has better food than Starbucks.
They never will though. Recently, they had “expert tasters” test how long their espresso shots tasted good, and their result was that “Starbucks espresso shots last up to 90 seconds.” This just so happened to take place right as they started introducing a new system on how to sequence drinks while on the espresso and cold beverage bars lol.
(Also, as a footnote, Espresso shots die after 5-10 seconds; the crema just dissipates after then, making the shot taste acidic)
So, off topic, but are you saying that I’m to drink a scalding hot, freshly pulled shot within 10 seconds!?
Not exactly? Traditionally, it’s served in a 2oz cup and you would slurp it to coat your tongue and get all the flavors while not outright burning your tongue. Over at Starbucks however, we tend to pour steamed milk or ice on top to shock the shots and make them stay at one taste. A good example is a plain iced doppio espresso: it’s just ice poured over two shots, with sugar, syrup, and cream to preference.
Espresso shots “dying” within 10 seconds is a myth, apparently started by Starbucks’ training funnily enough. The flavour of a shot definitely dies down as it gets cooler and the crema dissipates, but it’s a matter of minutes rather than seconds before a shot tastes bad.
Heck it takes more than 10 seconds to get the drink to the clients in every café I’ve worked in. If espresso dies after 10 seconds, I have never served a good espresso. I’ve also apparently never had good espresso at work, because I swear every damn time I pull a shot for myself a client comes right in before I can take a sip :P
When I read that comment the first time, I misunderstood, and thought they were saying espresso was over-extracted after 10s, dead after 90.
I know starbucks isn’t amazing, but 90s extractions would be a whole other ballgame!
When your coffee tasting notes are “burned, charcoal, ash”, and you make up for it by offering £7 worth of sugar, it’s not surprising when people only shop there for so long.