How to get a good cup of coffee at Starbucks.

[pmsummer]

What goes around comes around, I guess.

http://danielmiessler.com/blog/how-to-get-a-good-cup-of-coffee-from-starbucks

 

[Satcom123]

Interesting read. I liked the comment section. Pour over is the way to go though. :thmbsp:

 

[whoaru99]

I might have to try that if Starbucks is all that's around when I need coffee.

Got a French Press cup o'Joe at Caribou not too long ago. Not bad, not bad. They'll do the same thing, make what ever they have in a press, not just what the coffees of the day are.

 

[Sandy G]

How to get a Good cuppa at Starbuck's ? Go to Panera Bread...

 

[Kahoona]

'round here the best way to get a great cup of coffee when you see a Starbucks it to keep going and pull in at the Cuban place.

 

[Bogframe]

I always thought that Starbucks tasted a bit burnt for my taste. I'll take Tim Hortons over them any day.

 

[JohnVF]

I use the pour over method at home (and Intelligentsia here makes all of their coffee that way, at their locations). It takes forever if you do it right, you kind of need the right kettle, and it helps to have a glass funnel (got mine at Peets) but MAN...its is the best coffee ever. Forever I was doing it wrong, just filling up the funnel and letting it drain. The key is doing it really slowly, soaking the beans, letting them sit, then slowly pouring over more water, never letting it elevate the level of coffee in the funnel. Awesome, easy, and easy to clean up.

 

[chillwolf]

I would rather drink coffee from Mickey D's than drink that over priced swill from Starbucks.

 

[jsixis]

I drink 2-3 cups of Tim Hortons decaf a day and learned to ask for Splenda since their sugar dispenser is always empty.

 

[cnh2]

That's easy. Don't! Don't "overpay" for your coffee, go elsewhere!

Next question?

cnh2

 

[gearhound]

We have a nice local coffee shop less than a mile from my home.

Suckbucks is usually my LAST option!


Steve

 

[nickrobotron]

Using a pour over method doesn't help over-roasted (burned), stale coffee. **** goes in, **** comes out. No matter what the brew method is.

"...isn’t scalded from hours of overbrewing." That quote makes absolutely no sense. Starbucks uses insulated gravity pots without burners. Coffee can't scald on its own, can it? Also, coffee is done brewing the moment it leaves the filter baskets. Why would someone write an article on this subject when they know absolutely nothing? Honestly, I would rather have a Fetco brewer brew my cup of coffee than leaving the art of brewing in the hands of Starbucks "baristas". No matter what color their apron is.

The pour over is an art form that takes practice and a general knowledge of coffee extraction. More than anything, it needs to be prepared with a tried and true method from a real barista that has a palate for great tasting coffee.

 

[nickrobotron]

I use the pour over method at home (and Intelligentsia here makes all of their coffee that way, at their locations). It takes forever if you do it right, you kind of need the right kettle, and it helps to have a glass funnel (got mine at Peets) but MAN...its is the best coffee ever. Forever I was doing it wrong, just filling up the funnel and letting it drain. The key is doing it really slowly, soaking the beans, letting them sit, then slowly pouring over more water, never letting it elevate the level of coffee in the funnel. Awesome, easy, and easy to clean up.

Have you ever been to Metropolis? They are a coffee roaster in Chicago. They USED to be one of my favorite roasters in the whole country. They were much better than Intelligentsia. I have heard bad things about them recently from my friend that works at the Intelligentsia by the art school. It's worth a shot to try them out though.

Intelligentsia is a giant coffee company that buys great coffee, roasts it with no integrity, and then sells it with brilliant marketing. I want to believe in what they do, but the Black Cat espresso blend is a joke. It is usually made up of 2 coffees, primarily Brazil. At one time it was a single origin Brazil. That's not espresso in my opinion.

 

[Tom Brennan]

I like Starbucks coffee. I like White Castle coffee too, and Dunkin Donuts and the Greek diner up by California and Foster. I like Kuerig machine coffee and the stuff from our Nespresso. I like it when Linda makes French press coffee as an afternoon treat and I also like Maxwell House made through our Mr. Coffee. Lots of gas stations have excellent coffee if it hasn't been sitting too long. Coffee has to be pretty ****ed up for me to turn my nose up at it.

 

[rnorton]

What goes around comes around, I guess.

http://danielmiessler.com/blog/how-to-get-a-good-cup-of-coffee-from-starbucks

Best way is to turn around, go out the door and find a locally owned coffee shop that buys GOOD beans, and knows how to roast and brew them without any attitude or cutesy names.

 

[rnorton]

I use the pour over method at home (and Intelligentsia here makes all of their coffee that way, at their locations). It takes forever if you do it right, you kind of need the right kettle, and it helps to have a glass funnel (got mine at Peets) but MAN...its is the best coffee ever. Forever I was doing it wrong, just filling up the funnel and letting it drain. The key is doing it really slowly, soaking the beans, letting them sit, then slowly pouring over more water, never letting it elevate the level of coffee in the funnel. Awesome, easy, and easy to clean up.

Order a Clever Dripper funnel from Sweet Maria's and you'll find how easy it is to make really good coffee. Excellent design that brews all of the grounds for the same period of time.

 

[pmsummer]

Actually, there are two ways to get a superior cup of coffee at Starbucks.

1) Order a 'pour-over' coffee,

2) Order a French press coffee.

In BOTH cases, ask for it to be served in a ceramic cup/mug. That alone makes a HUGE difference in flavor appreciation.

 

[pmsummer]

Using a pour over method doesn't help over-roasted (burned), stale coffee. **** goes in, **** comes out. No matter what the brew method is.

"...isn’t scalded from hours of overbrewing." That quote makes absolutely no sense. Starbucks uses insulated gravity pots without burners. Coffee can't scald on its own, can it? Also, coffee is done brewing the moment it leaves the filter baskets. Why would someone write an article on this subject when they know absolutely nothing?

The fella doesn't know half what he thinks he does (checking his blog, it's a widespread problem of his). Nevertheless, seeing the return of pour-over coffee prep does my old heart good.

 

[JesusChrysler]

I like saying I drink Folgers because it pisses you guys off.

;-)

But I Do drink Folgers because I like it. Do I have no class, no taste?

Probably.

But you guys are ****ing ridiculous.

Like, we need CoffeeChat.org.

There I'm done. I promise not to reply with my ignorant self about the liquid I drink a pot and a half a day with anymore cuz ignorance Is bliss.

"The best part of waking up......."




Matt

 

[gogofast]

to me, there's huge difference in taste, i mean total change in flavor and texture of coffee, between french pressed, dripped, and americano - which is how i usually make coffee. french press gives me most flavorful and full bodied cup of coffee. now, where would you place pour-over?