How to get a good cup of coffee at Starbucks.
- Thread starter pmsummer
- Start date
gogofast
Addicted Member
my goodness.... can't we just be nice to each other without these hurtful words and attitudes? i find some of the discussions here in AK very silly and almost comical, but don't step in and ridicule or completely disregard what others are claiming or expressing. since the original topic was how to get a good cup of coffee, it'd be nice to stick to that and respect that.....just saying.
pmsummer
simul justus et peccator
Personally, I prefer a good pour-over to French-pressed, and was unaware Starbucks would prepare it that way on request. Unlike some, I still look for a Starbucks when I'm on the road, as their coffee will be be better than 90% of what's out there.
But the cup remains the greatest boost for improving flavor at a Starbucks.
I don't like the dark roasts, like French, and have never had a cup of Starbucks good enough to want a second at the same sitting. I'll buy coffee almost anywhere but Starbuck's and only have had theirs because it was all that was available in the restaurant or hospital I was at. Or at AKFest last weekend...
I like mine fresh, with 2 creams and one sugar. Folger's Maxwell house or whatever we are clearing out at work. I turn my Mr. Coffee off after the first batch is brewed for my drive to work cup and will either zap it in the microwave or ice it when I get home in the afternoon.
I like mine fresh, with 2 creams and one sugar. Folger's Maxwell house or whatever we are clearing out at work. I turn my Mr. Coffee off after the first batch is brewed for my drive to work cup and will either zap it in the microwave or ice it when I get home in the afternoon.
Last edited:
The origional Starbucks coffee was good. If you got a fresh cup, (just brewed) it was very tasty. The problem I have with them is their trying to fit in to the mainstream and brew the Pikes and now this blonde coffee that is so weak, you cannot taste the coffee at all. I order a pour over if I am at a Starbucks so I can get some fairly well roasted beans.
At home, I have a friend that custom roast coffee for people. He has a couple of blends that when roasted to a Viennese roast, is as close to Heaven as I would think you can get to on Earth.
At home, I have a friend that custom roast coffee for people. He has a couple of blends that when roasted to a Viennese roast, is as close to Heaven as I would think you can get to on Earth.
To nickrobotron: No more insults.
For everyone else: while the blog is an interesting and provocative statement, unfortunately, every single thing the authors says about how Starbucks brews their regular coffee is 100% dead wrong.
If you don't like Starbucks coffee, that's obviously your prerogative, but your reasons for disliking it certainly aren't because of the lies in that article.
For everyone else: while the blog is an interesting and provocative statement, unfortunately, every single thing the authors says about how Starbucks brews their regular coffee is 100% dead wrong.
If you don't like Starbucks coffee, that's obviously your prerogative, but your reasons for disliking it certainly aren't because of the lies in that article.
I'll echo and expand on a few comments here. Starbucks over-roasts their beans, this is obviously to obscure the lower quality beans they use. All you taste is the roast, the bean is gone. The brew method can certainly improve and get the best cup possible from any bean, but won't make great coffee from crappy beans. Alternately bad brewing can total ruin great beans. I'm surprised Starbucks offers pour-over or french-press, but I hardly ever go there. All else equal, I prefer to support local businesses every chance I get. PM is spot-on as usual, a paper cup just isn't the right way to drink a good cup. I really like the mugs at the Portola Lab. The opposite rim is extended to enhance the aroma.
guitarslam
Sonic Moron
Don't drink Starbucks coffee too much myself, unless we brew it at home; French press or drip pour.
We drink Saltspring Island Coffee for a treat.
Stumptown Roasters (Portland, Or.) is my current favourite.
I darn near couldn't walk past their stores without grabbing a cup when I was there in March.
FWIW, can't go wrong with Peets or Tully's either.
We drink Saltspring Island Coffee for a treat.
Stumptown Roasters (Portland, Or.) is my current favourite.
I darn near couldn't walk past their stores without grabbing a cup when I was there in March.
FWIW, can't go wrong with Peets or Tully's either.
After drinking that Army c-rats powder coffee in a aluminum canteen sometimes with musty water for a few years, I ain't dead.
Just a plain cup of Folgers is a treat - no sugar, no cream, no foo foo juices - plain black & hot. But burnt gas station goo when out on the road will do to in a pinch.
Just a plain cup of Folgers is a treat - no sugar, no cream, no foo foo juices - plain black & hot. But burnt gas station goo when out on the road will do to in a pinch.
+1 :yes: IF you get the gas station goo from a big ass pot that's been baking all night (say at 3-4am) it can kick start your heart for hours. CRANKINSTIEN!
I actually got to the first Starbucks down next to Pike Place Market. Drank the brew, yup, still bad.
I've never seen anyone order "coffee", they all get the foo-foo drinks. Basically, candy drinks with a shot of bad brew in it just for that jolt.
BTW, IF you EVER go to India, DO NOT take the "coffee" BLACK. Drink it "Indian" style, with 1/2 black goo and 1/2 milk. JEEZUS, they make powerful stuff! It CURES jet lag!
Yamahalic
Super Member
Starbucks (SoCal) was really good for espresso (and espresso mixes) in the old days when they had the manual machines and seperate bean grinders. Took a real barista to add their "art" and create. The newer machines no longer require the art of the barista since anyone canpush buttons and stir.
Yes, there was more variability in the older days output, but on a scale of 1-10, I would say most of the time the brews were in theeh 7-10 range, and I could live with that. With the new machines, the quality may have become more consistent...but, for me consistently subpar compared with the the previous. Oddy, for a while, the airports had better espresso than the newly outfitted SoCal mainstream shops....so travelling for work was not so bad.
Anyay, since SB hooked on the good stuff, and I was not willing to drop my new/high standards (I also worked in the beverage industry for a while), I decided to step my my own equipment to prosumer level. Ordered my tools (b=day present to myself) from Italy, a real espresso machine paired with the same grinder the old Starbucks used to use. After a short learning period, I surpassed even the old Starbucks. Oddly, I have tried so very many beans over many years, and I keep going back to Starbucks, my personal favorite overall.
Isomac Tea
Mazzer Mini
Yes, there was more variability in the older days output, but on a scale of 1-10, I would say most of the time the brews were in theeh 7-10 range, and I could live with that. With the new machines, the quality may have become more consistent...but, for me consistently subpar compared with the the previous. Oddy, for a while, the airports had better espresso than the newly outfitted SoCal mainstream shops....so travelling for work was not so bad.
Anyay, since SB hooked on the good stuff, and I was not willing to drop my new/high standards (I also worked in the beverage industry for a while), I decided to step my my own equipment to prosumer level. Ordered my tools (b=day present to myself) from Italy, a real espresso machine paired with the same grinder the old Starbucks used to use. After a short learning period, I surpassed even the old Starbucks. Oddly, I have tried so very many beans over many years, and I keep going back to Starbucks, my personal favorite overall.
Isomac Tea
Mazzer Mini
rnorton
Super Member
Nice gear but it really deserves better beans than Starbucks will ever sell. You need to look into home roasting. I've been doing it for 10 years (and did it professionally in the late '70's) and can't go back.
I'm using a Rancilio Silvia with mods (PID, for one) but would like to eventually upgrade to an Expobar Brewtus 4R. Gaggia MDF grinder (also modified). I do most of my roasting with a DIY 'Turbo Crazy' (google it) that outperforms my HotTop roaster that costs 10X as much (I regret buying THAT dog).
Anyone can do a better job of roasting at home than Charbucks will.
I hope you don't actually use the silly excuse for a tamper that they stuck on that grinder.
Yamahalic
Super Member
No, I will tamp the first grinds drop with it only, then after the following two drops I use my rosewood handle tamper (looks like below). Not my ultimate, but I negotiated it to be included with my machine purchase, and it works just fine. I may try home roasting someday, but so many good beans on the market, so I am still trying the market. Still will defend Starbucks beans after trying so many others, including many "recommended" ultimate beans.
What I REALLY want, but not yet willing to purchase is as follows:
hbrocks
Super Member
We've been using the Aeropress for little over a year now. (just under $30)
Similar to a pour-over, however unlike a pour-over (where the liquid is almost immediately dispensed into the cup)......
The aeropress holds the mixture together allowing the coffee to steep for better immersion of liquid and grounds before starting the extraction process.
Best tasting cup of coffee I've every made at home is with this simple device.
Similar to a pour-over, however unlike a pour-over (where the liquid is almost immediately dispensed into the cup)......
The aeropress holds the mixture together allowing the coffee to steep for better immersion of liquid and grounds before starting the extraction process.
Best tasting cup of coffee I've every made at home is with this simple device.
