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Topic | My 10 year anniversary at Starbucks is coming up, AMA about Starbucks. |
ChocoboMogALT 09/20/23 10:16:28 PM #10: | Waxitron_Gazer posted...
that one's easy, they're a massive corp and they want their shit to be consistent. one way to ensure consistency with coffee is just to burn the shit out of all of it so the primary character is roast. can't tell the difference between origin profile if it all tastes like charcoal.Yeah, they've said almost as much. If you'd like to hear Howard Schultz fart about it: https://stories.starbucks.com/stories/2018/celebrating-10-years-of-starbucks-pike-place-roast1/ In 2007, the Starbucks coffee team hatched a plan to reimagine brewed coffee. Back then Starbucks rotated all its brewed coffees weekly or even daily, with offerings varying from one store to the next. A tall drip coffee at one Starbucks store could be a floral, lemony Ethiopia Sidamo, while across town it was a spicy Guatemala Antigua. At the same time, some customers perceived Starbucks signature roast as burnt. The team set out to create their first coffee specifically developed for drip brewing, rather than a coffee press or espresso, one with an approachable balance of flavor and acidity when served black or with cream and sugar. They kept their project secret, even from Starbucks senior leaders. The code name: Consistent Brew. --- "We live in a country Hasire.." ~ yosouf06 REVOLVER STAKE! http://img.photobucket.com/albums/v717/ChocoboMog123/AltEisenRChocoboMog.png ... Copied to Clipboard! |
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