Starbucks' New "Blonde Roast"

To be perfectly blunt, these people don't hate your coffee, Starbucks. They hate YOU.
Oh Starbucks, why must you bow to peer pressure? Why must you try to be all things to all people? First you started serving what are basically milkshakes, in order to capture the "non coffee-drinking fatass" crowd. (P.S. I myself am a fatass, so I'm allowed to use that word.) And now you are trying to cater to people who think your coffee is "too strong."
 
You know what we call people who think your coffee is "too strong"? Chumps. Punters. Whiners. Babies. There are a lot of terms you could use. But I assure you that one thing we would never call them is "coffee lovers."

For people who think Starbucks coffee is too strong, or who whine about "the burnt taste" (and if you use the word "Charbucks" in my presence I will give you such a smack) there is a whole wide world of lousy, weak coffee. Sappy pale tea-colored coffee-flavored beverages are everywhere, from the gas station to the doughnut shop to the grocery store aisles.
 
Here's the thing. A certain sub-set of people will always feel the need to hate on whatever is popular. Those people claim they hate Starbucks because the coffee is too dark. Because what else are you going to complain about? "The stores are too conveniently located"? "The locally sourced baked goods are too delicious"? "The price is too reasonable, given the market value of a latte"?
 
There's no point putting out a lighter roast, because it won't address the real issue. To be perfectly blunt, these people don't hate your coffee, Starbucks. They hate YOU. 
 
They hate what they feel you represent. It's ridiculous to conflate a coffee company with a worldview or an ethos, but that is what they do. (It's every bit as silly and deluded as your fans who do the same thing, but in the opposite direction.) They hate something that you can't change: they hate your ubiquity and your success. Some people also hate what they feel is your effete snobbery, with the way you cater to them book readin' yuppie folks.
 
No company can be everything to everybody. And if you try, you'll just overextend yourself, and then where will you be? Trying to return a gazillion countertop Egg McStarbucks sandwich ovens back to the manufacturer, that's where.
 
Oh dearest Starbucks. To coin a phrase, don't go changin' to try and please me… I'll take you just the way you are.
 

Instant Espresso – Use Only in an Emergency!

I remember a time last year when my espresso maker broke. I was no longer able to make my beloved Americanos and lattes. I really wasn’t in a place to replace it right away and I wasn’t even sure what to buy next. I live near some great coffee places and so I just bought my espresso daily. But, it got spendy and sometimes I just wanted to make my drink at home. I then stumbled across instant espresso.

I’m a hardcore caffeine addict; it’s my one major vice. If I don’t get any in my system, I get a raging headache. Thus, I do need to have it daily. I certainly was not optimistic about instant espresso as, well, I hate instant coffee. I was willing to give it a shot.

I tried this brand of instant espresso based on some good reviews. I tried it a few different ways. You generally just start out by dissolving it in water per instructions. I tried adding a bit of half and half and drinking it as I usually do an Americano. I took one sip and was pretty grossed out.

I then tried to doctor it up with milk and flavor, to make it a latte of sorts. It was still bad, very bad. I ended up with a new espresso maker within the next month or so.

I do keep instant espresso around. It is perfect to take camping or if you are going on vacation and not sure if there is espresso nearby. I personally will only use it when I have a caffeine emergency!

Bubble Tea Lattes = Delicious

Bubble tea has become hugely successful here in the United States, especially in areas with a large Asian population. It originated in Taiwan originally and has made its way all over the world. Tapioca has always been popular in desserts in that region. Adding that tapioca to tea and ultimately a slew of other types of drinks has formed the wildly popular and delicious Bubble tea.

The tapioca pearls or balls, also known as boba, come from the cassava root. They are balls that are about one-quarter of an inch. The texture is like gummy bears! As they are too big to fit through standard straws, there are special large straws given with them. Honestly, the tapioca makes it really fun to drink.

Not all bubble tea drinks are lattes. Here in the Seattle area, there are a whole lot of bubble tea places and there is every flavor under the sun, including ambrosia, coconut, taro, lychee and so much more. Bubble tea lattes will vary but you can get chocolate lattes or ones made with green or black tea.  Matcha green tea lattes are a popular option. Bubble tea comes in hot or cold, shake or even with shaved ice. Each establishment varies.

I love bubble tea. It’s an occasional treat that is fun to drink and so very tasty. Bubble tea lattes are fantastic when I need a bit of a caffeine boost along with it! It’s a bummer that it isn’t commonplace in every area but be sure to try one when you get the opportunity.

What are the Differences Between Lattes and Cappuccinos?

The strong flavor of espresso is either intriguing or revolting, depending on the person. For those of us that like our caffeine and flavor strong, espresso is the way to go. It’s easy to get confused about the different espresso drinks, such as lattes and cappuccinos. Let’s explore the differences.

Latte

Lattes are made of both milk and espresso. When making lattes, any type of milk can be used but it’s typically cow’s milk, whether low fat, non-fat or full fat. It starts with espresso and you use about twice as much milk in it, in comparison to cappuccinos. You heat up the milk to approximately 150 degrees using the steam wand on the machine.

The goal isn’t to froth the milk but a bit of frothing does happen. Pour the espresso and the milk in the cup together. If there is some foam left in the cup, pour that on top. Then add whatever else you like, such as whipped cream or even a sprinkle of cinnamon. Holiday lattes may call for a bit of caramel or chocolate added on top of the whipped cream. Yummy!

Cappuccino

The main difference between lattes and cappuccinos is the foam. When making cappuccinos, froth the milk so that it is almost twice the size.  First pour in the shots of espresso. Next, add enough milk, any type of milk, into the cup to fill it approximately two-thirds of the way full. Lastly, layer the on top of the drink. You typically do not put whipped cream on top as it already has foam on it. Cappuccinos are also served in smaller cups.

Christmas Gifts for Coffee Connoisseurs

What to get the pickiest drinkers

 

There are coffee drinkers and then there are coffee nuts. Most of us have at least tried the stuff. A fair majority of us are hooked on it. But there's a difference between someone who pops a capsule in the Keurig every morning and someone who takes the time to grind their own carefully chosen, organic, fair trade beans. These people wake up early just to savor the smell of the beans before they turn them into powder. They're always trying new, exotic blends imported from all over the world. They know not to keep coffee in the freezer and they probably scoff when you invite them to Starbucks. Maybe they're snobs, but we all need something we can feel like experts in. For those of you whose loved ones worship the bean, here are a few toys they might appreciate seeing in their stocking on Christmas morning.

Clever Coffee Dripper

While an electric coffee maker is standard for most of us, those who want to get the most out of their beans will probably have a drip cone of some kind. The problem with regular old drip cones is that the water flow becomes irregular when you simply pour hot water through the filter in spurts. You really should be pouring at a very slow, measured rate, but few people want to take the time to ensure even dripping time. That's where the Clever cone comes in. It features a stopper at the bottom to slow the water as it flows out of the cone and into the cup, making better, stronger coffee than a regular cone. It fits a #4 filter and is perfect for those who love the manual drip but wish they could control it a little better.

 

Aerolatte Frother

Unless you have way too much money, you and your loved ones probably don't have a full espresso bar built into your kitchen. Even if you do, you're probably not going to steam your milk in it just to make that perfect latte for yourself. But pick up the Aerolatte and suddenly you don't need a whole barista rig to make a foamy cup. Just insert this immersion frother into a cup of hot milk, stir it up, and pour it over freshly brewed espresso for a perfectly textured beverage.

 

Airscape Canister

Keeping your beans in a vacuum is key if you'd like to preserve flavor as long as possible. Give your caffeine junkie the perfect jar for their drug of choice. Its patented airtight lid will keep all that yummy in until it's ready to be brewed into delicious coffee. 

Gingerbread Lattes: A Taste of the Holidays

My holiday season begins with the emergence of gingerbread lattes. While I do visit Starbucks, I also look out for the gingerbread latte at my local coffee establishments. They tend to appear at the same around the same time as they do at Starbucks. My regular order at coffee shops is typically an Americano with a splash of half and half, preferably iced. I deviate from that and order a gingerbread latte once or twice a week during the holidays.

One thing about ordering at Starbucks is that the drinks tend to be pretty uniform. When you visit independent establishments that you are not used to, there is a chance that you won’t get exactly what you want. But, a local coffee establishment that I frequent has really delicious gingerbread lattes, better than Starbucks!

If you are looking to save a few calories, get the non-fat option. You can also get it without whipped cream but I think of that as an abomination. It MUST have the whipped cream to make it a gingerbread latte in my opinion! I get them non-fat (mostly because I can’t handle high-fat dairy) with whip. I’m a diehard espresso fan so I get at least three shots and a grande!

If you want to get into the Christmas season, get yourself a gingerbread latte and sing carols, if only in your head. 

World's Best Coffee Comes from Animal Poop

Luxury brew made from beans in civet droppings
I like a good bean. I like smelling coffee beans, grinding them, pouring water through the grounds, drinking what results. Sometimes I splurge and get expensive, fair trade, organic blends. I like to think I have a pretty decent nose for the stuff. I can tell the difference between a cheap, sour cup and a rich, smoky one. But I'm not sure I'd like the most expensive cup in the world--the kind brewed from beans pooped out by animals. 
Yep, true story. Kopi Luwak, the world's priciest coffee, is made from the beans of the coffee fruits eaten by Asian Palm Civets. The Asian Palm Civet of Indonesia looks a bit like a spotted cross between a cat and a monkey. It likes the coffee fruit, but can't digest the coffee bean, so it poops it out whole. Somewhere in Indonesia, someone has the job of collecting Asian Palm Civet poop and removing the undigested beans from it. That person does not get paid nearly enough for the work that they do.
 
Apparently, Kopi Luwak, the coffee brewed from those poop beans, has a much smoother and less bitter flavor than normal coffee. It still tastes like coffee, but doesn't scrape at your mouth quite so much. It's not just a cost placebo, either. There's actual science in there. The enzymes in the animal's digestive tract break down proteins in coffee beans. Therefore, the actual chemical makeup of the beans changes, resulting in the difference in flavor. I'm not sure if the enzymes are unique to the Asian Palm Civet or if any mammal will do. I'm not really willing to find out for myself, though.
 
Like many a luxury food item, Kopi Luwak originated as a poor man's substitute for the real thing. When the Dutch colonized Indonesia, they set the locals to work growing and harvesting coffee to bring back to the homeland. In order to maximize output, workers were banned from drinking any of the coffee made from beans they worked to grow themselves. Because the Indonesian population still wanted to get their caffeine buzz on, they started roasting the beans in civet droppings--because they were the only ones they could get without stealing from the main source. Once Kopi Luwak became a thing, the Dutch eventually tried it--and realized it tasted way better than the stuff they were sending home. They started selling it, and ultimately it became a luxury item. You can get it in the states for about $420 a pound or $10 a cup. Gross factor aside, the price is probably enough of a turn-off for most people to avoid it. 

Cherry Street Coffee House: A Latte Landmark

"If you are in the Seattle area, or just visiting, take a swing by Cherry Street Coffee. "

The Emerald city of Seattle, Washington, has a reputation for a love of the coffee / espresso bean. It is not just a myth. You can barely do a karate kick in any direction without hitting a coffee stand or coffee shop. However, if I had to name a “latte landmark” in the downtown Seattle area, it would be none other than Cherry Street Coffee House.

The Emerald city of Seattle, Washington, has a reputation for a love of the coffee / espresso bean. It is not just a myth. You can barely do a karate kick in any direction without hitting a coffee stand or coffee shop. However, if I had to name a “latte landmark” in the downtown Seattle area, it would be none other than Cherry Street Coffee. 

Cherry Street Coffee House went into business in 1997 with a shop located at 1st & Cherry, smack in the middle of historic Pioneer Square in downtown Seattle. The warm, cozy atmosphere, the unique menu and the glorious are ideal for this area. Since that time, it has expanded to five different locations, all in the downtown Seattle area. The original spot holds a special place in my heart.

As a connoisseur of espresso, I had the opportunity to visit the original Cherry Street Coffee House location at least twice a week. In addition to the ambiance, what sets it apart from other spots, for me, are the beans. The espresso is a blend of coffees from both South and Central America, and also a bit from Papua New Guinea. There are notes of dark cocoa and Brazil nuts in the espresso beans. They have a stout body with a touch of sweetness. They are truly unique and no other coffee beans stand up to them, in my opinion. There are no other coffee beans that stand up to them, in my opinion.

Cherry Street Coffee House also has delicious breakfast and lunch menu. It has a Greek flavor to it, including vegan options. If you are visiting in the morning, take note of the delicious and fresh breakfast pastries. There are vegan options for those as well.

If you are in the Seattle area, or just visiting, take a swing by Cherry Street Coffee. After grabbing your delicious latte, head on down to the Elliott Bay Bookstore or explore the waterfront. 

Thanksgiving Blend, Christmas Blend, and Blonde Coffee

Yum, Yum, What?

 

It's the busy season for coffee retailers! Starbucks has been industriously rolling out its holiday specials, including my personal favorite, the pumpkin spice latte. (A lot of people have tried making their own, using actual pumpkin puree. All I can say is, gross.) 
 
I don't know if Thanksgiving Blend was a new thing this year, or if I had just never noticed it before. A friend gave me a pound as a gift, I probably would not have bought it for myself otherwise. I'm usually pretty skeptical of the special blends Starbucks offers. There have been too many that I disliked intensely. (I don't like the acidic fruity berry tone coffee flavors, and Gazebo blend is of course an atrocity.)

 
So I was surprised to discover that not only did I like Thanksgiving Blend - I liked it a LOT. Which is too bad, because by the time I realized it was tasty, all the local stores had sold out. I guess they didn't make very much of it, or maybe everyone else was just faster on the stick than I was, and bought it for their stockpiles before I could get there.
 
Thanksgiving Blend was promoted as being fine-tuned to "go perfectly with your stuffing and pumpkin pie." I don't know about that, but I do know that it was a thick, dark, spicy blend much like some of the better Anniversary Blends.
 
(At one Starbucks, I stood in line behind a pair of Starbucks employees from Canada who had driven across the border to hunt for Thanksgiving Blend. It wasn't sold in Canada, because their Thanksgiving is in October, and this was judged too close to "Anniversary Blend Season." Needless to say the guys had to keep looking - I hope they were able to find some!)
 
It's Christmas Blend season, of course! I bought a pound yesterday, but I haven't had a chance to try it. I guess it wouldn't seem as special and delicious if Christmas Blend was sold all year. I sure do like it, though.
 
Recently Starbucks announced plans to brew a lighter, "blonde" roast, for haters who insist that "Starbucks tastes burnt." This seems like the worst kind of capitulation if you ask me. Also, people will bitch about Starbucks regardless of what the taste is. 
 
You know that Starbucks haters aren't going to be lured in by a lighter coffee roast. At this point, it's basically a religious difference. The Catholic church isn't going to lure in any Baptists by announcing "Now with fewer Communion wafers!"

Starbucks Busted For Secret Fee

If you buy less than 1lb of beans, check the cost!

 

If you have been buying your coffee at Starbucks loose by the pound, and you buy less than a pound, you may have been getting hit with a secret fee! 
 
A Massachusetts consumer agency began an investigation last August. They found that Starbucks was adding $1.50 to orders of less than a pound of coffee beans. The fee itself isn't the problem - the problem was what Massachusetts deemed "deceptive practices." Starbucks didn't post any information about the fee, Starbucks employees did not mention the fee to customers, and the fee was not itemized on a customer's receipts. It was just silently tacked on to the order such that "For example, beans listed at $11.95 per pound ended up costing $7.45 for a half-pound - not $5.98, or 50 percent of the price."
Under pressure from Massachusetts and other consumer agencies, Starbucks has pledged to remove the fee nationwide. But surely anyone purchasing less than a pound of coffee should be keeping a sharp eye on the price!
 
The surprise to me is that no one had noticed this fee sooner. I know that I am often guilty of ignoring prices, especially when buying stuff in bulk. I usually just want "some" of whatever it is, and I don't get too caught up on the price. And there are so many distractions when you are ordering at the counter at a Starbucks, it's easy to overlook a price discrepancy.
 
Reading this article, I realized how long it has been since I have bought loose beans by the pound at a Starbucks. It seems like most stores phased out the loose beans ages ago, and now only offer pre-packaged pounds of coffee. The benefit there is obvious - it's easier to standardize amounts, and you don't have to take up an employee's time with weighing out and marking the bag. But I do miss the days of being able to mix-and-match your own blend to order.
 
Maybe next these consumer agencies will go after the three-quarters-sized bags that are sold at grocery stores. Many people assume that they are buying a pound of coffee, and that therefore the $10 price is about fair. But in truth, these are 12 ounce bags, which makes them considerably more expensive per pound than buying a bag at an actual Starbucks store. (And you can have the beans ground there while you wait, which makes a huge difference in the quality of your cup of coffee.)
 

Pages