We try the new Starbucks Gingerbread Latte, new Sprite Cranberry, Blue Moon Gingerbread Spiced Ale, and a whole slew of eggnogs.
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By now, most enlightened coffee drinkers know the difference between a single origin coffee and a blend. Or do we? Last week, Starbucks added an Ethiopian coffee to their offerings, billed curiously as a "single origin blend".
Starbucks has sold over 200 million of their pumpkin spice latte over the past decade. But the coffee behemoth's competition just got a little stiffer, with America's biggest fast-food chain, McDonald's, getting in on the action with a pumpkin spice latte of its own. If that's not grounds for a head-to-head comparison, I don't know what is.
Starbucks recently released a new lineup of carton-sized drinks available in the chilled sections of grocery stores including Safeway and Target, inspired by their iced espresso drinks.
The Clover, a five-figure priced single-cup coffee brewer, is back, and Starbucks is putting 500 more in Starbucks locations around the world, starting now. Teamed up with a renewed emphasis on their Reserve Coffee line, this marks a big step in Big Green's interest in showcasing microlot, by the cup coffees.
We try the new Valencia Orange-flavored energy drink from Starbucks, plus their new Orange Spice Iced Coffee.
The new crunchy caramel variation starts with a few squirts of coffee, which are then followed by ice, milk, and dark caramel syrup—a new ingredient Starbucks created specially for the CRCF.
For the first time in sixteen years, Starbucks has shoved over some space on its year-round menu for a new espresso drink, which debuts today across the United States. Like its older sister the Caramel Macchiato, the new Starbucks Hazelnut Macchiato is built atop vanilla syrup—a couple of pumps to sweeten the base for steamed 2% milk and Starbucks' dark-dark espresso roast. The theme flavor comes only at the end, measured out carefully in a specific pattern of cross-hatches and swirls conceived to dispense just the right proportion of viscous, hazelnutty goodness.
On a recent trip to the grocery store, we noticed a whole shelf of different cocoa-mix options (including peppermint hot chocolate and salted caramel hot chocolate!) from Starbucks, so we decided to check them out.
There is a certain contingent of people who, like those individuals ready to pounce outside drugstores and supermarkets the instant Cadbury Eggs hit the shelves in the weeks preceding Easter, wait patiently year-round for the autumnal arrival of the pumpkin spiced drinks at coffee houses across the nation. These established lovers of seasonal sips already have their favorites, but for those who don't often order these kinds of drinks, a throwdown is in order! Which pumpkin latte is best? And what are the differences, anyway?
Starbucks announced in September the arrival of the "Verismo" automated pod machine, a push-button single-cup home espresso maker that offers the added functionality of brewing drip coffee and...wait for it...even steaming milk for you by using milk pods...all in one handy chute.
Vilified and lionized with seemingly equal regularity, Starbucks is the caffeinated megachain we hate to love and love to hate. But are the reasons any good on either side?
As the humidity begins to rise, the frozen not-quite-milkshake-not-quite-iced-coffee concoctions from Starbucks get a little more appealing, and they have two new offerings as of yesterday: the Mocha Cookie Crumble Frappuccino and the Chocolate Cookie Crumble Crème Frappuccino.
People across the country (and across the world) pack themselves into Starbucks locations each morning and afternoon with the goal of pumping caffeine into their veins. Others pop into convenience stores, highway rest stops, and drug stores in search of an energy jolt. Caffeine is big business, so it's no surprise to see a player from one arena cross over into another. Starbucks has already put out a number of coffee drinks, but they've now moved into another corner of the caffeine world, releasing a line of energy drinks, much like a Monster or Red Bull.
Starbucks tends to stay pretty close to home turf of coffee drinks and pastries. Sure, it makes the occasional foray into breakfast food, but half-caf lattes and mocha Frappuccinos have always been its bread and butter. So it's big news when Starbucks announces its intentions to get into fresh juice—launching the first Evolution Fresh juice bar in Bellevue, Washington this Monday. How are the juices? We decided to find out.
Starbucks isn't the only one going blonde these days: Caribou Coffee is jumping on that train, too, with their new Starlight roast, their lightest roast ever. At the same time, Caribou doesn't want to abandon those who prefer a boldly roasted cup, so they've also released their darkest roast yet, called the Eclipse. We got a sample of both and put them to the French press test.
Acknowledging that there is a market for lighter-roasted coffee than the well-done beans Starbucks has earned various nicknames for, the company launched their new Blonde Roast earlier this month. And while it's not Debbie Harry blonde, it will do nicely.
I've got to admit, I was a little surprised that the new Salted Caramel Mocha at Starbucks actually contained sizable grains of salt. The catch? They disappear in about 20 seconds. Let me explain.
We're iced coffee addicts around SEHQ, often begging our poor interns to run over to Nolita Mart to fill our cold-brew growler. But sometimes you want instant satisfaction, so we were curious about Starbucks' new line of instant coffee meant for iced coffee. Would it be gritty? Stale-tasting? Or is it actually a viable caffeination solution?
With a crown of whipped cream, a swirl of chocolate fudge sauce, and shower of crisp toasted coconut flakes, the back-by-popular-demand Mocha Coconut Frappuccino from Starbucks is a bit like a Samoa Girl Scout cookie in a glass.