Do espresso shots really "die" after 10 seconds if not mixed with milk or something else? What happens when someone orders a solo or doppio? Since it is not mixed with anything, should the customer drink it within 10 seconds?
Why do we brew coffee every 8 minutes, but iced coffee is only brewed once and then sits there all day? Iced coffee is different somehow?
I'm just trying to understand Starbucks' idea of freshness.
Yeah the espresso starts to die and is dead in 10 seconds. You can actually watch it happen when you pull the shot in a shot glass ( I use the ice shaker for my new partners since we have no shot glasses). The coffee is different story and the coffee is still good for an hour like it always was but Starbucks wanted to make sure the coffee served is always fresh. The IC should not be sitting all day but no one checks it or really cares. The IC has an shelf life of 4 hours (check the beverage resource manual) when not refrigerated and 8 hours in the fridge. Reason?? I assume since it has classic by default they feel the syrup will cover the bad taste and the bitterness that comes from being expired. I guess since they don't care about it being expired they don't care about the taste either. It is baddddd!!
Starbucks idea of freshness?? Only care if they can't always cover it up in sugar i.e brewed coffee,espresso shots,ect.
I dunno I guess some people like the taste of 'dead' espresso shots because I've never seen anyone drink the shot within 10 seconds lol. one time when I was really new at starbucks a guy ordered a doppio and walked away to go put his stuff at a table after I had called it and then went up to the bar and got it. this confused the hell out of me because it was after my training where they tell you DON'T LET A SHOT SIT FOR MORE THAN 10 SECONDS OMGGG.
The ice coffee is bad but at least in the warmer months you go throught it a lot faster. Gazebo Blend was my favorite for ice coffee!
The 10 second thing is why I only drink straight shots when I am on bar and can make them for myself. Noone ever got them across the hand off plane fast enough as far as I was concerned. You slam them like tequila! The SM who trained me used to start the day 4 shots and 4 pumps of syrup which is where I picked up the bad habit from. Calibrate machine, make shots slam them and finish setting up the bar and get the wretched furniture outside!
Shots do turn black but the taste doesn't change very much. So people that get doppios can still drink them for a few minutes. Most add some milk or sugar anyway.
What about long shots? Some partners at my store order it but I haven't tried it yet...
Another thing is the retarded 30 min rule on coffees. And its not 30 mins after its brew, its 30 min. after you start a pot. So after you get the pot set up to pour, there's only 23 min. to go. They went from 90 min. to 30 min., like 60 min. isn't good to hold coffee for. Yet when people buy coffee travelers, the traveler sits for a longer time than 90 min. and people still get coffee from it. I understand that 90 min. is kinda long, but 30 min. is way to short. When we are busy we can't function with serving the customer, ringing them up, and changing out coffee at the same time. The real reason for 30 min. is so that Starbucks can make a bigger profit on coffee. The more coffee you brew and throw away, the more money Starbucks gains. Starbucks basically steals money from their stores with these little "timing rules." Plus milk lasts longer than 8 hrs in the fridge, because you do have milk cartons sitting in there, too, that stay there longer than 8 hrs.
I had a shift I worked with at night who would stop brewing it around 7 or 8pm. She said she hated wasting coffee. I totally agree so it was a bit less stressful working with her since it was one less thing to do. Some other baristas would still insist that the coffee had to be brewed, but pretending is easier, and customers can't tell the difference anyway. It's mental. If I say it was just brewed, they usually believe it, and for the few who might notice and say it sucks, then I say it's Pike Place,
what do you expect?
Coffee does not spoil. Granted anything that was just made will taste better, but some customers think 5 minutes is too old. Honestly, I'd say an hour is certainly fine. You're right about the travelers.
We should start telling customers that coffee is like wine, the older the better. Tell them starbucks did a decade's worth of research and recently found it out, and we're supposed to tell all the customers that. Wait, hold on, I have some coffee in a jar from last week. I'll bring it out front for you!
i brew coffee in the am at home. sometimes i want some later in the day and pop it in the microwave...some.....8hrs+ later. tastes fine. granted *fresh coffee* does taste better, but tossing it every hour is terrible.
I do the same...microwaving leftover coffee from the pot at the end of the day is fine. I just did it about an hour ago. A week old cup of nearly any other brand would taste better than a fresh cup of SB. Tazo tea is pretty good though.
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