you are viewing a single comment's thread
view the rest of the comments
[–] 16 points 4 months ago (12 children)

Americans: how many gallons of milk do you want me to put this burnt filter coffee in?

  • source
  • hideshow 12 child comments
  • [–] 4 points 4 months ago (6 children)

    I've not been to the States, but is drip coffee likely to get over-extracted (which is what we tend to describe as "burnt")? I would have thought that it would be stale from sitting on the hot plate, and flat if the water's from a reservoir, but probably under-extracted unless the water's too hot to start.

  • source
  • parent
  • hideshow 6 child comments
  • [–] 6 points 4 months ago* (last edited 4 months ago)

    Partly over extraction, but mainly all of the "common" coffee here are medium dark or dark roast adjacent blends, which tends towards those maltier, burnt flavors and tends to be "smoother" when mixed with creme and sugar than more fruity light roasts.

    There are plenty of light and medium roasts everywhere, but if you dont specify, you will get a darker roast.

  • source
  • parent
  • [–] 4 points 4 months ago (2 children)

    As another commenter says, it's their custom of making drip coffee and then leaving it on a hot plate to denature all flavour remaining after the aromatics have been cooked off

  • source
  • parent
  • hideshow 2 child comments
  • [–] 5 points 4 months ago (1 child)

    Listen. I am a coffee snob. I have friends who send me unique coffees from their travels, coffees that have light roasts and mangosteen flavor notes. I am adept at using a Hario pour-over, with a scale, and beans that I grind myself every morning. I know how to tweak my pours to change the flavor and body of my coffee, depending on the roast and bean. With all of that being said, I still have, deep in my heart, a love for that stale, black charcoal water that's been sitting on a hot plate since time immemorial, poured into a scratchy ceramic mug and slid over to me with minimal effort and even an air of contempt by a woman who smells of Virginia Slim cigarettes and calls me "hon'" when impatiently asking me for my order. Nothing pairs better with crispy corned beef hash and runny eggs. Nothing.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 2 points 4 months ago (3 children)

    Starbucks coffee is actually espresso-based, if you order drip coffee in a Starbucks it won't have a gallon of milk in it. They just both taste burned because of the heavily roasted beans.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 1 point 4 months ago (2 children)

    Starbucks regular coffee is drip, not espresso.

  • source
  • parent
  • hideshow 2 child comments
  • [–] 1 point 4 months ago* (1 child)

    I'd argue that Starbuck's drip coffee isn't really their main/default/standard product. Most people who choose Starbucks over other options are going for the "bucket of milk with a little espresso" drinks, their drip coffee is more of a "I want to stay in this café for a while and spend as little money as possible" option.

  • source
  • parent
  • hideshow 1 child comment