Starbucks or an independent café?
filed in Drinks on Nov.17, 2008
Do you love the beans?
Though it can’t be beat for convenience, how does Starbucks stack up when compared to your local coffee house? It’s been said that Starbuck’s faster-roasting process makes for more acidic brews, whereas smaller independents (like Cafe Ladro in Seattle, for example) don’t have to rush their batches, resulting in a smoother, more complex flavor.
To make matters even more complicated, some Starbucks locations have added the new Clover coffee machines. These $10,000 gizmos are said to create the best cup of coffee possible. Does that matter? Or does the quality of the “basic coffee” trump all?
November 17th, 2008 on 9:23 am
Technically it’s the over-roast method that Starbucks uses that creates extra acidity. And while I very much enjoy Starbucks, as far as mass produced beans go Coffee Bean International’s Panache beans have always been a more interesting flavor profile as a whole to me.
Honestly I dislike most machines that supposedly work automagically for you, taking out the personal touch to espresso experience. What Starbucks has become is a large corporate entity, not an excellent coffee shop. They no longer offer the same personal training to new employees they did before they started to take over the world.
To get a truly amazing cup of espresso, you need finely roasted beans in whatever manner roasting manner you wish (http://www.coffeeresearch.org/coffee/roasting.htm). These beans need to be freshly ground, to the right consistency for the temperature and moisture in the air. Which then need to be prepared by a Barista that knows the importances of how to properly steam milk, to ensure the shot is processed through the machine in the correct amount of time and produces the correct le creme, and then not allowed to site around and spoil before being added to the coffee.
* - All spelling and grammatical errors are the fault of Ryan.
November 18th, 2008 on 12:05 am
Months after reading about this second coming of coffee machines, the Clover, I had found a local Starbucks with one installed. (For the Clover curious, it’s the Buckies just north of Nordstrom, across the street from Bellevue Square.)
So far I’ve tried it twice and had two completely different experiences. The first cup was sublime, with piles and piles of flavor from every sip. The second experience, not so. You see, you get the chance to select from one of 5-6 beans that are roasted specifically for the Clover press. Unfortunately, I don’t recall the specific beans I chose each time, but with that added depth, it not only magnifies the good things about the coffee, it’s also brings out some flavors you may not be terribly fond of. However, in either case, it is a truly unique experience that local cafes simply will not be able to compete with.
I still like the hometown hero coffee house for weekends or for specialty drinks, that would be Victors in Redmond, but for the everyday ‘jo I instead stop by the Starbucks. Partially out of habit, but I actually am rather fond of the Pike Place Blend, which is now a staple.
Anyone that considers themselves a coffee lover has to give the Clover machine coffee a try. It elevates coffee to a new level.