Why does Starbucks coffee taste different brewed at home than in the store?

[Dee*Jay]

This may be a stupid question, but how come when I make Starbucks coffee at home it doesn''t taste AT ALL like the cup o'' joe they hand me in the store?

 

[monarch64]

Dee--because it''s actually Folgers in Starbucks packaging!!!!!

 

[Strawdermangrl]

Because that cute barista with the tush didn''t serve it. I kid, I kid. But? I wonder the same thing. Maybe it is the cup. LOL. Yeah, that is what it is.

 

[kama_s]

It really depends on the coffee maker you''re using.

 

[Clairitek]

Date: 6/17/2010 2:55:49 PM
Author: kama_s
It really depends on the coffee maker you''re using.

Yup, and the size of the grind you are using (fine or coarse, different granule size used for different methods of brewing) and your water (hard and full of minerals, etc.).

 

[mrssalvo]

I''d love to know too. My hubby will brew several cups of homemade starbucks coffee each morning trying to get it exactly the way he likes it. he has yet to really nail down the combo of perfection and yet he loves the starbucks plain ol coffee which seems to be perfect every time.

 

[dragonfly411]

I KNOW THE TRUTH!!!!!!!!!!!


Starbucks uses minerals and charcoal to purify their water. It is the difference in water

 

[KatyWI]

In addition to their triple-filtered water, Starbucks also has a very specific ratio of grams of coffee to ounces of water. If you''re making it too weak or too strong... not the same!

I promise, it''s the same stuff. I worked for Starbucks for 4 years!

 

[Steel]

Are you a lousy tipper?


If so, spit in your home brew and see if that is the certain je ne sais quoi?

 

[April20]

The more important ingredient they have is not the coffee, it''s the water. Every single new site that will become a Starbucks has a water test done. The results of that test determine which filtration system will be installed. They used to have three different systems- now I think it''s only two. The water is filter, filtered, filtered before it ever hits the brewer or espresso machine.

The other factor is your grind. Are you having it ground in store for your specific coffee filter? It makes a difference because it effects how quickly or slowly the water is filtering thru the coffee. If your grind is too coarse, the water filters too quickly. Too fine and it filters too slowly.

Last but not least, how much are you using? It is brewed stronger in the store than many people naturally use at home. I believe it''s about 2 tbsp per cup to hit the strength they brew in store.

 

[ksinger]

Holy cow, why would anyone WANT it to taste like it does at the store?? (I know I know)

Seriously, I absolutely loathe Starbucks, which made a friend of mine insanely happy when I gave her a $50 Starbucks gift certificate I got as a gift. I''ve had Starbuck''s there, and I''ve had it at home, and it always tastes burnt to me. Not even like a good french roast, just burnt. Must just be my taster, because I know that oodles of people love it.

I prefer Panera coffee. However, I''ve bought their coffee for home too, and I never can get it to taste QUITE like how it does in the store. But then at first I couldn''t get tea to taste as good at home as it did in Ireland. I came to the conclusion after reading up, that it really was the water.

 

[Dee*Jay]

Wow, this is way more complicated than I thought! So it seems to boil down (no pun intended) to the water and how course the grind is. I won''t even pretend that I can figure out the exact coffee ratio! I wonder if I could ask them to grind it for me the way they grind it in the store for their own pots? I haven''t been using filtered water becuase I actually consider Chicago tap water to be pretty good, but I''ve got a Brita so I''ll try that too. Any other tips? I''m working with some *highly sophisticated* equipment here ($29.99 Mr. Coffee from Target -- but I did spring for the permanent mesh filter!).

Steal, it''s funny you mention the tipping thing becuase it''s occurred to me several times, as my card is being swiped, that there would be a lot more tipping going on (even if just in the form of left over change from the transaction) if actual cash were being used more.

And sadly there there is no cute barista hanging out in my kitchen Renee!

 

[April20]

Date: 6/17/2010 9:42:18 PM
Author: Dee*Jay
Wow, this is way more complicated than I thought! So it seems to boil down (no pun intended) to the water and how course the grind is. I won''t even pretend that I can figure out the exact coffee ratio! I wonder if I could ask them to grind it for me the way they grind it in the store for their own pots? I haven''t been using filtered water becuase I actually consider Chicago tap water to be pretty good, but I''ve got a Brita so I''ll try that too. Any other tips? I''m working with some *highly sophisticated* equipment here ($29.99 Mr. Coffee from Target -- but I did spring for the permanent mesh filter!).

Steal, it''s funny you mention the tipping thing becuase it''s occurred to me several times, as my card is being swiped, that there would be a lot more tipping going on (even if just in the form of left over change from the transaction) if actual cash were being used more.

And sadly there there is no cute barista hanging out in my kitchen Renee!

They use flat bottom paper filters in the store. If you purchase your coffee in store, tell them what kind of filter you are using- paper cone, flat bottom paper, gold, etc and they will grind it to what YOUR machine does.

 

[lilyfoot]

Date: 6/17/2010 9:42:18 PM
Author: Dee*Jay
Wow, this is way more complicated than I thought! So it seems to boil down (no pun intended) to the water and how course the grind is. I won''t even pretend that I can figure out the exact coffee ratio! I wonder if I could ask them to grind it for me the way they grind it in the store for their own pots? I haven''t been using filtered water becuase I actually consider Chicago tap water to be pretty good, but I''ve got a Brita so I''ll try that too. Any other tips? I''m working with some *highly sophisticated* equipment here ($29.99 Mr. Coffee from Target -- but I did spring for the permanent mesh filter!).

Steal, it''s funny you mention the tipping thing becuase it''s occurred to me several times, as my card is being swiped, that there would be a lot more tipping going on (even if just in the form of left over change from the transaction) if actual cash were being used more.

And sadly there there is no cute barista hanging out in my kitchen Renee!

You can ask a Starbucks employee the ratio; they should know it. I used to know it (when I worked there), but it''s been a few years ..

 

[Octavia]

Date: 6/17/2010 3:02:06 PM
Author: Clairitek

Date: 6/17/2010 2:55:49 PM

Author: kama_s

It really depends on the coffee maker you're using.

Yup, and the size of the grind you are using (fine or coarse, different granule size used for different methods of brewing) and your water (hard and full of minerals, etc.).

Don't forget the coffeemaker...kama and C-tek are right in saying that the equipment makes as much difference as the coffee and water. Coffee likes to be brewed within a pretty narrow temperature range (around 200, I think?) and most coffeemakers don't put the water through at the proper temperature. The oils that won't release properly if the water is too hot or too cold (well, you can actually cold-brew coffee and it's awesome, but it takes 12+ hours and still won't taste like Starbucks).

 

[Dee*Jay]

The temperature... geez, I don''t know how I would even figure that out...

I may have to just resign myself to the fact that my at-home coffee will simply never taste like the real Starbucks.

That being said, I forgot to mention the Via. I actually think that, made at home, tastes more like Starbucks from the store than brewing Starbucks through my coffee maker. Anyone else use the Via?

 

[Haven]

Date: 6/17/2010 7:52:09 PM
Author: ksinger
Holy cow, why would anyone WANT it to taste like it does at the store?? (I know I know)

Seriously, I absolutely loathe Starbucks, which made a friend of mine insanely happy when I gave her a $50 Starbucks gift certificate I got as a gift. I''ve had Starbuck''s there, and I''ve had it at home, and it always tastes burnt to me. Not even like a good french roast, just burnt. Must just be my taster, because I know that oodles of people love it.

I prefer Panera coffee. However, I''ve bought their coffee for home too, and I never can get it to taste QUITE like how it does in the store. But then at first I couldn''t get tea to taste as good at home as it did in Ireland. I came to the conclusion after reading up, that it really was the water.

I''m with you, ksinger. I do LOVE Starbuck''s caramel apple spice, though. Mmmmmm. Tastes like Christmas.

 

[Clairitek]

Date: 6/18/2010 10:20:08 AM
Author: Octavia

Date: 6/17/2010 3:02:06 PM
Author: Clairitek

Date: 6/17/2010 2:55:49 PM

Author: kama_s

It really depends on the coffee maker you''re using.

Yup, and the size of the grind you are using (fine or coarse, different granule size used for different methods of brewing) and your water (hard and full of minerals, etc.).

Don''t forget the coffeemaker...kama and C-tek are right in saying that the equipment makes as much difference as the coffee and water. Coffee likes to be brewed within a pretty narrow temperature range (around 200, I think?) and most coffeemakers don''t put the water through at the proper temperature. The oils that won''t release properly if the water is too hot or too cold (well, you can actually cold-brew coffee and it''s awesome, but it takes 12+ hours and still won''t taste like Starbucks).

You''re right about the temperature thing too. This is why we use a French press. We pour in boiling water so we know the water is hot enough to get all of the tastiness out of our grind. I think most drip coffee makers are supposed to be brewing coffee at 193 F, so you''re right on with 200 F.

Just found this interesting tidbit about the grind size Starbucks uses...

"Starbucks developed universal grind to deliver optimal flavor while maximizing convenience. It''s perfect for all electric drip coffee makers and also works well in coffee presses. Universal grind is the same grind used to brew the drip coffee in Starbucks retail stores and now replaces their current grind options. For the freshest tasting coffee, Starbucks recommends starting with whole beans and grinding them fresh for each pot. Or, if you prefer, you can take your whole bean coffee to your local retail store and ask them for a custom grind."

It should help to have them grind it for you in the store.

In additional online searching I found that Starbucks uses a standard 2 tablespoons of ground coffee to 6 ounces of water. This is a pretty standard recommendation for any kind of hot coffee brewing.

 

[Bunny007]

Date: 6/17/2010 7:52:09 PM
Author: ksinger
Holy cow, why would anyone WANT it to taste like it does at the store?? (I know I know)

Seriously, I absolutely loathe Starbucks, which made a friend of mine insanely happy when I gave her a $50 Starbucks gift certificate I got as a gift. I''ve had Starbuck''s there, and I''ve had it at home, and it always tastes burnt to me. Not even like a good french roast, just burnt. Must just be my taster, because I know that oodles of people love it.

I prefer Panera coffee. However, I''ve bought their coffee for home too, and I never can get it to taste QUITE like how it does in the store. But then at first I couldn''t get tea to taste as good at home as it did in Ireland. I came to the conclusion after reading up, that it really was the water.

This is how I feel about Caribou coffee! I''m highly dependant on caffeine to get me through the day but I wouldn''t touch Caribou under any circumstances. Even thinking about that burnt taste makes me gag a little

 

[TooPatient]

Date: 6/17/2010 9:42:18 PM
Author: Dee*Jay
Wow, this is way more complicated than I thought! So it seems to boil down (no pun intended) to the water and how course the grind is. I won''t even pretend that I can figure out the exact coffee ratio! I wonder if I could ask them to grind it for me the way they grind it in the store for their own pots? I haven''t been using filtered water becuase I actually consider Chicago tap water to be pretty good, but I''ve got a Brita so I''ll try that too. Any other tips? I''m working with some *highly sophisticated* equipment here ($29.99 Mr. Coffee from Target -- but I did spring for the permanent mesh filter!).

Steal, it''s funny you mention the tipping thing becuase it''s occurred to me several times, as my card is being swiped, that there would be a lot more tipping going on (even if just in the form of left over change from the transaction) if actual cash were being used more.

And sadly there there is no cute barista hanging out in my kitchen Renee!

No. You need to have it ground for your specific machine. The type of filter in it matters. (paper cone, gold cone, flat bottom, French press, espresso...)

Water should be filtered and about 202 degrees.

French presses will often give better results than a drip coffee maker.

Coffee should be fresh ground whenever possible. As soon as it is ground it starts losing flavor. Starbucks grinds every day and once ground gets a sticker to let everyone know when to throw it out (no more than 24 hours). (If you smell fresh ground coffee it is very aromatic. 12 hours later it is less so. By a couple of days it is noticably different.)

Coffee is best when fresh. Starbucks puts timers on all of their coffee pots so that it is not kept for more than 20 minutes after it is brewed.

 

[Dee*Jay]

OK, so basically I''m doing everything wrong, LOL! The reason this all came up BTW was becuase I''m in this big iced coffee mode so I''ve been making coffee on the weekend, putting it in a big plastic container, and storing it in the fridge and using as the week goes on. So much for it being bestest when it''s feshest!

As for the ratio; 2 tablespoons for 6 oz of water -- that''s a HUGE difference from what I''ve been doing! I was using 1 tablespoon per 8 oz (per the instructions that came with my coffee pot). That could explain a lot of the problem...

 

[lilyfoot]

Date: 6/18/2010 3:33:14 PM
Author: Dee*Jay
OK, so basically I''m doing everything wrong, LOL! The reason this all came up BTW was becuase I''m in this big iced coffee mode so I''ve been making coffee on the weekend, putting it in a big plastic container, and storing it in the fridge and using as the week goes on. So much for it being bestest when it''s feshest!

As for the ratio; 2 tablespoons for 6 oz of water -- that''s a HUGE difference from what I''ve been doing! I was using 1 tablespoon per 8 oz (per the instructions that came with my coffee pot). That could explain a lot of the problem...

Ok, can another ex- (or current) Starbucks employee please correct me if I''m wrong with this, but I could''ve sworn the coffee brewed for iced coffee was made twice as strong as hot coffee?

 

[TooPatient]

Date: 6/18/2010 3:58:58 PM
Author: lilyfoot

Date: 6/18/2010 3:33:14 PM
Author: Dee*Jay
OK, so basically I''m doing everything wrong, LOL! The reason this all came up BTW was becuase I''m in this big iced coffee mode so I''ve been making coffee on the weekend, putting it in a big plastic container, and storing it in the fridge and using as the week goes on. So much for it being bestest when it''s feshest!

As for the ratio; 2 tablespoons for 6 oz of water -- that''s a HUGE difference from what I''ve been doing! I was using 1 tablespoon per 8 oz (per the instructions that came with my coffee pot). That could explain a lot of the problem...

Ok, can another ex- (or current) Starbucks employee please correct me if I''m wrong with this, but I could''ve sworn the coffee brewed for iced coffee was made twice as strong as hot coffee?

I believe you are correct. (I worked at Starbucks a few years ago) I don''t recall if it was double strength or a bit stronger, but yes it was at least twice as strong. (the melting ice will add water)

I think the iced coffee was kept for up to 24 hours?

 

[Dee*Jay]

Uber-strength for iced...ooooooh, THAT makes sense. (Yanno, when something this obviously gets pointed out to me I always feel like I''m a special kind of stupid -- but I mean well!

)

 

[Octavia]

Dee*Jay, try this: http://www.ineedcoffee.com/06/cold-brewed/. I usually drink it full-strength over ice, but you can adjust the strength to taste, and the concentrate keeps for a few days so it''s super-easy to grab a cup once brewed!

 

[emilyalyse]

While I enjoy brewing my own (french-press all the way!!!) Starbucks at home, I can''t stand ordering it straight at the shoppe... it always tastes burnt to me there.

And I''m a dark-dark, black coffee lover.

 

[brazen_irish_hussy]

I don''t drink coffee, but my DH is an expert. He thinks the biggest difference is the brewing method. Percolating is the worst, but the standard drip method isn''t much better.

French press is good, but for the best, he feels the vacuum method is the way to go, plus it is the coolest thing to watch. If you ever get a chance, try the same coffee in different brewing methods, they taste totally different tastes. Also, buying whole beans and grinding them right before you use them gives a stronger, fresher flavor to the coffee.

http://www.youtube.com/watch?v=bOrfmCGkPfc&feature=related to see it in action

 

[SpareMyWallet]

LOL starbucks is like the kmart of coffee. Tastes burnt.

 

[Dee*Jay]

Octavia - holy cow! That''s a TON of coffee per cup!

Emily - we *had* a French press, but it somehow made the move with the XHH...

Brazen - wow, that''s interesting!

Spare - not a coffee related comment, but I LOVE LOVE LOVE your avatar!

 

[Arkteia]

I prepare my coffee Turkish-style, over the fire, so Starbucks coffee has not taste to me. I go there for double espresso - just an extra shot of caffeine during the day.