Call me confused . . .
August 7, 2006 5:58 AM Subscribe
Is it my imagination, or is Starbucks espresso on a long road to suck?
posted by Gordion Knott to food & drink (15 answers total) 5 users marked this as a favorite
Okay, I'll fess up. Chalk it up to bad habits, but for a long time, I've been into an occasional Starbucks espresso as a break from my preferred lighter roast, Italian style espresso brew. Somehow, the carbonated, burnt Starbucks blend scratches a primitive itch.
But lately, I've been dissatisfied. No, not with the burnt taste, still as vulgar and unauthentic as ever. With the thickness. I've sampled espressos (okay, espressi for you Italian speakers) at about six New York Starbucks, and for god sakes, this sh*t isn't *even espresso*. It's a watery brew that's about as viscous as drip coffee.
Is this an east coast, New York thang? Have the espresso machines at Starbucks gone kerfluy? Has the company cut back on workers with the right mojo to pull a good espresso? Is the watery blend all about less coffee grounds and lower costs?
Yes, yes, I know. Starbucks these days is about confectionary drinks and all of that jazz. But sometimes, when I'm jonesing for an espresso, they're my best fallback.
What's the deal here, guys?