Starbucks or Dunkin' Donuts?

I am inclined to wonder why this should be if their coffee is all so bad as the posters in this thread would have us believe.
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Some hypotheses, even though I don't care for it:
* It's trendy, the place to be seen
* A lot of people ~do~ like it (there were several favorable posts here)
* It's still better than fast-food or gas station coffee
* All of the goofy flavors - helps to mask the taste

-Bob
 
Bob W said:
Some hypotheses, even though I don't care for it:
* It's trendy, the place to be seen
* A lot of people ~do~ like it (there were several favorable posts here)
* It's still better than fast-food or gas station coffee
* All of the goofy flavors - helps to mask the taste

-Bob
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Yeah all the cremes/sugar/sprinkles etc etc hide the fact that it is not spectacular coffee. Its trendy so they can charge more for an only "average" (or less than average) quality product.
Starbucks is almost the default universally known coffee house.
Its trendy like planet hollywood.
 
I suspect that the coffee at Starbucks is no more scorched than the average French Roast IMO. And I also suspect that it is less a matter of "chique" (sic) than it is simply that there is a Starbucks on damned near every corner and they are head and shoulders better than McDs or similar fast food joint coffee or than 7-11 coffee all of which, in my experience, taste like paint remover.
 
Perhaps people flock to starbucks because of their strategic locations or as a result of sheeple-like conditioned reflexes:D
 
I drink home brew normally, but on the road I've been surprised by Seattle's Best. I know a guy who works for Starbucks. While I don't care for the coffee too much, they treat the employees really well. They have a great profit sharing program.
 
Mongo said:
( In my best Sheriff Bart voice....)
COFFEE-GRAM FOR DANBO, COFFEE-GRAM FOR DANBO Danbo, Mr. Coffee himself ...............
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:confused: What am I?????.........Mr Frickin' Tea???????:mad: The name says it all, dammit!

I'm Java, beyotch, and don't you for-frickin-git it!!

Whom do you think introduced our erstwhile fountain-haunting, keister-poppin', coffee coveting character (and his lovely Mrs.) to the joy of home roasting and gave him his first bean burner!?!?!? Danbo insists I haul beans, roaster, AND the Java Profi Estro to Vegas each year for the Custom Knife and Gun Show to further his awareness on the spiritual road to Espresslam Danbo has learned well and his word of the Bean is as true and rich with dark wisdom as a fine lot of AA Kenyan Gethumbwini peaberry roasted at City+ to reveal its caramelly sweetness and winey fruit undertones....but Mr Coffee???


Jeez-lou-frickin-weez! I go away on vacation for a week - Mongo ODs on Snausages and Acepromazine and starts having transferance coffee hallucinations of grandeur......:rolleyes: :D

Roasting your own is actually a fairly inexpensive and rewarding endeavor. It makes a world of difference when you can find the right beans and roast them to your particular taste. I think this is where both Starbuck's allure and its main criticism come from. They have their own patented roast and rarely vary from it. Some like it. Some prefer to drown it with flavorings and sweetners. For me, the Starbucks roast is too dark - beyond French and Italian and just this side of a Spanish roast (Spanish being English for burnt). I prefer a City roast - roasting until what's known as the "second crack" to avoid breaking down the oils that give coffee its flavor and aroma. Coffee roasted this way has more flavor without the slightly burnt undertones of Starbucks. The darker roasts are generally better for espresso drinks and I will drink a Starbucks breve when I need a quick fix......just ask Danbo. On the other side of that "Ask Danbo" coin ask him where he and Mrs D go to get the best lattes this side of the Mississippi though........I stand corrected....maybe I'm just Mr Espresso. :o


Foamy's Squirrely Wisdom on Starbucks:

Coffee House Propaganda

Small, Medium, Large

Tips

The Future of Starbucks




:D
j
 
FullerH said:
I suspect that the coffee at Starbucks is no more scorched than the average French Roast IMO. And I also suspect that it is less a matter of "chique" (sic) than it is simply that there is a Starbucks on damned near every corner and they are head and shoulders better than McDs or similar fast food joint coffee or than 7-11 coffee all of which, in my experience, taste like paint remover.
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See my post above. Starbucks roast is slightly more "scorched" than a good French roast......and its patented :D




J
 
i don't have a dunkin donuts in my area.
but i do like starbucks and even brew their brand at home also.
with my family members and i that mr. coffee gets a workout. and when we all show up at starbucks it's $$$$$$$$$$$ and some pastries $$$$$$$$
 
oh is that wisdom on the side of the cups.

they really love us when we roll in, with us rednecks treating their cup wisdom as JOKE cups. and we do get a good laugh out of those.
 
You know, I do believe that I am detecting a very strong strain of elitism involved in the dislike of Starbucks as well as a very strong dislike of a capitalist success.
 
You know, I do believe that I am detecting a very strong strain of elitism involved in the dislike of Starbucks as well as a very strong dislike of a capitalist success.
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Not from me. Like I said earlier, my main complaint is some weird aftertaste that their in-store brews always have. The Starbucks Sumatra is the best stuff offered at the local grocery - nothing at all like what Starbucks serves in their coffeeshops.

If the only choices were generic and watery restraunt/fast-food/Dunkin Donuts coffee, or Starbucks, I'd skip it.

-Bob
 
Fuller maybe its a strain of counter-elitism.... or even counter-counter-elitism. Maybe its time to call Jack Bauer!lol!
Or maybe some people just don't like Starbucks blends. Really sometimes a cigar is just a cigar, its not always "commies" hiding in the bushes trying to getcha! lol.
Anyway thanks for the giggle you made my day.
:)
 
What could be Starbucks' problem, trying to market a European product to Americans. They have to get the most cups of coffee out of the least amount of grounds, while at the same time trying to maintain a certain amount of 'flavor'. And they want to price it like a premium product while at the same time keeping it watered down for American consumers who are accustomed to Folgers' Flavored Water.

-Bob
 
java said:
:confused: What am I?????.........Mr Frickin' Tea???????:mad: The name says it all, dammit!

I'm Java, beyotch, and don't you for-frickin-git it!!

j
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Oh great Java, avatar of caffeinated bliss, pray enlighten this humble crowd--

how much time is involved in roasting coffee beans. Say enough for 200 cups/week?
 
This topic was covered on today's local noon time radio show , ironically enough. The host was asking about the "mistique" of Starbucks vs smaller mom and pop type coffee shops, I dont see any mistique at all personally and if I knew of a mom and pop outfit that served coffee with that same flavor then I would gladly take my money there.

I dont see Starbucks as most of you do , I have spent a good amount of dough there and never once had my coffee there , I have no desire to hang out or "be seen" , I just like the coffee.

I do agree on the trendy part though , especially here in California , every friday and saturday night there are 10-15 crotch rockets/mini trucks/pimped cars parked in front of the Starbucks by my pad , complete with 30-40 trendy 20 somethings with thier West Coast Choppers shirts on ( or that shirt with a big F on it , whatever that means) , sipping thier latte's and having a ball.
Different strokes for different folks.

I'm only in this for the beans !!!!! :D
sdandbeans%20023.jpg
 
shaldag said:
Oh great Java, avatar of caffeinated bliss, pray enlighten this humble crowd--

how much time is involved in roasting coffee beans. Say enough for 200 cups/week?
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A 200 cup a week habit??? :eek: LOL! Maybe you should be Mr Coffee!! :D

It depends on the size of your roaster.....

B Finnigan put together some good information on a home-made batch roaster on BFC a while back:
Community coffee, recommendations sought

RK Drums and other manufacturers make a line of drum roasters you can put on your rotisserie, switch on, and forget for about 20 minutes. When you wander back you have about 4 lbs of fresh roasted beans. The key then is to quench the beans to keep them from continuing to pyrolyze the oils beyond your chosen degree of roast. If you can direct cool air through the drum while it rotates, tack on another 5 - 10 minutes. (My 8-oz roaster has a 4 minute cool cycle but I'll still empty the beans into an SS collander and sift them - it both helps the quench and helps remove some of the chaff from roasting) A couple of times a week and you've got your 200 cup goal easy!

Ja'vah u akbar!!!!


:D
j
 
tholiver said:
Fuller maybe its a strain of counter-elitism.... or even counter-counter-elitism. Maybe its time to call Jack Bauer!lol!
Or maybe some people just don't like Starbucks blends. Really sometimes a cigar is just a cigar, its not always "commies" hiding in the bushes trying to getcha! lol.
Anyway thanks for the giggle you made my day.
:)
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Well said!! :thumbup:

I believe the topic under discussion was "Do the folks here prefer Starbucks or Dunkin' Donuts coffee?"

Not everything has to be a political discussion replete with echoes of elitists eschewing one eminent entrepreneur's elixer whilst exhibiting envy evoking evolution of an execrable alliance engineered to end its economic endeavors.....;)



:D
j
 
java said:
A 200 cup a week habit??? :eek: LOL! Maybe you should be Mr Coffee!! :D

It depends on the size of your............


:D
j
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Harumph. I only have a 100 cup/week habit.
When we moved to Israel, I took some discretionary money that I had and bought a couple of those espresso machines that grind, measure, etc.

I knew which one I wanted because I had tried the coffee from that (made with Lavazza beans) and it was great.

So I picked up one for the house, and one for work. The wife now gets a big latte every morning, and I have several cups before setting off. And my students don't even have to leave the lab for a great cup of coffee. This way I can squeeze 24 hours/day of work from them instead of 23.5. :D

However, for beans I expect that I could improve things. I currently can buy beans (either Italian ones by the kilo or home-roasted ones from a little stall in the shuk (market)). The shuk ones are better, but it's a pain to get there, and they are expensive. That is why the interest, and thanks for the info.
 
During the War Between the States, or "Woah of Noahthahn Aggressahn" as my Georgian relatives refer to it, the coffee beans were issued to the troops in their green state. The result was that Billy Yank and Johnny Reb, the latter when he could get them, roasted their own in skillets made from canteen split into halves with a handle fixed to each half. They would then pound the roasted beans with their musket butts to grind them and then toss the grounds into a "boiler", a large cup with a top and a bail that allowed it to be hung over a fire. Now here was a bunch that really appreciated coffee. They even used it as a seasoning in stew. You add a large cup of strong coffee to a pot of beef stew and really tastes good. I have tried it.
 
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