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.
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.
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
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.
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.
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.
Americans: how many gallons of milk do you want me to put this burnt filter coffee in?
It does not.
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.
Burnt in this case would be leaving it on the hot plate for too long methinks
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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.
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
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.
I love the romance of that scene, and I do enjoy an American dinner, but I’m sorry that coffee is just dreadful
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.
Starbucks regular coffee is drip, not espresso.
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.
It’s been a quarter century since I worked for them - but our most common order was definitely drip coffee at the time.