It's time to hit Reload on the OPEN THREAD

Last weekend's OPEN THREAD was a lively one but, unfortunately, it occasionally took an ugly turn. (Keep it civil, please!) It's time for a fresh start, with anything Starbucks-related open for discussion. One suggestion: Your SBUX Groupon ideas.

Comments

[Siberiabux]

How bout some spring talk; Tribute blend, Tribute VIA, Cocoa Cappuccino....... What else do you guys know about the 40th anniversary?

[javagirl666]

Not a fan of the whole "iced" cappuccino thing :(

[Siberiabux]

I haven't seen any specifications yet, but I speculate that its just a cap with mocha (maybe the perfect way to slide the new SF mocha sauce into all stores)

[javagirl666]

Cappuccino's will now be getting 1 less pump of syrup and the the cocoa is topped with a mocha crosshatch.

[Jazzhands]

We're also getting a new bunch of mini pastries. Cupcakes, and something called whoopie pie.
I'm excited for the minis, they (petite vanilla bean scone, mini cookies, mini donuts) sell pretty well at our store.

Not sure how I feel about cocoa cappuccino. It seems like another "not really new" new drink. Toffee Mocha, Skinny Caramel Macchiato, and the return of Caramel Brulee latte; they all were drinks that either we had before, or we essentially had the ingredients for, rather than actual new beverages. This just seems like another, although I agree with Siberiabux, it would be a good way to add the new sugar free mocha to all stores.
I'm looking forward to a little more innovation in our "new" drinks.

[Starbuckers, Inc.]

Well, what about the Ristretto Bianco that's being test marketed right now? (I'm in Portland, a test area.)

[meme]

the anniversary thing is more beans.

[Sarah]

There was a little bit of a shelf life discussion on another thread but specifically since someone mentioned "mini" desserts...what's the shelf life on the baby scones? The quality from store to store that I've (unfortunately) experienced is pretty varied. Sometimes they are moist and delicious and sometimes they're hard, crumbly, and overly sweet. And not crumbly in a good scone type of way...crumbly like "this has been sitting in the case for too many days" crumbly.
I wish they made mini baby blueberry ones!

[Judy]

I have a question - is there anywhere else besides NYC where the calorie counts of the various Starbucks products are posted in the stores? I found it very enlightening to compare items.

[Barista4ever]

In answer to Judy, yes, in Northern California, we got all new signs with calorie info-quite surprising to some of our customers! I am guessing that this is state-wide.

[me]

@Sarah

All scones are 1 day shelf life.

[I.Heart.Spirit]

What is tea time...?

[P]

Are specs on the tribute blend on the portal?

[Sheik]

SF Mocha? Didn't they do that before and it was G-R-O-S-S? Or is it some type of new SAUCE instead of the dreaded SF mocha syrup before

[Hipsterdufus]

@Jazzhands: I find your complaint that about the "not so new drinks" interesting, as most partners in previous years complained that we were getting far too many NEW drinks with totally new ingredients. Partner view surveys showed parnters wanted to stick to basics and emphasize what we already had rather than add a new flavor every 3 months. And I agree with that.

[Martha]

Yeah, I want to hear more about the new SF mocha too. 'Cause the first one was disgusting.

[BAYAREABUX]

SF Mocha is *not* part of the Spring promo... however mocha coconut frap *may* be the Summer hero beverage... stay tuned

[javagirl666]

Its going to be a sauce.

[Melissa Ard]

Question. I rarely go to starbucks, prefer to make coffee at home, but I had a gift card. I ordered an Espresso Macchiato/cafe Macchiato.

Nobody knew what I was talking about. They gave me a late macchiato. I thought an espresso version was espresso with touch of milk, and latte version was milk with touch of espresso. They said almost everybody orders a sugary/syrup/flavored drink of some sort. I was odd to actually want an espresso!

Any idea of what I could order, if I am saying it wrong? I spent 2 months in Italy this summer, and I never had an issue ordering. :)

[slaw275]

you were probably there at an awkward time period, because an espresso macchiato is on our menu and baristas should know how to make it. However, it is possible that they do not get one ordered that often.

[Barista Ben]

espresso macchiato I got. Easy. Cafe Macchiato I would probably would of asked if you wanted a latte or espresso macchiato or how you wanted it.

That being said, the rarely ordered drinks on our menu could be confusing to new people. Especially if you have a new person on register and a semi-new person on bar. Now that I think about it I don't know if my new partners know how to make that drink, but they do know how to ask you if you know how it is / how you like it made.

[don't worry about my name]

Sugar-Free Mocha--

I work in a test market for the SF Mocha. It is a sauce just like the regular mocha. It is shipped to the store as a powder, then mixed with hot water. It pumps out slower then regular mocha.

[Karldotcom]

Next time order from the DRIVE THRU MENU...it is condensed for the new partners.

[spence]

I haven't had anyone order an espresso machiatto in years. Still know how to make it though.
Tazo tea time was a mistake that popped up on the registers the other day. It's since been corrected.

[Datedotit]

I make 5-10 espresso machiatto's every day. We still make mocha machiatto's too...

[welp]

Two of our regulars get espresso macchiatos every day. One is a guy who illustrates a comic book. cool.

Whoever said tribute blend is only for via is totally off. I tasted tribute blend today, it reminded me of anniversary and aged sumatra.

Tazo tea time is not a mistake, they are bringing it back again, and this time they are including green tea lattes and tazo chais.

[I.Heart.Spirit]

@spence

1. So weird. At my old store people rarely ordered EMs. My new store i say it makes up half our nighttime drinks!

2. Thanks. It popped up and I was like huh? I haven't seen an action item for this.... Lol

@welp

If it wasn't a mistake why'd it pop up on the registers before being officially announced?

[CD]

@Melissa Ard -

While I'm just a customer, I imagine some of the confusion lies in the fact that Starbucks has other products with the name Macchiato, like the currently-promoted (and popular) Caramel Macchiato and the above-mentioned Marble Mocha Macchiato - both of which are more like a latte, but the top is marked hence the use of the word "macchiato."

Starbucks used to have espresso macchiatos on their menu boards. I do not recall what the single shot was called, but the double shot was called a "doppio macchiato." Even when it was on the menu board there were times I would order it and would practically get a cappuccino.

With all of the turn over in recent years, your local Starbucks may simply not have anyone that remembers when that beverage had more prominence and are accustomed to making a latte-like drink when they hear the word "macchiato."

They also have something called a "doppio con panna" (or solo con panna) which is a shot (or two) of espresso with some whipped creme on top. Now THAT's a spectacular treat.

[spence]

CD is right. Doppio con panna is my choice of drink. The whipped cream covering the shots (in a small for here cup) protect the espresso from being oxygenated. It is just perfect.
Instructions for newbies: One or two shots of espresso into an espresso cup. Top with light whipped cream.
Espresso Machiatto: Shots of espresso covered by a dallop of great foam.

[Melody]

CD got the espresso macchiato conversation right on (and I'm agreeing with Spence). When Starbucks produced the book "Passion for the Coffee" the menuboard was a still an authentic Italian style espresso menuboard. I did a blog article on Passion for the Coffee, and uploaded a few pages of it, including the Starbucks official definitions of these drinks. I put the link in my name to this old blog post of mine. And by the way, I too enjoy a doppio con panna now and then. :)

[jerr]

did anyone get red velvet cupcakes? i work at a store that didnt get them this year. One of our customers said he found them in a few stores in downtown toronto. so i was thinking maybe its by district?

jerrlife.blogspot.com

[ash_sk8s]

We have red velvet cupcakes in Portland, OR

[starbuckies]

finally mileage reimbursement after years and years....starbucks will reimburse shifts and baristas for going to the bank, meetings.

btw, tiramisu new things look amazing

[Banshee]

whenever I make an espresso macchiato with a dollop of foam, I get an angry customer who wants the entire cup filled with milk and foam. It is a rarity to make a true macchiato, at least in my store.
I wish espressos and macchiatos were served in sample sized cups instead of short cups.

[whathavewebecome]

@meme Imagine that! Starbucks coffee company introducing coffee! the horror!

[P]

I have a few customers who want macchiatos, and a couple who want con pannas too. people who say their baristats aren't new enough to make an EM or ECP are just making lame excuses. Best believe every barista who is hired here knows how to make every drink exactly to standard for all drinks with markings and recipes still. Seriously, and I nitpick unrelentingly. How many pumps of vanilla in a WHC? How many tea bags in a VRTL?

[WPBBRSTA]

'Tea Time' is (or at least was) A SBUX Canada thing only. Half off all Tazo Tea products between 2 and 5. They did it about a month ago and it went really well. The have done it again this week, but now only includes the Tea Lattes, not Iced of otherwise.

I find it strange, people are always shocked when their Tazo drink is half price. We have had it on our 'New Offering' Board for more than a week. Do you remember the old days when the Sirens Eyes caulk boards were more like guidelines?

[otterinthewater]

I miss having freedom withe the chalkboards... It does probably save labor and certainly ensures consistent messaging to have a required picture, but I used to see some amazing stuff.

[MikeM]

Any chance that Starbucks will ever be cross-merchandising any Seattle's best coffee in their stores? I am a big Starbucks coffee fan (especially Italian Roast), but I also like Seattle's Best Blend.

[Eric]

Recently Was in Australia, tried out their signature HOT CHOCOLATE and might i add it was delicious... what type of Cocoa do they use, cuz the one's in the U.S do not taste the same.

Any input? any place to get this type of cocoa powder or similar.

[Jeff Tom]

MikeM - I will guess, no. BUT some of the Kroger store/family (e.g., Fred Meyer, QFC, et al) carry the beans.

[Pond Pumps]

They all were drinks that either we had before, or we about had the capacity for, rather than absolute new beverages. This just seems like another, although I accede with Siberiabux, it would be a acceptable way to add the new amoroso chargeless mocha to all stores.

[Fountain Pumps]

I accept a catechism - is there anywhere abroad besides NYC area the calorie counts of the assorted Starbucks articles are acquaint in the stores? I begin it actual candid to analyze items.

[ExSbuxManager]

It's about time they reimburse for milage! LONG OVER DUE.
So the new SF mocha is a sauce, but how does it taste? The old one was soooo foul. Being a sauce though, if it doesn't sell in high volume I don't see it lasting. Would be a lot of waste.

And mini donuts? Every time they try the mini anything it doesn't work. A woopy pie is the same as a gob. to cake like layers with icing in between.

What's this about chalk boards? The creativity behind them was the thing that made Starbucks feel less... corporate.

[vivavia]

@P - trick questions, there's no vanilla in WHC

[veg barista]

@vivavia - yes there is

[Curious]

There's NO vanilla in WHC

[Chad]

I'm excited for the cocoa cappuccino. I get the salted caramel hot choc with two shots of espresso. De licious. espresso mach is now on my list of things to try.

[chaostejas]

No, veg barista, there is NO vanilla in a WHC. Why do we have to keep having this conversation?

[CoffeeGeek]

Has anyone noticed that the Mocha sauce seems to be watery lately. No one at my store can figure out why. We are making it the way the bev manual says too. Has sbux changed the quality of the mocha?