be...@[EMAIL PROTECTED]
wrote:
>
> From my coffee knowledge, the reason you liked Dunkin Donuts coffee
> long ago, was that Dunkin Donuts, at least on the East Coast really
> cared about the beans they were buying. =A0I believe, even before the
> ubiquitous *$. =A0They looked at the green/unroasted beans and chose
> carefully.
It's the machinery, maintenance schedule, and careful
pro****tions that matter. Just try getting the beans from
Starbucks or Carabou or whatever chain is near you and
use those beans in your own. It won't be the same as at
a shop that's careful about maintenance.
For that matter compare the espresso from Starbucks
(as good as any other place that deliberately over roasts
their beans) with the espresso at a place that uses the
best beans. Hard to tell the difference. But compare the
espresso against the drip and there's a world of difference.
Starbuck's drip is nothing to right home about, yet it's
made from the same beans as the espresso. The biggest
difference is the temperature of the steam and the
pressure.
Filtered water, as hot as possible before dripping into the
beans, carefully calibrated grind fineness, fastidiously
cleaned machine, limited time waiting to pour, limited time
since the airtight bag was opened. It all matters.
My brother ended up a social friend with the founder of
Dunkin Donuts for a while. The guy kept bugging my
brother to franchise his business. At one point they took
a walk and tried the coffee at a Dunkin Donuts. He
complained "This coffee is not up to Dunkin Donuts
standard" flashed his "Chairman Emeritus" badge, called
the regional office to have them send in a training team,
stepped behind the counter, and conducted a class in
how to maintain and operate the equipment. He was
careful to stress that the night ****ft kids were not in
trouble but their franchisee was. When my brother tells
the tale he mimics the showing of the badge, the face on
the night ****ft kids, his own shrug at seeing the events ...
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