Why Is Starbucks Coffee So Oily?

I’ve been a coffee connoisseur for a long time, and have had my share of ‘real’ dark roasts. Over-cooking the beans so they are burnt ain’t the right way to do it, but that’s what Starbucks tastes like.Ok, granted, millions of people like their coffee. I must admit their ‘lite-note’ (sp?) is enjoyable, and some of the seasonal flavors are good. But until I went to Starbucks, I never had an OILY mocha cappuccino in my life.

We’re talking about the mocha-cino with some whipped cream on top. Once the whipped cream melts, a layer of what feels on the lips like soybean oil coats the top of the coffee. It’s awful. I’ve tried skimming it off, mixing it in, doesn’t matter. It just feels like I’m drinking chocolate flavored Wesson. Is it something in the whipped cream? Some vegetable oil as a stabilizer? Or is it from the coffee beans? I’ll have to search into it for my own amusement. In the mean time, I’m going to stick to Dunkin’ Donuts.

2 Replies to “Why Is Starbucks Coffee So Oily?

  1. HAHAHAHAHA!! This is so true! I dont get the whole Starbucks-craze. They are a nice little coffeeshop to meet up with someone or just sit,sip and read though.
    But I prefer the ginger tea to their coffee…its just too bitter!

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