McDonalds recently announced its new higher quality coffee. As if right on cue, Starbucks announced its new breakfast sandwich, an Egg McMuffin look alike.
Until now, Starbucks seems to have had the idea that people came for the coffee and would buy food no matter how bad it was.
In a New York Times article, found here, one lady said: “I’ve been burned too many times by that pastry case.” Another said: “I adore the coffee, but the croissants are literally the worst on the planet.”
Yet another said: “I am convinced that Starbucks has made a conscious decision that it doesn’t matter how bad their food is because people will buy it anyway.”
The eggs for all the Starbucks breakfast sandwiches served in the United States are cooked at just two locations, stuffed into sandwiches, and kept frozen for up to two days before being reheated in the Starbucks speed ovens.
These ovens have microwave and convection capabilities.
How are the oven-heated breakfast sandwiches? In samples from around New York City last week, both the Starbucks sandwiches and Egg McMuffins "offered the virtues of any good egg sandwich: the salty, savory contrast of soft egg, molten cheese and chewy bread," says a New York Times reporter.”
There was surprisingly little difference in the taste of the eggs — both had almost no flavor.
As the Starbucks sandwiches cooled, the texture changed noticeably (as is often the case with microwaved sandwiches), leaving tough bread and bacon, rubbery cheese and spongy egg.
My personal opinion of Starbucks coffee can be best described as “bitter” and “undrinkable.” Not a good compliment to a sandwich of tough bread, rubbery cheese and spongy egg.
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