Wednesday, January 28, 2009
Ultimate Buzz Kill
For the first time ever, we have a guest blogger on "Life On The Beach". My WMAL protege, Jen Richer, who launched me into the blogosphere, wrote this entry for her excellent blog, Wahine Report, and I'm stealing it because I endorse its sentiment completely! Enjoy!
Will someone explain decaf to me? No seriously...it's hard for an addict to understand why you would waste a perfectly good bevie....so what's the point?
Apparently you no-caffers are going to throw a temper tantrum with this new development from the Coffee Kings and I can't imagine what level of rioting to expect, but I can't imagine it to be a very energetic one.
Starbucks Ditches Decaf
(Seattle, WA) -- Starbucks is ditching decaf in an effort to save money. The cash-strapped company brews fresh pots of coffee every 30 minutes and was apparently pouring a lot of decaf down the drain. As of noon today, customers who want to have "coffee without coffee" will have to special order their custom cup of java and it'll be fresh brewed just for them. Bloomberg news says Starbucks CEO Howard Schultz is trying to save 400-million-dollars by September in labor and product expenses. Part of that plan includes brewing smaller pots of coffee so there's less waste.
About a month ago, Linds and I bought the Costco size bag of Dunkin' Donuts coffee grounds and I have to say I have been completely spoiled. The coffee is amazing and as a caffeine addict I know my beans.
In an effort to save money, I bought over the weekend the Costco size Maxwell House and let me tell you, it was anything but 'good to the last drop.'
Regardless, I downed it so I could function at 5 this morning at the station to help with the weather closings, but that baby is headed right back to be exchanged for the yummie stuff.
So I have to ask, why would anyone drink decaf? It's not for the taste or connoisseurship. Decaffeinated beans are regular coffee beans that have been processed and stripped of their caffeine, but with it go some of the chemicals that contribute to aroma and flavor.
Wikipedia: The process is usually performed on unroasted (green) beans, and starts with steaming of the beans. They are then rinsed in solvent that contains as much of the chemical composition of coffee as possible without also containing the caffeine in a soluble form. The process is repeated anywhere from 8 to 12 times until it meets either the international standard of having removed 97% of the caffeine in the beans or the EU standard of having the beans 99.9% caffeine free by mass. Coffee contains over 400 chemicals important to the taste and aroma of the final drink; this effectively means that no physical process or chemical reaction will remove only caffeine while leaving the other chemicals at their original concentrations.
And, you obviously aren't drinking it for the side effect of a nice energy jolt. Is it for it's temperature or texture? If so, why wouldn't you opt for a tasty bev like cocoa?
Not like this affects me personally, but since you're reading this, you are going to get my opinion anyway: I think it may time to grow up and grab a real cup o' joe folks.