Starting that day, it will be possible to completely customize your frappuccinos.
"Yeah, but like, I get my vanilla beans with caramel drizzle on it all the time, Emily," you may be thinking, "that's, like, already being customized, right?"
Well, true, person who would never be reading my blog (or reading anything, really). But starting soon, you'll be able to make your frappuccinos with any milk choice we have that you desire, including soy! and skim milk! You'll also be able to make them with any level of caffeine you desire without having to get a nasty tasting creme base-and-decaf-espresso concoction. You can now make them with any syrup, any milk, any dry inclusion we have, any amount of caffeine, and they finally taste good enough that even I can't complain (much)(you know I'm going to, though. It's coming, don't worry).
So what's so different? Well, before, we would start with three different bases, coffee, coffee light, and creme. All needed to be made in advance and all were only good for 24 hours. This is why decaf and creme light were out of the question, we didn't have bases for either of those. All of these bases also contained enough sugar to stun a yak, except the coffee light, which contained a third of the amount of sugar to stun a yak.
From the base, we would continue to the ice & the syrup. These options have not changed. Then, we would blend and serve.
Now, we put in a shot of coffee (unless it's creme base), the milk (standard is whole, but again, customize), the ice, the syrup & the dry inclusion, then we pump in the syrup that makes it a frappuccino, which is sugar and other ingredients that will keep it from separating instantly.
Magical Frappuccino Maker.Then we blend, and we serve.
Though I admit that there are a vast multitude of great points about this new development, I am apprehensive. First off, "high quality" is never what I associated with our creme based frappuccinos, and a lot of the people who drink them would drink saloon spit and tar if it was trendy. So to add an extra 4 steps to our mystical magical frappuccino tour for them seems...unnecessary. That, and the fact that it is a lot of extra steps, so battling through a line of frappuccinos on a hot summer day is going to be even more painstakingly difficult and, really, not much fun at all to do alone. My manager is hoping to hire several more employees just to handle our frappuccino rushes. All for something that's already selling in mass quantities.
And the worst part? We can no longer make more than one frappuccino in a blender at a time. That means that when a gaggle of teens orders 3 tall double chocolatey chips, we have to make each one on its own.
But I speak too soon. I've only tried it the new way once, so it may get better with practice and with the learning of new tricks. I'll get back to you after next Sunday, when I'll be a Fully Trained Professional on the subject. In the meantime, tell all your friends that Frappuccinos actually will start tasting amazing in about two weeks, and get ready to start abusing your local baristas all summer long.
Though I admit that there are a vast multitude of great points about this new development, I am apprehensive. First off, "high quality" is never what I associated with our creme based frappuccinos, and a lot of the people who drink them would drink saloon spit and tar if it was trendy. So to add an extra 4 steps to our mystical magical frappuccino tour for them seems...unnecessary. That, and the fact that it is a lot of extra steps, so battling through a line of frappuccinos on a hot summer day is going to be even more painstakingly difficult and, really, not much fun at all to do alone. My manager is hoping to hire several more employees just to handle our frappuccino rushes. All for something that's already selling in mass quantities.
And the worst part? We can no longer make more than one frappuccino in a blender at a time. That means that when a gaggle of teens orders 3 tall double chocolatey chips, we have to make each one on its own.
But I speak too soon. I've only tried it the new way once, so it may get better with practice and with the learning of new tricks. I'll get back to you after next Sunday, when I'll be a Fully Trained Professional on the subject. In the meantime, tell all your friends that Frappuccinos actually will start tasting amazing in about two weeks, and get ready to start abusing your local baristas all summer long.
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