Have you ever awkwardly tried to place an order at Starbucks. Maybe you weren't sure about what the drinks were or how to pronounce them. Or maybe you're a Starbucks pro and you would just like some drink recommendations. Whatever the case, Kenneth Brown draws upon his ...
Have you ever awkwardly tried to place an order at Starbucks. Maybe you weren't sure about what the drinks were or how to pronounce them. Or maybe you're a Starbucks pro and you would just like some drink recommendations. Whatever the case, Kenneth Brown draws upon his years as a Starbucks store manager to answer the questions that he heard from customers on a daily basis...
What drinks do you recommend?
How much caffeine is in my drink? Is that a lot?
What's the best way to store my coffee?
Can you get me a job at Starbucks?
Inside the Cup answers almost any question you might have about ordering at Starbucks. It contains over one hundred pages of drink recommendations, popular kids' drinks, in depth information about coffee, tea, and caffeine content, a glossary of terms and much more. There's certainly something for everyone. You might even learn what that caramel macchiaty thing is.
Includes the following:
Over tabbed pages of drink by drink descriptions, modifications, and recommendations
Hundreds of drink recommendations
Instructions for placing an order
Detailed list of customer types. What type of customer are you?
Brewing, purchasing, and pairing advice for coffee and tea
This is the perfect gift for the kind of coffee-crazed reader who is partial to Starbucks and its "half caff, double, tall, one and a half pump, soy, extra hot, no foam, two equal, vanilla latte kind of drinks." Brown, a former Starbucks store manager, offers an unauthorized, insider's look at the world of Starbucks—his goal being to help customers learn how to choose and modify drinks in ways they might not have known possible. "You'll learn how to speak Starbucks," he promises. It's a promise on which he delivers, providing clear, often humorous, consistently informed, and detailed descriptions of the company's myriad beverages and the many options available for each and every drink. After reading Brown, you'll know how to confidently order espresso shots "long or ristretto" or—to impress friends—"affogato." Best of all, Brown spends the bulk of his book describing the ingredients of specific drinks (e.g. the Mocha) and then offering recommendations (the "Grande Marble Mocha Macchiato—not well known but underrated"), low-fat options ("Tall, sugar-free caramel, nonfat, no whip, mocha") and decadent options ("Grande, whole milk, caramel drizzle, extra whip, in a venti cup, mocha.")