Shaken well and cap softly snapped off, the fragrance of this frappuccino has a faint burnt smell buried beneath all the coffee and cream perfume. Our first sip is super saccharine, surrendering any bean or milk flavor in favor of the albino jet-puffed pillow. It has an initially fun toasted vibe, giving the impression of the fire charred confection, but what starts out as a passionate sapor quickly grows into blind violence of burned vanilla. There is absolutely no chocolate here, and the only graham is found in the outrageous toasted taste. Coffee is put on the back burner as well, influencing any ounce of the thirteen plus it can while it fights a losing battle to keep this coffee drink tasting like coffee. Fattiness is wonderful, however, four and a half heavenly grams, three of which are saturated, from part-skimmed milk and cream, and remains much of the only aspect that ever reminds you of the brand's bean brew. The sweetness is thick, an almost grainy sugariness somehow achieved only from honest sugar and the mystery "natural and artificial flavors." It coarsely brushes your tongue as it makes its way down, your palate stained of the intense roasted taste and an awful aftertaste of table sugar.
Each bottle contains: coffee, sugar, cream, flavors, maltodextrin, pectin, skim and part skim milk. To end, Starbucks S'mores Frappuccino Coffee Drink is barely coffee and barely drinkable.
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1 comment:
Cold brewing coffee is a method of creating a coffee extract from the ground coffee beans. It would be more correct if the author stated the Japanese method of iced coffee was superior to iced coffee made WITH cold brewed coffee extract, not BY the cold brew coffee method. Cold brewing coffee doesn't result in iced coffee. The end product of cold brewed coffee is coffee extract. That cold brew coffee extract can then be used as a basis for any coffee drink, hot or cold, including iced coffee.
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