Dunkin Donuts coffee ...
 

I guess I fell victim to nostalgia and picked up a 12oz bag of ground
"Dunkin Donuts" coffee in Target this weekend.

It's indistinguishable from any mass-market ground coffee that I've
ever had, but at a net price of $10.66/pound, more expensive. The
fine print on the bag says it's made by Proctor & Gamble; maybe it's
just re-labeled Folgers.

In retrospect, I suspect that what made their coffee taste so good was
the donut that always came with it :-)

[So far as I can tell, there are no Dunkin Donut shops in Minnesota;
certainly none in the Twin Cities area]

--
Bert Hyman | St. Paul, MN |

Dunkin Donuts coffee ...
 

"Bert Hyman" > wrote in message
...
>I guess I fell victim to nostalgia and picked up a 12oz bag of ground
> "Dunkin Donuts" coffee in Target this weekend.
>
> It's indistinguishable from any mass-market ground coffee that I've
> ever had, but at a net price of $10.66/pound, more expensive. The
> fine print on the bag says it's made by Proctor & Gamble; maybe it's
> just re-labeled Folgers.
>
> In retrospect, I suspect that what made their coffee taste so good was
> the donut that always came with it :-)
>
> [So far as I can tell, there are no Dunkin Donut shops in Minnesota;
> certainly none in the Twin Cities area]
>
> --
> Bert Hyman | St. Paul, MN |

Here in CT, one can get a lb from the local D2 for $8.99. My preference is
Peet's Major Dickinson blend, whole bean. I get have regularly scheduled
shipments.

Dunkin Donuts coffee ...
 

On 15 Apr 2008 13:58:28 GMT, Bert Hyman > wrote:

>I guess I fell victim to nostalgia and picked up a 12oz bag of ground
>"Dunkin Donuts" coffee in Target this weekend.
>
>It's indistinguishable from any mass-market ground coffee that I've
>ever had, but at a net price of $10.66/pound, more expensive. The
>fine print on the bag says it's made by Proctor & Gamble; maybe it's
>just re-labeled Folgers.
>
>In retrospect, I suspect that what made their coffee taste so good was
>the donut that always came with it :-)
>
>[So far as I can tell, there are no Dunkin Donut shops in Minnesota;
>certainly none in the Twin Cities area]
From my coffee knowledge, the reason you liked Dunkin Donuts coffee
long ago, was that Dunkin Donuts, at least on the East Coast really
cared about the beans they were buying. I believe, even before the
ubiquitous *$. They looked at the green/unroasted beans and chose
carefully.

Obviously times have changed but I just wanted to assure you, your
nostalgia wasn't only about the donut:)

aloha,
Beans
roast beans to kona to email
farmers of Pure Kona

Dunkin Donuts coffee ...
 

wrote:
>
> From my coffee knowledge, the reason you liked Dunkin Donuts coffee
> long ago, was that Dunkin Donuts, at least on the East Coast really
> cared about the beans they were buying. *I believe, even before the
> ubiquitous *$. *They looked at the green/unroasted beans and chose
> carefully.

It's the machinery, maintenance schedule, and careful
proportions that matter. Just try getting the beans from
Starbucks or Carabou or whatever chain is near you and
use those beans in your own. It won't be the same as at
a shop that's careful about maintenance.

For that matter compare the espresso from Starbucks
(as good as any other place that deliberately over roasts
their beans) with the espresso at a place that uses the
best beans. Hard to tell the difference. But compare the
espresso against the drip and there's a world of difference.
Starbuck's drip is nothing to right home about, yet it's
made from the same beans as the espresso. The biggest
difference is the temperature of the steam and the
pressure.

Filtered water, as hot as possible before dripping into the
beans, carefully calibrated grind fineness, fastidiously
cleaned machine, limited time waiting to pour, limited time
since the airtight bag was opened. It all matters.

My brother ended up a social friend with the founder of
Dunkin Donuts for a while. The guy kept bugging my
brother to franchise his business. At one point they took
a walk and tried the coffee at a Dunkin Donuts. He
complained "This coffee is not up to Dunkin Donuts
standard" flashed his "Chairman Emeritus" badge, called
the regional office to have them send in a training team,
stepped behind the counter, and conducted a class in
how to maintain and operate the equipment. He was
careful to stress that the night shift kids were not in
trouble but their franchisee was. When my brother tells
the tale he mimics the showing of the badge, the face on
the night shift kids, his own shrug at seeing the events ...