As far as I know, roasting the beans produces the flavors, so how do companies like Starbucks ensure every batch of beans they roast produces “Verona” and another batch produces “Pike Place”? Do they add flavorings? Different bean sources? Roasting process factors?
It just blows my mind that Starbucks, Dunkin, McDonalds, etc. can all produce such different coffee from the (same?) coffee beans.
In: Chemistry
A major challenge to mass produced food, of any type, not just coffee, is getting it to taste the same every time. Think Coca Cola – you open a can of Coke and you’re expecting it to taste a very specific way – open one a year later and you’re expecting it to taste *exactly* the same even though it’s the product of cooked raw materials. That’s not an easy task.
This involves a **lot** of quality control at every stage of the process from sourcing ingredients, to how each stage of preparation is done, to how it is packaged in the end.
This is not easy. To achieve this requires experienced staff, consistent producers of raw materials, development of processes to ensure everything is done the same every time, and industrial grade equipment and monitoring systems capable of achieving consistent results every time, along with systems for detecting when the result is incorrect.
This isn’t a home kitchen exercise – it’s a highly engineered process.
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