Starbucks returns to black chocolate latte, barista: I hate it!

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In the world of gourmet food, there must be chocolate and coffee, because both of them are irresistible temptations for modern people, one with unstoppable sweetness and one with rich fragrance. Tasting alone will stimulate the taste buds and brain and give us a pleasant mood, but if you combine them, not only will they complement each other in taste and aroma, but also the bitterness of coffee and the sweetness of chocolate will complement each other, creating a different taste experience.

On New year's Day, Starbucks China launched its new product of the year, adding Belgian black tea lattes, Belgian black tea lattes and coconut white-flavored lattes, all of which are paired with oat milk by default, among which black tea lattes do not contain coffee. In the advertisement, Starbucks also stressed that the series uses 57% of the Belgian origin black, plus coffee with a slightly bitter and slightly sweet taste.

Although this is not the first time Starbucks has launched a drink with black skillful as its selling point, and several Belgian chocolate and coffee pairings have already been on the market, for sweet lovers who like both milk coffee and chocolate, after seeing the attractive text description and the screen full of fragrant and silky pictures, I still lost my resistance instantly. In this way, Starbucks these cups of new products once again attracted the attention of countless chocolate heads, black Qiao latte comments continue to release.

As Starbucks' Belgian Black Qiao series has become a hit, baristas in charge of the product have complained on social platforms in recent days, all pointing to the sauce used in the new product because it is so hard to press.

It is understood that several new drinks offered by Starbucks this time provide the main flavor by adding Belgian Black Chocolate Sauce and another White Chocolate Sauce, but unlike the syrup pressure pumps in the past, this time the two chocolate sauces are packed in special white buckets and used together with the matching metal extrusion pump. Because the amount of each press is fixed at 7.5ml, there is no need to measure when it is produced. Just press the corresponding number of times according to the size of the drink.

Through the feedback of these baristas, the chocolate sauce Starbucks uses this time is much thicker than it used to be, and it is easy to lump and harden in winter, so it is very difficult to press with a metal extrusion pump, so every time you use it, you have to exert your whole body's strength. Individual girls with low strength even have to jump up. If you continuously drink a cup, it's like "working out" in the gym, in their original words. "I feel like I'm going to be a King Kong Barbie" and "if I keep fighting, I'm going to get tenosynovitis at a young age."

What bothers the workers most is that the metal pump head not only needs to be pressed hard, but also drips down from the piston mouth like wire every time the black sauce is used, which is often difficult to prevent, so it is easy to rub it all over the bar. After wiping paper towels, a person who doesn't pay attention to the white clothes and white trousers he wears will suffer.

Not only that, every time we close, we have to spend a lot of time unpacking and washing this black sauce bucket. No wonder so many baristas jump out and complain: "I really hate it."

However, in the eyes of baristas, if Black Qiao is only available as a season-limited model, it can only be put up with until it is off the shelves, but according to the latest "trail" news, Starbucks plans to make this series officially "normal". After hearing this, a direct one: collapse!

Picture from: network screenshot

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