Starbucks simplifies sweetness standards! User: Give me back a pump of sugar

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click on the attention| Daily Boutique Coffee Culture Magazine Coffee Workshop

Yesterday, domestic Starbucks carried out a "major syrup reform" and split the original flavor syrup into "flavor + syrup," which means that consumers can choose the flavor syrup they want, and then adjust the sweetness of the drink according to their taste preferences.

This syrup upgrade has undoubtedly met the needs of consumers who want flavor but do not like sweetness. It has also made sugar controllers call Starbucks 'new measures very friendly, and they can safely order a vanilla-flavored latte without worrying about consuming too much sugar.

But when everyone excitedly opened the official App and prepared to buy a drink to try, many people were dumbfounded when they saw the brand new ordering interface and bluntly said that they would not place an order.

In the original Starbucks ordering system, customers could adjust the amount of syrup added to the drink according to their needs, or add other flavors of syrup to the drink. Just like doing a chemical experiment, they could choose to add 1 pump of vanilla syrup and 1 pump of hazelnut fructose syrup according to their preferences to customize a coffee drink that suits the taste.

(The left picture shows the old version of the App interface, and the right picture shows the new version of the App interface)

However, the newly upgraded ordering system cancels the previous function of freely adjusting the number of sugar pumps, and gives three major items: "classic sugar","zero calorie sugar substitute","no additional sugar added", as well as two sub-items:"less sweet" and "standard sweet".

The sweetness selection of the revision and upgrade instantly made customers who were accustomed to ordering by the number of sugar pumps look confused, not knowing how to place orders is their favorite taste. Some people placed orders literally, but the "less sweet" drinks they bought were completely inconsistent with the sweetness they expected."I ordered mandarin ducks with less sugar, which is very sweet","I ordered sea salt to chill, so sweet and less sugar","Less sugar is too sweet for me."

This situation has confused many old users. They think that Starbucks 'newly implemented sweetness standards are like reading and understanding for them. They are not as intuitive and easy to understand as the previous expression of "a few pumps of sugar", indicating that the upgraded ordering system is not very friendly to customers who want to customize them as they please.

Interestingly, Starbucks workers also feel the same way. They said that the current sweetness standard of "less sweetness" is to reduce 1 pump of syrup on the basis of "standard sweetness", which is not difficult to remember. However, because there are now more zero-calorie sugar substitutes and a variety of flavor thick pulps to choose from, the production requirements for drink labeling are a little complicated.

For shop assistants who are not adapted to the new production process, facing this label that is comparable to a heavenly book, it will take a while to understand what is written on it. Some migrant workers said with distress that they had to confirm multiple times whether to add sugar, what kind of sugar to add, how much to add, etc. every time they made a drink, for fear that they would accidentally add more syrup or mix the materials, and ridiculed themselves that they would not be able to make coffee after changing the syrup."

In this regard, whether they are consumers who will not place orders through the new interface or shop assistants who have a headache when they see the new label, they complain that Starbucks 'new standards after its revision are confusing to others. They can't help but miss the "old era" that has just passed away, lamented that beverage customization options were not as complex and difficult to understand as they are now, and called on the authorities to read more user feedback and restore the original syrup customization function.

Picture from: Xiaohongshu

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