CSI: Starbucks




Why do I feel like I’m having a conversation with NASA? And yet, who am I to talk? I know that a standard latte is made at 160°, which would be bad enough, except that I also know that I prefer mine at 150°. My barista (who also writes “Jenny from The Block” on every cup) actually figured this out by watching my drinking ritual. He said, “I noticed you seem to wait about 8 minutes for your coffee to cool. I think the problem is an over sensitive pallet and I suggest you drop the temp about 10 degrees. Look, this is just a hypothesis, I will investigate further.” Soon this will be something you can major in, like criminal investigation or a show, “CSI Starbucks.”

“Everyone step away from the mocha, CSI unit (Coffee Scene Investigation) is here. There is nothing to see here, please disperse. What’s seems to be the problem, ma’am?”

Disgruntled Customer:  “My mocha is not rich enough, and it’s too wet. I specifically said grande, 18 pump, extra fat, mildly damp, 157° Mochachokaccino with extra whip that is dolloped in the shape of a pygmy monkey.”

The area around the cup is taped off and a bit is spilled into a petri dish and run out of the store to a mobile CSI van. The maverick of the team fearlessly swipes his finger through the java then smells and licks it, as if it’s cocaine. One more lick for good measure and an extra jolt. “Well your first problem is this is only 17 pumps. It’s also a mere 142°, which if my calculations are correct mean 7 minutes ago when it was made it was 155°, and not a degree more. Your other problem was in the call. The cashier/Mayor should know not to call a whip sculpted in the shape of anything other than the Starbuck’s mermaid goddess on our logo, who we in the biz affectionately call Flo.”

Disgruntled Customer: “Like flow of the coffee or the ocean?”

“No, like cash flow. Look, we’re gonna take this downtown to the lab, but just for the record Cappy Joe, or Cuppa Joe as we like to call him, is the best. He’ll have this coffee and a full report back to you by day’s end. Please enjoy a maximum of 2 hours free internet access in the mean time. And don’t forget to try one of our new hot breakfast sandwiches.”

About Jenny:

I am a neurotic mother of two amazing, wonderful, brilliant, perfect children which is saying a lot because I am a harsh critic and an uncompromising disciplinarian. You know, the kids have to sing for their supper kinda stuff… well, they at least have to ask… well, a grunt would be nice.  Actually, they just sit and I make multiple meals until one is worthy of their sophisticated taste buds and doesn’t exacerbate their fear of burnt spots, crust, pizza bubbles, or food that touches other food.  It is my job to keep them protected from the Florida sun, prehistoric insects, and plasticware with the number 3, 6, or 7 on the bottom. I have to expose them to just enough germs to build their immune system, while using little enough sanitizer to keep them healthy. I also have to remember to feed and water them daily.

A freelance writer for magazines such as InStyle and Mademoiselle, I also have a fabulously funny and relatable blog called suburbanjungle.net