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Starbucks to Buy Its First Coffee Farm

Starbucks to Buy Its First Coffee Farm


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The Costa Rican farm will also research new technologies to help sustain coffee beans and farmers

Wikimedia/ dirkvdMN

Starbucks just bought a coffee farm in Costa Rica.

No, it's not where Frappuccinos grow on trees: Starbucks has invested in a nearly 600-acre coffee farm that will be the center of research and development for coffee beans, and support for farmers worldwide.

According to the Seattle Times, Starbucks has big plans to convert the farm into a research center for coffee beans, but has an even loftier goal — to ethically source all of its beans by 2015. By expanding its Coffee and Farming Equity practices (C.A.F.E.) and turning the farm to a support center (much like similar ones in Rwanda, Colombia, and other countries), Starbucks says it will lead the way to "ensure coffee quality while promoting social, environmental, and economic standards." Said CEO Howard Schultz in a statement, "This investment, and the cumulative impact it will have when combined with programs we have put into place over the last 40 years, will support the resiliency of coffee farmers and their families as well as the 1 million people that represent our collective coffee supply chain."

Also exciting news for Starbucks junkies — Schulzt also hinted that the new farm could be used to experiment with new varietals of coffee beans. So your Hazelnut Macchiatos (or any other drink) may be made with some brand-new coffee beans in the future.


Ethical Sourcing: Coffee

Making coffee the world&rsquos first sustainable product to improve the lives of at least 1 million people in coffee communities around the world.

Starbucks is dedicated to helping farmers overcome the challenges facing coffee communities. We are committed to buying 100 percent ethically sourced coffee in partnership with Conservation International. To improve productivity and sustainability, we share our research and resources through our Farmer Support Centers&mdashlocated in coffee-producing countries around the world. They&rsquore open to farmers regardless of whether they sell to us. Thanks to the support of our customers, we&rsquore also donating millions of disease-resistant trees to help farmers fight threats like coffee leaf rust. And through our Global Farmer Fund program, we&rsquore investing $50 million toward financing for farmers, allowing them to renovate their farm or pursue more sustainable practices.

Now we&rsquore collaborating with the industry to make coffee the world&rsquos first sustainable agricultural product, as a founding member of the Sustainable Coffee Challenge.

In total, Starbucks has invested more than $100 million in supporting coffee communities. Collaborative farmer programs and activities &ndash including Coffee and Farmer Equity (C.A.F.E.) Practices, farmer support centers, farmer loans and forest carbon projects. All of these programs directly support improving farmer livelihoods and ensuring a long-term supply of high-quality coffee for the industry.

More than three years after reaching an industry milestone of 99% ethically sourced coffee, Starbucks announced the launch of a traceability pilot program aimed to demonstrate how technology and innovative data platforms can give coffee farmers even more financial empowerment and share data along the journey of coffee beans within the supply chain.

The pilot allows Starbucks in collaboration with Conservation International, to explore how the technology solutions will have a positive impact to farmers, and to assess the viability of scaling the traceability technology and ensuring positive impact to farmers. True to its open-source philosophy, Starbucks plans to share what it learns openly.

In deploying a comprehensive strategy, Starbucks is improving the resilience of our supply chain and ensuring the long-term supply of high-quality coffees, as well as building stronger, enduring farming communities for generations to come.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

This discontinued Starbucks delight is like a cold Mounds bar in a cup—too bad this ultra-delicious iced coffee drink was nixed from the menu. Good thing we have a clone. Find shredded coconut in the baking aisle and toast 1/2 cup of it. You'll use most of the toasted coconut in the blender, but save a little for the garnish when the drinks are done.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

Love Cracker Barrel? Check out my other clone recipes here.

If you've got an espresso/cappuccino machine, you're well on your way to recreating a top-choice Starbucks coffee drink. For the caramel part, you can use any caramel sauce that you find in the grocery store near the ice cream toppings. Pick your favorite. To make this recipe work best you'll need 3 tablespoons of a rich caramel sauce (like the stuff Starbucks uses), or 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup you can use the bottled syrups, such as those made by Torani, or just whip up your own clone from scratch using the recipe below. By the way, if you want to make this clone even more like the real product use the vanilla syrup and caramel sauce Starbucks sells in the shops.

Check out my recipes for Starbucks famous pastries here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

It may not be listed on the menu, but this is Applebee's most ladled soup each and every day. Just be sure you have some oven-safe soup bowls on hand before you jump into this clone, since you're going to pop the dish under the broiler to brown and melt the cheese on top. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread that looks like a hamburger bun. So that's what we'll use for our clone. The round shape of the bread is perfect for topping this Applebee's French onion soup recipe.

Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

Check out more of my copycat Outback Steakhouse recipes here.

It may look like it's all chocolate, but Wendy's founder Dave Thomas thought that a purely chocolate frozen dairy dessert would overpower his burger and fries, so he mixed chocolate with vanilla to create his signature ultra-thick shake, and in 1969, the Frosty was born.

My first crack at this iconic treat was revealed in a copycat recipe I published 25 years ago that called for mixing milk with Nestle Quik and vanilla ice cream in a blender. Tasty? Sure, it was. But the finished product was too runny, and the flavor wasn't perfect. That's why I recently holed myself up in the lab and created a formula that you churn in a home ice cream maker until thick and creamy, and it now tastes just like the real thing.

Unlike my previous recipe, which relied on premade ice cream and a drink mix, the scratch ingredients I used here allowed me to make small adjustments in flavor for a better match, and an ice cream maker is the perfect way to produce a thick, creamy consistency. So far, this is the best hack I've come up with to duplicate the treat that tests have shown is up to twice as thick as other famous desserts in a cup, including Dairy Queen's Blizzard and McDonald's McFlurry.

A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.

As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.

Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.

Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

For this hack, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

But the best part of this Dole Whip copycat recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.


COLOMBIA

  • Ground
  • K-Cup ® Pods
  • Starbucks ® Instant
  • Starbucks ® by Nespresso ® Vertuo
  • Starbucks ® by Nespresso ® Original

DESCRIPTION

We’ve always loved coffee from Colombia. And we’re never reminded of that love more than when we are traveling to visit the coffee farms. Driving treacherous dirt roads with only a sheer mountain wall to the right side—to the left nothing but air for thousands of feet. Sitting at 6,500 feet of elevation, nestled among the beautiful and distinctive Colombian countryside, these farms produce the very best of this amazing coffee. For us the round body, juicy taste and signature nutty finish are worth the journey every single time.

Enjoy the delicious coffee you know and love, now with a new pack design.

DESCRIPTION

We’ve always loved coffee from Colombia. And we’re never reminded of that love more than when we’re traveling to the coffee farms. Driving treacherous dirt roads with a sheer mountain wall to one side—nothing but air for thousands of feet to the other. For us, the round body, juicy taste and signature nutty finish of this 100% Colombian coffee are worth the journey every time.

DESCRIPTION

We’ve always loved coffee from Colombia. And we’re never reminded of that love more than when we are traveling to visit the coffee farms. Driving treacherous dirt roads with only a sheer mountain wall to the right side—to the left nothing but air for thousands of feet. Sitting at 6,500 feet of elevation, nestled among the beautiful and distinctive Colombian countryside, these farms produce the very best of this amazing coffee. For us the round body, juicy taste and signature nutty finish are worth the journey every single time.

DESCRIPTION

We’ve always loved coffee from Colombia. And we’re never reminded of that love more than when we’re traveling to the coffee farms. Driving treacherous dirt roads with a sheer mountain wall to one side—nothing but air for thousands of feet to the other. For us, the round body, juicy taste and signature nutty finish of this 100% Colombian coffee are worth the journey every time.

STARBUCKS AND NESPRESSO: PERFECTION IN PARTNERSHIP

Authentic taste. Rich crema. And the tall or espresso sizes you love. For the first time, enjoy your favorite Starbucks ® coffee and espresso at home with new capsules for Vertuo machines.


Answers:

Coffee and Vanilla Ice Cream

I don't have an exact recipe, but we mix up coffee and vanilla ice cream in the blender for a similar treat. And I agree with you no coffee is as yummy as Starbucks. We are thrifty, but I splurge on packaged Starbucks at Walmart (it's the cheapest) to enjoy on the weekends. (03/01/2005)

Smooth and Creamy Iced Cafe

  • 1 cup strong cold coffee
  • 4 tsp confectioner's sugar
  • 1 cup half and half
  • 3 cups crushed ice

Place all into a blender. Blend until smooth. Makes four, 10 oz. servings (03/01/2005)

Frozen Mochaccino

  • 12 Tbsps ground coffee
  • 10 cups water
  • 3/4 cup coffee creamer (powdered)
  • 1/2 cup chocolate syrup
  • 1/2 cup caramel syrup
  • 1/2 cup sugar
  • whipped cream topping (optional)

Brew coffee and water. In a large pitcher combine coffee and other ingredients. Stir until dissolved. Cover and chill in the refrigerator.

Per serving place 1 cup ice and 1 cup chilled coffee mix in a blender. Blend on high until ice is completely crushed and drink is frothy (1-2 minutes approximately). Pour in glass, top with whipped cream and drizzle with chocolate and caramel syrups.

Unused portion of mix may be stored in the fridge for one week. Keep covered. (03/01/2005)

Banana Frostie

  • 1 ripe banana
  • 1-1/2 cups cold, strong coffee
  • 3 Tbsps granulated sugar
  • 1 cup vanilla ice cream

Cut banana into chunks and combine with coffee and sugar in a blender. Blend at high speed. When the mix is smooth, add ice cream and blend at medium speed until smooth. Pour into 2 12-ounce glasses. Serve. (03/01/2005)

Cafe Chocomalt

  • 1 cup cold strong coffee
  • 1 cup milk
  • 1 cup chocolate ice cream
  • 2 Tbsps granulated sugar
  • 2 Tbsps malted-milk powder

Place all ingredients in a blender. Blend on high. Makes 2 12-ounce servings. (03/01/2005)

Iced Mocha with Mint

  • 2 Tbsps chocolate syrup
  • 3/4 cup freshly brewed coffee
  • 1/4 cup milk
  • dash of mint extract
  • 1 scoop crushed ice
  • mint leaf for garnish

Combine chocolate syrup, coffee, mint, milk, and crushed ice in a blender. Blend until frothy. Pour into tall glass and garnish with mint leaf. (03/01/2005)

Iced Toffee

Break Heath bar into 4 pieces. Place in blender with softened ice cream and coffee. Blend on high until candy is blended smooth and the mix is thick. Pour into two, twelve-ounce glasses. Gonna need a spoon for this one. (03/01/2005)

Candy Bar and Powdered Milk

Here's another great recipe you can try. Mix 1 small box powdered milk, same size powered sugar, and unsweetened cocoa. Mix all this together in a plastic container. This can be stored for quite a while this way. In a blender pour your regular or low-fat milk to equal about 1 1/2 cup. Scoop about 1 cup of the powdered mixture. Put in your favorite candy bar (Butterfinger is best or Heath Bar), 1 shot espresso and blend until smooth. Pour into glasses and enjoy. (03/13/2005)

Coffeemate Creamer and French Vanila Cappuccino

  • 5 parts Coffeemate creamer
  • 1 part french vanilla instant cappuccino mix
  • 1 part hot cocoa mix (just add water kind)
  • mix it up in a storage container
  • add 1/2 cup mix to 12 oz coffee

Enjoy hot or cool and serve over ice. (02/19/2006)

Starbuck's Frozen Frappuccino

The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice.
Make double-strength coffee by measuring 2 tablespoons of ground coffee
per cup (serving) in your coffee maker. The copy will be even more authentic
if you use Starbucks beans and grind them yourself just before brewing.

  • 3/4 cup double-strength coffee, cold
  • 1 cup low-fat milk
  • 3 tablespoons granulated sugar
  • 2 cups ice
  1. Make double-strength coffee by brewing with twice the coffee required by
    your coffee maker. That should be 2 tablespoons of ground coffee per each cup
    of coffee. Chill before using.
  2. To make the drink, combine all ingredients in a blender and blend on high
    speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and
    serve with a straw.

Caramel: For this, add 3 tablespoons of caramel topping to the original recipe above and
prepare as described. Top each glass with whipped cream and drizzle additional
caramel over the whipped cream.

Mocha: For this version, add 3 tablespoons Hershey's chocolate syrup to the original
recipe and prepare as described. Top each glass with whipped cream if desired (03/11/2007)

Frozen Coffee Drink Recipes (Like Starbucks)

I make this one all the time, it doesn't taste exactly like Starbucks, but personally, I think it's way better.

It's on the back of a Nestle hot chocolate packet. They have a lot of different recipes on the back of each packet in a box and I've tried a few, but this one's my favorite.


Dean Foods

  • Founded: 1925
  • Headquarters: Dallas, Texas
  • Market Capitalization (as of May 26, 2020): $7.45 million

Dean Foods (OTC: DFODQ) is one of the dairy companies that provide Starbucks with milk. The majority of its products are free of the bovine growth hormone rBGH. Samuel L. Dean, Sr. started the company as an evaporated milk processing facility in Franklin Park, Illinois. Now headquartered in Dallas, it's one of the nation’s largest processors and milk distributors.

Dean markets more than 50 different regional and national dairy brands and private labels including Land O'Lakes, Dean's, Tuscan, and TruMoo. Approximately 70 of the company’s U.S. plants provide ice cream, juice, tea, bottled water, and other items to over 150,000 locations nationwide. Retailers, distributors, food service companies, schools, and government entities also distribute the company’s products.

In November 2019, Dean Foods filed for Chapter 11 bankruptcy protection as a way to restructure its business. The move was due to financial strains within the dairy industry as well as changing consumer tastes, with more people choosing non-dairy over dairy options. The company said the filing would not affect customers like Starbucks, who would continue to receive their orders as usual.


Starbucks says its in line with industry practices and inflation

“Starbucks continually evaluates pricing on a product-by-product and market-by-market basis,” a spokesperson for the brand told NBC News BETTER in an email. “Evaluating prices periodically allows us to balance the need to run our business profitably while continuing to provide value to our loyal customers and to attract new customers.”

“In the past year, Starbucks increased prices 1 to 2 percent which is on par with the industry practices and is in line with food away from home inflation which is 2.2 percent to 2.4 percent,” the spokesperson added.


There's a specific standard for mixing drinks.

That perfect foam atop your Starbucks iced tea was earned the hard way: through lots of shaking. According to one Starbucks barista, the standard for mixing teas is 10 shakes. However, during peak hours, don't be surprised if your barista gives it just one or two.


Try a Double Shot on Ice paired with 2% milk and your favorite syrup.

Grande Double Shot on Ice with a twist

  • Order grande Double Shot on Ice.
  • Add 2% milk (or the dairy substitute of your choice).
  • Add 4 pumps of your favorite syrup or only 2 pumps for thicker syrups such as mocha, white-chocolate mocha, or pumpkin spice. If you aren't sure if the syrup you want is thicker, ask your barista.

If you're bored with a classic latte, try the Double Shot, which consists of espresso shaken and put on ice.

I think it pairs nicely with milk and flavored syrups. My favorite syrup to use is pumpkin spice since it complements the bitter flavor of the espresso nicely.


Starbucks Pays Farmers $20 Million More as Coffee Crisis Deepens

Starbucks Corp. is giving farmers a cushion against the blow of tumbling coffee prices, a move that could also protect supplies of the high-quality beans the company needs.

The world’s largest coffee chain operator paid over 8,000 farmers in Mexico, El Salvador, Nicaragua and Guatemala a premium totaling $20 million, according to Michelle Burns, senior vice president of global coffee and tea at Starbucks. That’s on top of the regular amounts it pays over futures prices for specialty arabica beans, she said.

With prices falling below production costs in many countries, shielding those who produce the beans the company purchases is especially important for Starbucks. Growers from Colombia to Mexico are struggling to compete with ever-rising output from top producer Brazil, where a weaker currency has meant many farmers there are still making money.

“When we looked at what the cost of production was across the range of countries, it was clear that the Latin American countries had a serious situation in hand,” Burns said in an interview. “When a premium specialty arabica coffee of the highest quality -- the arena that we play in -- has been impacted, with historically low coffee prices at around $1, there are many countries where that’s not sustainable living.”

As Brazilian output kept expanding, futures fell this year to their lowest in more than a decade on the ICE Futures U.S. exchange and are hovering around $1 a pound. The cost of production in Central America is at least 30% higher than in Brazil, according to Carlos Mera, an analyst at Rabobank International Ltd., a lender to the agriculture industry.

The global coffee crisis has already brought producers together, with countries calling on roasters to pay a fair prices. Colombia even considered dissociating its coffee sales from futures traded in New York. Prices are unlikely to significantly recover without intervention given the potential for increased low-cost production in Brazil, Jeffrey Sachs, professor of economics at Columbia University, said in a report this month.

With a global oversupply hanging over the market, Starbucks said it remains committed to taking further action for the 2019-20 season that started Oct. 1. The company also helps farmers through its nine support centers and a plan to give out 100 million trees by 2025 so growers can replace their aging and diseased plants. So far, almost 32 million trees have been distributed.

Market Correction

“The desire would be that the market has some correction. That would be the ideal state,” Burns said. “If the coffee crisis on pricing continues, we will look at both what we do on the financial side as well as our continued work with what we do with trees.”

Even when the company doesn’t buy directly from farmers, it asks traders to disclose how much the grower was paid. That helps it determine whether additional payments are needed. Starbucks wants to ensure that farmers cover their costs and make at least a small profit, according to Burns. The firm’s purchases account for 3% of global coffee production and 40% of high-quality specialty arabica beans.

The coffee industry has seen significant consolidation with closely held investment firm JAB Holding Co. spending more than $30 billion buying companies including Peet’s Coffee, Keurig Green Mountain and Caribou Coffee. Nestle SA and Italy’s Lavazza have also jumped on the bandwagon. With increased competition, industry executives say there’s been a focus on cutting costs and buying cheaper beans.

Flavor Profiles

Global production is increasingly concentrating in Brazil and Vietnam, the world’s largest grower of the more bitter robusta variety. That’s sparked concerns that the market will lose the wide variety of tastes currently available to roasters.

“We’ve built this company around a diversity of flavor profiles from many growing regions around the world,” Burns said. “We know for certain we want farmers to stay, we want the diversity of the origins we have the privilege to buy from.”