Starbucks is pretty famous for having weird (and often subjectively described as bad) espresso. While people are quick to point out that this is largely because they roast at much higher temperatures than other roasters, an often overlooked aspect is the fact that they massively overextract with a too-small grind to counter for the "shortness" of their shots, using too little water. This results in a smaller 0.75 oz shot of espresso that's bitter and has a higher caffeine content.
We could sit here all day and argue over whether the espresso the mastrena machine produes counts as a real shot, but I think the nail in the coffin there is that Italian regulators do not consider Starbucks' espresso to be espresso, and the only Starbucks in the nation is a Starbucks Reserve which does not use the mastrena machine or sell any standard Starbucks products you'd get in the US.
Doppio
Also that is two shots. Doppio is Italian for double. That would average like 125-130mg caffeine, but again, Starbucks espresso is weird.
Sorry for the effort post, I just care a lot about culinary chemistry and processing, kind of an interest of mine
we could argue about how much caffeine regularly consume via drip coffee in the work place which is actually obscene. like 5 cups. they really overextract
especially since i was the only person who ever cleaned the plastic coffee dispensers when i was catering offices damn that shit was seasoned
i've worked at various places like starbucks and i think the italians can take a hike we do it better. you're right about the dark roast for shelf life that shit's garbage without cream and sugar
if we're doing fda style arguments over whether celsius is going too hard i think celsius lawyers would cite that numerous coffee roasters are emulating starbucks regardless of the objections from you or italians and serving people beverages with 200-450mg caffeine regularly
https://www.starbucks.com/menu/product/410/hot/nutrition
Starbucks is pretty famous for having weird (and often subjectively described as bad) espresso. While people are quick to point out that this is largely because they roast at much higher temperatures than other roasters, an often overlooked aspect is the fact that they massively overextract with a too-small grind to counter for the "shortness" of their shots, using too little water. This results in a smaller 0.75 oz shot of espresso that's bitter and has a higher caffeine content.
We could sit here all day and argue over whether the espresso the mastrena machine produes counts as a real shot, but I think the nail in the coffin there is that Italian regulators do not consider Starbucks' espresso to be espresso, and the only Starbucks in the nation is a Starbucks Reserve which does not use the mastrena machine or sell any standard Starbucks products you'd get in the US.
Also that is two shots. Doppio is Italian for double. That would average like 125-130mg caffeine, but again, Starbucks espresso is weird.
Sorry for the effort post, I just care a lot about culinary chemistry and processing, kind of an interest of mine
additional thoughts
we could argue about how much caffeine regularly consume via drip coffee in the work place which is actually obscene. like 5 cups. they really overextract
especially since i was the only person who ever cleaned the plastic coffee dispensers when i was catering offices damn that shit was seasoned
i've worked at various places like starbucks and i think the italians can take a hike we do it better. you're right about the dark roast for shelf life that shit's garbage without cream and sugar
if we're doing fda style arguments over whether celsius is going too hard i think celsius lawyers would cite that numerous coffee roasters are emulating starbucks regardless of the objections from you or italians and serving people beverages with 200-450mg caffeine regularly
that's fine i just think people should be able to get the original 12oz coca cola with 300mg of caffeine and a little bump of coca extract
8.4oz is too small though