Starbucks is testing a “mini” size Frappuccino. This is actually the second round of testing, as there was a very small San Diego test of the mini Frappuccino this past summer. Select Starbucks locations in Houston and Denver offer this new size.
Unlike other Frappuccinos, it appears, as far as I can see, a little less customizable than others. At least the booklet, which introduces customers to this new item, seems to suggest that you have a limited list of flavors/ recipes to choose from. I’d like to hear from others what their experiences have been with this new tiny Frappuccino.
It’s so cute! Yes, I want this test to succeed! There have been many times when I feel like a “tall” size (12 ounces) is too much Frappuccino for me.
I asked readers (via Facebook) to send me their photos of the mini Frappuccino test, and much to my surprise, I received multiple emails.
So what do you think? Would you order a mini Frappuccino?
By the way, this is not the first time that Starbucks has experimented with cold cups that are smaller than 12 ounces. I’ve heard it said that Starbucks Japan has such a demand for small sizes that that market routinely offers a short cold drink cup. Many years ago, the failed Sorbetto test item was served in a 10 ounce Starbucks.
Edit: I’ve seen people ask “why” would Starbucks do this. I think the “why” is fascinating. Let me throw this out there: 1) A 10-ounce Frappuccino responds to customer demand for a smaller size 2) Additional resources are hardly needed – you’re not adding new ingredients, just a size. 3) Creates a beverage at a slightly lower price point. 4) The lower price point potentially creates ‘trial’ – customers order something they wouldn’t normally, and then later think, “Next time I have to order the larger size”! Creates new Frappuccinos customers. 5) Potentially, from a marketing standpoint, this is competitive price point with value menus and similar drinks available at other large chains. 6) Potentially trains customers to order from the menu – since these are less customizable, customers who are introduced to these drinks are lured in by standard recipes. This in turn is a little easier for partners – fewer drink remakes due to customization. 7) Potentially appeals to customers who want a smaller size for children. No more splitting a Venti in two.
It’s pretty brilliant marketing.
Starbucks is currently quietly testing iced cold brewed coffee. It’s a very small test in one district (in the Boston area) and the test is only slated to run for a few weeks. Partners are brewing core Ethiopia in a Toddy-system for cold brewing coffee. When it runs out for the day, they put stickers on the in-store signage saying that it’s out for the day. Like most traditional cold brew methods, it takes 24 hours to brew the coffee. As many people know, the New England region of the United States tends to have higher iced coffee sales than the rest of the country.
I mention this test largely because I’d love to see it expanded. I love a great cold brewed coffee. I’ve even featured cold brewed coffee recipes on this blog before. I’m a little pessimistic about the test expanding: One large limitation is that it’s hard to scale. You can’t quickly re-brew the coffee. Nonetheless, I see cold brewed coffee as part of an elevated coffee experience. I’ve often mentioned that it would be interesting for Clover – Reserve stores and/or Evenings store to have elevated coffee offerings, and this could be part of that. I’m thinking out loud here, but the bottom line is that this is an interesting test. I’m crossing my fingers, despite that I’m pessimistic about the test’s expansion. The person who wrote me said that their iced cold brewed coffee is doing very well. She’s hearing from customers that they love it.
If you like reading about Starbucks tests, click through this category here. Please keep in mind, Starbucks is constantly testing things and they’ll test many more things than what actually makes it to a national product lunch.
Would you want a cold brewed iced coffee at Starbucks?
Currently, as part of the lunch food test happening right now in select locations, some Starbucks stores offer a new kind of potato chips. A La Boulange version of potato chips is available in the lunch test locations.
Just as a reminder, the current nationally-offered potato chips at Starbucks comes in two flavors: Smokey Sweet Barbecue and Perfectly Salted. Usually, you’ll find these two flavors of chips in a basket, somewhere close to the pastry case:
Phoenix, Arizona Starbucks offer three flavors of La Boulange potato chips. (1) Cracked Pepper Popped Potato Crisps, (2) Smoked Barbecue Potato Chips and (3) Sea Salt Potato Chips:
I’ve heard it said that the standard potato chips (the first photo in this article) sell quite well at Starbucks. It’s interesting that they’re testing revamping them. The test locations which offer the three La Boulange flavors, do not offer the Starbucks popcorn.
I myself have a weakness for a great potato chip. I’ve heard it said that potato chips are a platform to put salt and butter into your body, but every now and then, I’ll gladly indulge in that. Interestingly, when I visited the Palo Alto La Boulange Cafe store in May this year, I only saw these “Provencal” potato chips available.
The Provencal La Boulange Potato Chips were delicious. They were very much a classic potato chip – they tasted fried, with a light dusting of salt. I noticed that they weren’t too heavily salted.
Do you have a favorite potato chips? Some people take their potato chips very seriously! Have you tried any of these in this article? Which was your favorite?
Feel free to discuss any Starbucks food-related topic in this thread.
Starbucks wants you to swing by for lunch. In order to entice lunch-goers, Starbucks is testing out several new sandwiches in roughly 178 stores, between two cities. If you’re in Phoenix, Arizona, or Richmond, Virginia, you might find these new lunch options.
This Bloomberg news article does a thorough job of covering this lunch test, and lists new items and prices. It mentions that Starbucks hopes to launch new lunch sandwiches nationwide by 2015.
In late March, the test began in Phoenix and has been extended through the summer. Richmond starting testing these items in May. A StarbucksMelody reader sent me a few pictures of the lunch items. I was pretty touched that there was a beef brisket sandwich with my name on it just waiting for me to pick it up in Phoenix! I sure hope someone else got to enjoy it!
Notice that the lunch test includes a variety of sauces as options too – pesto and ketchup! The menu says they’re complimentary with “any warmed sandwich.” Now and then, I’ll see idea threads on MyStarbucksIdea.com request ketchup for breakfast sandwiches. This test gives Starbucks the chance to track ketchup use too (assuming that baristas are entering ketchup in the register every single time so that Starbucks can really track which sandwiches customers want to put ketchup on).
This lunch test includes the “Old-Fashioned Grilled Cheese” sandwich which has been a popular item, so I hear. The Old-Fashioned Grilled Cheese Sandwich is scheduled for national launch on June 24, 2014. It’s white cheddar, yellow cheddar, and mozzarella on multi-grain toast.
Here are just a few more photos: What sounds good to you?
I discovered that Starbucks has a small snack food test going on. In hit and miss areas of California, you’ll find three pre-packaged snack food items, all of which are not available in Starbucks stores nationwide.
The three snack food items are all labeled gluten free. It appears to me that these are being tested to trying and provide some new options for customers following a gluten free diet.
The three items are as follows:
1) “That’s It.” brand snack bars. There are two different flavors. One is apple – mango and the other is apple – blueberry. They appear to be small bars made by a California-based company specializing in fruit bars that are GMO free and gluten free. More information is at http://www.thatsitfruit.com.
2) Justin’s dark chocolate peanut butter cups. I’ve have been told that there is a milk chocolate version found in some Starbucks, but I have not seen those yet. The peanut butter cups are organic. For more information, here’s their website. http://justins.com/item/dark-chocolate-peanut-butter-cup-single/
3) Ocean’s Halo brand seaweed chips. There are two flavors available at Starbucks stores – Chili Lime and Sea Salt. I was digging through their website at http://www.oceanshalo.com and somewhere saw that two percent of their profits go to good-cause organizations involved in protecting the ocean.
If you’ve had the chance to try these snacks, let me know what you think! I always find these small tests pretty interesting and thought you’d like it too. Feel free to weigh in on anything related to these snacks or gluten free options at Starbucks.
Starbucks is currently testing Coconut Milk as an alternative milk option. Portland, Oregon customers and Cleveland, Ohio customers will likely find coconut milk available as an option for the beverages, whether hot or cold. The charge for coconut milk is the same as whatever your local soy upcharge is. (Prices can vary a little from region to region). For most people, this will mean a sixty cent upcharge to order a coconut milk beverage.
This is actually the second round of Starbucks testing coconut milk. About six months ago. Starbucks did a very small test of coconut milk in San Diego, California and Everett, Washington. The fact that the test has expanded to a larger area is very promising!
I had the chance to try the coconut milk at a Starbucks in Portland. I should make it clear, I don’t normally order (or drink) any non dairy milks, and don’t even find myself enticed by soy, almond, or coconut milk. I completely understand that lots of people want (or need) to drink a non-dairy milk, but I’m not in that group of customers. I wouldn’t order a coconut milk latte twice. It’s watery and it’s hard to foam to beautiful foam. For some reason, it comes out a lot more bubbly. Several partners in the Portland store I visited mentioned that the coconut milk has been very popular in Frappuccinos – I tried that too and liked it much better than in a latte.
The current coconut milk test is slated to end September 1, 2014.
If you enjoy reading about various Starbucks test beverages and products, click through this category here. Please keep in mind, Starbucks tests many more things than actually make it to a national launch.
(Edit on September 4, 2014: Coconut milk continues to be offered in select cities. The test has performed well enough that Starbucks extended it at least through this fall and winter seasons.)
Starbucks is testing something pretty unique: It’s a layered Frappuccino. The bottom layer is a semi-frozen fruit, such as pineapple, mango, or mixed berry, the middle layer is a fruity-mousse layer, and the last layer is a blended Coffee Frappuccino with Coconut Syrup blended in. The whipped cream is citrus infused. This is a very small test in only a handful of stores in San Diego County. Still, it looks so intriguing that I want to shine a spotlight on it.
There are three test flavors of this new Frappuccino: The Maui Pineapple Paradise, the Copacobana Berry Breeze, and the South Beach Mango Passion.
The test began on April 29, 2014, and will run into the summer.
One thing about this beverage, right off the bat, it looks like it would be some work to construct. I certainly don’t know if that’s true or not, but since only the top one-third of the drink is blended, it looks like it might take more steps to put this Frappuccino together.
If you’ve tried this Frappuccino or have any thoughts on it, please weigh in.
Thank you to the reader who sent in these great images!
If you like reading about things Starbucks tests, there are many more of these kinds of articles here.
Edit on May 8, 2014: Following very strong interest via Facebook and emails, I’m including the address of the Starbucks location featured in this article: 635 Saturn Blvd., San Diego, California.
Starbucks is testing offering single-origin espresso for handcrafted espresso beverages. Customers who want an elevated espresso experience can order their espresso beverage with Colombia Nariño Supremo instead of the core Starbucks Espresso Roast.
There are three areas of the country currently testing the single origin espresso: Portland, Oregon; Columbus, Ohio; and areas of Riverside county and inland Southern California. Customers are charged fifty cents for purchasing the single-origin espresso. I’ve heard from people who’ve tried this that their espresso beverage is amazing with the Colombia coffee.
This isn’t the first time that Starbucks has experimented with offering different espresso options for handcrafted drinks. The Starbucks UK/Ireland region has been offering single-origin espresso options for handcrafted drinks for about one year now.
Starbucks Colombia Nariño Supremo will be available in stores as a whole bean coffee on April 1, 2014. You can already order it now at StarbucksStore.com.
What do you think? Have you had the chance to try a single-origin coffee as your espresso shots? If you like reading about Starbucks test beverages and lattes, click here.
If you’re in a sun belt state, you might notice that as of March 4, 2014, you have Starbucks sweet tea available to you. Last fall, Starbucks tested their cane sugar sweetened Sweet Tea in a limited number of places, such as North Carolina. It’s now a regional product offered in numerous cities in warmer climates such as Atlanta, Austin, and other sun belt locations. The official Starbucks menu item page for the Sweet Tea is here.
Real cane sugar is added to the black tea as its brewing. There are no pumps of classic syrup added later, as is the case with how Starbucks has traditionally sweetened their iced teas. Because the sugar is added while brewing, the Sweet Tea is available as a black tea only. From what I hear, this has been very popular in the southern areas. I haven’t tried this item because it hasn’t made its way to Seattle. Somehow I see Sweet Tea as more of a regional product offering. I suppose it could be launched nationally but I would assume that there are certain regions where it would sell the best.
A big thank you to the reader in Austin, Texas who emailed me this photo of the large banner sign.
If you like reading about Starbucks test items, scroll through this category of articles here.
This is an open thread. Talk about anything Starbucks related.
(PS: As a few readers know, I’ve written a book about Starbucks. Tales of the Siren: A StarbucksMelody. It’s a relatively short book, coming in at about 44,000 words. All the main sections of the book are done but I’m going through and carefully editing. I got some help from a professional editor who suggested both a few developmental changes as well as numerous grammar, typo, and tense changes. It goes without saying, but writing a decent book takes a heck of a lot of work. I realize that’s obvious. I’m getting there. There are still a number of steps involved in this project. I hope that in the next month or two, I’ll have a great book available for sale at Amazon.com. It includes many stories that never made it into the blog. If I seem to slow down on updating this blog, I apologize. Finding the time for the blog and the book is a bit of a challenge. I wanted to apologize in advance if articles slow down on this site. Nonetheless, I hope you’ll tell your friends about StarbucksMelody.com and check back regularly. Thank you.)
Starbucks is in the midst of an interesting test in some of their Phoenix and Tucson area stores. Some stores are offering both the La Boulange loaf and the pre-La-Boulange version of the lemon loaf side by side. As I understand it, this small lemon loaf test is to figure out which one has the greater customer demand. So, which one do you like better? I just thought this was interesting and would share it here. Every time I write about tests at Starbucks, I include the warning that Starbucks tests many more things than what actually makes it to a national launch. You can browse some of the other test food and beverage items covered on this website by clicking here.
On the topic of tests, I am hoping someone reading this would email me about some of the current beverage tests happening at Starbucks. If you’re in a store testing the Tiramisu Latte, I’d love it if you’d email me! Thank you!