h a l f b a k e r yYeah, I wish it made more sense too.
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Based on my experience, it should be possible to accurately derive the outside air temperature in a particular city by measuring the ratio of hot drinks to frappuccinos ordered inside. Pointless? Completely.
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I'm more interested in how they get the coffee so hot without it actually boiling in the cup as I'm trying to drink it, it's not like the air pressure in the store is that much greater, |
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Unless I missed those pressure doors and the slight case of the bends on the way out... |
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Hmm, might be interesting - however, it's next to impossible to get a sugar-free crushed-ice coffee without first producing a series of poster-sized communication aids (and possibly a short promotional film) stating that yes, you'd like an iced coffee, but no, not made out of that sickly sugar-rich syrup that passes for coffee/flavouring in your globally homogenous over-priced menu, you bastards. |
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^^that would be because of all the people who say "iced coffee" when they mean "sickly sugar-rich syrup that passes for coffee" |
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//poster-sized communication aids// Or an
English-Starbucks phrasebook. |
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//not made out of that sickly sugar-rich syrup that
passes for coffee/flavouring in your globally
homogenous over-priced menu, you bastards// |
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So not a liquid-crystal thermometer stuck to the inside of the cup? I'm disappointed. |
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