Comments on: Do Starbucks and “Sugar In The Raw” Have A Strategic Alliance? http://sherryness.com/do-starbucks-and-sugar-in-the-raw-have-a-strategic-alliance/ Wed, 25 May 2011 21:37:44 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Bob http://sherryness.com/do-starbucks-and-sugar-in-the-raw-have-a-strategic-alliance/comment-page-1/#comment-723 Bob Tue, 26 Feb 2008 03:09:09 +0000 http://sherryness.com/?p=65#comment-723 I believe I have the answer for you. I've been a customer of starbucks for many years. Believe me I've had the exact same problem as you. No matter what kind of sugar you use, Make sure THEY STIR IT. Should be obvious to them right? You'd be surprised how many baristas I've seen that forget, but they are supposed to. They can stir it in to the raw espresso and choclate, before they add the milk. If that doesn't work, try EXTRA HOT, it'll dissolve more, especially on that drive to work that you we're talking about. But you may consider that at some point with chocolate and sugar, you may be hitting the ceiling for dissolving the sugar completely. If that proves to be the case try non-fat milk, it'll take more sugar before saturation. As for your question about "sugar-in-th-raw", it's just white sugar without all the chemical process involved in making it white. http://www.freepatentsonline.com/6444128.html And Starbucks cares about your health, really. Just say it like me "Grande extra hot, stirred mocha" That way they don't forget. And your internal organs will thanks you. Peace I believe I have the answer for you. I’ve been a customer of starbucks for many years.
Believe me I’ve had the exact same problem as you.
No matter what kind of sugar you use, Make sure THEY STIR IT.
Should be obvious to them right?
You’d be surprised how many baristas I’ve seen that forget, but they are supposed to.
They can stir it in to the raw espresso and choclate, before they add the milk.
If that doesn’t work, try EXTRA HOT, it’ll dissolve more, especially on that drive to work that you we’re talking about. But you may consider that at some point with chocolate and sugar, you may be hitting the ceiling for dissolving the sugar completely. If that proves to be the case try non-fat milk, it’ll take more sugar before saturation.

As for your question about “sugar-in-th-raw”, it’s just white sugar without all the chemical process involved in making it white.
http://www.freepatentsonline.com/6444128.html
And Starbucks cares about your health, really.

Just say it like me
“Grande extra hot, stirred mocha”
That way they don’t forget.
And your internal organs will thanks you.
Peace

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