![]() In experiments, subjects have taken a sniff of something and described it in many different ways. Still, he said, people’s sense of smell can be malleable. But it means smells and memories are closely linked. That’s due to evolution humans needed to remember which foods were safe to eat. And it has fans like Jon McBrine, who drinks black iced coffee for most of the year but eagerly awaits the latte’s return each fall. These days, Starbucks’ Pumpkin Spice Latte has its own handle on X - formerly known as Twitter - with 82,000 followers, and a Facebook fan group called the Leaf Rakers Society with 43,000 members. And in 2015, a watershed: The company added real pumpkin to the recipe. The company quickly realized it had a winner and rolled it out across the United States and Canada the following fall. Starbucks tested the Pumpkin Spice Latte in 100 stores in Washington, D.C., and Vancouver, British Columbia, that fall. After three months, they offered taste tests pumpkin spice beat out chocolate and caramel drinks. ![]() They sipped espresso between bites of pumpkin pie, figuring out which spices most complemented the coffee. In the spring of 2003, a team gathered in a lab in Starbucks’ Seattle headquarters, bringing fall decorations to set the mood. Customer surveys suggested chocolate or caramel drinks, but Starbucks noticed that pumpkin scored high for “uniqueness.” That would turn out to be prescient. Canned pumpkin and pie spices were relegated to the baking aisle when Starbucks began experimenting with an autumn drink that would replicate the success of the Peppermint Mocha, which took the winter holidays by storm in 2002.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |