New bar helps to create up to 5.27 million possible combinations.
Starbucks has been leaning into its customisations recently, offering suggestions on how to hack new limited-edition releases and exploring new ways for customers to personalise their drinks.
Now the chain is taking things up a notch by introducing a new “My Customisation Bar” at Starbucks stores nationwide, with five free items that customers can add to their drinks and food after making a purchase. According to the chain, when combined with the customisation options already available when ordering, the bar creates up to 5.27 million possible combinations.
The customisation bar is based on a concept seen at stores in the chain’s earlier days, when customers were able to freely add extras like milk, honey and cinnamon to their drinks. These bars were scaled back during the COVID-19 pandemic, but now Starbucks is reviving the concept on a larger scale, with two familiar favourites making a return alongside three new creations.
The two returning are: Honey, which is said to pair particularly well with the chain’s cappuccinos, and Cinnamon Powder, which goes well with a White Mocha, and any drink or food item topped with foam or whipped cream.
▼ The new offerings are Vanilla Sugar & Salt, Pepper Cardamom Maple Sauce and Ginger Sugar Chips.
Vanilla Sugar & Salt combines pink salt flavoured with vanilla and granulated sugar, creating a sweet-and-salty flavour with a vanilla aroma that goes well with a Caramel Macchiato. Pepper Cardamom Maple Sauce is a maple-flavoured sauce combined with black pepper and cardamom that’s said to pair well with both coffee and tea, and is particularly good in a Cafe Misto. Ginger Sugar Chips are small pieces of sugar combined with ginger, adding a subtle ginger flavour and a crunchy texture, and are recommended for a Coffee Frappuccino.
If the choices seem a little overwhelming, baristas are happy to share their favourite combinations, and Starbucks is sharing some top tips from three of its store employees.
▼ Global Barista Champion Nobuki Shimoide recommends combining a Caramel Macchiato with Vanilla Sugar & Salt.
The vanilla aroma and pink salt work well to bring out the caramel flavour while adding a sweet-and-savoury note reminiscent of salted caramel.
The chain’s “19th Coffee Ambassador”, Asumi Yamaguchi, recommends a Cappuccino topped with Cinnamon Powder and Pepper Cardamom Maple Sauce.
This combination is said to highlight the sweetness of the milk while leaving a lingering spiciness on the palate.
Ayaka Okamoto, from Starbucks’ Ueno Onshi Park Store, suggests giving a Vanilla Cream Frappuccino a more grown-up twist with Ginger Sugar Chips and Pepper Cardamom Maple Sauce.
The crunchy ginger sugar adds texture, while the maple sauce brings together the aromas of ginger, cardamom and black pepper.
Just reading those recommendations has us thirsty for a taste, and with the new options being free of charge, we can easily try them out on our next visit. Starbucks also says that special limited-edition seasonal releases may be added to the range in future, giving us even more ways to customise our orders without having to go through the potentially complicated process of explaining what we need to baristas behind the counter.
The My Customisation Bar will be introduced at Starbucks stores nationwide from 2 September.
Source, images: Press release
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