What happened to Dunkin’ Donuts?
I used to be a huge fan of Dunkin’ Donuts coffee in Hoboken. But something happened to the quality over the past several months – and I’m not alone with that sentiment.
Last year – my caffeinated beverage of choice at DD was usually a Hazelnut coffee with skim milk. I started noticing something off-base towards the end of the year, but I chalked it up as my imagination, or dying taste buds.
But over the past few months – Hoboken411 has received no less that 30 emails regarding the declining “quality” of the coffee. I also noticed it much more when I quit using artificial sweetener – so much that I stopped going to Dunkin’ (unless in a bind late at night). The general complaints are “weak,” and “lacking flavor.”
I brought it up with one of the owner/managers in town. I suspected that perhaps the weights and measurements of the grinders may have been off, or the machines were clogged, or the water supply was tainted in some way. He assured me all equipment was in proper working order.
So what can possibly be wrong?
I’ve spoken with many people personally, and am certainly not the only one that feels this way. Many folks notice the change (see? “change” isn’t always such a great buzzword!)
But on the other hand, another 411 reader – who uses the beans at home – says the coffee tastes like it always had – very good… So what can it be?
- Dunkin’ Donuts “corporate” has changed the bean supplier or growing process.
- The coffee on the shelves is from a different lot, warehouse or supplier.
- They’re cheating on the weights (for economic reasons).
- They care more about sandwiches, pizza and other gimmicks, and have forgotten one of their original selling points.
Keep in mind – my two DD’s are on 7th and 12th streets – and cannot speak for any other locations.
Have you noticed a change?