The first Coffee I had on the American soil way back in 1989 was at Dunkin Donuts, a small outlet in Hoboken, NJ, USA. I was starving after a long flight and a road journey and was looking for something vegetarian and this was the only place which was selling vegetarian stuff. A Doughnut and a cup of coffee got me in action.
Since then I have always been an addict of the strong aromatic coffee served at Dunkins. The strong, smooth and flavourful Dunkins coffee has always been a favourite and has always done the trick of keeping me awake. Also I have always preferred the strong taste of their roast coffee to kick start my day.
Dunkin’ Donuts in fact is one of the very few shops that specialises in coffee, donuts, and sandwiches. Dunkin’ Donuts was founded in 1950, and has seen rapid growth throughout the world. Though I thought Dunkin is better known for its Doughnuts, Bagels, Danishes, Croissants, and Muffins which are always fresh and as delicious as any specialized bakery, but they also do serve incredible coffee.
And here in Delhi also, we were at the CP address of Dunkin Donuts. It was a great occasion of the introduction of four new flavours of coffee. We were introduced to Coffee in general first.
It takes a special bean and a rigorous process to produce Dunkin’ Donuts consistently high quality coffee. Dunkin’ Donuts has a reputation for brewing high quality coffee for more than 50 years. Dunkin uses Arabica beans, which many coffee houses also use, but cheaper places that serve blends use Robusta. In India they source their coffee beans from Chikmagalur, which produces the best coffee.
Dunkin has high expectations for their coffee. The workers are given proper training on the quality of beans, how to brew it, when to throw it out. Their coffee is divine. Dunkin’s coffee is smooth and mellow, the best kind of coffee that gently jolt you but does not leave you twitching and shaking.
Coming to their new flavours now:
The first one offered was the Bangalore Start-Up Coffee. This new flavor made from 100% Arabica roast beans decoction is typically a South Indian filter coffee. Served piping hot with milk, it was an okayish flavour. I would have loved to have it a little more stronger with less milk. The diary product was kind of over-riding the coffee flavour.
The second one was the Tough Guy Cappuccino, and this is not for the sober guys, as this contains alcohol (no alcohol though for the tasting session). As the name suggests, this is the triple shot of dark roast espresso with a tint of brandy.
Next was the Therapeutic Cappuccino. A fuzzy mix of hot chocolate and coffee with whipped cream and cinnamon for a lingering feeling. It’s the coffee which you want to help in your hands and spend time dreaming endless.
The TC coffee infact heals the tough sensations that we had from the earlier TGC coffee. This in fact was the best of the lot, and when the management tried to make smaller servings of this coffee, everybody objected and we had a chance to savour the entire 300ml of the rich chocolaty coffee. The big red cup of TC is definitely a good pick for a long rainy chat as it is high in quantity. I personally liked this one.
The last but not the least was the Dunkin’ Black Coffee. I personally am a black coffee lover, but found this one slightly different, as they have mellowed the flavour with a dash of lemon slice. It did taste differently but it was a pleasant difference. No reasons for not liking this DBC.
I thoroughly enjoyed the Coffee tasting workshop at Dunkin’s, and friends, hop on and do try these coffees with your favourite doughnuts at your nearest Dunkins Donuts.