a blog by Peter Leonard
On the way to the Ibsen Conference in Shanghai, I decided to split the flight into two legs, changing planes in Japan’s Narita Airport. The idea was give me a bit of time to walk around and stretch my legs, as well as get some time (however brief) in a country I’d never been to before. I certainly didn’t anticipate stumbling upon a brand-new Frappuccino flavor, Coffee Jelly. Curiosity, together with a desire to prop up Seattle-based companies, led me to ordering a Grande.
The jelly at the bottom is surprisingly soft; you can pretty much draw it up the straw with minimal effort. It really is more of a coffee flavor than a stronger espresso one — the main experience, in fact, is more texture than flavor, as the smoothness of the gelatin contrasts with the micro-blended ice particles. No idea if Starbucks will bring this to North America anytime soon; my guess would be a resounding no.
