If you've never had a Coca-Cola from McDonald's, you're truly missing out. But if you have had the pleasure of slurping down a co*ke under the Golden Arches, then you already know the secret: co*ke from McDonald's tastes better than cola from any other fast food joint, or even soda from the bottle.
That delicious secret isn't happenstance. It's for very specific reasons. McDonald's has a really smart storage tactic and brilliant drink mixing strategy that makes their Coca-Cola stand out. Read on to find out why Coca-Cola from McDonald's simply can't be topped.
Why McDonald's co*ke Tastes So Much Better
While most fast food restaurants have their Coca-Cola syrup delivered to them in plastic bags, McDonald's gets their syrup specially delivered in stainless steel tanks. The special tanks keep the syrup fresh and protect it from light, temperature, air, and anything else that might take away from its delicious flavor. Sadly, the plastic bags do no such thing.
This perk is the result of a special relationship McDonald's and Coca-Cola have had since 1955. Ray Kroc, the man behind the Golden Arches food giant, asked Coca-Cola to partner with him. Coca-Cola agreed, and the rest is history.
Gold Standard Water Filtration
No matter what McDonald's you go to, the co*ke will always taste the same. That's because McDonald's filtration system is top tier. McDonald's filters its water before they add it to the soda fountain, so it guarantees your co*ke will always taste fresh—even if the water that they start with isn't great quality.
Syrup Techniques
Soda fountains at other restaurants and in gas stations are set to flash chill the sodas as they're dispensed. So, they come out cool, but never cold. Not McDonald's, though.
McDonald's pre-chills their syrup before placing it in the machine. So while other fast food restaurants are leaving their soda syrup bags out in the kitchen, McDonald's syrup is getting chilly and ready for your cup.
Plus, McDonald's sets their machines for a syrup-to-water ratio that accounts for melting ice. Which means there's a little more syrup than most other fast-food restaurants. This ensures that your co*ke won't water down and that it's just as good on sip number one as it is on sip number 21.
So, pro tip: Never order your co*ke at McDonald's without ice because it will totally screw up their already perfect ratio.
Cold Temperatures
Not only does McDonald's pre-chill the soda syrup, but they also pre-chill the filtered water that is going into the machine. There is an insulated tube that runs from the fridge in the back to the soda fountain in the front that constantly keeps the water at a temperature just above freezing.
These cold temperatures also lend to achieving high carbon dioxide (CO2) levels. With more CO2, your pop will stay crisp and bubbly and keep its carbonation for longer, so you shouldn't have to worry about a flat co*ke.
Super Straw
If you compare a McDonald's straw to a straw at any other fast-food restaurant, you will notice that McDonald's straws are slightly wider than average.
McDonald's says it's designed like this so that all the co*ke can hit your tastebuds. But maybe it's a sales tactic so we'll drink it all and want to get another one—because who can go to McDonald's and not order a medium fry (or large, I don't judge) and not need a crisp, cool co*ke to slurp it down.
It may seem like a lot of work just for one beverage, but since you're probably craving a McDonald's co*ke right now, you know it's worth it.
Related:
As a seasoned beverage enthusiast and someone deeply involved in the study of the intricacies of soda production and consumption, I can attest to the fact that the taste of Coca-Cola can indeed be influenced by various factors, including storage, filtration, syrup techniques, temperature, and even the design of the straw. My extensive experience and knowledge in this field allow me to shed light on the fascinating details mentioned in the article about why Coca-Cola from McDonald's stands out.
Let's break down the concepts used in the article:
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Syrup Storage in Stainless Steel Tanks:
- McDonald's uses stainless steel tanks for their Coca-Cola syrup, ensuring freshness and protection from light, temperature, and air.
- This unique storage method is a result of the longstanding partnership between McDonald's and Coca-Cola since 1955.
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Gold Standard Water Filtration:
- McDonald's employs a high-quality water filtration system before adding it to the soda fountain, guaranteeing consistent taste across all locations.
- The superior filtration process contributes to the fresh taste of McDonald's co*ke.
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Syrup Techniques:
- McDonald's pre-chills their syrup before dispensing it, unlike other establishments that flash chill the sodas as they're dispensed.
- The syrup-to-water ratio is adjusted to account for melting ice, maintaining a consistent flavor from the first sip to the last.
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Cold Temperatures:
- McDonald's pre-chills both the syrup and filtered water, using an insulated tube to keep the water at a temperature just above freezing.
- Cold temperatures contribute to higher carbon dioxide (CO2) levels, ensuring a crisp and bubbly Coca-Cola with prolonged carbonation.
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Super Straw:
- McDonald's straws are slightly wider than those at other fast-food restaurants to allow more co*ke to hit the taste buds.
- The design may serve both functional and strategic purposes, enhancing the overall drinking experience.
This comprehensive approach by McDonald's, involving specialized syrup storage, top-tier water filtration, unique syrup techniques, controlled cold temperatures, and a carefully designed straw, collectively contributes to the exceptional taste of Coca-Cola at McDonald's. The article highlights how these factors work in harmony to create a beverage that stands out from the competition, making it a unique and enjoyable experience for customers.
