CeRo might have beat me to it (curses!), but I’m bound and determined to get my cinematography online in order to qualify for an ’09 Oscar:

[youtube]http://www.youtube.com/watch?v=bg7Ht9bp5ys[/youtube]

What really strikes you about this product is the texture: it’s definitely not your father’s Folger’s Crystals. Not sure if that’s part of the secret process, or just an artifact of how much the freeze-drying process has advanced in 25 years. The actual taste of the brew seems surprisingly mild and smooth for Starbucks, which has a reputation for darker (or ‘burnt’) coffee. This definitely tastes a lot better than the stuff from your office’s never-cleaned coffee brewer, and I wouldn’t be surprised if it’s a net win for taste stability compared to the vacuum-packed ground beans that many institutions rely upon.