It’s just coffee and water!
It says "Perishable. Keep refrigerated" but what could possibly be perishable in this coffee bottle?
It probably separates out and gives a less satisfactory customer experience. Starbucks doesn’t want that so puts the ‘perishable’ label on it.
If separation were the problem, it would say “shake well” and refrigeration wouldn’t help. My guess is that they are afraid of bacteria growth.
Hmm, looking at the back of the bottle, it DOES say to shake well.
The first thing that will “perish” is the flavor, which will turn slightly rancid as it oxidizes. I’m sure they vacuum-seal it to minimize this, but there will still be some oxygen in there. Keeping it refrigerated will slow down the process.
per·ish·a·ble
/ˈperəSHəb(ə)l/
adjective
(especially of food) likely to decay or go bad quickly.
I’m sure it’s an issue of deterioration of flavor rather than of bacterial growth. Bacterial growth wouldn’t be supported in a liquid that’s devoid of most nutrients. It says “refrigerate, best if consumed within seven days after opening.” That suggests the main concern is flavor quality, not danger from spoilage due to bacteria.
It’s iced coffee. If you let it heat up it will be tepid coffee.
It could be that letting it heat up will reduce the quality, and it’s also possible they just use that phrase on all their refrigerated products instead of having to figure out which ones will be fine if kept at room temperature for a while.
I don’t have the source for this quote:
"Unlike all of the other posters in this thread, I have done this experiment. A cup of brewed coffee left at room temperature for 24 hours had about 60% of its caffeine remaining. There’s been lots of talk of caffeine’s chemical stability, but it’s a carbon and nitrogen source for bacteria. Edit: also, coffee left at 4 degrees celsius for 2 weeks had less than 5% of its original caffeine content. "
I suspect that it has to do with how’s it’s made, it’s not pasteurized. That’s all.
In the past, I worked in the juice / beverage business. For beverages to be considered shelf stable (not requiring refrigeration), they needed to pasteurized. That was done by heating them to boiling(?) for a certain amount of time (I don’t recall exactly).
We also did other beverages (no coffee-based ones though), that were heated, usually to make ingredient mixing easier, but not long enough to be considered “pasteurized”. Those we had to label as “keep refrigerated” because they weren’t considered pasteurized. They hadn’t been heated to a high enough temp for long enough.
Since boiling dramatically affects the flavour of coffee, I doubt the company that makes this for Starbucks heats it long enough long to consider it pasteurized.
This seems to contradict the consensus in this thread. Any further proof of this?
No, unfortunately. I don’t drink coffee myself: I got that text from someone does, but it was not original with that person.
Dunno about bacteria, but mold will definitely grow on coffee if it’s left out long enough.
Nutritional label says “Carbohydrates: 2g”
As GMANCANADA said - unless the bottle is sealed and then pasteurized, bacteria will grow in it.
Mine says 3g. Weird, we’re definitely looking at different bottles.
I’m looking at the link you posted.
A pot of black coffee, if left long enough, will grow all sorts of awful things in it. I’ve seen it and cleaned it and been grossed out by it. No need to add sugar or milk to support the lifecycle.
That’s sealed like refrigerated orange juice, it will mold. If they wanted to put it on a shelf, they would can it, or put it in a glass bottle with the pop up metal lid. Spent coffee grounds are used in cultivating mushrooms, for fertilizer and compost.
Coffee, and almost anything with oils in it, can go rancid. Rancid does not mean rotten, it is when the oils turn and taste bad, like they are changing into varnish.
Ever had some old bacon or butter that tastes off? That is usually rancidity. The air and light reacts and oxidizes some of the oil. Coffee is prone to rancidity, that is why it is usually sold in a dark container.
Notice the black color of the container in your link? Not just marketing, it is to inhibit rancidity.
Confirming. I make a large pot of coffee from fresh-ground about every three days; the first day I get it fresh, the next two days I drink leftovers. Works for me.
In cold or cool weather the leftover coffee keeps fine in a closed jar on the counter. (Part of the trick to this is to not reheat it more than once; so it doesn’t get left in the pot.) In hot weather (I have next to no air conditioning), I have to refrigerate it, because otherwise by day 3 there’ll be a skim of mold on the surface.
I have no argument with those commenting on mold growth (I’ve seen it too). But if left unrefrigerated, the flavor will go bad long before you get anything growing on it.