Coca-Cola from a pub or restaurant.

Tap dispensed carbonated drinks all have a tendency to foam which is a big problem to maintain carbobation for extended periods. Sugar content influences both viscosity and surface tension which will hence influence the foaming at the point of dispensing and the how it can be controlled via nozzle design. Basically it is a formulation problem working against physics but it's not like coke can change the recipe is it?
 
inogen said:
McDonalds has their coke syrup delivered in stainless steel containers and not bag in box. They'll also probably mix it with chilled carbonated water rather than letting the ice do the work. Temperature has a big effect on carbonation levels, as does the surface area of solid to which the carbonated drink is exposed. McDonalds will have worked that out to the nth degree.
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McDonald's haven't had stainless steel coke deliveries for years. IIRC it was around 2006 they switched to large scale (300L) BiB.

Coke syrup for draught should mixed 5.2 parts carbonated water to 1 part syrup. Coke set this and check once a year however the store is supposed to check weekly after the line flush.

My issue with pubs et al is recently they've universally decided that their customers should not have the "full-fat" option available to them.
 
Okay fine, whatever they get they get their deliveries in, it’s temperature controlled and is until dispense. Unlike the op’s crap coke.

It’s also dispensed at a set temperature, into a set volume, with a set volume and indeed, set grind therefore set surface area of ice. And therefore a relatively consistent carbonation.
 
They also use huge CO2 tanks that are refilled by tanker not little bottles you get down the wholesaler. Makes the whole thing very consistent.
 
robj20 said:
Who in their right mind thinks a drink has to have alcohol in it to enjoy it. Probably the same person that drinks round of "insert generic larger" because all their mates drink it, rather than drinking something you actually like.
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What is ‘larger’? Is that a drink that’s bigger than anything anyone else has? :D
 
Rroff said:
I actually don't like Coke from a glass bottle
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What!? I've just lost all faith in humanity, it's like mana from heaven! Every day I wake up and hope that one day I can be financially successful enough to have a fridge stocked with Coke in glass bottles.
 
No-one should drink any mixed soft drink from any restaurant.

1) The hygiene on the machines is sickening, bacteria and dirt harboured everywhere
2) Gas/Mix is rarely 100%, so its either too weak, or flat, or both
3) Soft drinks are nothing other than chemicals, they do your body, or your teeth only harm.
4) The margins on them is a total rip off, a few pence vs £2,£3+ per bacteria infested, weakly carbonated and weakly mixed serving.
5) When the machines are "cleaned" it is done by people who do not really care, and are not paid enough to care, therefore if you are quite likely to be ingesting cleaning chemicals depending on how close you are to when the machine was cleaned.

All in all, mixer drinks in restaurants are a total waste of time, and you have to be a bit special to continue to consume them tbh.

Just remember sugary environments are the very environments that bad bacteria THRIVE on.

Sigh.
 
Trappi$t said:
No-one should drink any mixed soft drink from any restaurant.

1) The hygiene on the machines is sickening, bacteria and dirt harboured everywhere
2) Gas/Mix is rarely 100%, so its either too weak, or flat, or both
3) Soft drinks are nothing other than chemicals, they do your body, or your teeth only harm.
4) The margins on them is a total rip off, a few pence vs £2,£3+ per bacteria infested, weakly carbonated and weakly mixed serving.
5) When the machines are "cleaned" it is done by people who do not really care, and are not paid enough to care, therefore if you are quite likely to be ingesting cleaning chemicals depending on how close you are to when the machine was cleaned.

All in all, mixer drinks in restaurants are a total waste of time, and you have to be a bit special to continue to consume them tbh.

Just remember sugary environments are the very environments that bad bacteria THRIVE on.

Sigh.
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TBH the same goes for just about anything these days whether supermarket food, restaurant, whatever - companies cutting corners and rush to the bottom ingredients wise, people generally have a poor concept of hygiene if they care at all and huge numbers of people who are complacent and lazy you'd have to pretty much stop living to avoid it. The irony being we all contribute to how **** the environment we live in is while complaining about it.
 
Rroff said:
TBH the same goes for just about anything these days whether supermarket food, restaurant, whatever - companies cutting corners and rush to the bottom ingredients wise, people generally have a poor concept of hygiene if they care at all and huge numbers of people who are complacent and lazy you'd have to pretty much stop living to avoid it. The irony being we all contribute to how **** the environment we live in is while complaining about it.
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Agree, people need their heads read if they eat in any sort of chain restaurant, and before anyone starts bleating, I should know, I worked in two very big ones, and I would never go near a chain restaurant ever again.
 
Trappi$t said:
No-one should drink any mixed soft drink from any restaurant.

1) The hygiene on the machines is sickening, bacteria and dirt harboured everywhere
2) Gas/Mix is rarely 100%, so its either too weak, or flat, or both
3) Soft drinks are nothing other than chemicals, they do your body, or your teeth only harm.
4) The margins on them is a total rip off, a few pence vs £2,£3+ per bacteria infested, weakly carbonated and weakly mixed serving.
5) When the machines are "cleaned" it is done by people who do not really care, and are not paid enough to care, therefore if you are quite likely to be ingesting cleaning chemicals depending on how close you are to when the machine was cleaned.

All in all, mixer drinks in restaurants are a total waste of time, and you have to be a bit special to continue to consume them tbh.

Just remember sugary environments are the very environments that bad bacteria THRIVE on.

Sigh.
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Find me anything that isn't...
 
Back in the days when I was student I used to help run a bar. We never used to clean the post mix lines or the fountains as we assumed that all the chemicals in the drinks killed any bacteria off. The only exception to this was the orange juice, after any breaks between semesters we had to dispense in syrup only mode for a bit as it had turned brown in the lines. It tasted fine after that though!

Beer was a different story, we cleaned those lines meticulously every couple of weeks.
 
One thing I learnt from this thread is that food outlets dont buy coke like we do from the supermarket they mix it themselves? this is really interesting information. I agree with hygiene concerns as well, the state some restaurants hygiene standards are in is shocking.
 
Trappi$t said:
No-one should drink any mixed soft drink from any restaurant.

1) The hygiene on the machines is sickening, bacteria and dirt harboured everywhere
2) Gas/Mix is rarely 100%, so its either too weak, or flat, or both
3) Soft drinks are nothing other than chemicals, they do your body, or your teeth only harm.
4) The margins on them is a total rip off, a few pence vs £2,£3+ per bacteria infested, weakly carbonated and weakly mixed serving.
5) When the machines are "cleaned" it is done by people who do not really care, and are not paid enough to care, therefore if you are quite likely to be ingesting cleaning chemicals depending on how close you are to when the machine was cleaned.

All in all, mixer drinks in restaurants are a total waste of time, and you have to be a bit special to continue to consume them tbh.

Just remember sugary environments are the very environments that bad bacteria THRIVE on.

Sigh.
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I agree for some of it, but bear in mind there is no sugar in coke zero ;)
 
Usel said:
Why is Coca-Cola from a pub or restaurant (not fast food) pretty much always flat yet lemonade from the same mixer tap is always perfect.

Will usually buy it in the bottles or cans if available but when complaining and sending the drinks back upon visiting the same establishments again at a later date it's still flat.

Is mixing Coca-Cola syrup with carbonated water more difficult or something?
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its because its Sugar Tax
 
Most pubs and bars etc have difficulty in getting the mix right or they are simply not bothered in getting it right. Also you need to find out if it is actually Coca-cola/Pepsi and not just some cheap own brand from the cash and carry on tap.

Also Pepsi (in cans atleast) is like half the price for a 48 can slab from cash and carries.
 
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