1 /5 Dakota Gasaway: Consistently Incorrect Iced Coffee & Years of Issues. I’ve been ordering the same drink for years—a large iced caramel coffee with one extra cream and two extra caramel (total: 6 cream, 8 caramel)—and this location almost never makes it correctly. As a former McDonald’s crew trainer, I know the exact standards: proper ice to the ice line, full pumps of caramel, and correctly brewed iced coffee that’s cooled over the required amount of ice in the stainless container. This store repeatedly ignores these requirements.
Most of the time, the drink tastes like straight black coffee because they don’t use full pumps of caramel and often don’t fill the cup to the correct ice line, which throws off the coffee-to-ice ratio. I’ve paid extra for caramel for years and usually don’t receive what I paid for.
There ARE a couple employees who do it correctly—Joey and the young blonde girl (not sure her name). Their drinks are made to standard every time. But others, including an older blonde manager, routinely make the coffee incorrectly. I’ve watched her do 11 quick, shallow “fast shots” of caramel and insist she always makes it the right way, even though she doesn’t.
This is my hometown McDonald’s, but I now drive 20 minutes out of my way to another location if I want to get a properly made coffee. Every surrounding store gets it right consistently—this one simply refuses to follow McDonald’s iced coffee standards.
I hope management and corporate take this seriously. Customers deserve the product they pay for, especially when the solution is as simple as following the standard recipe.
Side note if your brewer dumps coffee grounds (visible clearly through the clear cup) don’t act like the customers the fault either when I state I would patiently wait for a new brew since the grounds bag had obviously busted. I don’t keep spare coffee grounds in my car to throw in my cup and waste our time goofy (older hefty set manager woman with an attitude problem).

