If you’ve ever suspected that Coca-Cola tastes better at McDonald’s, don’t worry, it’s not just your imagination. It’s the most widely sold drink on the planet, so it would be normal for it to taste the same in every restaurant. But nothing could be further from the truth, and we’re going to explain the scientific method McDonald’s uses to create the best carbonated version of Coca-Cola.
The world’s most famous hamburger company, together with Coca-Cola itself, has devised a distribution network formula that brings every paper cup it serves its customers to its fullest potential. They have devised a formula based on four pillars: temperature, storage, syrup ratio and a curious strategy.
How they serve the perfect Coca-Cola at McDonald’s
It all starts with something as simple as water. The hamburger chain uses a superior filtration system to ensure that the water in its soft drink machines is perfect. Apart from this, the real secret lies in the temperature, as this determines the amount of bubbles in the drink. McDonald’s cools the water and syrup separately before mixing them, keeping them at a temperature very close to freezing point.
There is a principle of chemistry known as Henry’s law: the solubility of a gas—in this case, the CO2 that creates the bubbles—is inversely proportional to the temperature of the liquid. Thus, McDonald’s maximises CO2 retention, and the drink achieves that touch of bubbles in the mouth that makes it seem almost crunchy.
Another area where they are very strict is how they deliver Coca-Cola syrup. While other establishments receive their syrup in large plastic bags, this type of packaging can expose the syrup to small amounts of oxygen and light, which degrade it. However, McDonald’s is very strict; the chain requires that all Coca-Cola syrups be delivered in stainless steel tanks. This ensures that the syrup is not exposed to anything that could degrade it, keeping it as pure and fresh as possible with every dispense.
The secret formula
McDonald’s knows that everyone wants ice with their favourite fizzy drink, but this inevitably leads to dilution. To combat this, the chain adjusts the mixture in its vending machines. The proportion of Coca-Cola syrup mixed with carbonated water is set to be slightly higher than the industry standard, so even if the ice melts, the Coca-Cola still tastes good, rather than like a watered-down fizzy drink.
To ensure that their customers enjoy the full flavour of Coca-Cola, they have even devised a special straw. The diameter of the straw directly influences how we perceive the taste of Coca-Cola. McDonald’s uses straws that are slightly wider than the rest of the industry. The difference is tiny, about 0.02 inches larger than average, but enough to have a significant sensory impact; it allows us to drink more Coca-Cola with each sip, so we get more sugar, bubbles and flavouring on our taste buds. In general, everything you experience at McDonald’s is backed by hundreds of professionals and millions of dollars invested to ensure you have the best possible experience… And don’t go to Burger King or another burger franchise.
All McDonald’s products are designed to hit the target of what is called the ‘bliss point’. This is the perfect balance of salt, fat, and sugar that makes the food irresistible and makes us want to do nothing else but eat or drink more. (Yes, a dopamine rush!)
So next time you pull up to a party and that (slightly annoying) friend starts talking about the nuisances of carbonated beverages and how to serve them—as if they were talking about the tea ceremony held by geishas in Kyoto—make sure to one-up them talking about all the lengths McDonal’s goes to serve the perfect cup of Coca-Cola every time. Cheers!