There is nothing like an espresso pulled by a really experienced barrista. A long time ago in Seattle, you could get that at Starbucks. Now they serve bizarre,charred espresso, pulled by part-time employees. There is a huge difference. I think you're generally better off finding a local place with a barrista who's been at it for a few years (if you can find one).
However, I think Starbucks serves a very competent cup of drip. They do a better job than most, depending on the day's roast. The only time they screw it up is when they serve French roast, which tasted like an ash tray.
Even with the drip coffee, the caffeine content is all over the map. I read that it can vary by as much as 200% from day to day. Some days you get a cup of rocket fuel that has you shaking and sweating for an hour.
I'm not the first to say it, but how can you fault a business plan for legally selling an addictive substance?
However, I think Starbucks serves a very competent cup of drip. They do a better job than most, depending on the day's roast. The only time they screw it up is when they serve French roast, which tasted like an ash tray.
Even with the drip coffee, the caffeine content is all over the map. I read that it can vary by as much as 200% from day to day. Some days you get a cup of rocket fuel that has you shaking and sweating for an hour.
I'm not the first to say it, but how can you fault a business plan for legally selling an addictive substance?
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