I get beans from my local coffee establishment. They do the roasting in house and have beans from all over the world. I've been experimenting with trying the different beans they have availible, and making my own blends of them. My fav is a blend i make at home of beans from puerto rico and columbia. I'm no coffee expert but I can taste a huge difference between the different beans I get. All of them taste better than starbucks to me personaly.

I say if you like starbucks then by all means drink it, but don't be fooled into thinking it's the highest quality stuff around. I still drink coffee from starbucks from time to time if it's what's around at the time, but i'm not impressed by it at all.

I think it's great that more people are being exposed to coffee through stabucks, but it's a shame that so many of these people are duped into thinking it's much better stuff than it really is.

if you are in philly check out old city coffee. If you can't taste the difference, there may be something wrong with yout tastebuds. oldcitycoffee.com

exactopposite

Ldymadlin

stbxgirl

morganlh85

Skydiver

Starbucks single-handedly have trained consumers around the world that is not just ok, but desireable to pay more, and at times way more than two bucks for a cup of coffee!

pix

Rocqu

sounds like PR smoke to me.

boandmichele

When I starting working at Starbucks, I was amazed that they had fair wages and an opportunity for anyone to move up if they desired, but everyone gave me a hard time for working there. I can't speak to issues of foreign diplomacy, but Starbucks was very fair to their U.S. workers.

That being said, I would not be at all surprised if this was an actual partner. When I worked there, it seemed like all the partners had a "Stepford Wife" way about them. I think they added subliminal messages to the music.

whereismyrobot

As for me, I lived in Washington state for a year. I loved the little drive-up mom & pop coffee shop. That said, now that I'm back East, I drink Starbucks. Mostly, I think it smells skunky -- and not like the animal, either. But it's still better than the alternatives around here.

joellevand

Who has neighborhood coffeeshops anymore? I haven't seen one in years. Except for bookstore cafes, it's all Starbucks from where I sit.

kerry

CoffeeAddict

xleggomygregox

sunnfun

I lived in Paris for a year - I know what cafe espresso should taste like. Any corner cafe in Paris produces a vastly superior espresso for about one quarter the price what Starbucks charges.

Starbucks apparently couldn't make a decent espresso if their life depended on it. Admitting they have a problem there would be a good first step towards recovery. Instead, I guess they'd rather pour their resources into PR spin rather than improving their coffee.

cyancynic

most consumers probably couldn't care less what kind of fancy 10k expresso machine they use and have to recoup costs or whatever.

I've generally found any cappuccino at starbucks above the short size to basically be a latte.

i'm still a starbucks americano junkie. the drive thru near my house is just too convenient.

billhelm

Tips are only truly expected for waitstaff who aren't paid minimum wage because the restaurant business is...skewed.

In Europe, everyone makes minimum wage and tips are actually very tiny, and just a simple reward for a job well done.

Unless your barrista really does blow sunshine up your ear and make your day better with their existance, then they are getting paid enough to simply take your order and steam your milk.

I was a barista. After about a day, steaming milk you can do in your sleep. And the machines probably have an automatic shutoff for the temperature so it's really not a difficult procedure. I did that job for four or five months, usually by myself without backup. I liked getting tips, sure, but I would never in a million years expect them and a barista has to do something spectacular to get anything from me.

I suppose that makes me a terrible person.

Meiran

Seattle's Best Coffee was founded in 1968. Starbucks was founded in 1971. Founded in the same town, almost right next to each other from what I gather, but still, the originall "Wet Whisker" was there first.

Since I don't drink coffee I can tell you nothing about how it tastes at Starbucks. I can tell you that I have massive amounts of experience with Hot Chocolate and Starbucks hot chocolate is TERRIBLE. It's bitter and nasty, and the only way to make it remotely drinkable is to add a sugary syrup, and if I wanted a sugary drink I'd go buy a can of soda.

Seatle's Best Coffee Cafe's Cocoa Trio for the win. Those are some dang good drinks.

I worked in a bookstore cafe that was not Starbucks. If you want confessions, start getting into things like how if you are diabetic or have a problem with sugar, never order a syrup even if they offer a suger free option unless the barrista HOLDS UP THE BOTTLE and proves to you that it's sugar-free. Routinely, when we ran out of syrups, baristas would just put the regular in.

Who has neighborhood coffeeshops anymore? I haven't seen one in years. Except for bookstore cafes, it's all Starbucks from where I sit.

Meiran

You cant get this kind of info ANYWHERE ELSE!

omgyouresexy

wiretapstudios

I don't know where you've been living for the last 30 years, but Ann Arbor,MI, Pittsburgh, PA, New Orleans, and San Francisco have all had plenty of independent cafes serving in-house roasted beans to experienced (and inexperienced) coffee drinkers.
I think when you basically say "Starbucks taught you SOBs about coffee" you are mistaken. Sure, you can't get good coffee in West Texas, but that is not the case every where nor has it been the case in a pre-starbucks world.

Ponygirl

That being said I agree with Mouthy, shop locally, find a cafe that is locally owned (reinvest your money in your own community) Many roast their own beans as well as serving shade grown/Fair Trade coffee.

Ponygirl

And I guess I'm an asshole, too, because I don't tip at Starbucks or any other corporate fast food chain either.

hoo_foot

Actually, it isn't. If most people are accustomed to Folgers or whatever, any kind of better coffee is probably overwhelming. It takes a while to get used to "good" coffee, and many people DON'T recognize subtleties that exist in coffee, like wine, etc. Coffee can taste nutty, fruity, floral, citrusy, etc, but you have to drink a lot of different coffees before you recognize this.

I've worked for Starbucks as well as independent chains, and I greatly prefer the way I'm treated as an employee at Starbucks. Before I worked here, I too thought the coffee tasted "burnt." And, ordering a mild will not necessarily fix this. For people who don't want "strong" coffee, the bold is sometimes a better bet because the milds are usually more acidic. Bolds are smoother and a better bet for someone who doesn't like coffee that much. The majority of Starbucks coffees are darker roasts, for which I don't know, but to say it's to save money is silly because it takes significantly more beans to make a darker roast. That's why other chains usually sell lighter coffee that doesn't seem "burnt." At any given store, there might be a particular type of coffee that is brewed more often. But, Starbucks does have some nice light roasts, and a number of diverse, interesting coffees that do not taste "burnt." Starbucks will brew you a french press of any type of coffee you want upon request, so if you don't like "burnt" roasts this is a good alternative.

embean

I thought the article was pretty interesting, if only as a reminder that one really, really shouldn't ever put a high-calorie chemical cocktail such as a Frappuccino into one's mouth, much less one's stomach. Yech.

As a frequent traveler, I find that the coffee at SOME Starbucks tastes burnt, but that it tastes better than the other stuff one can get driving across Illinois on I-55. Coffee at some Peet's tastes burnt too (but Peet's coffee transports you to a different existential plane, so maybe that's forgivable?)

Sometimes I think that they burn the coffee so that you'll buy more espresso drinks, which usually taste just fine.

In any case, count yourself lucky to get great coffee at home or at a local shop, if you can get it. Just think how hard our foreparents had it, with just Folger's, Sanka, and Hill's Brothers.

ancam

radleyas

Relax. Have a cup of decaf.

radleyas

Soultrance, I have no doubt that you are a PR person yourself, since you are obviously speaking out of your ass.

So your professional opinion as a PR person is that the huge multinational Starbucks corporation has sent the following information to this blog?

"The amount of high fructose corn syrup and strange processed food materials in these things is scary. And the best part? They will run you about four bucks a piece. It doesn't cost barely anything to make one, but you better believe that they're going to overcharge you for it."

Wow they must have some really clever PR people such as yourself over there. Starbucks must be tired of selling powdered mix and water for $4.00 a cup. If only they could find a sneaky way of getting customers to quit buying it...hmmm.

bdgbill

gjhead

VA_White

kerry

Oh for the love of...whatever. Then YOU don't. I think we're adults and understand that it's okay to be different. We're discussing Starbucks, though, not racism. And don't try and tell me that flaming people for liking Starbucks is the same as burning a cross on someone's lawn. It's not. Stop being so dramatic. Extreme examples are not a good way to prove a lame point.

smallestmills

I visit SB once sometimes twice every day, and two things keep me coming back.

One, the organic milk... Until another caffeine source, other than my kitchen, figures out that mystery I am going to SB.

Two, the BARISTAS... Typically, in fact I can't think of a single instance in my experiences this isn't true, these men and woman are saints. They wake up at the crack of dawn, and stand there putting up with all the whinny, ill-tempered, and otherwise ridiculous behavior people throw their way. I sure as hell couldn't do it.

Part of their responsibility obviously is the protection and utilization of SB procedure. Even at the cost of customer satisfaction. This is a losing proposition for the worker-if they give in to the customer's "demands," then they risk termination. If they refuse they risk pissing off the wrong person, the one who calls management. That situation could in some cases also lead to termination.

"juicy" anything is adspeak for cheaper, more sugar and usually fake...
(disclaimer, i haven't read the ingredients, just going by experience with other products)

Be pleasant with people. They are working hard, and deserve to be treated as such-even if they can't accommodate your every whim... Don't be the asshole, even if you are right...

Rant over.

graphikartistry

Youthier

BTW, I use a french press, and haven't made a good cup of copy since I moved to the west coast.

Major-General

passionateharvest

I do like starbucks just for the ability to try different blends though, and of course the (marginally) better atmosphere.

bbbici

AngrySicilian

I'll go on the record that I am Dunkin Donuts drinker. I'm not saying its great coffee in the grand scheme of things, but I like it (and will go out of my way for it). But I live in Boston and maybe its like how people swear that Coke tastes best in Atlanta.

The freshly ground coffee I brew at home, however, is my favorite! (and the least expensive)

nequam

There's more to being a barista at a semi-automatic machine than pushing buttons. Baristas still have to know how to properly steam milk, how to pour so the espresso and any additional syrups mix in the cup, etc. Pulling shots on a traditional machine is just busywork for the same result - and a semi-automatic provides a consistent product, I think. Baristas and front counter people are tipped for their service, friendliness, etc. It's not expected as it is with traditional servers, but it's appreciated if you receive excellent service.

gwbean

We don't buy expensive beanage, typically. We like 8 O'Clock's whole bean coffee and drink that on a daily basis. We get a half pound of Caribou's Obsidian each week, for a treat.

gwbean

I don't see the reason to insult people over their personal tastes. It's akin to insulting someone because of their skin colour.

It's ok for us all to have our own tastes. It's ok for us to be different.

Call me a hippie if you must ... but if you do, I'll stick a fork in your eye.

radleyas

Then I'm an asshole, too, because I never tip at Starbucks. First of all, it's been pointed out here that the "baristas" aren't really "baristas" anymore -- all they have to do is press a couple of buttons. Second, I'm not going to tip anyone if I have to wait for them to finish their personal conversation with their fellow "barista," then have them give me attitude because I ordered a medium and not a "grande." And finally, if I paid 4 bucks for my overpriced-but-yummy Frappucino, I'm not going to pay even more to the "barista" who just managed to operate a glorified Slurpee dispenser.

acambras

Jesse obviously doesn't know what she is talking about. If she did, she would know that many restaurants are equipped with 'automatic dispensers' for coffee. These are machines that you side your filter under, pull a lever, and it dispenses the company's (in our case Farmer Brothers) recommended amount of coffee bean. Many large establishments have this. I know about it as my parents owned a larged restaurant. It is certainly as much as two table spoons per six ounces.

Face it, the coffee beans are burnt. I can go to any other expresso stand (there are over 50 in my town), where they use roughly the same equipment, and not get that coffee that tastes like it was brewed through a musty old sock.

GetFightted

Mouthy

I also have issue with myth #1. Starbucks coffee to me does not taste burnt, it just plain tastes like dirt. I like my coffee strong, I drink espresso and americanos mostly, and I've only ever had dirty tasting coffee from Starbucks.

I greatly prefer real Mediterranean style coffee shops that use the manual espresso machines. The taste and smell is fantastic and the end result is always way better. I've never before had a Starbucks americano taste creamy and rich like I get from a local coffee shop called Cafe Artigiano in Vancouver.

The only thing I've ever been a fan of at Starbucks is the standard Iced Mocha, and even the last time I had that the barista seemed to skimp on the espresso and go overboard on the chocolate. Shame.

Oh well, I'll stick to my Artigiano coffee's. The service and product is way better and costs less.

Soultrance

alicetheowl

I've tried Starbucks, I've tried most off-the-shelf stuff at the supermarket, and then I've tried some of the good stuff (which my work orders through a distributer), and then I realized that coffee doesn't taste like the swill I'd been downing all this time.

I feel sorry for those who can't tell the difference.

alicetheowl

I've never heard anyone outside of Starbucks PR department going on about those constant references to the SCAA. Some of their "rules" are ridiculous. "Two tablespoons of coffee per six ounces of water"? If you're using decent beans, freshly ground, a tablespoon per is plenty. One ounce of espresso for eight ounces of beverage? Thanks, as the person who's drinking it, that's *my* decision, not yours. Sheesh.

fhic

A chai without water tastes different than a regular chai. I've tried to get customers to order a latte add chai to save money, but then it isn't made correctly as a chai because it does not have any water. You are getting more milk, which costs more to make than water if that's what you're after... According to Tazo, the chai manufacturer, the chai concentrate is supposedly "activated" by the temperature of the hot water which is closer to boiling where as the temperature of the milk should only be between 140-160.

The drive through is not that bad and you will NEVER be charged for whipped cream. If you want half one syrup and half another, they should be able to ring it up correctly as a cost free substitution, but many new employees may not have learned that yet. Cheap people prefer the drive through because they never feel obligated to leave a tip.

catkiller

smallestmills

royal72

I'm going to guess a lot of the Starbucks hostility has to do with "Confession" #1. Personally, I was pretty unhappy when Starbucks started putting local coffee shops out of business, but I didn't blame them for it. It just made me sad.

But when they start calling people who don't like their coffee pathetic noobs, and claim we're just used to weak American diner coffee or something, it's pathetic and a little offensive.

Starbucks is a coffee shop for people who don't like coffee. That's why most of their drinks are just milkshakes and stuff.

spanky

Greg P

I know it's fun to think there's an OMGCONSPIRACY around every corner. The truth of the matter is that the company creates a slick internal marketing experience that compels employes -- oops, I mean "partners" -- to evangelize the company to a degree that's somewhat embarassing from an outsider's perspective.

I worked at Starbucks corporate HQ in Seattle, just as a temp job. I was offered a permanent position there, the day after my department got its introduction to something called the "Green Apron Book," and that was enough to convince me to decline the offer.

What truly mystifies me is why Starbucks provokes such a heated response any time it's mentioned here. So much drama over a cup of coffee (and let's not ever mention raspberry syrup again, thanks).

dantsea

kerry

Irony at its finest.

sifr

Roasting the beans a shade or two darker than ideal is a very common way to hide less than ideal beans or a poor mixture of new and old beans.

Shocking news there, Starbucks uses less than ideal beans. Who would have guessed?

I am lucky in that I live near two roasters so I never have to buy Starbucks or other beans which are already old when they are on the shelf or arrive at the store.

The difference in taste is very significant compared to the pre-packaged coffees. While the air release nipple on the mylar packages is a great invention to keep the coffee from becoming stale over long periods it also releases a lot of the flavour with it. It just can't compare to fresh roasted.

Edidid

Peet's taught starbucks about coffee, and in fact used to sell starbucks their coffee. Peet's has been around for at least 40 years and is a staple in NorCal.

Friends of mine in Oakland and SanFran swear by peet's, and having tasted it, I know why.

I've always said starbucks is the worst and best thing that has ever happened to coffee. they raised the bar, they introduced America's palate to gourmet coffee, and then sadly lost their way as quarterly earnings and merchandise tie-ins took precedence over the quality of the coffee.

BII

jeffj-nj

InductGnosis

I'm also calling BS, I worked for starbucks for over five years (i left in 2003), and he's either:

1. intoxicated on the kool-aid
2. a shill from PR
3. still new on the job

Starbucks coffee tastes burnt for 2 reasons:

over roasting
over oxidation

the coffee you buy there is not fresh and is over roasted, for the most part.

and all the "time saving" and "economizing" steps they've taken have only made the coffee taste worse. the espresso, you can't even call it that anymore, not with the new super automatics.

*sigh* I offered Ben a real "confessions" article on starbucks, I don't know why he would give this guy any bandwidth.

BII

A tip of the hat to you, sir.

rmz

I've never had a cup of coffee anywhere that tastes burnt like Starbucks coffee does. This includes Dunkin Donuts, yes, but it also includedes coffee shops in NYC, it includes homemade coffee from a variety of beans, it includes homemade coffee from both K-Cups and T-Discs, it includes coffee from a variety of shops in Boston, it includes coffee from a variety of diners in NJ, it includes Hawaiian coffee prepared with some weird contraption (I believe also from Hawaii) by my dad, and for crying out loud, it even includes coffee from shops in England, shops in France, and homes in France.

In short, I've had a LOT of coffee, and none of it - ever - has tasted like the shit that Starbucks dishes out. If you like it, fine, but don't justify it by calling it something it isn't. It's burnt. It shouldn't be. Period.

PS: In every example given, I drink my coffee black with so little sugar that I never trust the person preparing or serving the coffee to add it themselves; they will inevitably add too much. So, what I'm trying to say here is, I drink my coffee pretty "pure", and I love it. Except at Starbucks. Where it's burnt.

jeffj-nj

Compare that "pour hot milk onto espresso shots and then scoop hard foam on top" coffee beverage to the free-pour cappuccino you'll find at a neighborhood coffee shop. You know, the place with the barista who drinks coffee for flavor instead of the constant caffeine supply (they're the ones with a few shots and some water behind the counter, not the overly made-up teenies bopping around behind a Starbucks bar cradling their fifth venti caramel Frappucino with extra raspberry syrup). I definitely know which one I appreciate.

Even Starbucks' top boys and girls are now admitting that they've moved away from being a coffee shop to a fast moving conveyor belt of customers purchasing over-roasted, increasingly-diluted beverages and pre-made but heated to order food items. All of which are carefully manipulated by various marketing teams ( I once heard an employee talking about the controversy with new "hot" foods and their smell interfering with the artificially piped coffee roasting aromas). If that sounds to anyone like a coffee shop, let them continue enjoying their "coffee."

TheName

I'm just sayin.'

Also, I worked at starbucks for 2 years in college:
1. Everything Jesse says is, like, straight out of the "learning journey" and "coffee workshop" books.
2. People who get really into working at Starbucks are creepy. I know a few.

lo_fro

They would do it for you, but the drink would be so disgusting. It would separate in about 2 minutes and just be gross. Try something iced if you like cold drinks. You have more healthy options and, because they melt slower, you have longer to drink your drink. Also, the consistency will always be the same, so you'll never have to deal with sucking on ice chunks.

Me.

Does that make me an asshole? Probably.

chrisb

1. Don't buy frappuccinos. They have as much caffeine as a soda and as much sugar as a candy bar. So unless you deem consuming sodas and candy a healthy way to "wake up" at 6 am, don't drink them.

2. You can order an iced americano with no water/ extra ice, then add your own milk/ cream to the drink at the bar. Voila! You have just created "The Poor Man's Latte." Yes, it will be cheap, but the baristas will hate you and may pour you bad shots if you don't tip accordingly. You're also drinking the milk that's been sitting on the bar for who-knows-how-long....

3. If you order the "mild" coffee after around 10 am, you might get the regular coffee with a little bit of hot water added to cut the taste. It is just easier than brewing a new batch and no one ever notices the difference. (Bad baristas at my store were known to give people decaf if the regular was out and we were either a) really busy or b) less than an hour away from closing).

4. PLEASE CHECK THE NUTRITIONAL CONTENT OF ANYTHING YOU CONSUME! This one is major. All the information is available: all you have to do is ask (preferably not in the middle of a rush). A slice of the bannana nut loaf seems innocent enough, but contains something like 600 calories. Any venti drink with whipped cream? My gawd... it is all bad. If you're hungry, stick to bagels and biscotti (especially if it is your everyday breakfast stop).

5. Syrup... A hot topic of debate recently, it seems. A standard drink has the following amounts of syrup: tall: 3 grande:4 venti (hot): 5 venti(iced): 6 So a barista shouldn't charge you for syrup if it is 1/2 or less of the normal amount of pumps. If it is double or more than the normal amount, they will charge you twice. And yes, there are many, many people out there that will get 12 pumps of vanilla in a drink, which is nasty.

I have more, but this is too long for the comments and I think no one even reads the comments this far down.

Me.

Do you think if I ordered like a latte, and asked them to blend it with ice and whipped cream, that they would do it for me? From what she said, it sounds like my icey guilty pleasure completely negates the pseudo organic life style I try to lead. D:

Maybe they'll even put raspberry syrup in it...

The PJs chains have good coffee, and local shops tend to have the best... I never really liked Starbucks, so why I'm worrying I have no idea.

superlayne

zaky

nearsite

What Consumerist (and every largescale comment-based blog) needs is someone to filter and summarize the comments.

Either that or you guys need to pony up with a rebuttal.

My two cents: While I agree that Starbucks coffee is overroasted and frankly gross, you can't accuse the guy of being a PR shill if he's basically telling you their most profitable product (the frappucino) is a disgusting pile of crap. Deluded, yes, shill, no.

krylonultraflat

I have friends who have been worked at SB for at least 3 years and would happily write something like this.

exkon

balthisar

I'm not a coffee connisseur, although I like it strong, put me squarely in the "starbucks tastes burnt" category. I prefer Caribou, which is little better in terms of being a mega-chain.

@Shadowman615: You can also mix water with a bunch of ground coffee in a jug, let it brew overnight in your fridge, and then strain the whole lot in a french press to get coffee concentrate. It's extremely strong and very smooth, even when made with your standard folgers crap. Google it for some recipes.

Dervish

Also, Starbucks coffee DOES NOT taste "burnt". It tastes like coffee. Americans are used to drinking 32 oz buckets of diluted dishwater from Dunkin Donuts and have no idea what real coffee tastes like.

I was going to write pretty much the same thing with "dishwater" and all but you stole the words right out of my mouth! Starbucks' coffee tastes like real coffee. Those who can't stand it can buy dishwater somewhere else.

lemur

Oops! You have a typo. You mistakenly typed a comma when you meant to type "for".

nequam

You forgot Cream Frappuccinos.

cindel

Shame, shame for consumerist to post this.

sleze69

On the other hand, I like my coffee really, really fucking strong. Americans are still crawling out of the prehistoric era of Folgers-style coffee roasting (robusta beans, anyone?), and, overall, make coffee that's too goddamned weak. As far as I am concerned, espresso is coffee, and what we Americans know as "coffee" is just an irritatingly weak substitution for the real stuff. So, although most of you commenters sound pretty knowledgeable about the meaning of "burnt", I can't count how many times I've heard morons complain that the high-quality espresso they're drinking tastes "burnt"--as opposed to recognizing their inability to appreciate the essence of the bean that espresso (when done properly) delivers.

One example of Europe's coffee superiority: I recently went to an academic conference in France, and every "coffee" break only served espressos! Beautiful!

silenuswise

mycroft2000

It's just coffee. Geez.

People have their preferences I guess..

othium

I bash Starbuck's coffee as burnt because it tastes burnt. Caribou, for instance, has roasts ranging from the lightest Kenya to the dark French Roast, and none of them taste burnt despite their using a half pound per batch. I sometimes get the darkest roasts cut with a little water there, but not because they taste burnt.

I agree that these "confessions" smack of a PR drone putting out fires (though they might want to capture those fires to further denigrate their beans! LOL).

gwbean

You're entirely wrong (and I suspect you're an American, too, but one who happens to be an elitist hipster jackass), but I'm going to let it all go because that description of typical coffee is the funniest thing I've read all day! You get points for that no matter what. As they say down at DS-MAX, juice to you!

pestie

spanky

I can't tell if you're being skeptical, or if you haven't heard of supertasters before.

There does seem to be some objective, biological basis in the phenomenon. It certainly seems to have some pretty solid basis in fact. What is your objection?

spanky

I say Jesse is an indoctrinated "partner", not a PR punk.

Greg P

Not only does this remove the accountability and quality control from their baristas, if the machine isn't calibrated correctly it pulls really awful espresso shots. And by awful I mean really, really awful. I used to drink Americanos on the regular as I find they drink like a freshly brewed cup of coffee, now I can't even stand them from Starbucks. If I order anything from there at all (and it is merely the convenience factor because they have a store in my office lobby) it's a small coffee which I add half and half to and I like my coffee black.

Whether their beans are actually burnt, they are definitely over-roasted to mask something, by that the quality of the beans or the age. If you don't believe me, compare similar roasts from Starbucks and a couple local Chicago roasteries, Intelligentsia and Metropolis. I think you'll find who the clear loser in this competition is.

To anyone that pays attention, it is obvious Starbucks has sacrificed quality for higher profits, and the skills baristas need to deliver an actual coffee shop experience. They, including the "sender" of the original article are no longer baristas: they are cashiers and glorified button pushers.

If anyone ever finds themselves in my beloved city of Chicago, I urge you to head into Intelligentsia for a real cup.

(Metropolis is good to, but not as good as Intelligentsia)

Finder

Starbucks is mass-marketed hype, pure and simple. Given the choice between Starbucks coffee and Dunkin Donuts, I'll take the Dunkin.

pestie

consumer_999

slapstick

alexander

Fraps also come in decaf, which is something a lot of people don't seem to know. When I worked there you couldn't get decaf and 'lite' but that might have changed.

Here's a REAL tip for you latte lovers: get a double shot of espresso (or single, if you prefer); ask for it in a larger cup or get a cup of ice if you like it cold, then go to the condiment bar and add your own sugar and milk. A four dollar latte for about half the price!

slapstick

shiwsup

edgesmash

Anyway, when I say "most people," I mean MOST people. I didn't say that YOU find that the coffee tastes burnt because it's brewed stronger, just that MOST people do.

jesseraub

camas22

LMAO! Supertasters???

"Excuse me? Excuse me boy?? I will have a cup of you finest Dominican coffee. Oh, and by the way, I am a SUPERTASTER. So make sure it's in a clean cup and I will tell you what the guy who picked the beans ate for breakfast that day"

bdgbill

Sorry, get over yourselves.

I prefer coffee from small shops that actually care what their coffee tastes like, lest they lose their customers for brewing a shitty cup of coffee. But I guess that makes me a snob now, and my opinion irrelevant.

Fuzz

bdgbill

alexander

HawkWolf

I worked as a barista back in the mid-80s. The only thing I learned from Starbucks is what charred coffee tastes like. While it may have improved since the last time I tried to drink it lo these many years ago (I want to say 2000, maybe?), that shit was burned. Not just roasted too dark for the bean. Not just unnuanced and lacking appreciation for the unique qualities of the bean. Burned with the occasional rancid undertone.

Now I'm not sure if the 'barista' is a PR lackey for Starbucks or just a naive and trusting employee who has bought the corporate talking point, but that argument that people just aren't used to dark roasts is just plain stupid.

spanky

A (hopefully brief) preamble:

I'm Croatian. I was born - and grew up - in the part of Europe that had regular, extended contact with Turkish empires (and thus, their delicious coffee) while most of the rest of the world was still barely past the brachiating stage. In Turkey, and thus by proxy in countries neighboring Croatia (such as Bosnia) 'coffee' is not a drink - it is a ritual akin to japanese tea ceremonies. It is prepared and brewed religiously and served meticulously and traditionally. In my corner of the world, sitting down for a coffee is not unlike american grill-out or football night - an axis of a regular social gathering.

Thus, I still take my coffee very religiously. I hand-pick my beans, I hand-grind them in a grinder I inherited from my grandma, I brew the coffee in traditional 'cezve' (odd-shaped brass coffee pot) and serve it in real 'fildzan' - small, shot-sized cups. So served, turkish coffee is sipped for extended periods of time, its fiendish strength mellowed by turkish and greek sweets such as halva or rahatluk. Most of my american friends find this coffee far too strong for their liking, at least initially - yet even the most devoted coffee-maniacs on these shores will admit it tastes far better than coffees they get from their Starbucks or percolate in their homes or offices.

Having so established my credentials (you'll have to take my word for them) I will make the following claim : Starbucks coffee doesn't taste burnt because it's strong. It tastes burnt because it is, in fact, burnt. No amount of claims of 'acidic' or 'stronger than thou' brews will hide that fact. And yes, I know turkish coffee is not the same as 'cappucinos' and 'espressos' Starbucks purports to brew. But keep in mind, Croatia is stone's throw away from Italy as well... we know our coffees.

andros

Dustbunny

@alicetheowl: supertasters?? c'mon really?

nequam

Starbucks coffee tastes burnt because they roast the beans for far too long (hence the nicknames "Starburnt" or "Charbucks"), not because their coffee is so much more magically strong than that served elsewhere.

I also love how the big move Starbucks made to automated machines, the thing that took all of the craftsmanship and quality out of their coffee, is somehow touted here as something good for customers. Yay, an automated machine must be vastly better than an experienced barista at pulling a shot, right? Hey, why not get rid of the barista altogether and just use vending machines to serve coffee?

Funklord

nighthwk1

OIC...it's simply the stupid consumers who haven't been exposed to the greatness that is Starbucks.

I'd drink Peet's or Coffee Bean or even 7-11 or Quik-Chek coffee before buying Starbucks' overpriced swill.

Consumerist--you've been punk'd with this "Confession."

sassenach

The mild roast (like the Latin American) beans they sell aren't nearly as dark. Compare them to something like their Verona blend and it will be quite obvious. Of course these are a bit more acidic, but I don't think anyone's complaining about that besides the original poster.

(I was a SBUX barista for two years...)

nighthwk1

DXDawg

Starbucks isn't the best coffee in the world by a longshot, but it's not the muddy swill many make it out to be, and all these overnight master roasters have the privilege and pleasure of shopping at smaller coffee chains precisely because Starbucks opened the floodgates of the coffeeshop market and made it possible for places like SBC, Peet's, Common Grounds, and similar chains to spring into existence.

Hell, most of them turn a profit simply by letting people believe they're the anti-Starbucks, as though one large, faceless corporation is less evil than another.

You know what the real problem is? Starbucks polluting the gastronomical landscape with their frozen coffee-like beverages that have about as much in common with coffee as a bag of wet snow peas does.

That, and the d*ck-size wars that spring up around which Snooty McSnooterton has the longest, most complex frozen or hot coffee-like fluid order, with the most obscure options.

Every last person caught up in that entire scene should be forced to chase mouthfuls of MRE instant coffee with lukewarm water for about ten years.

sifr

Hmmm, never thought about doing it that way. I found the trick to making iced coffee was to cool it down first (using regular strength) before pouring it on ice. Although that takes some waiting before you can drink any.

Shadowman615

Why? Because the darker you roast coffee, the more it all tastes the same. The bright sweetness of a nice Yirgacheffe or the earthy funkiness of a Guatemalan bean is completely lost. This allows them to use sub-par beans. It's not entirely their fault or even that they're necessarily being cheap; they're so successful and need to buy so much coffee that it simply wouldn't be possible to buy the best quality beans. There's not enough of them to go around.

I give them credit for creating a business based around this, and managing to successfully market burnt coffee as "gourmet". But I invite anyone to come over to my house for breakfast for a French-press, light-roasted Yirgacheffe and see if they still think Starbucks is worth their time.

cheesyfru

timmus

I don't think he was implying that Starbucks would REFUSE to put 3 shots into a drink, just that 3 shots would be too much for the base drink.

nighthwk1

kerry

That's it. Disgusting. I've never tasted any coffee I'd willingly buy and drink myself. (And yes, friends have bought for me and I've willingly tried almost every combinination of popular types of coffee at local places. It's all nasty.)

enm4r

If you order an Americano you have to take the amount of espresso they put in one size up. If not it does taste rather weak. But thats my opinion

forgeten

alexander

chstwnd

Before Starbucks, the most exposure the average American had to gourmet coffee -- if they were extremely lucky -- was the neighborhood corner coffee shop. If they were unlucky, it was the watery brown crap served at whatever breakfast plast they ate.

Starbucks comes along, and suddenly everyone's a snooty coffee snob, talking about the roast time and method, the quality of the bean, and on, and on.

Get over yourselves. You bash Starbucks coffee as "burnt" because it makes you look knowledgeable in the eyes of your cohort of coffee snobs. It's trendy to bash Starbucks' coffee quality, and the only thing more elite than walking around with that 'bucks cup in your hand, is walking around pretending to be too good to drink 'bucks coffee.

Most of you people rattling off the "burnt coffee" mantra wouldn't know a good roast if it tied you to a chair and perched on your nose.

sifr

I smell a Starbucks flack!!!

MattPol

I hate it when people try to tell supertasters what they're tasting.

alicetheowl

Another tip: Ask for your chai latte without water. It will taste a lot stronger. When chai lattes were introduced years ago, they only put in the chai base and milk. I guess people thought it was too strong so they started diluting it with water. If you never had it without the water, you'll be pleasantly surprised.

I had fun working for Starbucks while in college. :-)

valkin

Echo