February 14, 2008
Why, Starbucks, Whhhhyyyyyy???
For as much as everyone pretends to be indie coffee house-loving, Starbucks-hating, people of god -- we're not. Especially when we're lazy. If we're in the financial district and want our half-caff, venti macchiato with a double shot of sugar-free vanilla and only want to walk two steps from our door to get it, so be it. We're going to Starbucks. But NOT, however, on February 26th between the hours of 5:30 to 8:30 PM. All Starbucks across the US will be closed during these hours (local time) to "[Demonstrate] Unprecedented Level of Commitment to Partner (Employee) Coffee Education and Training." At least, that's according to the Starbucks press release.
So what exactly does that mean? They're closing up shop because the higher-ups have decided that your favorite barista has been serving you pure swill for coffee these past years. Starbucks wants to see if coffee addicts will give them more money visit more often after they've "re-trained" all employees to make better drinks. This "renewed focus on espresso standards" will "ensure the exceptional quality of every beverage." (Ahem) Sure.
However, if you completely absolutely cannot live without your Mermaid-logo cups of coffee, YumSugar points out that all the smaller kiosk, bookstore and airport Starbucks will be open. Seattle, look at what addicts we've become. Le sigh.
Photo courtesy of Rude Lovers.
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Starbucks to begin Sinister Phase Two
That's the real reason.
People of San Francisco go to Starbucks? I don't work downtown so I wouldn't know. Closest one to me is in a gas station at 9th and Folsom.
why are their donuts so plastic-tasting? this concerns me.
it's not only their donuts-- it's their coffee. check out their mega espresso machines. Their big, strong & fast. excellent for fast food service but bad for coffee. coffee ends up tasting burnt. check it out...
Not likely. The problem starts with their beans. Go ahead, buy a pound of Starbucks coffee. From a Starbucks cafe or a grocery store, it doesn't matter. Take those beans home and brew up a batch. Several batches. Use an espresso machine, paper filter, French press, stovetop espresso maker, etc.
It doesn't really matter how it's made, Starbucks coffee is inferior because the beans are inferior.
Let's face it. The Starbucks employees are being trained on how to mix grape Kool-Aid. Or maybe that's non-fat, soy-milk, decaf chai, venti Kool-Aid with cinnamon.
I applaud their efforts, but can't help but wonder why they don't care that the kiosk, bookstore, and airport Starbuckses will continue to serve rotgut.
Say what you will about the coffee, I have overall experienced pretty good customer service at Starbucks. Less surly than the indie breed.
Their beans are not "inferior" - that is ridiculous. The issue with Starbucks quality comes from other things: for instance, the introduction in the 80s of the 5 lbs. bags. Peet's makes it a policy to brew coffee every 20 minutes and their beans have always been freshly roasted nearby. Starbucks can't afford that, so their coffee (and their beans) are not always as fresh. But their beans are not "inferior". I'm pretty sure I could organize a blind tasting of different coffees including Starbucks' and the SBX haters who claim to be connaisseurs would not be able to recognize their most hated brew.