Quote:
Originally Posted by Kilgore Trout
Yes, many times in various cities around Asia and once at the original Reserve location in Seattle. It's a big cut above their regular stuff and it's good in a pinch. But what bugs me is that every single one of their single origin or "specialty" coffees still has that weird Starbucks taste, which suggests to me they're doing something in the roasting process that prioritizes their brand signature over letting the coffee speak for itself.
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It comes down to preference rather than superiority. Starbucks roasts to the “second pop” even for light roasts. Coffee beans make a popping sound a bit like popcorn when roasted. Other chains don’t necessarily do this and this has created the Starbucks signature of roasting. I find that coffees at a lot of other places taste grassy and even sour, so obviously I prefer the Starbucks method. Thankfully the market provides options for all palates.