Originally posted by: CorporateRecreation
	
	
		
		
			Originally posted by: Entity
	
	
		
		
			Originally posted by: CorporateRecreation
Who wants to hear about our new product line 
		 
		
	 
More sugary crap, or are your baristas actually gonna learn to pull a decent shot?
Rob
		
 
		
	 
you wouldn't know a decent shot if it bit you in the ass
		
 
		
	 
Hey, my comment was only half-serious.  I've had occasional decent shots poured by Starbucks employees; however, most of the places around here have switched to automated machines, which combined with the Starbucks roast, generally have a slightly acrid taste.  While they aren't awful, they simply don't compare to what I consider a "decent" shot.  
My favorite shots I've 
ever had come from Dismas Smith; perhaps you've heard of him?  

  I'm fortunate in that he's the roaster at the coffeeshop I regularly visit, and while they have some baristas who aren't the best, most of the people who work there are excellent: Browen Serna, Dismas, and Brian (Anderson).  Unfortunately Browen has gone on to another coffeeshop, so I don't see her as much anymore.  
My coffee hangout.
When you drink a double-short Americano, you can certainly tell a good shot from a bad shot.  Starbucks has a good side and a bad side -- Dave Olsen, for example, I would consider the good -- he founded the coffeeshop I patronize quite a bit (Cafe Allegro), because I'm good friends with the owner (my g/f manages their second location).  Starbucks' coffee quality, unfortunately, is generally only slightly better than a Wendy's burger quality; while it's good for the masses, it simply doesn't cut it for people who really like their coffee.  That doesn't necessarily expand to the beans: Allegro uses (well, at least for the next few weeks) Starbucks beans, and some of the employees can pull pretty good shots.  However, S-bucks coffee quality in general just doesn't compare to Zoka, IMHO.  I suppose it has something to do with having more control, since Starbucks needs to process about a billion times what Zoka does.  
And you still didn't answer my question: is it more sugary crap?  
Rob