Excellent point. Perhaps a more useful metric would be median distance to nearest Ethiopian restaurant per capita, with an additional value for number of Ethiopian restaurants within a 10 mile driving distance per capita.
I’ll get right on that.
Put the phrase “How many Ethiopian restaurants are there in X?”, where X is the name of the region you what to know the number within, into Google. It will list them all. You will have to repeatedly hit the line at the bottom that sends you to the next page. It appears to me that it lists even more Ethiopian restaurants than the numbers in the table I linked to.
Wait, Starbucks is pretentious, now? It’s, like, the McDonalds’ of coffee shops.
Won’t speak for wolfpup, but I find some people (usually older) find it pretentious because they use terminology like venti/grande/tall instead of large/medium/small and they specialize in espresso-style and very sweet-coffee milkshake-like drinks instead of just regular old coffee. Also, y’know, they play world music and stuff in their shops and sell often slightly overpriced treats and coffee-related paraphenalia. To some folks in North America that comes off as twee and pretentious. They’re very mass market, but they’re more niche mass market, like, I dunno, Noah’s Bagels or something. I think it’s slowly losing that overtone as new generations of working class people grow up with it and older generations who “just want a regular cup of coffee damnit” slowly die off. But I think there is still a slight lingering snobbiness around espresso-based drinks.
It’s 35 years old now, but the opening of Michael Moore’s film Roger and Me when the general audience is supposed to be amused and bemused by Moore trying to order coffee from a SF barista kinda encapsulates that older attitude.
Are you kidding? Around here you can get a very good small coffee at McDonald’s for about a dollar $CAD, and a medium for about $1.49. Whereas Starbucks will offer you something like a Caramel Macchiato for $6.45 served to you by a barista! 
Starbucks does not make superior coffee, but it is not pretentious IMHO and plain coffee is available with generous free refill policy.
“Baristas” have been around since espresso machines were invented in Italy, which have been mass marketed there since 1905. One might find the term “croissant” pretentious.
To be exact, it’s at 5:11 into the film.
Don’t tell me - tell THEM 
.
Actually in the way, wayyy back I do indeed remember Jack-in-the-Box being mocked for introducing croissants to their fast food menu (‘yeah, if I want French food I really want to got to Le Box’).
In the enlightened 1980s, I remember men making fun of fast food restaurants serving salads. Real men don’t eat quiche?
Pretentious luxury. I chew my grounds straight from the can and wash it down with water from the hose.
No, because “croissant” refers to a particular type of light flaky bun that has a unique shape and texture and has no other name. Whereas when “barista” is applied to a high school girl serving coffee at Starbucks in her spare time to make a few bucks, it’s pretentious.
Barista as defined by Merriam-Webster:
a person who makes and serves coffee (such as espresso) to the public
They literally are baristas. Like, literally.
Or are high schoolers, girls, or part-time workers not persons?
Or do you not consider the pretentious swill they sell to be coffee?
McDonald’s coffee works if there is nothing else around, but I wouldn’t call it a good cup of coffee. Peets is a good cup of coffee. They got me to break the milk and sugar habit because it was so tasty on its own.
Interesting that you mentioned cold coffee. As much as I despise Starbucks and never visit their establishments, they make these plastic jugs of iced coffee that are sold in the supermarket, and I love that stuff when it is hot out and I don’t want a hot cup of coffee in the morning. I pour about 6 oz in a glass and drink it straight, no ice. It’s actually very good. Haven’t tried their cold brewed version though.
Of course they are! Though really Starbucks should call them dream alchemists. 
It may be a matter of personal taste, or it may vary by region, but I do find the local stuff deeply flavourful. I’ve also tried McCafe brand retail coffee to make at home, and it isn’t very good, so I don’t know what magic they do in their restaurants.
What I was actually referring to was cold brew coffee, which can be consumed hot or cold (I prefer it hot, but black – no cream, no sugar). This is coffee that is brewed for a long period of time in cold water. The result is a very strong, rich coffee reminiscent of espresso. I drink it in small quantities because it’s so strong. It would probably make a good iced coffee because there’s something about the flavour that makes it very palatable without any cream or sugar, which for me is not the case with normal coffee.
I’m glad to hear you share my disdain for Starbucks.
Overpriced is not the same thing as pretentious.
Try this:
Cold brew itself is a relatively new thing. And then there’s nitro cold brew. Which I order when I see it.
According to this article, it started in Portland.
Since Silicon Valley successes are experts on health and care deeply about your well being…
why not add butter to coffee? That stuff is like Kevlar…
Starbucks has coffeee (OK, espresso) with olive oil added. Is that close enough?