Okay, I long ago gave up on the idea of ever getting a decent espresso at Starbucks. Fortunately I’ve found a few boutique espresso places that do a fairly good job at crafting a decent shot, and I’ve learned to make pretty fantastic espresso at home with my Rancilio Silvia.
So when I ran out of my usual roast and had to substitute some Starbucks beans to use at home, I was a little concerned.
However, upon opening them, they were dark, rich, and oily, with a fantastic aroma. I thought “Aha! Those fools at Starbucks take good beans and ruin them! But I can make something with them…” After all, I’d used beans from different roasters before, and with a little finagling, always managed to get a pretty good shot.
Alas, numerous attempts to convert the Starbucks beans into a drinkable shot of espresso have proved futile. I’ve tried all the tricks, adjusting the grind, the tamp, the amount, the water temperature, all to no avail.
Fortunately, I’ll be able to access Alterra roasters soon, and come home with a 5 lb bag of my fave beans, and get my life back on course.
Anybody else struggle with Starbucks beans?