A waitress waits on–serves, attends upon–tables. “Barista” or not, the girl at the coffee shop counter is assuredly not a waitress.
I was always suprised at how poorly it sold as well. I went out of my way to get some of the best decaf green beans available, and experimented with roast levels till I got it as good as was possible. But at the end of the day, we dumped more than we sold.
Read the OP. The market was, in fact, served. It just got a little huffy because of the injustice of waiting for a fresh pot to be brewed.
I’ve tried the Pike’s Place - you’re right it doesn’t have the burnt taste that their coffee used to, and it’s better than before. But it still doesn’t do it for me.
Right now, I’m pretty high on Keurig machines - with Diedrich’s sumatra & Carribou as my preferred k-cups.
French press is better, but kind of a hassle.
Going out, I like Carribou, Seattle’s Best, and Dunkin Donuts.
AFAIK, the kiosk employees get exactly the same training as the ones in stores. They may not be good baristas, or well trained ones, but they’re still baristas. In the same way that both Milan Kundera and Dan Brown are writers. I may love Kundera and loathe Brown, but I’m not going to deny that the latter is a writer just because I think he’s a talentless hack who churns out trash that only appeals to retards with no taste.
Yes, I’m familiar with it, and thought about mentioning it. But seeing as I hadn’t personally seen it, I figured I’d leave it be.
Smoking has a decent chance of killing you, and cigarettes still sell.
Yeah, just like the name for the Black man at the train station who shines your shoes is “boy.” :rolleyes:
Of course they can. But *why *would they? Do you go to Baker’s Square and wonder why you’re getting a *slice *of pie instead of your own individual mini-pie? Brewing each cup of coffee individually would be incredibly time-consuming. The point of brewing it in large batches is that it’s “good enough”–you sacrifice some quality for efficiency. If you want something brewed just for you, get an espresso drink; if you want something like coffee, get an Americano.
“Americanos” originated in Italy, where Americans would get served a standard espresso when they ordered a coffee and didn’t like it. So the Barista would water it down for them. Caffe for the American - one Americano, comin’ up!
I was a Barista at Caribou for a couple of years, nearly a decade ago, and I think that holds true. I think I served unmolested shots of espresso to exactly 5 people the whole time I worked there. It was a pleasure each time, and a treat to serve someone who appreciated a properly pulled shot with quality beans.
Espresso and other espresso drinks, such as capuccinos and lattes, are made on-order using espresso machines.
If you order “coffee” you get coffee from the drip-coffee maker.
My husband is a Starbucks barista, and his store doesn’t keep brewed decaf on hand after noon - it just doesn’t sell. Instead, they do a “pour-through” - they use a cone filter on a single cup (like this one) and make it to order, but it does take a few minutes. It should be the same at most Starbucks stores; I’ll try to remember to ask my husband later.
And yes, their espresso is ALWAYS made to order; it doesn’t sit around. The drip coffee (both regular and decaf) doesn’t even sit around very long - I want to say they brew a new batch every 30 minutes, if I recall correctly.
Places like that still exist?
I can’t recall the last time I had a brewed coffee at Starbucks, but for what it’s worth I find their espresso quite tasty.
You’ve got to pay attention to context when you respond.
People are complaining that they can’t get decaf (or insert your other favorite slow-selling coffee here) because the coffee shop doesn’t want to make a whole pot and throw most of it out. Solution: brew one cup at a time of the slow-movers, on demand. Then every single fancy bean in the place is available all the time.
Here in Australia Starbucks came with much fanfare, and a few years later closed down almost their entire operation. There are no Starbucks at all where I live. Which is a city of a million. There are however good to very good quality coffee shops everywhere. Starbucks were way behind before they even set foot in the country.
Those few (and I do mean few) are located where they get American tourist trade.
Or buy an aeropress, which does the same thing as a clover, almost, for $26.
Still unimpressed. Why, there’s two Starbuckses just in the building I work in. (The one on the 40th floor has quite a view, too.)
Yeah, they’re called ‘Most Of America’.
Get out away from the cities sometime. You’ll be surprised.
Mmmmmmm, I dunno about that. I come from a teeny tiny town in Pennsylvania of maybe 18k people and they have a Starbucks and a Panera.
That is NOT correct procedure for Panera…They have 4 types of coffee; Lite,Dark, Decaf and Hazelnut. Each has a 1 hour “kill time”…half pots can be made in slow times. I suggest you contact the bakery/cafe manager.
Oh, trust me, I’m aware of that – I didn’t say I had to go completely, zero tolerance. But I avoid regular coffee – decaf doesn’t bother me.
And since my meds were adjusted, as of this month, I’ve actually been seizure-free for an entire year. (All seizures, not just the big ones) 
[sub]Yes, I still avoid caffeine.[/sub]
And even though it MIGHT be TMI, I usually say hey, I can’t have caffeine, I have seizures, so they make sure NOT to just be lazy and filter it. I’m polite and usually say, hey, if it’s a problem, I’ll just order something else. I’m pretty easy-going.
I knew a guy that worked with Starbucks in creating new stores.
I asked why you see a Starbucks across from a Starbucks. This was the answer he gave me:
You will see that happen in downtown areas - the high rise building will support their Starbucks independently of outside customers. In many high rise buildings, the offices contract that starbucks to be their coffee supplier.
Also, it happens in some cases that a Starbucks has so much business that they would expand the cafe but usually can’t because there isnt any room to do so or the expansion causes it to fall under different building laws that are not as profitable for them. The only alternative is another location.
Does not compute.
Bolding mine. Out of curiosity, what does this mean? What exactly do you think they (the “lazy” ones) are doing?