I've always found it amusing that the purveyor of the most-overrated espresso on the planet holds the 'correct' ordering process so dear. Perhaps it's the only way they can still keep their collective heads above water while they (laughingly) "pull shots of espresso".
Although it may be true in many locations that only *$s can afford the high rents, but - the very existence of *$s has allowed many, many small coffee/espresso locations to exist - and thrive. It's not merely people posting here who realize the gross-tasting results when beans are over-roasted. They've been using the tired canard that "dark-roasted beans" bring out bold, big flavors and use that to pooh-pooh the flavors of lighter roasts as weak and for wimps. There's certainly an argument for the dark roast - but you better watch what you're doing, or the results will = *$s. If you're looking for true flavors in the cup, that requires careful roasting and bean selection so the flavor isn't literally roasted-out of the bean. (What started out as flavor ended up as the oily film on the outside of *$s beans).
As a resident of Seattle, I live in what may be the headquarters for the independently-owned coffee/espresso shop - seemingly unaffected by *$s presence, doing just fine, thank you very much. And many (although, not too many) of those stores really KNOW how to roast beans and pull shots of espresso. And if you taste the coffee from those establishments, your taste buds will be treated to several distinct flavors as the layers of liquid are sipped: toast; caramel and chocolate, to list one flavor profile. Those wonderful flavors can never be achieved with over-roasted beans and sloppy extraction. But as has been made very clear for some time, the over-roasted, bitter beans from *$s are designed to punch through the giant-sized milk drinks that seem to be their raison d'etre.
Good luck to Howard (Schultz) as he attempts to right a sinking ship. And if the economy cooperates, he & *$s 'may' succeed.
