Niccol said. “What we’re seeing is people, you know, they want to have a special experience, and regardless of what your income level is. In some cases, you know, a $9 experience does feel like you’re splurging. And then, what that means is we have to make it worthwhile, right?”
It’s not even good.
That’s the real problem. I make espresso at home and the quality (using moderately priced gear and beans) is far superior to what we get at Starbucks. Maybe for $9 they’ll make something that can compare to our 50¢ shots.
To be fair, you aren’t paying for labor or anything overhead on your latte at home. Input costs for Starbucks is only about 10% (ie $0.90 on that $9 latte)
Which is probably less than you’d pay when you account for the beans and milk but deduct the disposable cup
It’s interesting that the prices at Starbucks in Mexico are almost exactly the same as those in the U.S. This despite the fact their labor and overhead costs in Mexico are substantially lower and their competitors charge far less.
I think Starbucks prices are whatever the market will bear.
Yeah, CEOs that talk about $9 coffees are expensive.
It’s bad, even
I know someone who works at Starbucks. Employees are offered a free 1 lb package of coffee every week as a perk. He doesn’t even take it, and gets his coffee from a gourmet coffee club.
He still sometimes drinks Starbucks coffee when he is there (he gets them free) but talks about how they could improve the taste.
Ngl, I’m fucking blind because I saw the notification for your response pop up and thought “oh fuck yeah, I want a terabyte of coffee!”
Ahm. Yes.
I haven’t had Starbucks in a long time, but most coffee places need to use lighter roasts, grind more fine, distribute way more even, pull slower shots, and probably shorter shots, too. Even medium roast to me smells like ash from the bottom of a fireplace, now. Once you smell it, it’s hard to unsmell. Even if the other flavors are good, that overbearing ash is often too much. A little is okay, it gives it a toasty quality like a fire roasted marshmallow… But I don’t want to have to mentally wade through a burnt peaty bog of musty old spiderwebs for a little tiny peak at hollow essence vaportrail of “coffee” with the sweetness of an off-season unripe tomato.