Consistency is king for giant food corporations. Roasting the hell out of beans drives off unique taste elements so beans from different harvests and locations can be blended together for the same taste every time.

Also, Starbucks is based on Italian coffee culture where beans are practically carbonized, which also makes espresso easier to extract (more bang for your buck).

[–] Aedis@lemmy.world 9 points 1 day ago (1 children)

What I got from your post is "Italian coffee is crap" and that sounds preposterous to me.

A good dark roast is hard to achieve without burning the beans. But also removes the disgusting acidic taste from the beans that medium and light roasts heretics have been trying to demand our respect for.

[–] zalgotext@sh.itjust.works 7 points 19 hours ago

I don't agree with the "Italian coffee is crap" sentiment, but I also don't agree with the "light and medium roasts are disgusting" sentiment. So fuck you both, now let's kiss

[–] Lemmyoutofhere@lemmy.ca 1 points 7 hours ago

Big difference between dark roast beans and burnt.

[–] anomnom@sh.itjust.works 1 points 8 hours ago

I just made an espresso at home (we were gifted a tiny machine 20 years ago and I’ve cobbled it back together a few times as parts fail). Dark roasted Italian style espresso is a good treat once or twice a week in our house. I’ll only pay Starbucks for it when I need to use their shitter in an emergency.

[–] Lemmyoutofhere@lemmy.ca 8 points 1 day ago (1 children)

They roast at high temps because it’s faster.

[–] ivanafterall@lemmy.world 9 points 1 day ago* (last edited 1 day ago) (1 children)

Haven't been in years once I realized it wasn't a mistake at one or two locations. It just tasted like shit everywhere.

[–] Chronographs@lemmy.zip 5 points 1 day ago

I’m sure they all use the same supply of beans