Starbucks uses approximately 2% of the world's coffee. There is no way
humanly possible (other than over roasting) to ensure that the taste of
the espresso is the same, whether jumping on a plane in Baltimore or
visiting the museum in Seattle.
SBUX intentionally is seeking a taste that can be repeated time and
time again. It needs to taste consistently the same. By taking the
bean over the top in a roast, it takes away the individual
characteristics and gives you a uniform taste.
It's a slight of the hand and a slow move to the roaster. Keeps 'em
coming back, BoldJava
