[nobleach]

You have described my Starbucks experience perfectly. I actively seek out the mom-n-pop shops just because I believe (perhaps erroneously) that they get in the game because they're artisans (like this post mentions) and their coffee is going to be head and shoulders above Starbucks. I'd rather tip a barista 10 additional dollars for making me a pour-over or French Press.

[mab122]

My experience unfortunately is that in those nice, cozy places where I would expect good coffee they sometimes don't even know what coffee beans they have. Solutions to that is going to roasting company (most of them also have small coffeeshop or sth) they will gladly tell you about their coffee and also make you one while often explaining how to do it best with your setup at home.

(And Starbucks is so dark and burnt I can't drink it nowdays)

[theFletch]

I drink black coffee, usually an Americano, drip or even cold brew, and what I've realized is that I am NOT in the majority. It's real hard to hide a bad cup without milk and sugar to cover it up. I love mom-n-pop shops, but I get some of the worst cups of coffee sometimes from these places. At least Starbucks is fairly consistent. I still avoid then when I can though.

[JohnFen]

Yes, one of the core things that Starbucks (and McDonald's and so forth) sells is consistency. Their products may not be great, but you can go to one anywhere and know exactly what you're going to get.

Mom-and-pop places don't have that certainty. There are both great and terrible ones.

If you're in an unfamiliar place and just want a coffee, Starbucks can be just the ticket. It's not a gamble. And if you enjoy coffee and want something above "adequate", you'll also be keeping an eye out for promising mom-and-pop places to switch to.

[projektfu]

I don't really understand why people pay a premium for literally the easiest way to make coffee. Pour overs are fast and easy to clean. French presses the only work is in cleaning the press.

[chongli]

Any idiot can throw a filter and some grounds into a V60 and then pour hot water over it but really great pour-overs aren't easy. You need a high-end grinder and fresh, top-quality beans. You need practice dialing in. There's even a bit of an art to making the pourover itself, with blooming and stirring, weighing the output, and timing the draw-down. People pay to see a skilled barista going through the ritual.