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Bought one of those here in September '17.
For what it's worth, you get fresh coffee and the option to experiment with coffee beans. Two things I think are worth mentioning:
1. The grinding isn't as a gentle process as one might imagine, and can be a workout if you're making a double cup (30 grams).
2. Drip coffee by nature is not as strong as either black or espresso, and I had some friends calling it Americano. If you're after a strong bitter kick, this might not be for you.
If bitter is what you're after, just get the right beans. Italian espresso is made with a very dark roast and that's the reason it's bitter. I've had delicious non-bitter espresso made with light roasts a well. If you want a "bitter" tasting coffee get standard Starbucks beans (they burn the shit out of their beans) or similar dark roasted beans like a Sumatra. The actual brewing method has little to do with bitterness.
First of all, I love the way you phrased Starbucks’ roasting methods: it’s ssso true! But I did want to add to your last comment though... Your brewing method CAN add to bitterness if your brew is left in contact for too long with the grounds, which is a possibility with french press methods in three ways: either leaving too much time before pressing after you have added the water; having water that is too hot (over 200^F); or prolonged time in the press in contact with the grounds (after pressing). Plus I’m sure that Starbuck’s has some kind of super-secret method of adding bitterness just for the Hell of it!! (And peer pressure keeps us from complaining... “If it’s ‘too bitter’, Sir, you must not know much about coffee...”, says the barista with a faint sneer, as he dips the piece of charcoal into the next customer’s Benti-Venti double-nasty scorchio di Latté...) ;)
The brew method can add some bitterness, which is why I didn't say it adds none, but it's usually just the beans. Starbucks has very good reasons for making their coffee "bitter" by roasting the shit out of it.
1.) They add a ton of sugar and cream to most of their drinks. Only dark roasts can hold up to that abuse and still taste like coffee.
2.) They don't buy the highest quality beans. Other companies (like McDonald's), will often buy higher quality beans because they roast their beans lighter. As you go from light roast to dark roast, you're tasting less of the original flavor and more of the "roast" itself. Source: Coffee farmer / coffee broker
3.) They need their coffees to have the same flavor profile across the globe. You can have 3 different coffee beans, but the darker you go the more they taste the same.
There are probably other reasons, but I'm sure these are true.
The other reason is Starbucks stock vast warehouses full of beans and a lot of it grow mold. The dark roast is their method of burning away the mold.