Earlier quoted context omitted.
> It would be more accurate to ask: “How the F can anyone make any money when Starbucks is on every other street corner and has the advantages of scale they have.” Source and roast your own beans, don't overroast the beans, charge a premium over Starbucks for not producing crap coffee from overroasted beans. Starbucks does some impressive work with the candy flavors it adds to distract from their coffee, but...
Objections from sibling comments aside, roughly ‘everyone’ who has compared coffees for taste feels Starbucks is ‘overroasted’. Curious then why Starbucks doesn’t adjust. Is it something in the scale manufacturing, such as, more margin for error in the overroasted side, so taste will be the same signature burnt at every Starbucks in the world? Is it that their market is former fast food coffee drinkers used to bland…
Poor quality beans and robusta are ‘hidden’ with a dark roast as the flavour moves to bitter. This also lasts a long time and doesn’t go stale for ages. As a general rule in coffee, light roasts have a variety of tastes and dark ones are just bitter. This saves a lot of money. Low quality arabica beans are less than half the price of good ones, and that’s for me, purchasing a few kg at a time. Starbucks will be using a lot of low grade robusta and that stuff cheaper again. Combine this with a brand which makes coffee where the dominant flavour isn’t the coffee but the milk (if you can call miscellaneous juiced nuts etc that) which is often flavoured. I don’t think the coffee will be their primary cost in consumables, I’m guessing milk is. If you want to have a play, get a heat gun and a kilo of beans. Have a play about with different roast styles. It’s a slippery slope but it isn’t an expensive one.
Edit: Here is a link with a breakdown of Starbucks costs. Not sure how accurate it is, but it puts the coffee as 16c per cup, and the milk at the same. The cup itself is about 32c according to the article. http://coffeemakersusa.com/pricing-breakdown-cup-coffee/