It's funny cuz Charbux has no problem pouring hot espresso into cold ice milk with caramel and cream on top. I think it's pretty clearly just "baristas" justifying not changing their process, which is fine if a bit lazy and argumentative. Many coffee people are totally interested in finding new ways to do stuff, but they have to have the mental space to do it.
Funny. Exactly that stuff is the only reason I've ever entered a Starbucks.
Venti!
But TBH one can do that with better coffee, caramel sirup, some crushed ice from the fridge, and even spray cream out of a can for much less money, just not 'on-demand' and anywhere/anytime.
Also, too much (spray) cream and caramel in Venti amounts can't be that good for your body.
edit: Also price, the last time I had that it was about 6EUR for Venti, while that even bigger thing would have been just slightly under 10EUR.
Which I think of as insane, considering the not that special ingredients. That was years ago, long before COVID. Didn't go there afterwards, neither in .de, .eur, or the .us.
Don't want to support that franchise chain mindfuckery.
