Without argument, Starbucks has played a supporting role in my life. It is a place of warmth–literally and figuratively–warmed by coffee, friends, and love. The experience is nearly perfected, and is consistent across cities, countries, and continents. In those areas where Starbucks can improve they welcome ideas from customers and staff from around the world via mystarbucksidea.com.

The moment you walk into a Starbucks the contemporary music fills the air mixed with various conversations and the occasional sound of spray from the milk steamer. The cashiers are consistently welcoming and happy to take your order. Even when your drink has four modifiers the cashiers or expediters are happy to record and call-out your order.

This is the first step to your own hand-crafted beverage, made just the way you want. Behind the bar the magic happens as the barista mixes tea, syrup, espresso, milk, and/or spices to make exactly what you are waiting for. As the time passes you can find a seat, chat with a friend or fellow customer, or catch up on emails via your BlackBerry.

Is there a better moment then the one when the barista calls your drink to announce that it is ready at the bar? In the summer the cool feeling of a frappuccino or iced latte is refreshing; and in the winter, the warmth from a latte is overwhelmingly appreciated. A visit to the condiment station to dress up your drink a little more, or just cap it with a travel lid is the last step before you partake in the exact thing that you crave.

If you are enjoying your beverage “for here” the Starbucks experience continues, with comfortable seating and intimate table settings. You can sit alone and read the daily news, or sit comfortable as a group from 2 to 10. This is universally true, whether you’re in Ottawa, Kingston, Vancouver, Frankfurt, London, Karlsruhe, Munich, Prague, Madrid, or Zurich. Anywhere in the world you are welcome, and feel welcome.

The wonder of Starbucks doesn’t stop at the experience–just ask anyone who works there. Starbucks provides benefits to more of their employees, as well as higher wages when compared to others in the food service industry. The Corporation encourages employees to contribute to the long-term success of the company, and offers a stock purchasing program to provide extra incentive. I have heard people describe working at Starbucks as working with friends, even if you have gone into a store knowing nobody on staff.

And perhaps it is that work atmosphere that creates the welcoming atmosphere for customers. I have no doubt that every little thing contributes to the Starbucks experience which leads me to endorse Starbucks Corporation in its entirety.

Hot

Grande 2-pump non-fat no-whip extra-hot white chocolate mocha. This is the perfect drink, save the price. Two pumps of Starbucks’s delicious white chocolate mocha syrup to match two shots of espresso (I’d get one pump in a tall, three pumps in a triple venti, etc.). Milk steamed to 170 degrees fahrenheit to last just that little bit longer (16 oz is a lot to drink). I (usually) opt for no-whip because I find it too sweet (hence the less syrup); I also usually opt for the non-fat milk because I prefer it in a large coffee drink. This drink is one of the more expensive ones, unfortunately. Starbucks must know just how tasty that white chocolate mocha syrup is! I think Jillb. first served me this tasty drink.

Half-sweet extra-hot upside-down caramel macchiato. If you’ve ever thought a caramel macchiato needed a little more of a caramel taste, and a little less in-your-face sweetness, try this. Vanilla syrup, espresso, caramel sauce, milk, topped with foam. The hot espresso and milk will melt the caramel sauce much better than if the sauce were on top. This drink is hit-and-miss when you order it. My experience is that an untrained barista will make it a vanilla latte with caramel sauce on top, completely missing the point. Perhaps it would be better to order it as a (for example) tall one-pump extra-hot vanilla latte with caramel syrup on the espresso. From the Internet.

Double short whole-milk no-foam latte. As close to a flat white as you’re likely to get at Starbucks. This is a coffee flavoured drink, and it’s delicious. I usually add a little bit of sugar. It is simple, and it tastes great. I read about this in England (not at a Starbucks).

For-here short whole-milk dry cappuccino. Europe in a cup. Add a little sugar, and get a spoon. If Starbucks had small tables that you stand at I would be in heaven. Personally, I have to have my cappuccino’s in a ceramic cup, which is why this one is for-here only. I find Starbucks’s cappuccino to have too much milk, which is why I prefer it dry. A remanence from my year abroad.

Cold

Iced grande two-pump light-ice (no-whip) white chocolate mocha. I’m sure it’s hard to see where this one comes from. I found that in Europe the iced white mochas come with whip; I don’t know if this is the International standard but I had never received whip on my iced drink in North America. Light Ice isn’t a trick to get something for free, I just find that this drink is so good that I end up drinking it so quickly that I have a huge cup full of ice. If going a size up or down, add or remove a pump of white chocolate syrup. This happens to be one of MK’s preferred iced beverages as well.

Coffee frappuccino. Sweet, thick, and delicious. Plan on having a lot of energy afterwards. This one I read off of the menu.