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| - I will never understand the hype surrounding this place.
On the many times I've been here, never once have I left thinking 'My god, this drink is delicious!". Instead I've had multiple encounters with moody baristas and a rude manager who act like they're god's gift to coffee. Well guess what - you're not. In fact, your coffee is not even that great. At least not your espresso, which is the litmus test for any great coffee shop. I don't taste any depth or complexity, which is rather fitting because the shop itself has no depth or complexity. It's all show. It feels cold, sterile, and soulless, especially with the 'remodel' that makes it look like every other trying-way-too-hard-to-be-hip coffee shop.
They are apparently incapable of making a soy latte that isn't 1/3 foam. I asked for a 4 shot soy latte with no foam, and instead, 1/3 of my $6 'large' (which is 16 oz - what the hell?) was comprised of foam. (By the way, what is the deal with coffee shops nowadays doing 2 shots in all the drink sizes? Isn't the whole point of getting a larger drink having more espresso?) I finished my drink and there was still a giant clump of foam on the bottom. When I told them about this, I was informed that 'there will always be a bit of foam'. And guess what? When they remade it, it was still full of foam!
Now, I've gotten soy lattes at Starbucks multiple times that didn't have ANY foam, and these supposed coffee experts are saying it's unavoidable. You know what you do? You block the spout with a flat tool to stop the foam from pouring in. Simple! I've worked at a coffee shop. It's not brain surgery. And for all the stifling pretension here, you'd think they'd at least do it right. And by the way, every time I've gotten this drink at Starbucks, it's actually tasted better. They use organic soymilk, unlike Press, which as far as I know doesn't use organic anything.
I was honestly surprised to see the use of Monin syrups - I mean really? Monin is not quality. Why would you want to tarnish your product with another that is inferior? I mean, this is Scottsdale we're talking about. For being so expensive, that should be reflectted in the quality of your product. And it's not, which makes this place a huge rip off. Especially when they try to charge $1 for almond milk, or double for doing any less than half ice in a latte! No way I am paying 12 freaking dollars to get a 20oz drink, just so it's not watered down half way through, and so I actually get what I pay for and not 10oz of product because of the ice! Unbelievable!
I think it is very telling when a business kicks out its last remaining patrons a few minutes before closing, forcing them to take their drinks to-go. This is not the attitude of a community shop, nor is it good business practice. You want to instill confidence and loyalty in your customers, not disparagement and a sense of imposition.
It seems that at the end of the day, Press Coffee cares about the bottom line, and little else. Suffice it to say, I will be taking my business elsewhere from now on.
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