Starbucks- 12th and Columbia

This morning I began my quest for the perfect coffee shop. I visited a Starbucks near my university that I visit often, though this time I went in with a more critical eye.
I decided to start with a Starbucks because the chain is so prominent in Seattle, and I want to determine the consistency and quality at different Starbucks around Seattle.
I entered this particular Starbucks around 7:30 am. Despite the early hour, the shop was already filled with students typing away at laptops and intensely reading textbooks. (I should mention here that Starbucks charges internet users $3.95 for 24 hours of internet access, internet is free at various other coffee chains.)
There were few places left to sit in the shop, and the line was nearly fifteen people long. The line was cleverly snaked between shelves of merchandise, which, like a good consumer, I perused while waiting to order. By the time I reached the register, I was almost tempted to buy one of the new Spring-inspired floral mugs, but I reminded myself if I was drinking my coffee at home in my new mug, I could not be writing this blog!
Anyway, despite the length, the line moved quickly, and I was ordering within five or six minutes. There were five baristas working, all of whom were very friendly and helpful. I was impressed by their positive attitude and efficient manner. The manager on duty was immacualtely dressed, and even wore a tie under his apron!
I ordered a grande (medium) Americano, one of the most basic drinks, simply espresso shots and hot water. Americano's are very revealing when it comes to the quality of the espresso beans and espresso machine, because you can taste the espresso so strongly.
A good Americano begins with fresh beans, which are ground and pulled into the cup on top of the hot water. Some coffee shops pull the shots first, and add hot water second. If done carefully, either method can produce a satisfactory result.
At 12th and Columbia, the barista, obviously in a hurry to get through the line of drinks, pulled the shots into the cup using an automatic machine (I must take a moment to tell you that all Starbucks now use automated espresso machines), and then added hot water to the center of espresso. This is not the best way to prepare an Americano. When you pull shots from a machine, a thick, lighter-colored layer appears on top of the espresso. This is called the "crema" and has a slightly sweeter taste than the espresso. The crema is necessary to ease the intital bitter taste of espresso, and pulling the hot water directly into the crema destroys it. A better method is to pull the shot into the cup and gently pour hot water down the the side of the cup to preserve the delicate crema.
Unfortunately, due to the barista's hasty drink-making, my Americano had a slightly bitter taste. Lucky for me, Americanos are one of the cheapest drinks on the menu, more expensive only than drip coffee.
All together, the Americano was drinkable, the atmosphere was comfortable and clean, and the staff was friendly (kudos to them, by the way, for dealing with stressed-tired-caffiene addicted students all day).
I would definitely visit this coffee shop again, but maybe only for drip coffee, which is hard to mess up, even when trying to move quickly.