I gave up on Starbucks long ago, in the 90s.
The main problem was they overheated their steamed milk, taking it up to 160 degrees which carmelized the milk somewhat, changing the flavor and making it sweeter. To me this just ruined the taste of the milk as well as making it too hot to drink at first.
This ultimately encouraged us to set up our own espresso bar at home. We eventually invested in some pretty high end commercial grade equipment plumbed into the water line, etc. At home we never heated the milk past 125-130 degrees, usually less. DH became quite the accomplished barista, even doing latte art, etc.
I did buy their Sumatra and Sumatra decaf beans for many years. Thought it was excellent and even blended it with their French roast to make a half-caff blend. Nice combination.
When we went full time in the RV in 2005 we gave up the fancy espresso bar and did without homemade espresso even when we bought another house until 2015 when we acquired a Nespresso machine. We only have it occasionally, no longer daily coffee drinkers after giving up caffeine and dairy a few years ago. To us it’s just as good as the old days of our big fancy espresso bar but requiring far less space and hassle. I drink it black now (espresso or lungo) with sugar.
