I work in a coffee house. (Not a Starbucks, although I did do that for a while. No thanks.) I do not like regular brew coffee, but I do enjoy espresso.
We use certified fair trade, single origin coffees, many of which are certified organic. Our house blend was blended to our owner's taste, and the espresso is very, very dark roast. It's syrupy and caramely, not watery and bitter. Most mornings, I use 2 shots, 1 ounce of ghirardelli white chocolate sauce, and 2 small squirts of hazelnut syrup - no-fat steamed milk and no foam. Our coffee is delicious.. roasted just for us and in our store 1 to 2 days later. (Visit
http://www.counterculturecoffee.com/ for info about the coffee company we use. They're trying to do good things in the world. I believe beans are also available for sale online.)
I can't drink Starbucks. The problem there is that coffee begins to lose its flavor immediately and very quickly becomes bitter. The moment you begin grinding it, that further speeds up flavor loss, resulting in bitter coffee. And of course, Starbucks doesn't even grind their espresso on-site anymore. They used pre-ground, pre-tamped patties ("pods") in an automatic machine. Many times, those machines overextract the "pod" anyway, so that makes it double bitter. I just cannot drink that stuff. I'm glad they made it popular, but I wish their way was not considered (by customers) to be the industry standard. It's a very, very low standard as far as coffee is concerned, imo.
Start getting good coffee, and start decreasing the amount of syrups and crap in it, and you'll start appreciating the flavor.
Learning to drink alcohol is a process too, right?
