I Visited the Largest Starbucks in America

Last weekend, I decided to take a last-minute trip to Chicago to visit a friend who was there for an event, and while I was there, I figured I'd check out the Starbucks Reserve Roastery, the largest Starbucks in the U.S. Honestly? I immediately wondered if I'd accidentally stumbled into some kind of cathedral and felt like I was entering Harry Potter world or some fictional world/Casino type of place where every barista is a trained performer.

Five stories of polished spectacle, from theatrical espresso bars to rooftop cocktails, all designed to make you forget you're just here for caffeine. It was impressive, overwhelming, and more than a little surreal and screamed capitalism that somehow convinced you to pay $20 (but the pastries were delicious though).

The Menu:

The drink menu reads less like refreshments and more like a sommelier's fever dream. Coffee comes in flights, gets smoked and barrel-aged, arrives carbonated or clarified. I ordered a Iced Ube Coconut Latte that involved Espresso and coconut milk are poured over ice, topped with a rich ube coconut cold foam and sprinkled with coconut flakes - DELICIOUS!

Each offering comes with detailed provenance notes. Beans described with flavor profiles ranging from bright citrus with mineral undertones to descriptions so elaborate that had me taking notes on my creative wrtiing skills. The barista who prepared my espresso delivered it with the solemnity of someone presenting evidence, noting its fruity complexity and acidity.

This level of curation transforms consumption into an educational experience, though whether you're learning about coffee or about the art of selling coffee remains unclear.

The Machinery:

Let’s talk about the roasting station. Giant brass pipes snaked across the ceiling, carrying freshly roasted beans from floor to floor like a pneumatic bank teller system. There were shiny chrome levers, spinning dials, and hoppers with serious steampunk energy. You could stand there for ten minutes watching green beans go in and roasted perfection pour out.

Baristas wore aprons that looked like they were expensive, and they moved with the precision of omakase chefs. One was explaining the flavor profile of a Nicaraguan microlot to a tourist from Iowa like it was a vintage wine. Respect.

The Decor:

This wasn’t a regular Starbucks. Every square foot was designed to be photographed. Polished wood, green marble, sculptural light fixtures, and that iconic Roastery copper cask rising through the center like a something from a different planet.

There was a gift shop. A bakery. A bar. A balcony. And then, on the fifth floor, a cocktail lounge with extremely dim lighting. It had the energy of a first date, a brand activation, and a furniture catalog shoot all at once. While I nursed my $9 drink , I’m fairly certain someone got engaged behind me right between the Negroni flight and the tiramisu.

The Verdict

It was packed. Tourists, influencers, caffeine-deprived parents wrangling strollers like shopping carts up escalators. Every corner buzzed with selfies, steaming cups, and someone inevitably whispering, ‘Should we get the $70 coffee scoop?’ (They did.)

I liked it. I was also vaguely overwhelmed by it. There’s something deeply American and mildly unhinged about constructing a five-story coffee temple with the ambience of an airport and the pricing of a wine bar. But if you’re going to do coffee as theater, you might as well lean in and build a set.

If you ever find yourself in Chicago and want a place to caffeinate, contemplate capitalism, and sip a barrel-aged espresso martini before noon - this is it. You’ll spend too much, you’ll exit jittery and slightly disoriented, and you’ll wonder if your drink just gave you notes of citrus or mild identity crisis. Honestly, that feels about right.

And just to be clear, I’m not a drink reviewer. This isn’t a tasting guide. I’m just a regular person with an espresso habit and a side interest in how the global coffee machine works. So take everything I say here with a grain of salt except when I’m talking about industry insights, economics, or supply chains. Those, I stand by.

Cheers,
Dia ☕️

P.S. If you’ve been to one of the Starbucks Reserves, especially the Chicago one, I’d love to know - Did it live up to the hype? Did it make you laugh? Did you buy the scoop?