Starbucks has roughly a million pounds of coffee roasted every day. People might think that this is a large team that just pushes through coffee, but that couldn’t be farther from the truth. We actually have real human beings roasting our coffee. We have seven master roasters across the entire network. Our job is make that cup of coffee you get, anywhere you get it, taste great. What we’re focused on all the time is how do we deliver the highest quality to the customer, whether it’s in a grocery story, whether it’s in a hospital, a food service account or it’s in our café. Coffee is an agricultural product, so it changes every year, every season, every crop cycle. We might use beans from different countries in Pike Place that have similar flavor profiles, but one country might be fading out because the crop season’s over, and a new one might be coming in. So as that one’s fading out, we’re bringing in a fresher crop to make sure that we’re delivering the freshest flavor profile. We have to make sure that all those coffees, even though they change, the cup of coffee does not change. That’s the real art of blending and roasting. We do this for a living. We take it very seriously. That passion really comes through in the bag of coffee that you take home or the espresso drink you get in the store. Coffee’s a relationship product. It’s about touch. It’s about feel. And you have hands-on experience with it, it means more. That’s where that sense of pride comes from is we’re doing great stuff, very, very consistently.