is dependent upon the skill of the barista and the maintenance and calibration of the equipment and other factors. Thus, a consumer can often get an inferior cup of espresso from an expensive traditional machine and fresh coffee, if the preparer does not make the espresso properly. Pod users and manufacturers cite inconsistent results from traditional methods as reasons why consumers will sometimes cease to patronize traditional espresso servers, and maintain that the consistent quality of premium espresso pods is comparable to the average cup of hand-crafted espresso, and often creates more consumer loyalty. Current pod technology produces a high volume of crema, the foam created at the top of the cup, and a taste that many consumers find comparable with what is available in current espresso bars. This assessment may be in part due to the lesser frequency of proper barista training by many coffee vendors. The Telegraph noted in an article that Starbucks had temporarily closed some of its outlets to retrain baristas, citing problems with barista preparation of espresso drinks and poor practices such as re-foaming milk or calibrating pressure for non-optimal brewing time. Pod manufacturers note that these problems are generally reduced by the use of automatic machines and pod technology. Advantages of pods include convenience and speed of preparation and easy cleaning, consistency of taste, and less waste of coffee grounds. Disadvantages include significantly higher cost per serving, a weaker coffee than one would get from freshly ground coffee in a larger holder and limited selection of suppliers, as well as some paper waste when the pods are discarded, and mylar film waste from the pouches in which the pods are packed. However, pod manufacturers use only 0.2 grams of paper fiber in a typical 44 mm pod, and this fiber is easily degradable, so the main waste is the pouch packaging film. See also Coffee pod Single-serve coffee container References Coffee brands Single-serving coffee containers Illycaffè