Grinder and machine makes a difference. Starbucks use a fully automatic (grinds, doses, comoresses etc.). I don’t think state of the art there has caught up with the classic machine (when I say classic there are still a lot of computers etc innit!)
I think they get what they can out of their beans, the blonde roast actually isn't so bad black, but it's just that their beans aren't generally suited to being drunk without some kind of fatty dairy adjacent product. You grind and prepare commodity cheap beans in the best way possible and you'll pretty much get a similar result.
