Searching for truth in a coffee cup. Author of "Brew: Better Coffee at Home."
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Joined December 2009
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I’m in DC for the week. I’ve been in half a dozen cafes, restaurants, and bars that seem to be exclusively run by self order kiosks and QR codes. Is this the norm here now?
We’ve come so far while going absolutely nowhere. The coffee I had inside the airport at Starbucks was significantly better than the Stumptown coffee on the plane.
Got an email for an $85/6oz co-ferment coffee.
Some ?’s… What’s the quality of the coffee used as the foundation? How much does the farmer get from a price that high? Why is an artificially flavored coffee receiving higher prices than a nice gesha? Who is buying this garbage?
Ya’ll remember when coffee roasters preached about the complexity of coffee. And how quality coffee was full of so many wonderful, diverse, and elegant flavors?
And their goal as a coffee roaster was to simply unlock the naturally occurring magic that’s inherent inside well grown coffee beans.
Please stop doing this to coffee.
Please stop selling it for ridiculous prices and calling it specialty.
It honestly makes me long for the days when a sun-dried coffee from Guji was the funkiest thing on the shelf.