451–460 of 631 posts
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Perhaps. But that's how Starbucks works, by buying shitty beans and dark roasting them. It also makes it easier to have consistent coffee (consistently burnt, that is).
Starbucks coffee tastes like battery acid.
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Surprisingly, yes. "Mainstream" ones like Black Rifle Coffee (which is trying to lose its political image and focus on being coffee for our military, now that it is big wants to be able to keep growing by "selling across the aisle") But also a whole range of farther-right ones -- Liberty Coffee is one, Stocking Mill Coffee made a bit of a name for itself by commenting over the Kyle Rittenhouse controversy, Thrasher C…
Huh. Coffee shops definitely have a vaguely liberal vibe to them. Otherwise, though -- it is kinda funny that there's apparently a left-leaning association for coffee that they feel the need to push back on. Like coffee is kind of a ubiquitous thing that people consume to help them concentrate at their bland corporate jobs. And the story behind sourcing it is... something that left leaning people are often not super…
Starbucks may be anti-union, but they have frequently taken public stances of a liberal variety (particularly around visible issues like LGBT activism, and occasionally on guns) which has left those who felt alienated as a ready market for coffee without the moralizing (or coffee with their sort of moralizing)
I often try to find a mainstream trend in the other direction to compare it to, but there are so few mainstream consumer categories dominated by the right, mostly due to demographics.
I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…
How much do you spend per cup for your "happy medium"? I ask as a happy non-coffee drinker.
I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…
"Bordering on the extreme"?! You are the marketer's ideal mark. $2K for a $20 grinder? $10K for a $100 coffee machine? And that's before rip-off beans...
I finally managed to quit drinking coffee and tea. I used to drink one big cup a day each morning of one and a half teaspoons of Nescafé Gold and throughout the day multiple cups of tea. There was a constant feeling of anxiety or irritation or nervousness in me which has gone away.
If you like coffee, but don't like the occasional jitters or anxiety that caffeine can bring with it, go decaf or 1/2 caf. Decaf gets a bad rap.
I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…
(Then my personal preference, given a tie in roasting date, is also for the more lightly roasted stuff.)
My pet peeve is the expensive, fancy-looking stuff that boasts to be "roasted in Italy" or whatever. That's basically bragging that "this coffee went stale before it even entered your country".
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I mean people can drink coffee however they want, but dark roasting beans absolutely destroys the majority of flavors within the bean. There’s no denying that. It’s similar to eating a steak well done. People do it, and it’s even very common in certain countries. But it’s removing the majority of flavor. I don’t see how anyone could deny that.
To me, light roasts taste like somebody squeezed half a lemon into my cup of coffee. That bright floral/citrus flavor is something I absolutely do not want in my morning brew. I crave that slightly bitter, heavy body, chocolate/nutty flavor that I associate with dark roasts.
I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…
All coffee is good. It just shouldn't ever cost more than $2. Coffee is not a luxury. It's bread and butter
I don't care much for coffee, but I do indulge in luxury bread and butter. Any local sourdough and Kerrygold butter is a good start. It's not thr best or anything, but it's very nice if you've never tried fancy bread and butter.
In mediterranean countries, "luxury" coffee and bread are sold over the counter at affordable prices. Try charging more than €1 for a coffee in Spain or Italy and you will quickly lose customers. Or more than €1 for any type of bread
However in the UK, buying "luxury" bread is always >£2
The prices are nonsense; it costs exactly the same to make one type of bread as it does another. The same goes for coffee. Production costs may vary by one or two cents and are completely automated
It's just a fashion