Just when we thought we needed to chill out a little more on the “coffee snob” factor, today’s New York Times blog includes a rant against the adulteration of coffee with any milk-based products: Coffee Pollutant No. 1: Cream – Times Topics – Topics – New York Times Blog. Calling cream or milk a “pollutant” is quite a bold statement. But while just this morning we enjoyed a cappuccino made with some exquisite microfoam, we can only say, “Sing it to the back of the chapel!”
Perhaps the milk and coffee comparison with “dab[bing] a Peter Luger porterhouse with ketchup” is a bit extreme. But if we’re drinking good coffee, we almost always drink it black. And not just because it makes for fewer non-coffee variables in our espresso reviews either.
As we’ve always said: the basic black is the foundation for everything. If you’re a pizza place that can’t make a decent cheese pizza (the California Pizza Atrocity chain, please take note), or if you’re a Thai restaurant that can’t serve a decent pad thai — why bother? Although it is all a matter of personal preference, a good coffeehouse should be able to make a basic espresso or cup of black coffee that stands up on its own.
If not, then they’re hiding something. Or, to loosely paraphrase Anthony Bourdain, it’s something we like to call, “save for a double-tall, four-pump vanilla caramel macchiato.”
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