Earlier this week, we caught a radio broadcast of NPR’s “Fresh Air” where the program’s host, Terri Gross, was interviewing an entomologist named Douglas Emlen: The Fascinating World Of The Dung Beetle : NPR. About 34-35 minutes into the audio program, Mr. Emlen introduces an anecdote about cockroaches and coffee that even manages to gross [...]
Tag Archive 'coffee_quality'
For the last installment of our three-part series on How future coffee “Waves” will come to disparage the so-called Third, we wrap up by examining two major social fads that have come to identify the Third Wave: The focus on baristas The role of coffee geeks We’ll also touch on why, if quality coffee is [...]
We’ve all been told that coffee’s self-fabricated Third Wave has brought many improvements and options to our enjoyment of coffee. Whether you subscribe to this wave theory or not, quality coffee has experienced an unmistakable renaissance over the past decade or two. Of course, the same could be said for olives, olive oil, vinegar, cheese, [...]
The American Chronicle can be a pretty hokey online rag, but once in a while they feature the occasional gem — like today’s interview with Barefoot Coffee Roasters‘ founder and all around cool guy, Andy Newbom: American Chronicle: Andy Newbom of Silicon Valley – Founder of Barefoot Coffee Roasters. In the interview, Andy reveals how [...]
Starbucks executives bristle at the suggestion that their corporation represents the fast food of coffee. (This despite lamenting memos from the chairman to the contrary.) But when was the last time Starbucks made a corporate decision that favored quality over quantity? Case and point … the new chocolate partnership Starbucks announced this week: Starbucks, Hershey [...]
Posted by TheShot on 29 Jun 2007 | Filed under: Quality Issues
It’s old news. We’ve repeated this story many times, and every news agency seems to run it when the editorial board gets desperate, but it bears repeating. Today Reuters published an article from Torino (the world’s espresso café motherland, in my book) on the rules for making a proper espresso: Art of making espresso lies [...]