Tag Archive 'coffee_quality'

Common Cues for Recognizing Good and Bad Espresso

Posted by TheShot on 27 Jul 2009 | Filed under: Add Milk, Barista, Beans, Café Society, CoffeeRatings.com, Quality Issues

For a few years now, we had an idea for a post that sat in our unpublished queue: how can you tell a good espresso shop from a bad one? (At least before sampling it.) Given the thousands of good, bad, and mediocre espresso shots we’ve reviewed over the years, we have definitely noticed some […]

Fables of the Reconstruction: New Yorkers say their coffee has finally arrived

Posted by TheShot on 14 Jun 2009 | Filed under: Foreign Brew, Quality Issues

Over the years, we’ve dropped notes about New York City’s coffee culture: from its origins as a desolate wasteland through its more recent redemption. Like the awkward and homely tomboy who first gussies herself up for the debutant ball, in the past year New York City has been running a major publicity campaign to promote […]

As if you needed another reason to avoid pre-ground coffee

Posted by TheShot on 07 May 2009 | Filed under: Coffee Health, Quality Issues

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 […]

Disparaging the Third Wave, Part 3: The Cult of Baristas and Coffee Geeks

Posted by TheShot on 21 Mar 2009 | Filed under: Barista, Café Society, Consumer Trends, Home Brew, Quality Issues

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 […]

How future coffee “Waves” will come to disparage the so-called Third, Part 1

Posted by TheShot on 19 Mar 2009 | Filed under: Café Society, Consumer Trends, Quality Issues

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, […]

Andy Newbom of Silicon Valley – Founder of Barefoot Coffee Roasters

Posted by TheShot on 29 Jul 2007 | Filed under: Beans, Local Brew, Quality Issues, Roasting

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, Hershey to offer coffee-flavored chocolate products in the U.S.

Posted by TheShot on 20 Jul 2007 | Filed under: Quality Issues, Starbucks

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 […]

Art of making espresso lies in following the rules

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 […]

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