Tag Archive 'quality_standards'

The myth of the perfect espresso

Posted by TheShot on 14 Dec 2009 | Filed under: Consumer Trends, Quality Issues

Last Friday, the UK edition of Wired magazine published one of those well-meaning articles that thoughtlessly got much of it all wrong: Computing the perfect coffee. At the article’s core is the myth of the “perfect” espresso — something we believe to be about as real as the tooth fairy. Blame for the modern myth […]

Lose the froth: Turin’s best cafes

Posted by TheShot on 14 Nov 2009 | Filed under: Add Milk, Café Society, Foreign Brew, Quality Issues

We’re rather shameless about our love for the espresso and cafés in Torino, Italy. So we could not pass on today’s travel article in The Guardian (UK): Lose the froth: Turin’s best cafes | Travel | The Guardian. So why do we love the espresso and cafés in Torino so much? To start with: grand […]

Long Island Press: “Everything You Know About Coffee Is Wrong”

Posted by TheShot on 14 Aug 2009 | Filed under: Consumer Trends, Foreign Brew, Quality Issues, Roasting

In case you haven’t come across this article from the Long Island Press yesterday: Everything You Know About Coffee Is Wrong | Long Island Press. Wow — local journalism is still producing thoughtful, lengthy pieces that might actually tell the average reader something they didn’t already know? Sure enough, it’s a rather well-written and thoughtful […]

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For a few years now, we had an idea for a post that sat in our unpublished queue: how can you tell a good espresso shop from a bad one?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 […]

Bay Area restaurants still struggle with “the coffee thing”

Posted by TheShot on 27 May 2009 | Filed under: Barista, Beans, Machine, Quality Issues, Restaurant Coffee, Roasting

We are not the only ones who have lamented the sorry state of restaurant coffee — particularly at some of the Bay Area’s finest restaurants. The San Francisco Chronicle made poor restaurant coffee a front-page headline as early as 1963. In some ways, the elevated coffee standards that exist outside of the restaurant world are […]

The Gibraltar: Fool’s Cappuccino

Posted by TheShot on 06 Apr 2009 | Filed under: Add Milk, Café Society, Consumer Trends, Quality Issues

We had originally posted this as an addendum to our recent review of the new, more permanent installment of the Blue Bottle Coffee Co. in the Ferry Building Marketplace. However, the strange phenomenon of the Gibraltar deserves its very own post. Originating here in San Francisco, the Gibraltar has since spread to Los Angeles (Intelligentsia […]

Disparaging the Third Wave, Part 2: Single-Origins, Medium Roasts, and Cuppings

Posted by TheShot on 20 Mar 2009 | Filed under: Beans, Café Society, Consumer Trends, Quality Issues, Roasting

For the second of our three-part installment on How future coffee “Waves” will come to disparage the so-called Third, we examine some of coffee’s biggest qualitative fads going today: Single-origin coffees Medium roasts The heavy-handed use of cuppings We’ll examine a little of why we must get past these fads for accessible quality coffee to […]

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, […]

Starbucks: Doing the right thing for the wrong reasons

Posted by TheShot on 16 Oct 2008 | Filed under: Barista, Quality Issues, Starbucks

One way to learn how important coffee is to some people is to sit in a jury room under bailiff lock & key without coffee for 7 1/2 hours. This pretty much describes my current existence at the aforementioned SF Glamour Slammer. I’m tempted to sneak in my own personal French press — if not […]

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