On Jun 6, 9:10 am, Flux <flux...@[EMAIL PROTECTED]
> wrote:
>
> I'm curious to learn what specific things you think European cafes
> that you have been to have done right or wrong, and what
> cafes in the USA you've been to have done right or wrong.
> It occurs to me that the only chance for improvement
> in the USA is for a free exchange of ideas on this matter,
> if American cafe/coffeehouse owners are reading this anyway.
American cafes, restaurants, as in most of them and apart specialty
coffee houses otherwise for conscientious people in the know -- pretty
much standard fare for watered-down nondescript stale coffee. Even my
own "brewed coffee", though better for beans I've roasted, isn't
especially noteworthy apart general comparisons. Comparatively, I
don't really think much about the taste of coffee I buy out in
establishments -- between varying a lot over a field I wouldn't think
worth mention. I'll drink anything beyond the lower limit of my
cutoff point, which occurs at really rancid, burnt coffee that tastes
as bad as an engine transmission smells.
Drinking coffee for taste doesn't usually occur until made in my
kitchen with the espresso machine on the countertop.
--
In Seattle you haven't had enough coffee until you can thread a sewing
machine while it's running. -Jeff Bezos
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