I must imagine that coffee is a bit of a tricky business. On one hand, the profit margin for a product that is 98% water seems like it would be huge. Aaand it doesn't seem like it would be too difficult to impress a customer-base used to Maxwell House and Folgers, but on the other hand, in order to serve quality product the beans must be both fresh and imported from 1/2 way around the world. Yeah that might cut into profits a bit. Ugh... and as much as I hate to mention it, this is especially true considering the increasing price of petro based fuel.
But anyways, if I could teach the world 3 things, it would be to always look in the mirror before you leave your house in the morning, God is great, and don't keep good coffee in the freezer! I don't care where you keep the Folgers, it's going to taste like Guatemalan dirt wherever you put it, but good coffee goes in a cool, dry, dark, airtight place. Amen and pass the Raw Sugar.
1 comment:
don't get me wrong, i think where i work has great respect for the coffee bean, and does the best it can to provide customers with tasty beverages, but time does factor in the making process. supposedly a customer should have their drink within 3 minutes of walking in the front door- that includes ordering and everything. it's a challenge to lovingly craft a beverage in that short of a timespan, art takes time! flikr has a nice gallery of latte art http://www.flickr.com/photos/tags/latteart/interesting/
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