Quote:
Originally Posted by Risuli
Yeah, we'll see. Would really appreciate a GOOD coffee shop. Went to Foxtail once. Saw they did pour overs and asked for same. "Barista" said she'd have to find the manual on how to do a pour over. Never went back.
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Even Dunkin Donuts isn't any good now, since they don't serve in styrofoam cups anymore. I can taste the paper cup, and the Dunkin up the road here serves it WAY too hot. You'd think they would've learned from that lawsuit years ago when the woman spilled it and got second- and third-degree burns on her stomach, crotch, and thighs.
Once in a great while I'll get a Pike's roast at Starbucks. Like, if it's my birthday week and they give me a free sandwich. I'll get the cuppa mostly out of guilt since I never go if I'm not getting free stuff.
Back home we had Willoughby's, they roasted on-site every day. Low-temp slow-roast, which is how it keeps it from getting that bitter over-acidity burnt taste. On Tuesdays they'd feature Sumatra Mandheling and that's when I'd stock up if I was running low. It's a medium-light roasted coffee with a deep nutty base that lingers if you put just a touch of sugar in the cup.
Before that, after college, I worked for the Coffee Connection in Boston as a "back-bar." Mostly I did the fresh squeezed juices, whipped the whipped-cream (we made chocolate whipped cream fresh every day), and prepared the hot sandwiches. Someone else handled the coffee and tea drinks, and all coffee except for espresso drinks was served in a french press. It was a small local chain, maybe 4 stores total, and they roasted their beans as well in their main store.