Wednesday, May 14, 2008

The world catches up to me again

A year ago, I mentioned in my blog how US coffee companies over roast their beans. Now the Chron brings up basically the same sentiment, quoting a coffee shop owner saying "the coffee is kind of over-roasted and the barista techniques aren't up to par."

No shit Sherlock! Anyway, read the article, it gives a good overview of how we ended up with semi-burned espresso. As I suspected, it was mostly Starbucks, but interestingly, it started with Berkeley icon Alfred Peet who trained the Starbucks founders.

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