Tom Ritchford
Aug 31, 2018 · 1 min read

Bravo on the article!

When I travelled in Guatemala, I unable to find a good cup of coffee most of the time — it was all Nescafé.

Apparently the good stuff was all sent for export. I assume that that has changed in the last fifteen years since I was there, but it was still a shock to me.

The funny thing is that I like dark roasts — I’m drinking one now — and yet in many cities, Starbucks goes beyond “dark roast” to just plain “burned”.

In New York City, there was just a hint of “overcooked” — but in Glasgow, not only Starbucks but every coffee shop we tried but one served it burned to acridity.

Why do people do this? I have no idea. It doesn’t just ruin the taste, it destroys most of the drug effect. I am baffled!

    Tom Ritchford

    Written by

    uk->at->ca->us->nl

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