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!
