That was a great read and the hashtags were an even better read.
AY or somebody posted a long time ago about how FETCO brewers could be better and more consistent.
I guess we're back full circle
Reminds me of this coffee shop in Tokyo. I visited a lot of cafes (some third wave type places, some Tokyo style specialty coffee places, some mediocre chains) and this one was by far the most memorable
It's called Cafe l'Ambre and is one of the oldest cafes in Tokyo. I think it's been around since the 40s. they have a list of coffees they sell by origin but also by the year they bought the green beans and there are a few from like the 70s.
They do a hand held cloth pourover which seemed a lot more common in Tokyo. He does that concentric circle pour thing with a goosenecked kettle where you start in the middle, move in circles outward, but never reach the edge. They (there's one main guy who doesn't speak English and another guy who helps out when it's busy who does speak Englsh) extract into a small copper pan. And then pour that into a vintage China espresso cup the size of a traditional single espresso maybe room for a double.
No machines really except for a grinder. They have three gas stoves to boil the water. There's a small drum roaster beneath the stairs
I had an Ethiopian that had an intense blueberry jam flavor at the end and a Congo Kiva from 1998 that was pretty mellow. $7, 8 per thimble of coffee. Not sure if worth but was interesting
Coffee is also super extracted. 16g for 70 mL of coffee. So basically espresso proportions but brewed via pourover