Loving coffee without being a drip article. From a man with infinitely more food credibility than everybody on this forum (with one notable exception. Not KWilk).
Quote:Because so often, even at the very best restaurants in the world, coffee is a total afterthought. [Co-author] Nathan [Myhrvold] likes to say the coffee in the average three star restaurant wouldn't be up to the standards of the average street cart in Seattle, and I think he's right about that. ... In my experience, the restaurants that really do a great job with coffee and really take it seriously may be totally unremarkable in every other respect. It might be a really good restaurant, it could be a great neighborhood restaurant. It isn't expensive or particularly difficult to do great coffee, you just have to make the decision that you're going to do so and really make the effort.