July 25, 2008
I’ve written previously about the importance of using the proper amount of coffee (hint – most instructions you see tell you to use too little), the proper temperature and the proper grind to avoid a bitter (or sour or burnt-tasting) cup of coffee. But where do you go when you’re doing it right and it still isn’t good?
The other day I was in Starbucks, and decided to take home a pound of their Pike Place Roast — one of the few brewed coffees from Starbucks that I’ve ever liked. I’d had it brewed in the store many times and enjoyed it, but this time I was out of beans at home and wasn’t in the mood to roast, so I figured I’d try some at home.
To my surprise, my first pot with Pike Place had a very unpleasant bitter, almost metallic note to it. I’d never experienced this in the store, so I knew this wasn’t right.
April 9, 2008
I had the chance to try Starbucks’ new “Pike Place Roast” tonight.
And considering that I’ve seldom ever had a cup of brewed coffee at Starbucks that was more than marginally drinkable, that’s a tremendous improvement.