[every single public institution that makes coffee]
new employee: so what do i do with these beans
manager: just burn them. really get that burnt flavor in. burnt paper, charcoal, charred leather, these are the flavors people want
new employee: so what do i do with these beans
manager: just burn them. really get that burnt flavor in. burnt paper, charcoal, charred leather, these are the flavors people want
new employee: this is a nice fancy cafe. how do we let people know we are extra fancy and that we really know what we are doing
manager: we burn the beans extra here. extra burning flavor. that is how the people know it is artisanal craft beverage
manager: we burn the beans extra here. extra burning flavor. that is how the people know it is artisanal craft beverage
[tasting coffee like a sommelier, putting down my 4th unfinished cup of the day from the 4th place in town desperately trying to not have burnt coffee]: yes.. im getting notes of... crumbs that have been in the bottom of a toaster since 1997.. craft paper.. campfire ashes.. yes..
putting on a hat labeled “that guy”, the only good coffee i can get is coffee i make. i honestly have no idea why though admittedly ive stepped up my coffee making operation quite a bit over the last year
