Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I think I have only been in a Starbucks two times at most. I haven’t bought their coffee off the shelf in several years. Is even their Veranda light roast coffee burnt?
Kroger, the major grocery chain in my part of the country, has sold Spotlight whole-bean coffee as long as I can remember. I bought it a few times, but it isn’t that good. I think it’s just robusta.
It's all about taste palate. Americans aren't known for their appreciation of the bitter end of the spectrum with anything, instead typically resulting in over-sweetened/sugared or simply more plain. Examples include coffee roasting (Starbucks as pointed out) liqueurs (Campari, Pimms Cup, varying Bitters), produce (fennel, radicchio, arugula, endive, escarole) baked goods and even chocolate.
I discovered *good* coffee around 1985 when I ran across a company called 'Curr's International Coffee' somewhere around 1985 or so, and that's when I started buying various types and grinding my own beans.
I've been drinking coffee since about 1974 when my father taught me to drive TT and I started hauling loads down the highways. Truckstop coffee usually wasn't that great, but stopping at smaller local shops taught me that not all coffee was equal. I developed a 'thing' for good coffee and I am always looking for the 'perfect' brew. Dark roast Sumatran is one of my favorites, as well as certain espresso roasts. I usually drink my coffee black, with some sugar, except for when I have an itch for a Starbuck's mocha cappuccino.
I think I have only been in a Starbucks two times at most. I haven’t bought their coffee off the shelf in several years. Is even their Veranda light roast coffee burnt?
If I have to drink unadulterated coffee at Starbucks, the Veranda and blonde roasts are definitely my preference. They don't taste burnt (to me, at least.)
People can complain about Starbucks, but the reason that there is more of a coffee culture in the US and there are so many local roasters is directly correlated to Starbucks. Otherwise people would still be enjoying their Sanka and Folgers crystals.
LOL What a crock of baloney! Continue to think you know that the rest of us were only drinking Sanka and Folgers before Starbucks, just because you were.
LOL What a crock of baloney! Continue to think you know that the rest of us were only drinking Sanka and Folgers before Starbucks, just because you were.
My mom and dad had an antique bean grinder mounted to the wall in the kitchen of their farmhouse, still do. It is an inverted glass jar mounted on a cast iron crank mechanism, and you spin it by hand. So we always had freshly ground. No Sanka there, even in the 70s/80s.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
