ok, i have bad news. this is it. it’s the dawning of a new coffee era. this must be what it feels like to our grandparents — well, to the grandparents who are still alive, so maybe parents, but the same applies there too, but you understand what i’m saying hopefully — to see the proliferation of starbucks and the phenomenology of highbrow coffee. for the record, i am not genuinely furious, it’s more like a low grade annoyance. the same as when — and this is true — someone says in a park slope wine store of a certain wine after “tasting” it, ooh, it goes on forever. i’m not going to picket or circulate petitions or take it that seriously. so, calm down.
here are some other precious coffee destinations:
meetthepresspot.blogspot.com
danielhumphries.typepad.com
and then there’s always the news that a coffee company called, and i’m not making this up, Gimme! Coffee, will be locating its badass self in Chelsea Market.
let us agree that it is incorrect to name a coffee, or any beverage or item of any kind, “gimme!”
didn’t we learn in our nonviolent communication studies about demand energy?
the new york times has not given me permission to reprint the following, but i feel that in light of the blatant violations incurred in using the words gimme! and coffee in the same sentence that i should have the right to publish the following.
His descriptions sound goofy, but both actually fall somewhere on the Flavor Wheel, a system created by Ted R. Lingle, the executive director of the Coffee Quality Institute. It classifies flavors (including sweet, sour and bitter) as well as aromas (sugar browning and dry distillation), which are broken down into categories such as spicy and chocolatey.
That way you and I can learn to distinguish whether we prefer chocolatey coffee or more citrusy kinds.
Not every cupper understands all the fuss. At an Ethiopian-theme tasting by the New York Coffee Society, Michael Turkel, who keeps a restored Olympia Cremina espresso machine in his dorm, tasted a coffee and announced, “The beginning notes are sweet.”
Filed under: chelsea market, coffee, coffee quality institute, danielhumphries, flavor wheel, Gimme Coffee, meetthepresspot, michael turkel, new york coffee society, precious, pretentiousness, ted r. lingle, coffee
