Not long after Starbucks first came to Chicago, I became mildly addicted. It was strong, flavorful coffee of a sort that most restaurants never imagined their guests would enjoy.
However.
Over time I started sampling good coffee at other coffee houses as they sprouted around the landscape here in the land of Lincoln, drinkin' and fraud. And what I noticed almost immediately was that the coffee from Starbucks was strong in a not-very-coffee-like way. So now, when I want a good cup of coffee away from home, I do not automatically head for the nearest green and white sign.
This morning I came across a marvelous little blog post at The Atlantic on the subject of Starbucks and wanted to share it with you. It's by Megan McArdle, who's fast becoming one of my favorite bloggers. Money quote (her suggestion for improvement): "...tell the whoever runs the flamethrower they use on their coffee beans
to throttle back on the oxygen and leave some actual flavor in the
roast. Otherwise it's just too easy for potential customers to
economize by dissolving a charcoal briquette in eight ounces of
industrial solvent."
McArdle on Starbucks
How about you? What's your opinion of Starbucks coffee?



