Just the way this New York "yankee" likes it ;-)
Posted on 05/18/2007 7:26:57 PM PDT by Woodland
I finally looked at it last weekend. It was the quote by Bill Schell,. My cups, when I get them usually have the brown corrugated sleeve over whatever tripe they are printing this week so I ignore it.
Yep. And imagine how gratifying it would be to sneak some crafty tongue-in-cheeker under their radar and onto their stupid coffee cups. It would be quite a coup.
The Way I See It #8877: “Since most of the previous comments I’ve seen on Starbucks cups are pretentious, solipsistic sophisms, I’ll forswear adding yet another self-aggrandizing inanity.”
Read HEAVEN by Randy Alcorn.
one glorious thing about Heaven Mr. Stein didn’t think of .... no LA Times !
Where, among other answers, you'll find
Part 2: Questions and Answers About Heaven, consisting of 120 questions and scripturally-based answers, even for the question "Will we drink coffee in Heaven?"
Save your money. A 30 dollar machine will NOT bring joy.
A good home machine runs about $500, though there may be some a bit cheaper that can produce decent results. The cheap-o machines are steam driven. One needs a good pump-driven machine, unless using a REAL old fashioned type, where the operator supplies the "down" pressure through the finely ground, densely packed coffee. That type, is why people in the biz still say "pull" a shot [of espresso].
Trust me on this one...
You'd be better off with a simple french press, and a decent burr grinder.
Though I've "pulled" thousands of [double] shots of espresso, due to the convenience, I still use a Melita, or Billig style, single cup drip cone, for taste testing what comes out of our 30 Kilo Ambex drum roaster.
I've done that, thousands of times, too...
I mostly don’t drink it, but once in a while I do indulge. I simply do not understand the passion.
Anyhow, when I do drink it, I like it to be bitter and black, and Starbucks does that “shot” thing which makes it even more bitter it seems to me.
So then I read about these etchings on the side of the paper cups, and I just decided that enough is enough for me.
I am quite unlikely to be going into any Starbucks again soon, but the loss of my business will not be be noticed, and it is simply a symbolic gesture on my part. They’ll likely not miss my 2 or 3 times a year purchases.
Post 23 effectively categorizes most of these table scraps of breathless insight.
I won’t go to the Caribou Coffee stores. The company is 88% owned by the First Islamic Investment Bank.
KFC’s apple pies are like the ones McD’s used to sell. Fried! Yum yum.
Go Tully’s folks.
Tully’s coffee decided to donate 15% if its total store revenues to the Juvenile Diabetes Research Foundation on May 22.
If you go to their site and look at their charities, it’s all about curing diseases, and not spreading them.
Anyway, if you got to pay $4/cup of coffee, don’t choose charbucks (they burn their coffee!), go Tully’s!
Anybody that doesn’t have access to a Tully’s, I’m sorry for you, because its good coffee.
I'll have to offer, that I recently [a few months ago] sampled some McDonald's espresso, in an americano, [which is just fresh espresso poured into hot water] and found it to be surprisingly good, though I do somewhat hate to admit it.
But that's one of the things I "do". Taste test, or 'cup' coffee, then report results [with complete honesty, and without embellishment]. Those in the coffee business who know me, ranging from the folks I work with [as part owner of the company], and various West Coast green coffee importers, value my opinion, 'cause they know that I know, and that I do not lie...
Our customer's know it, too, which is one reason they keep coming back. Good coffee, without the bravo sierra.
The machine in McDonald's appears to be a later generation, totally self contained unit, with the employees merely needing to push a button or two...
I still had a little bit of a difficult time getting the dingbat behind the counter to understand that I wanted a 'double' [it HAS to be a double for my own sensory taste test comparison when I'm examining espresso], and that it is BEST if the hot water is placed in the cup, THEN the espresso added to it. Doing it that way, one can examine the crema, too.
I was surprised that it was so good. It beats the pants off of Starbucks espresso, but that really isn't that high of a benchmark, heheh...unless one is talking about how well Starbucks manages their business, which commands some respect. They only have about one percent [or more?] of world coffee sales, which is hugh and series, oh, baby!
Now I cannot guarantee Micky's un-touched-by-human-hands espresso machines will always produce good results. Honestly, I have no idea concerning maintenance issues with that equipment [which most assuredly can affect cup quality], or other potential complications I can think of. Results still may vary? But I'd bet that fancy self-contained unit is pretty darn good, all-in-all, or McDonald's Corp wouldn't have bought them. Top management of that outfit, like Starbucks, aint no dummies, either.
How McDonald's other conventional drip brew coffee is nowadays, I dunno. Haven't tried it since some years ago, when they were serving up %100 Columbian. It wasn't too bad! sort-a good, actually. I stopped at one of their places, when on my way to go pick up about 3/4 ton of green coffee, up San Francisco way...
I say all this...while I'm a competitor of both theirs, coffee-wise. Just a little guy, though, compared to either of those behemoths.
Just the way this New York "yankee" likes it ;-)
Where is Tully’s based out of? I’ve never seen one.
Tully’s is good. I used to use one of their “used” roasters.
IR (infared burner) 25 Kilo Diedrich. Tough machine to keep the coffee tars from building up in...though I hear Deidrich Roaster’s have some newer designs that may alleviate that problem. The stainless drums of the Diedrich, were a plus, too.
Based out of Seattle.
oh, well, maybe it was just the afterburner that had been a Tully’s machine. i dunno. but it did have a “plate’ on the control unit that said “Tully’s”.
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