Thank you for highlighting such an uncomfortable yet true issue, Julie: not all specialty coffees are well served. The subtitle “specialty” no longer guarantees anything. For the past few years, we’ve often left our cups unfinished in many of the new openings in Spain.
We even run a simple comparison test: we buy the beans, take them home, and from that very same cup we once abandoned, some of our favorite coffees have emerged.
A sad reality, a consequence of a runaway system that long ago lost sight of doing things with care and a true spirit of service.
Thank you for highlighting such an uncomfortable yet true issue, Julie: not all specialty coffees are well served. The subtitle “specialty” no longer guarantees anything. For the past few years, we’ve often left our cups unfinished in many of the new openings in Spain.
We even run a simple comparison test: we buy the beans, take them home, and from that very same cup we once abandoned, some of our favorite coffees have emerged.
A sad reality, a consequence of a runaway system that long ago lost sight of doing things with care and a true spirit of service.
oh I believe you! I just wish more cafés were educated about machine maintenance, barista training and coffee flavours…
we’re slowly getting there as information has become more accessible.
Totally, Julie, let’s look at the opportunities that create these weaknesses 🧐😄
Ahhhhh my dose!!! Thank you!
Going to cafes on my phone! Ty
So good