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Been drinking artisan coffee during my trip in Portland and Seattle. It is awesome to see barista taking the time, patience and dedication to decorate a cup of latte or mocha with latte art. No such luck in Starbucks though as they just pour a huge load of milk into the espresso shot; it’s all about efficiency here. To be fair, my cup of mocha will always taste the same, whether it is at the same Starbucks a year from now, or at any Starbucks around the world right now. I’ll give them credit on that – consistency. Isn’t that what Michelin reviewers look for?

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