Comments on: Molesting the bean http://www.jacobgrier.com/blog/archives/1168.html Coffee, Cocktails & More Fri, 21 Nov 2008 20:32:56 +0000 http://wordpress.org/?v=2.3.2 By: Ula http://www.jacobgrier.com/blog/archives/1168.html#comment-343478 Ula Fri, 13 Jun 2008 06:36:39 +0000 http://www.jacobgrier.com/blog/archives/1168.html#comment-343478 I agree with Chad. I would never ever put milk into a cup of Stumptown coffee. But now that I drink instant Nescafe, I'll throw in some sugar every now and then. It's all about the quality. But I am soooo looking forward to Stumptown coffee again. One thing China doesn't have a whole lot of is good coffee. That isn't really expensive. I agree with Chad. I would never ever put milk into a cup of Stumptown coffee. But now that I drink instant Nescafe, I’ll throw in some sugar every now and then. It’s all about the quality. But I am soooo looking forward to Stumptown coffee again. One thing China doesn’t have a whole lot of is good coffee. That isn’t really expensive.

]]> By: Chad http://www.jacobgrier.com/blog/archives/1168.html#comment-343396 Chad Fri, 13 Jun 2008 00:25:42 +0000 http://www.jacobgrier.com/blog/archives/1168.html#comment-343396 Cream and sugar seem perfectly acceptable when the grade of the coffee is so low that it effectively doesn't make a difference. To the steak example, I wouldn't put ketchup on a nice porterhouse, but if I were eating steak from a cafeteria the equation changes considerably. When I have a quality product, I drink it black (even though I'm not a huge coffee fan). But if I pick up a cup of the hotel coffee at a conference, it's clearly no longer about the purity of the drinking experience. Cream and sugar seem perfectly acceptable when the grade of the coffee is so low that it effectively doesn’t make a difference. To the steak example, I wouldn’t put ketchup on a nice porterhouse, but if I were eating steak from a cafeteria the equation changes considerably.

When I have a quality product, I drink it black (even though I’m not a huge coffee fan). But if I pick up a cup of the hotel coffee at a conference, it’s clearly no longer about the purity of the drinking experience.

]]> By: Dave http://www.jacobgrier.com/blog/archives/1168.html#comment-343000 Dave Thu, 12 Jun 2008 05:37:42 +0000 http://www.jacobgrier.com/blog/archives/1168.html#comment-343000 And Vietnamese Iced Coffee is liquid crack. And Vietnamese Iced Coffee is liquid crack.

]]> By: Dave http://www.jacobgrier.com/blog/archives/1168.html#comment-342999 Dave Thu, 12 Jun 2008 05:36:06 +0000 http://www.jacobgrier.com/blog/archives/1168.html#comment-342999 I use cream and/or sugar not when the coffee is weak, but when it's bad. I use cream and/or sugar not when the coffee is weak, but when it’s bad.

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