If you read the comments on my last post, you’ll have read Stephen Morrissey’s rant… I agree. It’s disheartening to watching packets of sugar being dumped into your coffee…. Here’s my question then…
How legit is what we are doing?
We serve a very large number of good drinks… Machiatto, Espresso, Cappuccino, and even our standard Americano is a 5 oz. Then people pay $2 and up for great cups of coffee… Many take the leap and opt for our $4 or $6 cups. But, I see so much sugar going into these drinks.
Have we hit a point where we as craftsman must let go? Where can we go from here to see less adulterated coffee beverages?