Ben’s Reviews > God in a Cup: The Obsessive Quest for the Perfect Coffee > Status Update
Ben
is on page 205 of 288
Tim [Castle] had written that the "buzz about coffee lately has been really about espresso. The problem with this espresso obsession is that the roaster and the farmer get lost in the chaff as the obsessives work on perfecting their grind, tamping, group temperatures, etc. There is nothing wrong with a great cup opf espresso but all the hoopla about espresso is leaving someone in the dust - and that's the farmer".
— Feb 27, 2013 03:32PM
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Ben’s Previous Updates
Ben
is on page 251 of 288
The recipe for making great coffee at home begins with a simple bit of advice: unplug your automated coffeemaker and simplify: use a manually controlled coffee-making system.
— Mar 01, 2013 01:32PM
Ben
is on page 167 of 288
...if we don't give the consumer a shock, then he or she just blindly walks into the coffee shop expecting the same old, same old. We've got to do something dramatic to alert them to the fact that this is a different kind of coffee shop selling a different kind of coffee...
— Feb 21, 2013 10:41AM
Ben
is on page 113 of 288
Specialty buyers insist on ripe red cherry, which means pickers must make repeated passes trough the same are, significantly adding to th lenth of the harvest.
— Feb 08, 2013 07:20AM
Ben
is on page 113 of 288
They [the Third Wave] are not the first coffee guys to realize farmers matter - far from it. But they are the first to travel constantly and communicate readily with farmers in remote locales. You have to go where coffee is grown, and you have to help farmers improve their product to meet specialty standards, say Third Wave coffee guys.
— Feb 04, 2013 03:08PM
Ben
is on page 7 of 288
These guys definitely have an agenda when it comes to raising the price of coffee. They believe charging more i s key to the speciality industry's future. They reject the traditional buy-low-sell-high business model: that way of doing business squeezes the breath from coffee farmers and everyone else in the speciality world, they say. Their goal is to earn more money for everyone along the coffee chain.
— Jan 23, 2013 04:11PM
