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Barista in the Wild, Part 5: The Future of the Coffee Shop
Good series.
I'd love to see a world where Starbucks does public cuppings too, but first we need to see some of the 'small-batch' coffees you say they have trickle down to the stores outside of Seattle. Somehow I feel like you would hear the word 'smoky' quite a bit at cupping at your average Starbucks.
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That espresso shot looks pretty nasty. I would have to disagree about robusta though-- I've never had a great espresso with robusta. Good, sure, but not great. I've had a number of great espressos from arabica coffees, though. For Starbucks, it's more a matter of how fresh their coffee truly is and how it's pulled-- which when it's pulled out of an automatic machine, there's little hope there.