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[–] SteelKidney ago 

Depends on how sub-par. Which, I suppose, could mean "depends on where par is".

I can still stand Starbucks, but I won't go there outside a real caffeine emergency. I can't drink Folgers/Maxwell House style, but then, I never could. In fact, crappy office coffee is why I started learning how to brew better coffee. I have a style that I like. Double espresso with about 2oz of foamed milk. Or, if I have more time, a french press. I tend to like coffee that passes the "horseshoe test". Drop a horseshoe in. If it floats, the coffee's ready. That's why I rarely go for coffee from coffee houses- it's just not strong enough.

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[–] JWFokker ago 

Maxwell House doesn't even advertise that it's 100% arabica anymore. Has a distinctly piney aroma. It's not what anyone should call good coffee.

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[–] SteelKidney ago 

Good grief. I'm no snob that insists that if it isn't kopi luwak it isn't "real" coffee, but if they're just using robusta then that explains a lot.