March 25, 2004
Caffeine Jones
For the love wacky ways to get into the record books: Russians attempt to make the biggest cup of cappuccino for Russian record books. Reuters reports that "30 liters of water, 70 liters of milk and 7 kg of coffee" was used for that cup. Gothamist questoins: (1) If this cup were sold, would the proposed (but probably never to be passed) latte tax would be just 10 cents, or would the drink be charged per serving size? (2) How late are the people drinking from it staying up? Or was it decaf? (3) Ew, it looks unsanitary. Just like the eggnog from the holiday party we had too much of.
Gorilla Coffee in Park Slope was voted best espresso in NY by NY magazine; other coffee picks from NY Mag here. Another option is the Mud Truck. And for the rest of us working in areas without mom-and-pop specialty coffe joints, Starbucks locations in NY. And the Times had an article about high-end consumer coffee makers being all the rage with the Humvee set. Plus Adam Gopnik's essay about NY coffee shops, via MUG.
| 
Advertisement: Gothamist Continues Below!
Post a comment (Comment Policy)
This is what happens to me when I have too much caffeine:
http://i.myspace.com/95/25/755259/4925918_m.gif
Right on.
As a caffeinophile, I feel it's my duty to promote the merits of http://www.orensdailyroast.com/index.asp. Starbuck's is certainly convenient, but I find most of their brews to be overroasted and pricey.
Oren's isn't a place to hang out...they sell cups of fresh-brewed, beans for grinding at home, and a variety of coffee-related paraphenalia. If you genuinely love coffee, check them out!
not a coffee drinker but can someone explain why starbucks on west coast tastes different from starbucks on east coast? i imagine that starbucks would control the taste pretty consistently. are they using different beans? processing plants? is the difference intentional and if so based on what belief or data? i've heard from a few east coast friends that the w.coast starbucks coffee tastes better, less strong, less bitter.
Intriguing. Maybe something got lost in the translation for the East Coast Barista Training manual.
I'm pretty sure it's differences in the water and climate out west. I just had some adventures with the Starbucks Global Corporate Center last week: http://veterinarylarry.typepad.com/central_valley_large_anim/2004/03/what_the_bucks.html
In the UK starbucks tastes over-roasted, nay burnt. It really is a pain when there's nothing else in town.
Frankly, Gorilla Coffee is a LOT better. Their iced mochas are heavily laden with the chocolate syrup, and they're less expensive than Starbucks.
I work across from a Starbucks, and I don't usually frequent it -- once in a while, I'll have a frappuccino or something, but it's usually me wanting to taste frappuccino versus needing the caffeine buzz.
Gorilla Coffee (along with other vendors, I'm sure) is great stuff for a couple of bucks less. Plus, the staff doesn't seem irritated to work there. :)