The Miracle of Great Coffee
Great coffee is this amazing miracle. It is more aromatic and complex than anything else we eat or drink. We baristas are familiar with its other miraculous property — its warm deliciousness in the morning transforms even the most rough edged of us into intelligent, sparkling, upstanding men and women. The best coffees — those whose flavors are the most stimulating and soul-enriching — are grown by farmers across the globe who approach their coffee as artisans. Specialty coffee is this amazing intersection of agriculture, global trade and food craft. Here’s my advice: stop drinking cheap coffee. It’s getting worse, as those who deal in bargain-basement coffees blend in more and more of the “bad stuff” to meet a price point. The “good stuff” will get better and better, as food lovers recognize the miracle that great coffee is, and value it as such. It’s a truism in food: eating less but better leads to maximum health, happiness and value. That’s true for coffee too — and that’s where we’re going with specialty coffee. Less but better.Like many natural wonders, specialty coffee is at risk. We know the reasons- global warming and land use pressure make it increasingly difficult and risky for farmers and roasters to trade in these rare, delicious coffees. But I know coffee and I know coffee lovers, and they will not be dissuaded. Special coffees have a permanent place in the culinary landscape, and although they might get more expensive, their intrinsic value and sheer irreplaceability will keep spectacular coffees to those who love flavor. Those people who truly love great coffee will have it, and though it might be a little dearer, it will continue to get better.
