Hi Tom

I've been told by Evan already, that you guys over there meanwhile had the luck to learn how coffee also might look and smell like. <g>

Of course you're also right about not everyone liking his coffee brewed the same way and of the same strenght. For me personylly this even depend on the time of the day. I usually start into the day with a cup of "milk coffee" and switch then during the day to the "harder ones".

As I told Evan, we are right on the way to get a local Starbucks here in Basel in Switzerland. I'm not sure if they do this on a franchising system, so that we would get the same kind of stuff that they sell in the States or if they will localize their palette. We'll see it soon. <g>

Have a nice day.
Markus

PS Don't mention the coffee in the Army, that's not better in ours. <lol>


>Coffee in the United States has improved noticeably during the last 15 years. Starbucks coffee is in general consistent and good. When you go to many restaurants the quality of the coffee can vary from one day to the next depending upon who made it. Depending upon what country you come from your expectation of what constitutes coffee will be different. My wife is from Peru and she is accustomed to using a small amount of coffee with a large amount of milk – café con leche. A close friend of ours makes her espresso
>in the traditional way and after serving it cuts it with 50% hot water. Everyone has a sense of taste and is entitled to an opinion.
>
>Now if you had sampled the “great” coffee I had while in the United States Air Force, you might never drink coffee again. It was made in large stainless steel containers (I called them 55 gallon garbage cans) and one cup would keep you awake for 24 hours and cause you to stand at attention. Not a pleasant brew to say the least.
>
>Tom