Good Coffee
Jason Diamond writing “Good Coffee Is Now Bad”: But it’s all part of a larger problem, about how everybody thinks they’re a coffee snob now because supposedly “good” coffee is easily attainable. It’s the same with beer or wine and especially with cocktails. 15 years ago, most bars’ versions of “cocktails” were two-ingredient drinks, but then owners caught onto the “mixology” trend and saw a new way to charge more for drinks even if the quality or care wasn’t there. All of a sudden every other bar had “cocktails,” but the bartenders maybe didn’t know how to make them or they just didn’t have the same amount of time or space afforded at places that were owned and operated by disciples of Dale DeGroff or vets from Death and Co. But the price didn’t reflect that. It was still 13 or 14 bucks for a not-so-great Old Fashioned. ...
