I'm not sure people, even many pros, understand tipping. Unless I'm mistaken, I believe the owner of Daterra himself, who has witnessed millions of dollars of roasting research on his beans, WANTS a certain amount of near-black on the bean. What seems easily right is so often way off base; George Howell has a genius gift for getting to the truth. He absolutely paved the way for Barismo in many ways. How have they payed him back? With horrible slander.

He absolutely paved the way for Barismo in many ways.

George Howell paved the way for much of the modern specialty coffee industry, Barismo included. I think that few people would argue that fact.

But it is neither here nor there. Brian was talking about the quality of the cup, something that George and Terroir often talk about. The proof, after all, is in the cup. While I am not a professional cupper, a decent roaster (those few roasts on a HotTop don't really count), or a professional barista, I agree with Brian about the quality of Barismo's coffees.

In the spirit of full disclosure, I'll admit that I am friends with most of the folks at Barismo (not because of any slander, but because of the consistently phenomenal coffee that I get as well as education that comes with it). Additionally, I know many of the owners of shops in the Boston area, but I am not (nor have I ever been) financially connected to any of the mentioned companies. I have also tried a variety of Terroir's coffees and been to their open house.

-Ben

I've stayed in Boston twice both for 5 weeks at a time at Berklee College of Music, and the best coffee I always found in that area was Espresso Royale, its on Newbury st, a block or two away from Newbury Comics,, there's another one somewhere else but i dont know where..