The future of coffee? - Page 2

Want to talk espresso but not sure which forum? If so, this is the right one.
happycat

#11: Post by happycat » Jul 11, 2019, 10:39 pm

yakster wrote: I also don't understand that if they succeed and manufacture the perfect cup of Colombia, Ethiopia, Kenya, or other origin of coffee are you really going to enjoy that perfect cup as much if it tastes the same every time?
Coke, velveeta, "American cheese", Tropicana juice (flavourless in storage tanks until they add regional flavouring), whipping cream made from oil, whipping cream made from hyper pasteurized cream with carageenan in it, cake mixes, spice packets, Kraft Dinner... shelf life, consistency, low price. Thank you USA! :D
LMWDP #603

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cannonfodder
Team HB

#12: Post by cannonfodder » Jul 16, 2019, 5:37 pm

I like the anti clumping agent in grated Parmesan cheese, basically powder find saw dust.
Dave Stephens

OhhEnnEmm

#13: Post by OhhEnnEmm » Jul 17, 2019, 6:22 am

Almond milk is still almond milk and coffee is still coffee... No need to worry after all eh :wink: