Times are tough, which is why most
Americans are taking their coffee with two tablespoons of cheap. Inexpensive
coffee is being poured by the bucket load at fast food restaurants like
McDonalds, with its successful McCafe line, and Burger King, which is planning
a nationwide Seattle’s Best roll-out this summer.
Even slightly swankier Starbucks is
offering totally credible coffee that’s no more than a buck and change. So what
could possibly make a cup of joe worth $13?
According to Jay Caragay, it’s
“very fruity, juicy, good mouth feel, [and] full bodied.” And Caragay
should know, because it’s his Baltimore coffee ship Spro that’s selling a
12-ounce cup for $13. Apparently, even during lean times there are fat cats
prowling for novel luxuries.
Spro uses Aida Grand Reserve, which
is grown in El Salvador by Aida Battle. Once brewed, this bean is almost worth
$1 an ounce.
To the uninitiated, a fancy cup of
coffee should taste bright, and balanced. It changes as it cools; in some
instances the coffee can become sweeter. An experienced coffee palette is able
to discern various pronounced flavour characteristics.
And milk and cream are a no-no.
Unless, according to Battle, you’re drinking the instant stuff. Which is good
in a pinch if you need a caffeine fix … or just love the taste of saving