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The Education of a Coffee Snob

August 16, 2011

I was not a coffee snob until I started frequenting Café Domestique. Before that, espresso was espresso. Now, I can’t have a coffee on campus, because I know I won’t enjoy it. And it’s hard work finding any kind of coffee elsewhere that’s close. I succeeded in Turku earlier in the summer at Café Art—almost as good—and there were a few places in Vancouver that came close. But what makes the coffee good—or better? Not sure I can fully tell you. First, an espresso’s consistency must be a little creamy—not that black water that some (even fine) establishments offer. Taste, flavor, etc. all factor in, too. But I guess I’d better get to reading up on the topic

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