Swiss Water is a Canadian coffee company that uses a patented water-based decaffeination method to remove 99.9% of caffeine from coffee beans. The company pioneered the water-based decaffeination process in 1933 that removes 99.9 percent of the caffeine without -- the company claims -- altering the taste of the beans. Other methods to make coffee beans caffeine-free rely on chemicals, which remove some of the beans’ natural components and alter the taste.
When the company opened a pop-up store in Soho last week -- serving only decaf coffee (gasp!) -- Caffeine lovers responded by predicting the end of the world.
Says Wired, "It’s one more way Starbucks hopes to get coffee drinkers in the door. And yes, the craving for caffeine helps. As it turns out, our phones are the other socially acceptable addiction these days. And Starbucks has figured out how to get both to work in its favor."
As for us... we can't figure out why people continue to be enamored by overpriced, bad coffee.
What if there was a cafe where you could just as readily perch on a barstool to down a naked double-shot espresso as recline alongside a low-lying table to eat breakfast-all-day and sip the gentle yield of an AeroPress, a Chemex, or a V60? Here's one more reason to visit Amsterdam...
So true! Even if you brew wonderful coffee at home, it's great to go to a place "where everybody knows your name." As the author says, "Coffee shops offer a sense of community. A place where I'm known. A place where I'm safe and never alone."
Oh, and I am glad to hear she "no longer prefers Starbucks." You go, girl!
The lawsuit alleges that the amount of total coffee in the press pots is more than 25 percent less than the advertised volume. The company says the 12- and 32-ounce sizes on the menu refers to the press pot, not the liquid within. Peet's Chief Marketing Officer Tyler Ricks "noted that some water is absorbed by the grounds during the steeping process. The pots also require room to plunge after the coffee is steeped, preventing a user from filling it with water to the brim." But the company will look into the matter. Filed under 'Only in America.'
By the way, Starbucks has 21,366 locations world-wide. Peet's has 200. But better coffee :)
Restaurant Quality Coffee
If you have been looking for a coffee machine that brews restaurant quality coffee, look no further.
DeLonghi Dedica produces traditional espresso and cappuccino drinks right in your own kitchen.
You can use ground coffee, either store-bought or prepared at home -- or you can use easy-serve espresso pods. Personally, we recommend that you get a good burr grinder and so you can grind your own coffee beans. You'll love the difference, as well as the amount of money you save.
The espresso pump’s thermoblock technology heats up water to the ideal brewing temperature in just 40 second.
You can customize your favorite temperature, as well as the amount of coffee expressed.
The machine's milk frother produces barista-quality foam.
Best tip: How to quickly steam and foam milk in a Mason jar. Fill a mason jar no more than halfway, put on the lid, and shake the jar vigorously for 30 seconds. Then remove the lid and microwave the milk for 30 seconds at high power to both warm and stabilize the foam.
Bill Ristenpart’s three year-old course, The Design of Coffee, has become the most popular chemical engineering class in the country, enrolling a quarter of Davis’ freshmen. After spending the semester deconstructing coffeemakers and determining pH levels by taste, the 500-odd students compete to engineer the tastiest brew using the least amount of energy. Which isn’t easy, Ristenpart says, because “we know very little about coffee.”