Comments on: Fully Automated Coffee Shop http://www.psfk.com/2008/02/fully-automated-coffee-shop.html Ideas & Trends Mon, 23 Nov 2009 10:05:51 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Tom Palmer http://www.psfk.com/2008/02/fully-automated-coffee-shop.html/comment-page-1#comment-11815 Tom Palmer Mon, 11 Feb 2008 04:32:55 +0000 http://www.psfk.com/2008/02/fully-automated-coffee-shop.html#comment-11815 I've been to the Roasting Plant (it's down my block), and I left scratching my head whether all the sci-fi fuss was worth any improvement to the taste. One thing's for sure, this place isn't for those who like their cuppa joe brewed with any nostalgic coziness. What's the next step here, a re-fueling hose that connects into a feeding tube permanently inserted down my gullet? "That'll be $2.50, sir." Anyone know where you can by Sanka in the LES? I’ve been to the Roasting Plant (it’s down my block), and I left scratching my head whether all the sci-fi fuss was worth any improvement to the taste. One thing’s for sure, this place isn’t for those who like their cuppa joe brewed with any nostalgic coziness.

What’s the next step here, a re-fueling hose that connects into a feeding tube permanently inserted down my gullet? “That’ll be $2.50, sir.”

Anyone know where you can by Sanka in the LES?

]]> By: Greg Sherwin http://www.psfk.com/2008/02/fully-automated-coffee-shop.html/comment-page-1#comment-11561 Greg Sherwin Fri, 01 Feb 2008 22:22:42 +0000 http://www.psfk.com/2008/02/fully-automated-coffee-shop.html#comment-11561 Problem is that as poor as most cafés are at using truly fresh-roasted coffee, there's also a point of "too much of a good thing". Most freshly roasted coffee needs at least 24 hours to "gas out" its CO2, otherwise it tastes rather off-flavor. I've recently been to a café that ran out of their usual supply of beans roasted optimally 4-8 days prior. And even the three-day old roast they opened up produced a "gassy" cup. A system that roasts, grinds, and prepares coffee all in one fell swoop shows no awareness of the importance of this resting period. Problem is that as poor as most cafés are at using truly fresh-roasted coffee, there’s also a point of “too much of a good thing”. Most freshly roasted coffee needs at least 24 hours to “gas out” its CO2, otherwise it tastes rather off-flavor.

I’ve recently been to a café that ran out of their usual supply of beans roasted optimally 4-8 days prior. And even the three-day old roast they opened up produced a “gassy” cup.

A system that roasts, grinds, and prepares coffee all in one fell swoop shows no awareness of the importance of this resting period.

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