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‘Specialty coffee’ is everywhere right now. But as the term is used increasingly, how can you be sure that you’re getting the quality that is claimed?
I would happily drink espressos with no sugar and enjoy the different tastes and aromas that the coffee gave, however, when I got a break in service and made myself a latte, I always found myself adding two sugars. I started to ask myself why I do this and why so many people have their sugar sachets opened and ready before their coffee has even been made yet, let alone tasted it?
I had a bit of a ‘subtle’ dig at the high street coffee chains and their ever-growing cup sizes and I got quite a good response from it. This got me thinking about what these bigger cup sizes actually mean to the coffee industry. Is there a danger that the brands that we can thank for introducing espresso-based coffees to everyday life, are also burying the true taste of the actual espresso in a massive cup?