I just returned from a whirlwind week of touring coffee places in Seattle, and hope to post more about that trip. Meanwhile a couple of articles came my way this week that dovetail nicely with the purpose of that visit: looking at ways to deliver great coffee-by-the-cup both in-store and at home that are much simpler and more integrated from bean to cup than current practices.
This piece on a start-up called Perfect Coffee is interesting to me because it's so novel to see anyone trying to make coffee easier and less arcane for the consumer. Now obviously there's nothing really innovative going on here, but apparently precision grinding and packaging of coffee for long shelf life are okay if done in partnership with Blue Bottle but evil if done (better) in a Nespresso Capsule.
Of much greater interest, it seems to me, is this cool experiment done by a scientist whose interest in brewing a great cup of coffee with the lowest reasonable investment of time and money certainly is representative of the consumers I've dealt with at retail. His blade vs. burr grinder test is certainly at odds with industry preaching, while his Aeropress vs. pourover drip results shouldn't come as a surprise to anyone who's done such taste tests themselves. I'd love to see his experiment replicated at a venue like the SCAA trade show.