- Aug 7, 2013
I think this is a valuable discussion in the current coffee culture. I also think an analogy could help. Imagine opening a steak house restaurant. There are so many places that serve cooked cow parts, and a broad spectrum of potential menu offerings...gourmet hamburgers to filet mignon. One can strive to be at the level of a Morton's, or be just a cut above a specialty hamburger joint. It all comes down to clientele, what they value, and what their budget allows. The more you wish to emulate a Morton's, the smaller the audience. I think this is where John P is coming from. To accept less in quality and service does not mean bad things in terms of appealing to a larger customer base, but where does the distinction "artisan coffee" begin and end? Is that phrase overused by some who don't even make a legitimate attempt to earn the distinction? Very good discussion indeed!