Welcome to the bloggy home of Noah Brier. I'm the co-founder of Percolate and general internet tinkerer. This site is about media, culture, technology, and randomness. It's been around since 2004 (I'm pretty sure). Feel free to get in touch. Get in touch.

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Nespresso vs. Espresso

Interesting take on technology and automation in the form of a blind coffee taste test of hand-made espresso versus Nespresso machine:

Does this herald the death of artisan coffee, except in those exclusive enclaves where the very best, most obsessive practitioners ply their trade? And is the writing on the wall for other areas of human excellence where we cling to the idea that artisanal is best? A lifeline might seem to be provided by the detailed reviews of the coffees we tasted. The key descriptors for Nespresso were ‘smooth’ and ‘easy to drink’. And from the point of view of restaurateurs who use it, the key word is ‘consistency’. It was far from bland, but it was not challenging or distinctive either. It’s a coffee everyone can really like but few will love: the highest common denominator, if you like. The second-place coffee had more bite, and was the favourite of myself and the 10-cup-a-day connoisseur, but scored a pathetic two points from one person on the panel who took against it.

First off, that makes me a little sad because I really like making espresso and it makes me feel a bit like a sucker who is drinking inferior coffee. What’s interesting to me, and the article sort of gets at, is that I enjoy a cup of coffee I make as much for the process as the taste. Their is something really nice about going through the grind, tamp, pour, clean, drink cycle (at least when you’re making it on your own). Second, the points in here remind me of something I read in a New Yorker article about Dogfish Head beer a few years ago. The article pointed out that even the crankiest craft brewer respects Budweiser for their ability to create a consistent product.

January 13, 2013 // This post is about: , , , ,