For my money, I've found Coffee Bean and Tea Leaf to be the most consistent at delivering drinks that I like. And I just noticed today that they've finally started selling loose leaf tea instead of just tea bags. Yay!

Of course, I say "for my money" in a mostly figurative sense since 90% of the time that I'm in there, I'm using a gift card.

As is mine. I usually just pick up a half-pound at a time, pre-ground for a french press and I'm good for the week.

I know I should probably grind my own for better freshness but cleaning the french press is time-consuming enough for me.

Today, I have a fresh new bag of Sumatra calling to me and we are about to have a rendezvous. :)

Mmm... I'm tempted to pick up a half pound since I'll be right by a Peet's in a few minutes...

So, yum...

After going to the movies, I dropped by Peet's and found a manager I knew from a different store, Scott, who's an awesome manager. Plus, he gave me my drink for free.

I normally don't go for fancy drinks, but I was practically dreaming about their iced lattes. They lay down milk foam, then ice, then pour the espresso and milk at the same time, giving it that familiar latte foam head... MMmmm! Mmmm! Iced soy latte! Fantastic!

We get free Peet's at work, and it's okay, but I still prefer certain Starbucks varieties. Granted the Peet's is pre-ground, which horrifies me!

I worked at Starbucks in the VERY early 1990s. Back then, you had to attend a week of coffee school before you were allowed to become a barista. We learned how to taste the different components in the flavor of coffee on different parts of our tongues. We learned the characteristics of the 26-odd regional and blended whole bean selections we typically sold. We learned all about temperatures, acidity, pressure...well you get the picture! It was hardcore and I loved it!

I recently asked a barista if Starbucks had them go to coffee school still, and the kid looked at me like I had eye-stalks! And you can tell from their menu that they don't require knowledge anymore -- they mostly offer blends. Phooey!

I can still taste the difference between an Ethiopian coffee, and Indonesian coffee, a Mexican coffee...and usually to the area too. Stupid skill to have really... :blush:

Anyway, coffee school broke me of the habit of putting cream in my coffee -- now I like it pure!

Yeah, it did seem that Starbucks employees used to really know their stuff... It sounds funny to most, but I think I'll always be able to tell the difference now, because of all the time that I spent learning about the differences. I think if all these places took the time to do even half the amount of training you had to do to become a barista, the quality of coffee drinks would skyrocket!

That and I pretty much never put cream in coffee, also... Interesting...

I used to listen to the Coffee Geek podcast all the time.

There is an art to being a barista..lost at starbucks.
They opened another one recently...now 3 on 17th street...and the kids are nothing more than cafe cashiers it seems. Even the espresso has it's own spout on the machine..no longer have to tamp it out, etc...

Sigh... I do miss a good cup of Jamacian Blue Mountain, or a zinging Sumatra...

Jamaican Blue Mountain - that stuff is FANTASTIC.

Not only was Katrina devastating to the populations down there - it messed with one of the finest coffees in the WORLD!

I thought that the people in the black aprons at Starbucks were the ones who had gone to the coffee class and were the experts. I think to be a manager you have to do that.

Y'all need to go to New Zealand. They don't even really drink regular drip coffee. It's all about espresso drinks. They have a National Barista Awards, although apparently not this year for some reason. The coffee festival is coming up in August. :coffee: