My coffee affair started inconspicuously. A morning coffee is not a ritual for me like many others. The caffeine kick doesn’t really have a huge effect on me. I crave a black coffee or an americano just because I don’t want any sugary drinks.
The Starbucks coffee is really tasting sweeter and sweeter for me. Before Starbucks had Cold Brew coffee, I really have nothing to order from Starbucks. A regular black coffee or americano seems to be overly priced for what it is.
Then as more so called artisanal coffee places started to pop up in Hong Kong, I realize there is a coffee culture untapped in this city. Although, these coffee places are usually seen to be a hip place to be compared to your Starbucks. However, I doubt many who visit these places really appreciate the barista making that cappuccino or pour over for you. Or do they really know the difference between an Ethiopian Geisha and a Yirgacheffe? Or even do many know that coffee bean is actually a fermented seed inside a berry from a coffee plant?
Of course, there is no prerequisite in enjoying a nice cup of coffee Starbucks or not. Although, the more I drink coffee, the more I realize the need to understand what I am drinking daily. To give respect to those making you the drink and those growing the coffee plants; many of which in Africa and Central America.
Naturally, my interest in coffee grew to where I started to learn how to make a good pour over and espresso at home. It is always jaw dropping when you first open the door to a new subject like coffee. It makes you realize how much you do not know before when you simply order a black coffee from Tim Hortons.