Iced, single-origin Americano (#Ethiopia, #Sidamo, Guji) at Henry Jane in #Taichung #Taiwan. But, the boss makes it better than his worker does. This one is not as fruity (peach? lychee?) as what it could be.

#coffee
#icedcoffee
#showmeyourcoffee https://mastodon.cloud/media/vXwUC25WlEERFyDLF8g

@SlowRain If there’s somewhere you can *consistently* get a good espresso shot in NYC, I’d like to know.

(I will admit there’s Casa del Caffe in the Bronx, where most days the Espresso Goddess pulls shots, but on Sundays her husband takes over.)

@babelcarp Look for places serving Counter Culture's, Intelligentsia's, or Stumptown's #coffee. Maybe also try Joe Coffee.

New York is pretty big. If you need a more specific area, let me know, and maybe I can find something more precise.

@SlowRain Sorry, the problem isn’t the beans, it’s the baristas.
@babelcarp Have you tried those places I mentioned? Usually those roasteries demand cafés put their baristas through the roastery's in-house training, & the roastery will make periodic visits to the cafés to make sure quality is high. If it isn't, the roastery will stop selling their beans to that café.
@SlowRain Yes, I have. In my experience, a place using beans from those fancy roasters — and don’t forget Blue Bottle — will pull a nice shot one day and a sour one the next. Inconsistent, as I said.

@babelcarp Are you sure the sour ones aren't what they're going for, & the sweet, balanced ones are what they view as errors? This is &#thirdwavecoffee, after all. 🤣

OK, give me a specific area or a couple of neighborhoods, & I'll see what I can come up with.

@SlowRain @babelcarp I can’t tell what’s going on inside their heads, but as I said, their work is inconsistent: sometimes good, sometimes sour.

I live in downtown Brooklyn.

@babelcarp Some of these may be old, so I don't know if they're still open:

Cafe Grumpy
El Beit
Toby's Estate
Sweetleaf
Wythe Hotel
Variety
Gimme Coffee
Marlow and Sons
Ninth Street Espresso
Parlor
Qathra Cafe
Oslo