Wolfgang Puck Coffee

Posted on May 4, 2010 by

And you wonder why restaurant coffee is so bad?

[via PRNewswire]

  • http://andyscherer.com Andy Scherer

    Argh. So as an interested non-professional I have to wonder, what is the SCAA or any other organization doing to educate influential chefs who in turn would hopefully influence others, eventually raising the bar for coffee service in restaurants across the board? Of course it’s not that simple but it seems like it would be a investment that would yield returns.

  • http://shotzombies.com Mike

    I’m not sure about the SCAA, but Counter Culture recently partnered with the CIA to create a coffee course there (http://www.counterculturecoffee.com/news-archive/102). Unfortunately this video shows they still have a way to go: http://www.youtube.com/watch?v=IpJCe_SC7vY

  • http://andyscherer.com Andy Scherer

    I guess every subject has a 100-level class, but that was just sad. Culinary students are a good segment as well, but their influence is 10-15 years out.