Jeg har i det siste fått endel spørsmål om hva jeg synes om at Starbucks skal åpne i Drammen. -Vi driver med to helt forskjellige ting. Jeg driver med spesialkaffe, og de driver en fastfoodkjede. Jeg synes det er positivt med nyetablering i byen vår, men jeg kommer ikke til å bruke penger der. Det er mer pga hva Starbucks står for, og hva jeg synes om produktet de serverer. Denne artikkelen synes jeg var interessant, og gjenspeiler mine synspunkter om denne saken. God lesing, om du gidder ta deg tiden :-) But mass can mean more in a good way. The oft-emulated Starbucks model isn’t based on “single origin” coffees, perfect slow-pour brewing methods or roasting green beans to pull out their indigenous flavors: it’s about fast, efficient service of coffee (and coffee products) and beans that, when roasted en masse, have a more universal appeal. But if consumers demand single, sustainable sources and a slow pour method – and find it worth paying as much for as some foam-and-syrup filled beverage resembling coffee – then even Starbucks is going to find a way to stop overroasting their mass-market beans. There’s always another wave coming, and the small artisanal coffee indies will be riding it, too – not just the big four, who are trying to take their current business model to the masses. The real question is: are there enough coffee-curious among us to support the evolution? Will you pay enough to support specialty coffee while it stays sustainable? The ocean these entrepreneurs swim in might not be as smooth as the cold brew they’re serving, but it’s getting a whole lot better.
Posted on: Thu, 28 Aug 2014 10:59:46 +0000
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