Originally posted by Yelta
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It's An Outrage!!!!
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Originally posted by Yelta View PostOutrage! nope, restaurants in Australia and many other parts of the world, typically, don't do coffee well (and whats more don't claim to, there are exceptions) we always have enjoyed our meal then moved on to another establishment for a coffee and or night cap, its all part of an enjoyable evening out.
Couldn't agree more, the meal's the most important thing and a great coffee will not rescue a dodgy meal.
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I rarely get coffee at restaurants as they are mostly very ordinary so bad in fact that if it is cheaper for Pods it wouldn't make any difference.
At Rockpool in Melbourne they have some single origin coffee for $9 per cup or standard (common brand) for about $4. They make the SO stuff sound very tempting but at $9, no thanks I can get a KG of green beans for that.
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I took my wife to Cecconis for her birthday 2 weeks ago, all 3 courses were faultless and the Italian wine was perfect. But when I took a sip of my espresso I had to spit it out it was that bad! It wasn't till After dinner when we had a cocktail at the bar that I realised they served me a bloody pod from the big ugly Nespresso eye sore sitting on the bench! The staff were very disapointed at the owners choice to install it and I can't imagine that any of the patrons would be happy drinking that crap full stop, than at a restaurant such as this. It's pretty sad that you can get a better ( I use that term loosely ) coffee at Maccas than a reputable Italian restaurant. Shame shame shame, hire a barista or train some staff you cheap lazy f%#@! I will never return.
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I have been to a lot of restaurants with good name-brand Espresso machines on the bar who subsequently turn out a horrible coffee.
The problem is usually one or both of two things:
Poor quality beans.
Untrained bar-staff who in any case, would rather be making a cocktail or a rum & coke.
I guess the beans are related to the owners perception that they are going to have to pay more for good bean, and the untrained staff to the owners ability to find staff who care about the job enough to want to be trained (and will still be there next week).
Like Yelta I never drink coffee in restaurants any more.
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Ray, you're being ludicrous... again.Originally posted by TheLudicrousBean View PostWell, what can i do other than step into a 4 Michelin star restaurant and walk out cursing at their pod coffee?
I'd rather stick to a cafe... and not really snob on my food.... just snobbing on coffee will do IMHO.
Good luck finding a 4 star restaurant in the Michelin Guide
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Interesting ....
I actually have a bottle of Campbells Rutherglen Grand Topaque which I should open soon. It's a 50 year aged blend. I just have to work out what coffee I should roast that will match it.Originally posted by kwantfm View PostRutherglen Topaque for me
MikeLast edited by speleomike; 9 November 2014, 06:58 PM.
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