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How to Drink Better Coffee? Treat it Like Wine

A few months ago, I had a conversation with a respected wine journalist and chasingMaster of Wine that left me incredulous for this person’s surprising attitude towards coffee. Asked to expound upon the significant parallels between both drinks, a nascent but certainly timely topic, this industry luminary quipped, “The only thing I care about in my coffee is that it is scalding hot.” It wasn’t a joke; it was declared almost indignantly. This writer might as well have told me their favorite beer in the world was Bud Light. Maybe this Mad Men-era opinion was earned after multiple decades in the wine industry, but I like to think not; and if you think this way, you are woefully out of date as well.

How could a wine lover and educator, a connoisseur of flavor and devotee to complexity and origin, nonchalantly dismiss another comparably complex, fragile, and nuanced liquid gift from the earth?

I write Unscrewed, a Village Voice column dedicated to wine, and Filtered, also for the Village Voice, dedicated to New York’s ever-evolving coffee (and tea) world. These two realms share many parallels that wine lovers should appreciate. If you start to look at coffee like wine, you’ll drink better brew.
A Comparison of Coffee and Wine

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