Howard Schultz Quotes

I make a mean cup of coffee, if you give me the right ingredients.

If the coffee can taste so good with nothing else in it, then that's a good cup of coffee.

Espresso, made by steam expressing finely ground coffee, is rich in flavor and aroma and chlorogenic acids, but not very concentrated at all in caffeine.

I drink regular pour-over coffee, black. It's all about the beans. I'm always stocked at home with single-origin coffees from around the world, never more than two weeks old, kept in airtight containers.

The coffee in Araku is the best I have had so far.

Instant coffee is just old beans that have been cremated.

When I first started going to Portland, people told me about Stumptown. They were like 'Oh, it's the best coffee,' and I thought, 'How good could it really be?' I'm like, 'Sure, great, uh... I'd love to see it.' But then when I went, it truly, I am not kidding, is the best coffee I have ever had.

A good espresso to me is a little bit salty; you just become used to a good taste. Anytime I go into a new place and they don't clean their machine properly or the water temperature isn't right, it tastes awful.

I never had any coffee or anything like that. I just never tried it.

All cold brew coffee is more or less made the same way - by long-steeping coarse coffee grounds in unheated water - but it's not all created equal.

The coffee's good in Italy. It's good in Spain. It's good in Istanbul. The coffee's not so good in America.

I'm obsessed with coffee.

I prefer to make my own coffee at home because I love the experience of measuring out the beans and finding the right grind setting, messing with water amounts, etc. It's truly an art form, and I'm obsessed with it. In L.A., I love Blue Bottle and Intelligentsia and used to hang at Bru in Los Feliz.

Coffee in Italy and some places in Europe is great, but there's just something about Australian coffee.

Coffee in England always tastes like a chemistry experiment.

I bought an espresso maker and coffee maker and make them myself every day.

I am a coffee fanatic. Once you go to proper coffee, you can't go back. You cannot go back.

I like my coffee light.

Pouring espresso is an art, one that requires the barista to care about the quality of the beverage.

We've gone through many different permutations of coffee-making, from grinding our own beans to the regular drip to an iced coffee maker.

I didn't grow up making coffee. I'm not good at it.

In the new artisan coffee movement, Jeremy Challender, a 32-year-old Australian who is one of the founders of Prufrock Coffee, explains precision is everything for the barista. Jeremy is able to analyse his coffee with the benefit of an app on his phone.

I just drink regular drip coffee, but I'm kind of a coffee baby.

I'm a coffee lover.

I like my coffee sweet and creamy, that's why I drink Great Taste White.