Lulu Wang Quotes

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

You can't have a decent food culture without a decent coffee culture: the two things grow up together.

I'm a coffee enthusiast. I try not to have too many bad habits.

I am an incorrigible coffee geek. I make espresso.

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.

I've traveled quite a lot and become a coffee nut.

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

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.

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

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.

World barista champions use the AeroPress to make coffee on the folding tray tables of airplanes.

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

Don't buy preground coffee.

I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.

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

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

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

I'm a coffee lover.

I'm obsessed with coffee.

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

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

Making coffee has become the great compromise of the decade. It's the only thing "real" men do that doesn't seem to threaten their masculinity. To women, it's on the same domestic entry level as putting the spring back into the toilet-tissue holder or taking a chicken out of the freezer to thaw.

Food trends don't just drive the obvious things, like cupcakes or cronuts, but something as elemental as your daily cup of coffee. The way you have that coffee now is probably very different from the way you had it ten years ago, and it'll probably be very different in ten years. That has a huge impact, culturally and economically.