Specialty Coffee Quotes

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

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

On Saturday mornings I would walk to the Flavor Cup or Puerto Rico Importing coffee store to get my coffee. Often it was freshly roasted and the beans were still warm. Coffee was my nectar and my ambrosia: I was very careful about it. I decanted my beans into glass...and I ground them in little batches in my grinder.

I'm actually like a hole-in-the-wall coffee shop kind of guy. So I love the local shops that are kind of like one-off chains in Los Angeles, and I usually get a soy flat white.

Americans are making coffee a bigger part of their lives, expanding attitudes and behaviors that are driving new levels of consumption.

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.

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.

I only drink coffee grown in high altitude rain forests.

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.

When I first discovered in the early 1980s the Italian espresso bars in my trip to Italy, the vision was to re-create that for America - a third place that had not existed before. Starbucks re-created that in America in our own image; a place to go other than home or work. We also created an industry that did not exist: specialty coffee.

Before Starbucks, there wasn't as much of a coffeehouse routine; we generally drank really cruddy diner coffee.

I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything.

Before it became a ubiquitous part of urban life, Starbucks was, in most American cities, a radically new idea.

Life's too short for bad 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.

I was just thrown out of the barista parlor. Came to close to the Slayer. Amazing place!

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

Before I started Coffee of Grace, I assumed all coffee came from Latin America or Indonesia. I wasn't familiar with African coffee.

I don't drink coffee. Weird, I know. But I try to stay away from caffeine. That said, we are investors in Blue Bottle, which is delicious!

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.

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

The Monmouth Coffee Shop is the best place in London.

The coffee shop is a great New York institution, but it has terrible coffee. And the more traditional coffee shops are trying to catch up with more sophisticated coffee drinkers.

The premium single-cup segment is the fastest-growing business within the global coffee industry.