The coffee at my local diner got way better after they switched roasters 2 months ago

I used to gag on their burnt drip coffee but now I actually look forward to stopping there on my way to work, has anyone else noticed a huge change after a place swapped suppliers?

3 comments

3 Comments

ivanross10d agoMost Upvoted

Ten bucks says @the_max is just mad because his favorite burnt place went out of business.

eric_knight710d ago

Step back and look at the bigger picture here. The real reason the coffee got better probably isn't just the new roaster. Diners usually go through a ton of coffee, so when they switch, they also have to clean their machines way more often because the new beans leave different oils. @the_max has a point about the equipment being ancient, but a fresh roaster might have forced the owner to actually descale the urn for once in a decade. Stick around for a month and see if the taste stays consistent or if it slides back toward burnt when they get lazy on maintenance. To me, that's the real test of a good change, not just the first few weeks of new flavors.

the_max10d ago

Oh wow, a coffee epiphany. Look, I'm glad you can keep down your morning cup now without needing a chaser, but let's not act like this is a life changing event. Burnt drip coffee is basically a diner tradition, it's supposed to taste like regret and old ashtrays. You're out here acting like they discovered a new element or something when really they just stopped using coffee grounds from 2008. Maybe hold off on the victory lap until you've had a full week without a bad cup. The roaster might just be in their honeymoon phase with the diner's ancient equipment.