It used to be that a cup of coffee was just that: a paper cup of liquid caffeine. Nothing special — it tasted relatively the same whether it was from your local greasy spoon or your favorite diner. Heck, you’d even suffer through 12 ounces of gas-station sludge if it meant getting your morning pick-me-up. Today, all that’s changed. Specialty coffee is quickly becoming the next craft craze, from organic beans to Fair Trade farms to small-batch roasting to a whole slew of fancy brewing methods.


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