The Good, the Bad, and the Bitter Truth About Diner Coffee

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The Good, the Bad, and the Bitter Truth About Diner Coffee
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Unlike the locally roasted single-origin coffee I might brew at home, diner coffee is likely neither organic nor ethically sourced. But bottomless carafes of the stuff keep truckers, journeymen, service staff, and others chugging along. (via eatersf)

in Seattle drip with crude crayon drawings of Seahawks logos and random cartoon characters, and the oily odor of 12-egg omelets crammed with bacon lingers in the air. There’s a late-night frenzy radiating from every booth, as partygoers refuel between shindigs or, inevitably, crash out before making their way home. At the center of the early morning — or late night, depending on how you look at it — madness: a steaming cup of bitter coffee, an anchor in the chaos.

I can’t help but remember, however, that the springs of energy from a powder keg cup of diner coffee carry ghosts at their heels. The cult of caffeine within hand’s reach arrived in the United States thanks to global conquest and a rare window in history. And despite it all and the changing times, diner coffee touches our road-weary souls in ways nothing else can — that cheap cup of bitter black brew occupies the nexus of all things nostalgic, familiar, and Americana.

The next generation of imperialists including the young United States took to these lessons and examples to enslave people the world over for their own sugar, spice, tea, and coffee. Take the Belgians’ colonization of the Congo in the late 1800s, a premier region for rubber and robusta coffee. It was the Belgians who named robusta coffee as such due to its “robust” resilience to pestilence.

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