Well that's good, so we're both happy.

I can certainly see the appeal to restaurants - they don't need to worry about making a consistent cup, or indeed hire / train a barista. No faff or mess with grounds. I'd be surprised if they used them on pure coffee taste and quality though.

Horses for courses though - at the end of the day people have a million different ways of making the perfect cup of tea, so multiply that by a thousand for coffee...

Posted By: Yellalee, Jun 22, 11:19:08