Starbucks set foot to Zurich exactly ten years ago. Teenagers and mothers with their babies particularly took a liking to Starbucks (due to free WiFi and a strict non-smoking policy). Starbucks perfected the art of adding tons of cream and caramel sauce to a cup of coffee, charging a small fortune for their sweet concoctions and giving teenagers doing their homework on the premises a sugar high. However, recently those sweet concoctions have gone out of favor among adults. There is a bit of a back-to-the-roots movement among coffee drinkers in Switzerland. Among my friends there are a few who have returned to simple, honest coffee servings like espresso, cappuccino or even the more basic, old-fashioned coffee with milk. Once you leave any sweet flavors on the side the quality of the bean and the roast becomes important. One of my favorite locals roasts are by Caffé Ferrari in Dietikon, Zurich. They have been roasting coffee, using coal, since 1895. Their “Grossmutter's Käfeli” (grandma's coffee) is perfect for an acid-free full-bodied espresso. Just add a bit of sugar (no cream or milk, please)! Since I started working at my new office, which uses the Caffé Ferrari beans, Starbucks won't be seeing the likes of me!
Website: http://mondialprodukte.ch/
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