How does Nick Griffith take his coffee?
Black. I’m not going to say that it shouldn’t have anything else in it, but it shouldn’t need it. If you buy coffee that’s been grown properly back at the farm, picked at peak ripeness, sorted several times over and if we don’t screw it up in the roasting, it shouldn’t be bitter to the point that it needs sugar. It shouldn’t have defects to the point that it needs cream. If I’m looking for those coffees, then I should definitely be able to enjoy them unaltered. That said, my dad still drinks his with cream and sugar regardless of what coffee it is, and that’s totally fine.