The curriculum leads to a 'Coffee, Science and Culture' certificate, anchored by two new courses: COF 301 'Not Just Coffee' and COF 302 'Coffee Sensory Science.' The first course delves into the history of coffee, while the second offers hands-on coffee tasting experiences.
On a six-block walk I pass at least a half dozen, each with their own vibe: one focused on chai, another inside a yoga studio, a Starbucks that's surprisingly busy for late afternoon downtown. I passed them all up to get to one shop in particular, where a barista named Jarvis would address me by name and make me a thoroughly decent latte with rose-flavored syrup - nothing out of the ordinary in Seattle.
Controversy is baked in - which is why it should come as no surprise that Contrarian Thinking CEO Codie Sanchez made waves for a hot take she shared in a podcast interview. In a clip of the interview, posted by TikTok account @goated.quotes, Sanchez says that she can tell how successful someone is by how they order coffee. "Show me how long it takes you to order at a counter," says the CEO, "and I will show you your bank account."
In the US, coffee is fuel. We take it everywhere in comically large Stanley cups, balanced precariously from the almost big-enough car cup holders, and carry it into meetings, soccer practices, and PTA fundraisers. It's a lifestyle accessory as much as a drink. Step outside America, though, and you'll notice how out of step that habit looks. Coffee abroad is often about slowing down, not speeding up.