http://www.npr.org/templates/story/story.php?storyId=127474607&sc=fb&cc=fp
I'm interested if we have any bXers from Taiwan or Irvine, CA, who might be able to shed some light on the coffee. They say they use a very mild "addition" (a sprinkling? an infusion? The article doesn't say, but since the girl says it's in "the foam", I'm assuming it's a sprinkling) of sea salt. It doesn't seem like a revolutionary idea at all, but again they seem to be running a growing business.
Of course there's a lot more going on than just the coffee- pastries, perhaps a good location if people are swarming it at lunch time, etc. The people interviewed seemed more excited about the pastries than the coffee, as did the author herself.
I was just curious if anyone out there has tried their coffee and what you might have thought of it!
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