Drip coffee is not only the coffee made of the drip machines, but also vacuum pots, French press, and so on. It is good for brewing single orgin beans, specially for arabica beans.

Theoretically, all brewing tools can make the same drip coffe with proper management and control. Essentially, they are same.

Espresso should use specially processed beans, and can be very well tasted. Although in several countries, all cafes serve only espresso drinks, not drip coffee any more. I do believe that drip coffee can be another choice.

Same as espresso, one has to make drip coffee well. For example, *$s has its drip coffee much deep roasted and so all their drip coffee has "burnt" taste. Is that a difficult thing to know to solve? They must have their "experts" for roasting, but that simple mistake kept till now. What is wrong with them, or maybe the problem comes from the whole coffee industry.

Another example is a cafe of one German chain, in Beijing. As franchised, the owner was trained for roasting because they all have to buy a Probat 5kg roaster for their shop. But, they were not trained for coffee brewing, neither coffee knowledge. When they want me to taste their single origin beans, they made it by a small superauto machine, and made a caffe lungo, to about 120 ml. Is that because the German company would care of training them well, or they do the same in their own shops?


If drip coffee can not be well made, it may disappear for sure. So, try to improve drip coffee if you do like it or even love it. In our local market, most drip coffee are drinkable but never taste good. Probably, they want to make it bad, but not able to do it as bad as their espresso. Poor guy, they need a big "holloware" to "boil" the beans, not even grounds.