Good Morning - Feb 18th - After a long 3-day weekend of love it’s back to the grind Tuesday morning. Tons of political noise out there and and the only thing I wanted to see was the trailer for The Accountant 2. Really hope the trailer didn’t show every cool part in the movie. You know Ben Affleck was pissed when Matt Damon got the Jason Bourne series. Then he reads the script for The Accountant—Rain Man meets Mission Impossible and this one doesn’t include Tom Cruise. BOOM. Franchise $$$.

This weeks grind:

• No Coffee, No Cry: Mother Nature is coming for your espresso

• Starbucks Wants You to Froth at Home: The New Crema Collection lets you fake café

• From Frothy to Fierce: The Kiwis have a funny name for an Americano.

Coffee’s Midline Crisis: Can Science Save Your Morning Buzz?

Your beloved morning brew is sweating harder than you in Vegas summer heat. Extreme temps are coming for your caffeine fix. Looks like science might have the ultimate life hack to keep your morning go juice flowing.

In an exciting development for coffee enthusiasts, an international public-private partnership is pioneering a groundbreaking approach to coffee cultivation, aiming to develop climate-resilient coffee varieties. This initiative focuses on supercharging coffee breeding to ensure the future of our beloved brew amidst changing environmental conditions.

By leveraging advanced agricultural techniques and genetic research, the partnership seeks to create coffee plants that can withstand the challenges posed by climate change. This endeavor not only promises to secure the future of coffee production but also aims to enhance the quality and sustainability of coffee cultivation worldwide.

For those passionate about the caffeinated lifestyle, this initiative represents a significant stride towards preserving the rich diversity and flavor profiles of coffee. As these climate-proof varieties are developed and introduced, coffee lovers can look forward to enjoying their favorite brews without compromise, even as global climates continue to evolve.

This research sounds like it’s one radioactive spider bite away from giving me super power every time I take a sip of coffee. In a recent newsletter we discussed these rascals trying to pass off flavored fake coffee, but this takes it to a whole new level. When you start messing with coffee DNA do you start messing with natures best gift to humans?

1 in 5 stories coming out of the coffee world is “The price is going up”. You’d be surprised what TDR has paid for some amazing coffee, but tinkering with natures DNA seems a bit much. Didn’t they mess with bees to try and produce the perfectly modified honey bee only to create “Killer Bees”. #WuTang4Life

Because Stirring is the Only Barista Skill You Actually Need

Back in Episode 30 of Just the Drip Coffee McGregger and I stumbled across an influencer, Emma Chamberlin, that jumped into the coffee game. She lended her name to a local California roaster and they created a ‘steeped’ instant coffee. You throw the tea-like pod in a cup of coffee and with help from 200º water, boom, you have a cup of coffee. Neither of us could figure out why she was famous, but she’s doing big things in coffee so we reported it. #journalism

We mentioned the new, well-paid, CEO of Starbucks recently. Along with all his grand ideas for turning the stores around it looks like they’ve come across a new revenue stream. Instant Coffee. Odds are your grandmother drank Sanka or some kind of Nescaffe. Neither sounds like something we would drink regularly, but the instant coffee craze has swept thru local coffee roasters and big box brands alike.

Too broke for daily lattes but too bougie for regular instant coffee? Starbucks is elevating the at-home coffee experience with its innovative Crema Collection Premium Instant Coffee. This first-of-its-kind line brings the luxurious foam of a café-quality espresso right to your kitchen. Available in three delectable flavors—Salted Caramel, Madagascar Vanilla, and Molten Chocolate—each blend is crafted from 100% arabica beans, ensuring a rich and smooth taste. Preparing your cup is effortless: simply add the instant powder to water, stir, and enjoy a frothy beverage that can be savored hot or iced.

Of the 3 flavors available I would only be willing to try the vanilla offering. Adding sugar to my morning coffee isn’t something I’m fond of. Maybe a splash of half/half, but definitely not sugar. I’m positive there are readers here that make Starbucks part of their daily life. If you pickup a can or two of this instant mystery drop us a line and tell us what you think.

Flat Whites Are Out, Long Blacks Are In: How Coffee Drinkers are Growing Up

Milk-heavy drinks are fading as coffee lovers ditch the fluff and embrace the bold. That sounds like an amazing idea, but it’s not true. If you’ve listened to any episodes of the show then you’ll know that headline is what peaked interest in this story. You’re probably thinking “What is a long black”. Don’t worry, you don’t have to get in trouble for that search at work. I added a description below.

Where did these terms get their start? The evolution of our coffee preferences offers a fascinating glimpse into cultural shifts and social dynamics. In 1650, Britain's inaugural coffee house in Oxford introduced patrons to a novel, albeit bitter, beverage. Fast forward to the mid-2000s, the flat white—a harmonious blend of espresso and velvety milk—emerged from Australia and New Zealand, captivating coffee enthusiasts worldwide.

Today, the long black is making its mark. This Australian-New Zealand creation involves gently pouring espresso over hot water, preserving the crema and delivering a robust, unadulterated coffee experience. Its rising popularity signifies a collective shift towards appreciating the pure essence of coffee, moving away from heavily diluted versions.

If you’re reading this and wondering “Why does a Long Black sound way to close to an Americano” then we can be friends. If you look up the ratio on both drinks they both call for 3:1, water to espresso with the espresso being poured over the hot water. In some cases there’s more water in the Americano ratio, but mostly it’s 3:1. Sounds like these Aussie-Kiwis just want to brand their own drink.

Random Wakeups

• Baby Momma Drama: Elon welcomes child #13

• Deep Research AI Buddy: Perplexity is a great tool for writing/research.

• Costly Photo: Sharks aren’t photogenic. Stay on shore!

• Mark Your Lunar Calendars: Total lunar eclipse on PI day, March 14th

• Jack the Ripper - Identified: He was doing fades in Downton Abbey the whole time.