EATWEEK GUIDE:
EatWeek Guide on the Revolution of the Coffee Capsule
"I imagine a world where every coffee drunk in a Michelin-starred restaurant, a luxury hotel, or at home with a Nespresso machine is a Specialty."
EatWeek Guide profiled Difference Coffee in a feature by Marina Timo on the revolution of the coffee capsule: the idea that capsule coffee can be exceptional when the beans and the roast are good enough.
The article follows founder Amir Gehl's sourcing, buying Specialty Arabica scoring 80 points or higher at auction and directly from estates, and the roasting, with each coffee given its own profile to bring out sweetness and balance bitterness and acidity. It walks through the range, from the Brazil Yellow Bourbon to the Hawaii Kona, Jamaica Blue Mountain, Wild Kopi Luwak and the Esmeralda Geisha, rated 94 points by Coffee Review, and notes the company supplies more than 100 Michelin starred restaurants, around 30 of them in Italy, along with five star hotels and luxury boutiques.
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