The Daily Grind
Colin Harmon explains how restaurateurs can improve your coffee.
A couple of months back I wrote an article for this column that criticised the quality of coffee - and the prices being charged for it - in restaurants.
It's not in my nature to be overtly critical or negative. After the article was published it caused something of a stir and, at the very least, pushed coffee up the ladder of importance for both diners and restaurateurs alike. I did, however, decide that there...
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