I'm eating a late lunch at City Market in Shorewood. The cafe/bakery chain seems to have gotten a divorce from Stone Creek Coffee. (I'm told the power scones spend every other weekend with Dad.) City Market is taking advantage of the opportunity to live it up a little, featuring brewed coffee selections from Anodyne and Stone Creek as well as whole bean coffee from Valentine. I started off with a mug of Anodyne's House Blend and am now trying Stone Creek's White Out Blend. My longstanding assessment is that no roaster would want to be closely associated with City Market. They just don't know how to do coffee. The drip brew is weak, bitter and overheated, proving yet again that #coffeeishard.
I also note with sadness that the "european bakery & cafe" has been banished from the corporate moniker. It's been replaced with "bakehouse", an arguably artificial word that refers to. . .not much. Rather than language being a vehicle to take suburban society to a higher plane than its current ostrich-like existence, too often it becomes a hollow sleeve devised by compound modifier-happy marketing folks. To my knowledge, all coffee beans are "hand-picked" and all bagels are "water-boiled"; even if not all are, informing us of these attributes doesn't enrich our lives one whit. For these establishments to deliver consistently friendly, efficient service (and palatable coffee) would enrich our lives, but evidently that's often asking too much. #languageishard and #qualityishard, but both respond remarkably to genuineness of intention.