In the past several years I have heard more than one business consultant extol the genius of Starbucks and the experience
based model that they believe drives their success in business. Frankly the idea of ordering my coffee with Italian words for the sizes is a bit pretentious in my opinion. Granted, the environment is comfortable, the music is good, but the coffee—the coffee is addictive.

Day four of our road trip finds us in
.
I have a friend who drinks his coffee black. His comment is “I want no chemical pollutants in my coffee.” I respect that. I have another friend that only uses light cream. In fact, we met eons ago at the coffee bar at Hope Chapel in
I responded, “Hit me!” Andy shared his cream and we have relished our friendship for twenty years now, and many gallons of coffee with cream. But I wander—back to
I pass on the powdered creamer—thank you Andy—and cap my cauldron of hot liquid and set out down the road. Cup in cup-holder, westward bound, cruise control set I reach for the beverage and that first, I wish my lips were made of asbestos, sip. “AUGH%#*@(*^%!” In the court of culinary law there is not enough evidence to convict this liquid of being coffee. In the
HI. MY NAME IS DAVID AND I AM A COFFEE SNOB! That’s right. I drive the interstate looking for the green circle with a star that points the way to what Graham Cooke describes as his favorite church





