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Supermarket coffee marketing is getting… intense (rblind.com)

submitted 5 months ago by [email protected] to c/[email protected]

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With global warming (and other factors) affecting coffee production and prices, I’ve noticed a couple of interesting patterns in marketing strategies for household and white label brands.

Everything is extra intense, high intensity, intensity 11 (probably comes with a free Spinal Tap record)… Robusta roasted past 5th crack, no doubt.

I also spotted a bag of highly exclusive “100% Robusta.” At this point I’m waiting for the other shoe to drop and for them to market “0% cyanide” coffee.

How’s everybody else’s grocery shopping experience these days? Is this a big trend in your area?

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[–] [email protected] 15 points 5 months ago (4 children)

Nothing like that, just more automated coffee machines with credit card terminals across the city. It's a progress I guess.

I never understood "100% Arabica" trend. It's just sour. The fancy expensive coffee made by a barista on a shiny manual espresso machine tastes acidic to me, and the best-tasting coffee is what our free office-provided automated machine makes from bottom-shelf beans. Am I supposed to fix it with cream and sugar? Do I have some rare gene mutation that makes me sneeze when looking at the sun and makes 100% Arabica coffee bad-tasting?

[–] [email protected] 6 points 5 months ago

People tend to like what they are used to.

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