Coffee has gone through many upgrades over the last 40 years. The desire for quality coffee has risen immensely in the US. The yearning for quality by coffee drinkers is not a philosophy that is just regulated to drinking good coffee. The growing knowledgeable customer base has become accustomed to higher quality coffee. There is now an expectation.
Over the past 10 years in Boston, a number of cafes have opened up, roasting their own beans or using a high-quality roaster to serve coffee. A byproduct of the good coffee is the enhanced food quality in the newer cafes, especially the larger ones serving breakfast, lunch, and brunch. Menus have become more diverse, dynamic, and delectable. The newer fares cater to the mainstream as well as the exceptions, thus pushing the quality bar higher.
Boston was once a barren land for the vegan or the gluten free. Now, all are accommodated with taste and panache. The modern wave of cafés offers a richer experience—more than just coffee. Coffee makes things better. Whether it pushes the conversation or expands the creative drive, it shifts the work, mood, or moment toward the positive. It is not surprising that coffee has affected the general café food fare for a casual nosh or meal.
The magic of coffee is not limited to food and beverage. Over the years roasters have raised their business practices by connecting directly with the farmers to insure the most money gets to them. Fairly traded coffee is becoming more common, along with organically grown. Mission statements for coffee roasters are rooted in the human connection; they seek to create positive change, or at least good vibes. The enhanced business values help everyone all around. That is the ever-growing effect of coffee.
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