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Comment by testfoobar | Hacker News Reader

Excellent product localization.

I'm truly surprised the pork/bacon craze of the past few decades in the US did not produce pork&bacon coffee.

I feel like the beanie wearing SF/Portland/Seattle hipsters let us all down. My question to them today would be: What would you say...you do here?

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Hipster coffee is all about finding nice beans with notes, and process. There isn’t the most innovation in terms of additives unless you consider the glut of alternative milks.

Frankly, I think the independents are happy to cede the “basically milkshake” segment of the market to Sbux.

Australian coffee snob here. I can confirm the emphasis of the specialty coffee industry (which I think you can conflate with 'hipster' coffee) is entirely on sourcing and roasting high-quality beans that have enjoyable and nuanced flavours on their own.

The innovation in the last 15 years is largely around roasting and grinding technology (consistency, control over flavour extraction) as well as inventing cool brewing apparatus for every taste and aesthetic preference.

I did not drink coffee often. But i liked the coffee smell. I tasted it from a portafilter machine, that won me over. Beside that, over those 15 years, the cafe culture has developed a lot worldwide. Those hipster people make everything beautiful, financed by coffee.

I had a beer (an IPA of course) that had freshly grilled bacon in it. A whole strip of bacon, halfway in the beer and flopping over the rim. It was disgusting as you can imagine.

I'm imagining that would be delicious, **IF** it were super super thick cut, super crispy, and with a nice black pepper rub on the outside. And maybe a worcestershire sauce marinade. A bacon swizzle stick.

But when you say "flopping", I'm picturing limp skinny diner bacon, and... ugh.

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