Airline coffee: a bitter cup, indeed

How is it possible to screw up a cup of coffee so badly?

By James Wysong
Travel columnist
Tripso

Java, Joe, morning juice, black gold, an ex-junkie’s last vice — whatever you want to call it, coffee has a firm grip on this country’s morning routine. The proof is in the long lines at the airport coffee stands every morning.

Coffee is served on airplanes, too, and it might even be supplied by that familiar purveyor of gourmet coffee from Seattle. Yet, sad to say, when you start to sip this coffee on an airplane, the only special taste you experience is that of a compost heap. How is it possible to screw up a cup of coffee so badly? I have several theories, all grounds for consideration.

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