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stephbgToday was do-or-die day for the Osborne Park coffee house, and the news is good. I managed to bond a little with the person behind the bench; they gave me what I asked for; and the coffee itself tasted much better. Enough to go back again.
Given my background in experimental psychology I am happy to attribute part of the improved taste assessment to my general pleasure in making human contact. Fair enough, but I'm not there for the science, I'm there for the gestalt experience that is coffee on a Monday morning.
Granted, at some point if they greet me like a lost family member and then serve unrefined oily sludge, the balance may tip a little too far, and I would be faced with a heartbreaking human tragedy in the pursuit of a perfect cup elsewhere. I think I'd prefer quite friendly people making quite nice coffee.
So, people, to what extent does the social atmosphere of your coffee expeditions impact on your assessment of the beverage? Does the coffee actually taste better if served with a smile, a wink, or a flirty (but hygenic) toss of hair?
Given my background in experimental psychology I am happy to attribute part of the improved taste assessment to my general pleasure in making human contact. Fair enough, but I'm not there for the science, I'm there for the gestalt experience that is coffee on a Monday morning.
Granted, at some point if they greet me like a lost family member and then serve unrefined oily sludge, the balance may tip a little too far, and I would be faced with a heartbreaking human tragedy in the pursuit of a perfect cup elsewhere. I think I'd prefer quite friendly people making quite nice coffee.
So, people, to what extent does the social atmosphere of your coffee expeditions impact on your assessment of the beverage? Does the coffee actually taste better if served with a smile, a wink, or a flirty (but hygenic) toss of hair?
