this post was submitted on 13 Jul 2024
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Because it's always presented as being super-coffee, chemically. Good coffee is good coffee, but there's no universally great brewing method that always produces superior coffee. You can make bad pour-over, bad espresso, bad American, bad cold brew. But all Raktajino is apparently incredible and strong. I can make 8 shots of espresso, put it in a cup, and it'll taste strong and maybe give you heart palpitations by the time you finish it. But it won't be necessarily good. And it might not even taste as good as espresso made by James Hoffman.
The more I think about it, the more I think the key molecule in Raktajino isn't caffeine. It's probably something like amphetamines.