Coffee tasting seems to be a suitable activity for afternoons spent taking refuge in air-conditioned spaces--which something tells me I'm going to be doing a lot of this summer. I have a cup of coffee before me that's interesting because it seems to represent the baseline for good coffee. It was prepared and served almost perfectly, allowing the substantial limitations of the bean to come through. If the coffee were infinitesimally worse, I would be outraged at its being passed off as specialty coffee. But it just barely makes it through. I'm trying to think of a suitable analogy--maybe it's like if we thought of coffee taste as a waveform, and the flavor components appear as big, wide, flat blocks. A truly superior cup of coffee, like the Intelligentsia I enjoyed at Boathouse Bagel Company in Lake Geneva yesterday, would feature many pinpoint spikes of flavor in high "resolution". I don't want to specify where I got this coffee from, as that's almost beside the point. There is a certain amount of room between this and commercial coffee such as Maxwell House--room inhabited by Starbucks' Pike Place, perhaps?