SumitIt’s not only the case for the world’s best producers, but also for the world’s poorest. A new food product is often developed only when it’s at a competitive disadvantage.
A great example of this is the case of the so-called “second-best” coffee. I’m not talking about a “second-best” coffee like the Peruvian-grown coffee the Dutchman behind the “best” coffee in the world, but a coffee which has been around for a while and doesn’t necessarily have the best taste.
To be able to compete with a coffee which has a long history of being a second-best coffee you would have to start by having a second-best coffee. Then you would have to develop a superior technology for it. You could have a great aroma, but only if you had the right technology. We might even be able to create a beverage which tastes better than the first-best coffee if we had the right kind of tech which could detect the first-best coffee in the first place.
By analyzing the video, we can get a feeling about the quality of our goods. We’d probably want to have an opinion about what kind of aroma or flavor we’re using, and just what the flavor is. We’d probably want to know the kind of flavor we should expect in the coffee. It’s all about the quality of what we’re having.
Actually, all we need is a lab and a couple of willing subjects. A drink like Absolute Advantage, in which the beverage is made by combining coffee and water, could be made by mixing the two together, which would give us a sample of the beverage. The beverage could in turn be compared with the beverage in the lab, and if those drinks taste the same, we can say that the beverage in the lab tastes better.
I have a theory that the taste of coffee is made by a different chemical compound than the taste of water. For example, a molecule of coffee has no nitrogen, and thus would have no taste. Yet it would also be chemically different than the molecule of water. This seems to be the explanation behind why coffee tastes so good, yet you can have the same cup of water and it still tastes the same.
For instance, I was drinking an iced coffee the other night when the water in the iced coffee was just as good as the water in the iced coffee. This is because the iced coffee molecule has the same number of carbon atoms, but they are also just as similar in size. If we took water and carbon dioxide, they would be similar in size to carbonic acid, but the two would still be very different.
Why do you think coffee tastes better than coffee? Because the best coffee drinks are more in proportion to the amount of carbon in the drink, but the coffee taste slightly better.
In an effort to get the carbon and the carbon dioxide to be similar enough to carbonic acid, the iced coffee molecule is made with carbon dioxide. This means that if we took the iced coffee molecule and dissolved it in water, the two would be similar in size. If we dissolved water and carbon dioxide separately, we would get carbonic acid, but that’s still not the same as having the same amount of carbon and still different from being made with carbon dioxide.
The problem is when we are trying to compare molecules of two different molecules. We would end up with two different molecules of carbon. It is a bit misleading, but you can compare different chemical formulas. For example, we could compare two molecules of carbon dioxide to see which one is more similar to carbonic acid.
