I'm a year late to this thread, but it's interesting. I used to drink only espresso, because I felt that the espresso in Berkeley was very high quality, and better than the drip coffee. Lately I've been drinking almost exclusively drip coffee because I feel it's better quality than the espresso I can get these days. But putting aside the ironic problem that many, if not most, coffee shops make terrible espresso and lackluster drip coffee, I'm curious why it is that coffee and espresso taste so different. Phaelon's point about brandy and wine is interesting, and raises an analogous question. My hypothesis is that espresso and brandy are "oversaturated"--in other words, they are so strong that although they contain the same basic chemicals as the lower-strength variations, our senses cannot fully process the complexities. Maybe "oversaturated" is too normative...maybe they are just different--i.e., higher intensity changes our appreciation of different aromas and flavors. Anyway, I am convinced that drip coffee is not merely weak espresso, regardless of beans and roast. What do you guys think? Also, is anybody frustrated that Starbucks seems to be gradually decreasing the quality of its coffee. Sadly, the best coffee shop near my house is Starbucks. Yesterday I reluctantly ordered the a grande "bold" Yukon Blend. Am I wrong in thinking that this now ubiquitous Starbucks coffee lacks any character whatsoever? I could taste no fruit, no chocolate, no anything. I can't imagine how the "light note" coffee could get any lighter. When I left Boston they were serving Yukon Blend every day, and now here in DC every Starbucks has Yukon Blend. It's so frustrating--the Anniversary and Christmas blends are actually decent I think.