Dunkin Donuts has crept down as far as South Carolina at least, which will begin improving their coffee standards. If McDonald's uses the same coffee down there that they do up here that will help also. They need it. Gas station coffee in New England is better than good restaurant coffee in the south. I don't get it. I have very, very low standards for coffee. I will gladly drink instant, or day-old, or someone else's coffee. I like my coffee fairly strong, but not crazy strong. (My dad always said that to a Swede there is no such thing as strong coffee, only weak people.) But I actually throw coffee away down south, or don't even bother to order it. Even the hospitable "I'll make you a fresh pot, honey" doesn't seem to cut it.
I understand any place that doesn't want to start investing in chi-chi designer coffees and developing a taste for $5 cups. That's not what I'm talking about. I am referring to simple regular coffee, with no added flavors of mango creme or basmati rice.
My first thought is that they try to stretch the grounds too far, as it is often weak. Someone at church suggested that more intense chlorination may be the culprit.
Either way, y'all have got to get with the program. It's not that hard.