Though it sounds to me like something I would quite enjoy, bubble tea is the fad food item of the last few years that has yet to cross paths with me. Laziness is partially to blame – it hasn’t caught fire in my neck of the woods and I’m certainly not going to go out of my way to give it a try. Pearled coffee, however, is a completely different story:

Head of roastery (Howey) has a molecular biology background and last week he made this video showing the process of making something we like to call “Pearled Coffee”. It’s was an experiment that turned out to work _and_ taste great. Basically it is coffee pearls, made of 4 times concentrated filter coffee. As the pearls can be served with everything from milk to baileys to tequila we find the potential very interesting.

Very interesting indeed. I can’t imagine something like that will be cheap or easy to get, perhaps heartbreakingly so; thus making it this week’s Thing I Don’t Need to Know I Like.

(via Sprudge)