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I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.

There's this myth that has been exacerbated by others that Starbucks means a $4 cup of coffee, which is not true.

World barista champions use the AeroPress to make coffee on the folding tray tables of airplanes.

I am a total coffee snob and bore. If anyone makes the mistake of offering me 'a coffee' they tend to regret it - I'm worse than Mariah Carey, and the hot milk rider is completely non-negotiable.

I tend to work in coffee shops. I need to get out of the house, and, well, I need the coffee.

We give great value for our franchisees: They can build a store for well under $200,000. And we have extremely simple operating systems. The preparation is mostly done in front of the customer. That simplicity is really what attracts our Subway franchise. You see it, and you can do it.

To me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.

I have two much-beloved stovetop espresso pots at home, plus a couple French presses I couldn't resist buying because they were so pretty. If I had to imbibe at Starbucks, I'd want a mocha with an extra shot.