5 Things an "Ordinary" Person Should Know When Buying/Drinking Coffee
On top of being a barista, I am also a journalism student. After my classmates find out that I moonlight as a professional coffee geek, I get a lot of responses like, "Ooooh! I love coffee, but I don't know much about it," or, "Isn't coffee just coffee? Like, I'm getting the same thing if I go to (convenience store) as if I went to your cafe."
So.
I decided to write an article, educating the average person on what they should know about buying and drinking coffee. I want the article to give readers some insight into what to look for when they step up to the counter, as well as when they sit down to drink their beverage. My goal is to make specialty coffee less intimidating, and ultimately more enjoyable to people who aren't immersed in it.
My question is this: What are the five most important things you wish everyone knew about coffee?
Replies to This Discussion
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Permalink Reply by Greg Aliff on
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1. the difference between traditional size/name drinks and starbucks/gas station size/name
2. Black coffee does not have to be bitter
3. The reason most coffee taste bad is because it isn't fresh and was brewed in a poor manor
4. Coffee beans are like apples and bananas, they are only good for so long, especially once you grind them
5. A shot of espresso has about a much caffeine as a cup of black coffee. So your 4 cups of black coffee in the morning is the same as the idiot who orders a quad shot latte.
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Permalink Reply by Tom Baker on
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I definitely appreciate Ricky, Greg, and Nick's input.
Adding to theirs, I would say:
1) Coffee, like chocolate and wine, have what is called terroir, or "special characteristics that they are geographically bestowed upon particular varieties". Furthermore, consumers should understand how freshness of both green and roasted beans change the flavor of coffee.
A little explanation of the quality chain helps people understand why their barista won't serve that espresso to-go.
2) There are several different ways that coffee is brewed, each way resulting in at least a slightly different flavor profile. There is nothing necessarily wrong with any of them (sans the Mr. Coffee), they are just different. Brewing coffee, as well as brewed coffee, is an experience. It's not just about going through the motions. Unless you prefer your wine from a box, your chocolate quickly, and your beer from a day old refrigerated 40oz, take some pride in brewing your coffee.
Brewing by different methods also helps one understand that certain coffees aren't inherently bad, it's probably just a bad brew.
3) Coffee is not a competition.
Nobody is impressed that you order quads. I would prefer that you try the drink how it is supposed to be, and if it isn't strong enough, try a smaller drink like a cap or a macc.
Don't buy 3 lbs. of coffee all for yourself at once. There is no safe way to drink it all and enjoy it before it starts to go stale. I would prefer you keep an open mind and try new coffees too.
I don't want to hear about how awful you think this cafe or that coffee is. I probably have friends that work at that cafe. I think that that cafe has some really great things about it. I would rather hear what you like about another cafe or coffee somewhere. I would rather you try out new things with an open mind and come and tell me about them.
4) Do not fear your barista, but more importantly, respect your barista.
Whether your barista is skilled or not, treat them respectfully. If you have a bad experience, I swear it is not the end of the world. Try going another day. If it's still bad, go somewhere else.
A good barista wants you to enjoy your coffee so listen to them. If your barista says something like, "next time, you might consider ordering your espresso after you use the facilities; short espresso beverages are very volatile," he means order it, wait for it, drink it. Don't make them work so that you may enjoy your beverage at less than its full potential. You wouldn't go to an ice cream shop to enjoy a half melted banana split. Would you want a corked bottle of wine, or a flat microbrew. And neither would they like to serve you one.
Oh yeah, if there is a tip jar, use it. And generously. Your barista probably has a degree, and could probably serve or cook your food, and is making your life momentarily rule.
5) Know where you are and why you are there. If you are waiting in a ridiculously long line, know that you chose to stand in it.
More importantly, make yourself aware of what is being offered. Prices aren't the only thing on the menu. If you are at Four Barrel, you are not at Ritual, or Blue Bottle, or Verve, or Stumptown. Or Peet's or Starbucks. And if it isn't on the menu (coffee or beverage), you may ask, but if they do not have it or refuse, like a bar or restaurant, you have no right to be upset. You don't order a Sourdough Jack at Burger King.
Along the same lines, cafes, as well as restaurants and bars, run out of things sometimes. Deal with it.
Nick Marcarelli said:1. coffee is culinary - it takes practice
2. think of coffee as you would a micro brew beer or a sought after bottle of wine 3. Find a shop that treats coffee like an art and never leave 4. talk to your barista about what they are brewing that day
5. throw away your Mr. Coffee
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Permalink Reply by Kevin Ayers on
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lol, our shirts say this slogan on the sleeve...
Terika said:There is no 'x' in espresso. ;)
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Permalink Reply by Batte Godfrey on
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Its a great discussion..
Due to the design of my cafe, I'm very carefull when extracting an esspresso. Running or dripping or giving the best flow. I always wathch my grinder to always give out the best flow as the customer is looking on as i expect some to be knowing what i'm doing just like the way I go out there to buy a coffee from other coffee shops.
I dont think an oddinary person should know the girnd
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Permalink Reply by Gabrial Hicks on
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I always advise people "if you see a shop that uses an 'X' in espresso, do not go in". I was in Paris recently and all the shops used an 'X'. All the coffee was bad but I had no choice.
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Permalink Reply by Brady on
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Great, great thoughts so far. I agree with much. Here's my list, including several duplicates:
1. Coffee is produce. It varies, has seasons, is perishable, and can taste many different ways.
2. Roast is only part of the flavor equation.
3. There are a lot of ways to mess up coffee. You'll taste every shortcut, compromise, and mistake in your finished drink.
4. There is a very good reason that good coffee costs a bit more. Garbage in = garbage out.
5. It is ok to ask questions. You'll have a better overall experience if you ask questions and are open to trying new things.
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Permalink Reply by Luke Passow on
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Gabrial, funny you should mention bad coffee in Paris. I was just reading this article: http://tmagazine.blogs.nytimes.com/2010/04/08/ristretto-why-is-coff...
Interesting!
Gabrial Hicks said:I always advise people "if you see a shop that uses an 'X' in espresso, do not go in". I was in Paris recently and all the shops used an 'X'. All the coffee was bad but I had no choice.
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I wish I would have read this before I had gone. I stayed in an apt. right next to the Hotel de Villeh, I would have checked out La Caféothèque. There were so many Cafe's and so much bad coffee. Thanks for the link.
Luke Passow said:Gabrial, funny you should mention bad coffee in Paris. I was just reading this article: http://tmagazine.blogs.nytimes.com/2010/04/08/ristretto-why-is-coff...
Interesting!
Gabrial Hicks said:I always advise people "if you see a shop that uses an 'X' in espresso, do not go in". I was in Paris recently and all the shops used an 'X'. All the coffee was bad but I had no choice.
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Permalink Reply by Kathryn Markham on
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One thing that I think you should definitely point out in your article is that EVERY COFFEE SHOP IS DIFFERENT. A macchiato at one store may be different than one at another store (and we all know which one). Or that sizes may be different. Some stores size by the amount of espresso that is in the beverage- a single latte may be 12 oz, a double might be 16 oz. or like our shop, there may only be one size. I think customers should be aware that every shop does things differently and they should be encouraged to read menus and ask questions. Don't be afraid to try something new or explain what exactly you like.
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Permalink Reply by Bryan Wray on
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1. Coffee isn't cereal. It isn't the same year after year after year. It has seasons, processing, etc.
2. Varietals. Take it beyond "Arabica" guys. It's like saying "This wine is red." Done. Period. It's quite pathetic, and if anyone advertises "Made with 100% arabica beans" you don't want their coffee. It's like advertising "This car comes with tires" it should be expected.
3. The rule of 15's. Your coffee is dead after: 15 months green, 15 days roasted, 15 minutes ground. (yes, yes, yes there are exceptions, blah blah...)
4. The difference between brewed and espresso is pump vs. gravity, not beans vs. beans or light vs. dark.
5. There is a difference between a "barista" and a "career barista." Some people do it because "it's easy" and some people give a damn.
-bry
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Permalink Reply by Shellie Adams on
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That's a great idea Marshall. :)
Any advice that I would've given has pretty much been brought up. I would add however the fact that because you are a barista or work in a coffee shop, does not mean you are a sub-level human being. Some days the customer has that attitude and it makes for a 'sad' coffee shop environment.
Marshall Fuss said:I would want to know which shop or which kind of shop a friend was going to before deciding what advice to give him/her. I almost feel there should be three lists:
1. Clues that a shop is serving great coffee and that you will want to order something.
2. Things you should know when you order in a good shop.
3. Self-preservation strategies when your are in a place where your options are limited (and none of them are good).
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Permalink Reply by Alex on
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1. '100% Arabica is bullshit' - a skilled roaster with a great Barista and top quality beans can create fantastic coffee even when using some Robusta, in fact some Robusta can even improve an espresso blend adding body and crema. While often the case, Robusta is not always bad.
2. 'Fair Trade' & 'Rainforest Alliance', while very noble ideas are primarily used by cafes as a gimick to encourage sales. The better cafes of the world will often buy direct from growers (Direct Trade), giving the growers a far better price for their coffee and also at the same time pushng the growers to produce better coffee, pay better wages, and treat the local environment better. On top of this, often these cafes that buy direct are humble enough to not plaster their cafe in signage boasting of their 'Direct Trade' practices, indicating it as a true commitment to the quality of the coffee they serve rather than a tool to drive sales.
3. 'Strong Coffee' means nothing. Especially if you ask for it to be strong without an extra shot. Do you mean you want it bitter? Do you want more coffee? I've had customers order a strong coffee, I give them an extra shot, only to have it returned because it is not bitter and therefore not strong.
4. Beans are an organic product, and thus have an ideal period by which to use them. As soon as they're roasted they begin to lose the gasses and quality of flavour, this rate increases if they're not stored in an airtight valved bag, when open to the air, when ground... Look for coffee with a 'roasted on' date, not a 'use by' date and to get the best out of them use them within 2 weeks of roast.
5. There are many different beans with their own individual unique charactistics, and many different ways to brew them - Try as many as you can!
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