Basic Coffeegeek?
As you’d know, I drink a lot of coffee. I enjoy the substance (or maybe that’s just addiction?), as well as the sub-culture that goes along with it.
I’m far from an expert, but over the last year (where I’ve avereaged over 3 cups a day) with the help of the baristas at the various cafes, I’ve been learning about coffee. This post is me writing down my thoughts on the beans/blend make-ups and what to look for in a ristretto.
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Beans/Blends
Cafe generally serve blended coffee, rather then Single Origin coffee (IE from one place). This is done for many reasons, the way I see it is that single origins generally don’t work with both milk and non-milk drinks. Costs/taste/smell/look are some of the other factors. I’m not aware of all regions that grow coffee, but below is the regions I’ve come across, and what the properties are of that type/region.
Robusta: It’s responsible for very intense cremas, and generally a somewhat acidic-bitter taste. It’s also higher in caffeine content then most other types. This guy gets a lot of talk/flack as a ‘filler’ bean.
Ethiopian Harrar: A very smooth bean, weak acidity, strong chocolate/mocha taste, nice body. He’s seen as the premium bean.
Sumatra: Responsible for the fruity/berry/spicy undertones. A very heavy bodied coffee with almost no taste-able acidity.
Arabica: A type of coffee bean, usually used in gourmet coffee.
A sign of fresh coffee is bubbles in the crema.
*I hope to come back and expand on this list with time. It is a work in progress.
What I look for in a ristretto
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Any extraction is more then just a caffeine hit. Each extraction is about it’s smell/flavour/body/after tastes and over-all package. The ristretto is the perfect drink to test all those elements and will keep any barista working away for years trying for perfect pours(called a God Shot).
Smell: The smell gives a lot away. I smell for fresh-ness/pre-emptive taste and how deeply it excites my senses.
Flavour: How it tastes. Which of the beans you can taste, and how they’re working together. If it’s sweet/sour/creamy/spicy.
Body: The body of a coffee is it’s thickness. It can be thin and fast like water, but should be full, syrupy and even a bit slugish.
After Taste: An acidic extraction will generally leave a nasty taste in your mouth. Coffee should leave a pleasant taste, representative of what you just enjoyed.
Over all package: Latte-art, bubbles in creama and how all the above work together.
I have never stood behind the machine and created an extraction. I am very thankful to be around those who know how to truley operate the wonderful machines and beans. They opened my eyes.