What makes coffee taste great and what makes it taste bad (we've all tasted some really bad coffee)?
The New York Times published two great articles all about coffee just in time for the new year. The first is a journey on the pursuit of learning to create the perfect cup of coffee. The writer goes through a coffee training camp taking what he thinks he knows about brewing at home to understanding the basics behind the science of a great cup of coffee. An excerpt from the story:
"Am I skeptical? Well, making coffee, even espresso, roughly entails pouring or pushing water through coffee. Sometimes by flicking a switch or pushing a button.
“How hard can coffee be? It’s an attitude we’re constantly encountering,” noted Ellie Matuszak, director of professional development for the Specialty Coffee Association of America, a trade group with thousands of company members and 1,200 people in its growing Barista Guild."
Get your own lesson in coffee right now by reading the full thing: http://www.nytimes.com/
The next is about the importance of grinding your coffee just before brewing, something we wholeheartedly endorse and recommend. From the article:
"You can work on your technique until you have the concentration of a surgeon and the easy movements of a judo champion, but if you do not grind your beans right before brewing, you are never going to taste everything a top-shelf coffee has to offer."
"...markets, coffee shops and roasters enable a bad habit by offering complimentary grinding. They do it in the name of customer service, but they are not doing you any favors. That is doubly true if the grinders are not cleaned regularly and your coffee carries traces of what went through the machine earlier."
One aside from the above, in an ideal world everyone would be able to own a burr grinder and properly grind their coffee at home, but we realize that is not the case, and that's fine. We'd much rather grind your coffee beans for you on the proper grind setting for what what you use to brew at home. Rest assured our grinders are cleaned daily and you'll only find the coffee your in the bag you take home, not any 'traces of what went through the machine earlier.'
Read the entire article here: http://www.nytimes.com/
We can help you learn more with our weekly, free public cupping held at 2 p.m. every Friday in our roasting location in downtown St. Louis. Call or tweet us (@Kaldis_Coffee) ahead of your visit just in case we aren't holding one that week and to make sure we save you a spot. We also host various coffee education events throughout the year at all of our cafes. Ask about what's coming up the next time you stop in.
We are more than happy to help with your home brewing at any of the cafes. Bring your brewer and your questions to any of our baristas and they will be able to assist.
What's one thing you'd like to learn more about coffee? Leave us a comment below and we'll be sure to help make that happen.