The Art of Coffee

The Art of Coffee

When I began my job as a Barista at Mainline Coffee I knew next to nothing about this art. I enjoyed hanging out at coffee shops with friends, and appreciated the energy boost drinking a cup could give me; however, the sum of my knowledge appeared to be only that I knew how to brew coffee at home. I didn't know the differences between espresso and drip brew coffee, or the differences between a cappuccino and a latte. I was ignorant of how much more went into the process of creating good quality coffee. During my first few months there I strove to learn as much about this trade as possible. Similar to any other job that I have worked at, I felt that it was my duty as a paid employee to become as fully qualified for the position as possible. An emphatic enthusiast about coffee, my manager Josh took me under his wing and began to impart his vast sum of knowledge to me. Every day I worked with him he would teach me more and more about roasting techniques, different origins of coffee and their complex tastes, the best way to foam milk, and the correct names for specialty drinks. He worked on developing my palate for coffee by requiring me to taste each new origin we ordered and then, using coffee vernacular, describing it to the best of my ability. We would also have competitions between ourselves as to who could create the best micro-foam when frothing milk.

As my knowledge of this art increased, I was excited by the potential that I was finding in coffee. I was able to experience excellent coffee and espresso, and it opened my eyes up to the fact that there was much more to coffee than the "traditional" Maxwell House, Folgers, or instant coffee could ever offer. Once roasted, coffee beans begin to oxidize, and they rapidly turn stale and bitter. Packing and refrigeration is able to slow down this process, however, it can never be prevented. Maxwell House, Folgers, and similar brands come already ground, and who knows how long they have been sitting on the shelf in the grocery store. The flavors brought out of these coffees can't compare to the rich, smooth, and full-bodied flavors of coffee that is recently roasted and ground immediately before brewing. I had discovered something that was good, and I wanted to share my new wealth of information with other coffee drinkers like myself.

While at work I would try to educate my customers to the best of my ability. While I was making their drinks I would talk to them about the coffee that we had brewed, what underlying flavors could be detected in it, and where the origin was from. I might explain to them how our frothed milk, which we labeled micro-foam, compared to the milk the majority of coffee shops around here created. The indifference to what I would share with them, however, was absolutely amazing. While I was sharing this information, I would have customers who would blatantly ignore me, turning to the person in the passenger seat of their car and start talking to him or her, or they would pick up their cell phone and start talking to a friend. Others would explain to me that the details and subtleties were beyond them and really it didn't matter how to create it as long as the final product that I gave to them tasted good. The majority didn't care to know any more than how much money it was going to cost them.

Discussing the difference between a potentially good cup of coffee, and the coffee most shops around here produce, the typical response I receive is a comment, at times muttered under the breath, and at times stated jokingly or with a hint of scorn, that I am a coffee connoisseur, or more derogatively, a coffee snob. To so many in western Michigan, coffee is just another drink, helpful in producing that extra jolt of energy that may be needed to get one through a long day of work. To most, my world, the world of coffee, with all of its terms and mechanics, is a foreign concept to them, and they don't care to learn.

One of the most frustrating experiences that I tend to have every day deals with the names of specialty coffee drinks. I have a number of customers through every day who order a 16 ounce cappuccino with a flavor in it. If they are a new customer I explain to them that what they are ordering is really a latte. A traditional Italian cappuccino is served in a 12 ounce proportion. It is equal parts espresso, steamed milk, and thick frothed milk. Not many people here know this, however, given the numerous coffee shops that misrepresent this drink along with the abundant gas stations who sell "cappuccinos", which are really just an instant form of flavored coffee. After repeated visits, however, if I still hear the phrase "I'll have a 16 ounce cappuccino with..." I cringe. This apathy amazes me for something we tend to consume nearly every day.

To me, coffee is more than just a quick caffeine fix. I don't drink it primarily for the caffeine alkaloids, but for the delicate flavors that it as to offer. It is a treat to drink, if prepared properly. I have a greater understanding of what goes into the whole process and how little discrepancies can provide a wide array of flavors. For example,