The opinions expressed in this article are the author’s own and do not reflect the views of Spoon University.
While traveling, my favorite part of exploring a new city is doing the local coffee shop tour. I love hopping from café to café and ordering their house blend with a freshly baked pastry on the side. In fact, scoping out the coffee scene was one of the first things I did when I moved to Gainesville for school. What better way to explore the local culture and meet new people?
After working as a barista at a little Italian coffee shop for several years, and then at a tea and coffee shop at NASA, I have gained some insight into what makes a good cup of coffee. If you’re also passionate about coffee, this guide will tell you everything you need to know to become a coffee connoisseur beyond the difference between a latte and a cappuccino. From bean flavor profiles to brewing methods, there is so much that goes into creating this dependable yet complex drink to bring you the perfect cup of Joe.
From Bean to Brew
The coffee tree, with its bright red cherries, prefers rainy areas and fertile soil. This is why most coffee farms thrive along the equatorial line, also known as the “Bean Belt” or “Coffee Belt” of the world. The origin of coffee beans is extremely important in determining the flavors of the coffee once brewed.
There are two main types of coffee beans that we use: Robusta and Arabica. They each have different flavor profiles, due to their differences in cultivation, elevation, and oil and sugar contents. Robusta beans (think robust, or bold) typically have earthy, nutty, and dark chocolate flavor undertones and are a little more bitter. Arabica beans have more sugar and lipids than Robusta beans, contributing to their floral and fruity undertones. They are also slightly sweeter and smoother and contain half the amount of caffeine compared to Robusta beans, so keep that in mind for your next trip to the coffee aisle.
All About the Roasts
The real magic happens during the roasting process, which turns the green, spongy beans into the delicious-smelling beans our noses crave. During a trip to the local Opus Coffee Roasting Warehouse, I had the pleasure of learning all about the different kinds of roasts and roasting drums! Roasting consists of taking all the moisture out of the beans through very high temperatures and then quickly cooling them. The different levels of roasts are light, medium, medium-dark, and dark. Contrary to popular belief, the lightest roast contains the most caffeine, while the darkest has the boldest flavor.
If you’ve ever compared bags of coffee blends at the store and wondered how they make the coffee taste like the “caramel, hazelnut, chocolate” descriptions without adding flavors, it’s actually through bean blends! Coffee roasters experiment with blending beans from different origin countries or climates to create complementary flavor profiles and bring you the perfect harmonious balance of naturally occurring flavors.
Brew Methods
There are many different types of brewing methods and each one with different grind size and water requirements. Your average coffee pot works similarly to a pour-over brew method, but there is a little more room for control of the strength of the coffee with the pour-over. A filter is placed inside the cone while hot water is slowly poured over, saturating the grinds. Espresso is what is used for lattes, americanos, cappuccinos, and more. It uses pressure and very fine grinds to create a strong little shot of coffee.
If you don’t want to spend hundreds on an at-home espresso machine, you can get the Italian household staple: the moka pot. Whether electric or stovetop, it uses a simple mechanism of hot water and steam pressure to create the closest drink to espresso.
If, after a couple of sips, you have noticed a burnt or bitter taste in your coffee, it may mean that the beans were over-roasted or the coffee was ground too finely, making it more difficult for water to percolate through and essentially cooking the grinds. Coffee is a sensitive drink, and almost every step of the process can affect the taste.
Types of Beverages
There are several common types of beverages that you must know as a newly acclaimed coffee snob so you can order confidently at your next coffee run. However, as I recently learned on a trip to Brazil during winter break, the names of beverages may vary depending on your location. For example, a cappuccino in Italy is usually espresso with a very thick layer of foam, whereas in Brazil it might be made with an instant coffee blend, chocolate syrup, and cinnamon.
This is the beauty of checking out new coffee shops in different towns or countries! It is such a universal drink that each place will have its own take on the classics. At least in the average American coffee shop, these are usually standard menu items:
- Espresso: A concentrated shot of coffee using high pressure and fine grinds.
- Americano: Espresso shots poured over water. It is said that this beverage gained its name back in WWII, when American soldiers in Italy would dilute espresso to make it more like black drip coffee.
- Latte: (Literally means “milk”) Espresso and steamed milk. A safe choice if you don’t love the strong taste of coffee because it is diluted with a large amount of milk. It has a very thin layer of microfoam, making it easy to pour latte art.
- Caffe Macchiato: Espresso with a dollop of foamed milk. Comes from being “marked” or stained with milk. The latte macchiato also exists, and is basically a latte made in reverse order, with the steamed milk going first then the shots of espresso.
- Cortado: Equal parts of espresso with steamed milk.
- Cappuccino: Contains equal parts of foam, steamed milk, and espresso. To create the thick layer of foam on top, the barista will bring the steam wand closer to the surface of the milk, inserting more air.
- Cafe au Lait: Means coffee with milk in French, and uses brewed coffee instead of espresso, with steamed or cold milk.
- Cold Brew: Coarsely ground coffee soaked for an extended period of time in cold water.
Note on milk: There should never be big, uneven bubbles in the milk on the surface of a drink, the goal is to create micro bubbles in the foam. The milk also shouldn’t have a watery texture. That is a sign that the air wasn’t properly incorporated while steaming.
Coffee Shops
The beauty of independent coffee shops is that they each have their own completely unique ambience and vibe. Maybe it is because I’m studying architecture, but I always take note of how the cafe makes you feel when walking in. How the smell of espresso hits you as soon as you walk in, or the symphony of people chatting, milk steaming, and beans grinding.
Consider the kind of seats and how they are arranged. Is this a place to linger and socialize, or wait in line and rush out? Is the coffee served in covered cardboard to-go cups or warm porcelain mugs? All of these factors impact your sensory experience, and even how you savor the coffee.
Why bother with coffee snobbery?
Coffee is more than just the perfect way to start your morning! Each sip tells the story of a global journey taken to reach your cup. From the humble coffee cherry tree to the complex process of roasting and brewing, it is a layered drink that combines culture, science, and passion. Now you have the knowledge to turn your daily cup of Joe into a refined tasting experience and embrace your inner coffee connoisseur!
