September 7, 2010

Why Barista's Are Worth Their Weight in Fair Trade, Shade Grown Organic Coffee Beans

I visit a lot of espresso shops, chatting with patrons and baristas about the topic of the day, coffee beans and flavors in the cup. It's a great time that always has me discovering what's important and what's not in the coffee shop, often carrying away one little nugget of information that gives me new insight into the beauty of coffee. In these conversations you can find that baristas range from hourly workers who pull a paycheck and don't otherwise care to artists immersed in their trade delivering the very best that they can each and every pull.

The one thing that keeps me coming back to a coffee shop is the love for the art in a barista; the serious craft work that elevates a barista above the class of an operator, to a caring specialist and maybe even an artist.

"Dialing-In" the Shot for the Day
Unknown to many drinkers, some barista/artists take the time every morning to "dial in" their espressos for the day of shift. They warm up the espresso machine to steady state temperatures, and test the espresso for the day under different conditions and brew times to come up with what they feel offers the very best expression of the flavors that their coffee offers. It is under those conditions that they brew the shots for the day. While temperature and humidity of the day, the coffee blend flavor subtleties and the grind will affect the flavors, the barista/artist will work to tease the very best shot each and every day no matter what the conditions. For this I say "Thanks".

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Posted by Scott Martin at September 7, 2010 8:57 AM
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