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| Some proper-looking espresso. Photo: Erin Meister |
It can seem like the only thing harder than navigating the labyrinthine menu at a coffee shop is finding one that's worth the hassle. Decoding the signals of a great café isn't always as hard as it may seem: click through for five easy things to look for when trying to determine if unfamiliar territory is the caffeinated friend or foe.
Five signs of a great café -- from silent lattes to barista interrogation -- after the jump.
Ask a barista on duty about the coffee. Can they tell you the name of their roaster, or where the roaster is located? (You'd be surprised how many cafés don't encourage their staff to know these things.) If they pass that test, ask a little about the coffee specifically, like where it's grown or even simply what it tastes like. If the answer is accompanied by an eye roll, hit the bricks.
Sneak a peek at the espresso and coffee-brewing machines. First, are they clean? Then, is there pre-ground coffee sitting around, waiting (and waiting and waiting) to be brewed? Ground coffee loses its flavor quickly, so look for a spot where they grind each batch fresh.
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| Messes can mean inattentive baristas (and maybe mediocre coffee). Photo: Erin Meister |
Take stock of how java-focused the place is. If coffee seems like an afterthought, is buried on the menu, or is made from "flavored" beans, consider grabbing a Coke instead.
Latte art can be great, but remember: Beware the deceptive rosetta!
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| Caveat imbiber. Photo: Erin Meister |
What else do you look for in a coffee shop, and what's your favorite haunt like?
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7-08-2009 @6:59PM J. Wagner said... I'm fortunate enough to have a local coffee shop that roasts their own beans. Not only does it allow me to pick up a really decent cup of coffee in the morning, it's allowed me to stop home roasting.
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7-08-2009 @6:59PM tristan said... This advice is only valid in the US. In Europe (where the best coffee in the world is) servers will have no idea where the coffee is from, won't be using the latest machine, it probably will be dirty...but it will be better than anything you have ever tasted. I am from France, I know :)
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7-09-2009 @8:28AM ankalime said... One thing I look at before I order is the steam wand. If it's crusted with a thick layer of dried milk... I move on.
Erin, I love your column. (Not to be a nitpicker, but it's "peek" rather than "peak" in this case. Still love your column. ;))
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7-09-2009 @8:59AM Taylor Young said... Tristan is totally right. I can't believe how much hoopla goes on in this country over coffee. Unfortunately, big business has gotten into the mix and generated marketing buzz over the silliest things. My favorite is the new idea that coffee has to be at an exact temperature or it loses quality. That's a good one.
http://www.passportfoodie.com
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7-09-2009 @10:36AM RS said... I judge based on three things: 1) house coffee, 2) the latte, 3) the espresso, 4) beans.
Generally, I can find a place that can make a good house coffee, or a good latte, or an OK espresso. It's a bit harder to find a place that can do one of these things very well on a consistent basis, and the shops that can do two are even harder to find. Now, the ones that can do all three very well consistently are rare, at least I can hardly find them.
If the place roasts their own beans, that also makes a difference too, but that is no excuse for making poor drinks. It only means something to me if they actually make good drinks AND roast their own beans. Otherwise, it's kinda pointless IMO to roast beans and then ruining it all with careless drink making.
Anyways, that's my two cents.
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7-09-2009 @11:25AM Meister said... Ankalime, good catch! My former-copyediting self is embarrassed, but loves getting caught by a well-trained eye. A well-trained eye that's also on the lookout for the ol' crusty steam wand!
Happy caffeinating,
Meister
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7-09-2009 @11:33AM Meister said... Taylor, you make a good point about marketing and perception. I think the best coffee shops and the best coffee makers are often the ones doing brilliant things very quietly.
The last and most important question I always ask myself when I'm having a coffee, either that I've prepared or that I've gotten from someone else, is: But does it taste good? When you boil it down, that's all any of us are really looking for, I think.
Meister
(PS, your blog is beautiful!)
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7-09-2009 @5:32PM Jean said... I go to Europe, way better coffee than in the US
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7-10-2009 @12:28AM Ben said... I think one overlooked tip is this: After ordering, watch to see if the barista begins by pulling your shot(s) or by steaming the milk. A good barista will always start with the milk, as brewed espresso loses flavor after 30 seconds of sitting around. I always do the milk first, it takes the longest anyways, then as the milk is almost done, I begin the shots. This ensures you get the freshest tasting drink possible.
Great tips otherwise, I just think you forgot a very important one.
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