The Quest for Espresso - Pt. 2
In this episode, we take a deep dive into the world of coffee by covering three essential topics to better understand and appreciate each cup.
First, the coffee grind, a fundamental parameter that directly influences the extraction. A grind that is too fine or too coarse can compromise the aromatic balance and change the texture in the cup. Whether for an espresso, a French press, a filter coffee or an Italian moka, each method requires precise adjustment. We also talk about the coffee/water ratio, the extraction time and the pressure of the machines. Finally, we deconstruct the myth of crema, often perceived as a guarantee of quality when it does not necessarily guarantee a good espresso.
We then answer Myriam's question about the best way to appreciate coffee aromas. The traditional approach of cupping allows us to analyze the defects, but is it really the best way to enjoy coffee on a daily basis? We explore a simpler and more accessible method to identify the dominant flavors and understand why some coffees offer more complexity than others.
Finally, we address the controversial issue of plant-based milk surcharges. Why do coffee shops charge extra for oat, almond, or macadamia milk when some claim these milks are cheaper than cow’s milk? We compare actual prices and examine the impact of plant-based milk on the organization of service, including the extra time needed to prepare a coffee with a cow’s milk alternative. Should coffee shop pricing be revised to better reflect these variations?
An episode packed with practical advice and thoughts on coffee, its extraction and current trends in the industry.
Enjoy listening!
