The Art of Coffee :: essays research papers

The Art of CoffeeWhen I began my job as a Barista at Mainline Coffee I kfresh next to nothing about this art. I enjoyed hanging out at coffee bean shops with friends, and appreciated the energy boost drinking a transfuse could give me how of all time, the sum of my knowledge appeared to be only that I knew how to brewage coffee at home. I didnt know the differences between espresso and flatten brew coffee, or the differences between a cappuccino and a latte. I was unintentional of how much to a greater extent went into the process of creating good quality coffee. During my first a few(prenominal) months there I strove to learn as much about this vocation as possible. Similar to any other job that I beget worked at, I felt that it was my duty as a paid employee to shape as fully qualified for the position as possible. An emphatic partisan 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 w ould watch me more and more about roasting techniques, different origins of coffee and their entangled 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 for each one new origin we ordered and then, using coffee vernacular, describing it to the best of my ability. We would in any case 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. wadding and refrigeration is able to slow down this process, however, it can never be prevented. Maxwell House, Folg ers, and similar brands come already ground, and who knows how long they have been sit down on the shelf in the grocery store. The flavors brought out of these coffees cant compare to the rich, smooth, and full-bodied flavors of coffee that is recently roasted and ground presently 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.