5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Do you speak coffee?
As our country becomes more mud-obsessed and cafés continue to perk up their brewed offerings, it's easy to feel sluggish toward ordering your morning caffeine drip - especially if you aren't steeped in the coffee culture.
Beyond the Dark and Into the Light - Words to Up Your Coffee Vocabulary: Sean Henry
Types to look out for include Catuai, Caturra, Maragogype, SL-28 and SL-34, Ethiopian Heirloom and Bourbon. Check the label next time you pick up a bag."
Like a preference for a specific varietal of apple, you may prefer the brightness of one coffee over another. As a general rule, washed coffees have a greater brightness than natural or pulp-natural coffees, but roast and brew method can also affect our perceptions of brightness."
3. Manual Brew
There are two main categories for manual brewing. The first is immersion: the coffee is 'immersed' in the water throughout the brewing process - for example, using a press pot or siphon. Immersion brewing yields a full-bodied coffee with thick juicy mouthfeel.
The other main category is pour-over. In this method, the water is 'poured over' the coffee using a specific technique. For example, Chemex, v60 and Kalitta. Pour-over yields a leaner coffee with varying degrees of viscosity."
The louder the slurp, the more experienced the cupper. This is where you get the 'notes': hints of ginger or all spice or chocolate mousse or round voluptuous body with tangerine finish. It’s all in the 'cup.'"
Modern baristas are true coffee professionals who marry a chef and a sommelier to become an ambassador for the joy of coffee. From technique to etiquette to palate training, a barista is a title to be earned. A true barista will cultivate a coffee experience unlike any you’ve come across. Before you know it, you’ll be tasting the 'notes' and slurping like a pro."
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