How to distinguish good from bad coffee house

I confess, I'm a terrible coffee lover and can not imagine the morning without a cup of this drink. Unfortunately, I have not in so many coffee shops, where the cook really delicious coffee.

Familiar barista from PTICHKA coffee coffeehouse told how to be a real coffee and what distinguishes good from bad coffee shop.

1. Fresh roasted grain

Ask the barista date of roasting beans. Rich taste and flavor consummate persist for months after roasting, after which become flat and dull.

2. Barista should know corn variety

Barista should know what he is cooking the grain from which country the berries as they are processed, this mixture or monosort, who finally is roasted grain. So it is possible to find a suitable recipe and cook tasty drink.

3. Cleaner workplace

Pay attention to the workplace and equipment barista. Coffee machine must be clean, the horn is inserted into the coffee machine group, and does not lie on the pallet with the residues of coffee inside. Every time a barista should wipe it dry before you grind coffee.

If the workplace is dirty and messy barista, do not expect a well-brewed coffee.

4. Coffee should be milled before cooking

If freshly roasted coffee loses its flavor within a few weeks, then freshly ground - in seconds. Coffee needed a grind just before cooking, not to pour out of the grinder morning residues.

5. You do not impose sweeteners and additives

If you persistently offer Add coffee syrup, cinnamon or other sweeteners and spices, think. Perhaps barista wants to hide behind these additives has some disadvantages beverage.

6. Beautiful skin and latte art

There are certain requirements to the modern, it should look like a milk drink. Foam should be glossy and supple, and not lie heaped like shaving foam. Desirably, the surface was latte art. It does not guarantee that the coffee delicious, but speaks of care in the preparation of the barista.

The main thing is to latte art contrasted with coffee. This means that the espresso and milk stir well and drink has a creamy texture and smooth taste blurred.

7. Coffee should not be too hot

Coffee should not be hot enough to burn the palate and tongue. This is especially important in the preparation of espresso and milk drinks.

In the case of espresso too high temperature of the water in the coffee machine and coffee can burn the boil excess bitterness. If overheat milk when whipping, lactose begins to actively break down and disappear natural sweetness of milk.

This milk may even appear boiled flavor, sadly familiar from childhood.

8. Subtleties of espresso

Note whether the barista pours the water from the coffee machine before inserting it to the horn and start to brew coffee.

Knowledgeable baristas have to do it on the machine to drain excess stagnant and very hot water, which accurately burn the coffee, but also coffee machine for washing of the coffee residues from a previous cooking.

9. The correct amount of espresso

Volume espresso may be different, it depends on the quantity of coffee and water, which was used for cooking. Volume double espresso varies within 60-70 ml.

If you ordered a double espresso and you have brought the drink volume of 150 ml, drink it is not necessary. Nothing but bitter oils, you will not find it.

10. Water is poured into the US not out of the coffee machine tap

US - espresso is diluted with hot water. Often, you can see how the barista pours a cup of American coffee machine water from the tap. So, almost all coffee machines this crane technical, that is, there can not drink the water because it is served directly from the boiler, which boils repeatedly throughout the day.

Be careful and drink delicious coffee.