What it is to be a barista
By Chris Weaver • Oct 19th, 2008 • Category: ArticlesRight guys. Please bear one thing in mind… I’m not in a fit condition to be driving a motor vehicle, heavy machinery is well beyond my means, and god forbid I could suitably chaperone any sort of dance. But I can write, albeit after checking through my spelling mistakes.
What I would like to talk about, is a subject I hold dear to my heart, alcohol. But more specifically, the appreciation of high-end spirits and beers. Tonight, I have had my fair share of spirits. Just to name drop a few brands; Tanquery No. 10, Bombay Saphire, Belvedere, Bulleit, Grey Goose, Hendricks, Duvell, Vedett and few more I can’t put my tongue on… but what is the point in this list?
Three years ago, I would have been able to drink my way through this list, and barely been able to tell the different from spirit to spirit. But after discovering, appreciating, and loving coffee, finally I have been able to really appreciate there spirits. And not just the ability to tell the difference between Tanq 10 and Belvedere, but being able to appreciate that Belvedere has the sweet, smooth vanilla notes, that Grey Goose lacks through its harshness.
What I guess I’m trying to say… is that developing your pallet by drinking coffee has a lot of benefits. It doesn’t just help you appreciate coffee, but you will appreciate spirits, beers, lagers, wines and even food a lot more. So please guys, drink a lot of coffee, drink a lot of alcohol, eat a lot of food, and above all, appreciate the better things in life!
Chris, Common Grind; Tales from the Drip Tray
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conversely I think that learning to appreciate and taste other foods really benefits your understanding of coffee - wine, cheese, beer, olive oil, chocolate all have older tasting systems with descriptors, and flavour galore. The more scents, tastes, textures you’re exposed to the easier it may get to notice, define and ultimately communicate effectively whats in your cup…
so says an almost tee-total, smoking, shoddy cook…
ha haa, tee-total sounds tempting today in all honesty.
Related to what you say, I think any barista should always smell everything, food, drinks, etc. because it all gets stored, and it becomes easier and easier to name the flavours, that other people can’t
Chris
You are right about palettes being refined through ‘continual education’ - force feeding the senses does have it’s benefits. However, it may not be appropriate at 5 minutes to closing time to be giving a lecture on the subtleties of a particular vodka when you ‘could’ be standing in line to buy the next round to evaluate too…
I think your right. You need to develop your palate and enjoy whatever you’re drinking. I make beer and wine at home, and I need a decent palate to decide if I like the recipe or need to change it. Coffee is the same way. I bought a French Press and some Kona coffee and loved it! I then tried to drink coffee from the coffee maker and didn’t like it too much. I can now drink my coffee with minimum sugar and no more creamer, unless it’s bad coffee. Palate development is a necessity for whatever drinks you like, whether it’s beer, wine, mead, coffee, or espresso.