Making a great cup of coffee
By Lisa Perna, Manager of Black Diamond Coffee, Shrewsbury
As told to Cory S. Hopkins, Worcester Business Journal Staff Writer
10. IT’S ABOUT THE BEANS…
Class A beans are the best you can get, and that’s all we use.
9. CHOOSE A MEDIUM ROAST
We believe in a medium roast. It gives all the flavor and full body, but without the burned taste.
8. GRIND WITH CARE
The grind of the bean is probably the most important thing to a good espresso shot. If it’s too fine, the water can’t get through. Too coarse, and the shot is watery.
7. MACHINE MAINTENANCE
Make sure the machine is running in good order to give you the right temperature and amount of water. Â
6. IT’S ABOUT THE CREMA
If all of the above is in good order, you’ll produce an espresso with crema, a light brown, foamy cream on top of the shot. Once that is gone, the shot is no good.
5. FOAM SHOULD BE GLOSSY
It’s important for your foamed milk drinks to have just the right consistency. You don’t want bubbles that are too big, but rather a kind of micro foam that is smooth.
4. BE CONSISTENT
The recipe will make or break your drink. It needs to be consistent, with the same formula in the drinks every time.
3. GRIND SPARINGLY
It’s true at home and in the shop: only grind the amount of coffee you’re going to use for your drink.
2. KNOWLEDGE IS POWER
Educate yourself so you can educate the customer. Know what you’re serving them, but don’t scare them off.
1. ALWAYS SMILE
Serve your cup with a smile and a greeting. People love coffee and they love the people that give it to them!
