Coffee

First, I want to give a big “Thank you” to Lucy at Voltage Coffee. She is a patient teacher, and her passion for coffee shines brightly when discussing her favorite topic. Please visit her cool shop in Kendall Square in Cambridge and see her website: www.voltagecoffee.com.

There is one very important lesson that I learned from Lucy:

It is easy to make bad coffee with good beans. It is difficult to make good coffee with bad beans.

I didn’t realize that the process of farming/processing/selling coffee is similar to that of chocolate. I’m glad to know that I can compare my new knowledge about coffee to something that I already understand about chocolate.

My own plan for selling coffee has changed a bit since learning about it. Originally, I wanted to do a French press to make sure the coffee tastes fresh and is made with the care and attention that it deserves. However, once learning about the differences between the French press, pour-over and big batch coffee brewing options, I believe that I can have good coffee without the science of the pour-over method or the time sensitivity of the French press. In case you are like me, and unsure of the difference between these brewing options, here is a simplified explanation:

French Press (full immersion method):

1. Put fresh coffee beans in the bottom of a specialized pitcher.
2. Pour hot water in the pitcher
3. Allow to brew for 5 minutes
4. Press the plunger onto the beans to release their oils, flavors, and particulates
5. Enjoy!

Pour-over (flow-through method):

1. Place filter into a specialized pour-over funnel on a coffee cup/mug.
2. Grind the coffee beans and place in the filter
3. Using a special kettle and very particular technique, pour hot water over the grounds
4. Remove the funnel and enjoy the coffee

Big batch:

1. Grind the coffee beans and place in a filter
2. Place the filter in its holder over an air pot
3. Press the “brew” button on the machine, which will spray hot water over the grounds
4. Close the pot and serve coffee within one hour. If there is any left, toss it.

This is all very interesting, but the difficult truth is that I don’t like coffee. (I know, “What!?! You don’t like coffee?”) My homework now will be to taste origins vs. blends of coffee, brewing style, and roast quality and learning to tell the difference between them. For now, I will have to bring someone who enjoys coffee with me so that I don’t need to buy a whole cup just for a few sips.

One might then ask, “Why would you sell coffee if you’re not passionate about it?” I can appreciate coffee’s place in the bakery world without enjoying the drink itself.

Look forward to some tasty coffee to soak up your cookies and pastries!