Characteristics of espresso in single producing area description of flavor of espresso in single producing area

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While blends are common in the coffee world in general, in the specialty coffee world of our industry, single-source espresso is pushing blends off the pedestal. The standard espresso with flavours of "dark chocolate, caramel and black cherry" gives way to a wine list that usually reads like a Caribbean fruit market: "Bright fruit flavours with hints of pineapple, lime and bergamot." "The single coffee, the single farm, even the single piece within the farm, does not sublimate into a subtle whole but shines alone in the form of espresso, all its strengths and weaknesses displayed on the discerning taste buds."

Waffy Barnes, coffee director at Boston Sidewalk Cafe, points out that blended coffee and single-source coffee serve different purposes. "The idea of blending coffee is to blend coffee together skillfully to create a uniform flavor that can be consistent with the seasonality of the coffee." Single-source sales are based on their differences and peculiarities. Another notable factor is traceability: due to the nature of the blended food, flavor characteristics of each farm are designed to make something new, reflecting more the skill of the baker than the ability to point directly to the farmer. Given the current trend towards direct trade, single origin gives roasters and baristas the opportunity to focus on their farmer partners.

"Natural coffees work better in milk if handled properly-sometimes they remind me of fruity Pipers cereal."

There are also some potential pitfalls to this demonstration. James Coffee Co., San Diego Coffee shop manager Matt. "Blended oils are a little bit safer-they can be more tolerant of over-or under-extraction," he said. "I think if you're proficient with single-origin espresso, it means you're paying attention to your equipment, your extraction method, and your knowledge of coffee and where it tastes." Christopher Griffin, co-owner of Stanza Coffee Bar in San Francisco, a two-roaster cafe, added that he likes to use single-origin espresso when training new baristas because it's easy to taste bad extract flavors, which draw attention to flaws in other preparations.

Espresso can be a powerful place to introduce a great single-source coffee, as espresso extraction highlights its attributes, emphasizing citrability and salty tomato flavor for Kenyans, or balance and chocolate for Guatemala. But single-source coffee can be challenging for customers who prefer darker, more drinkable blends such as espresso or milk. Bridging the gap between customer expectations and more refined espresso coffee is a growing problem for the coffee industry as more single-origin coffee enters the potpourri machine. Lemuel Butler, wholesale representative of Counter Culture Coffee, said a little gentler communication would go a long way. "You have to take it slow with people because we are animals of habit and change is scary. He likes to mention coffee that excites him, offer samples, and allow customers to experiment on their own schedules. Barahura agreed. "We have staff meetings to discuss how to present coffee, messages and tone. We want to make people happy and give them what they want, not alienate them because coffee is too subjective. I try to encourage people to try it on their own first and then add cream and sugar."

How about adding a single source espresso to milk? Here's where the average customer counters: One doesn't usually order a 16-ounce vanilla latte just to experience coffee. Butler said: "If handled properly, natural coffee works well in milk-sometimes they remind me of fruity pebble cereal. I find that Colombia people of single origin tend to do well, but not Sumatra-I don't want green peppers in my cappuccino! Barn added that when he was looking for coffee that could be paired with milk, his goal was a balanced espresso with a sweeter taste, not fruit bomb coffee or high-acid coffee. Cappuccino made with natural Yirgacheffe may taste like blueberry muffins, but this dominant flavor may conflict with the vanilla syrup customers want to add to their large lattes. Many coffee shops solve this conundrum by mixing milk drinks with balanced espresso and serving one or more single-source espresso shots, Americano, and cappuccino.

While single-origin espresso can be disappointing if not done well, baristas can be careful, pay great attention to detail, and have the right conversations with customers to present single-origin coffee as a delicious experience worth the risk.

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