Coffee & Barista
How to recognize a good coffee: the 5 criteria from the Carrera Café barista at Petit-Champlain
Have you ever drunk a coffee that convinced you you don’t like coffee? It was a bad coffee. A good coffee is recognizable. Our barista gives you his 5 criteria.
The 5 criteria of a good coffee
1. The crema
A dense crema, caramel-colored, that lasts more than 30 seconds in the cup. If it disappears immediately or is too pale or too dark, the coffee is poorly extracted.
2. The aroma
Complex, fruity, chocolaty, or floral depending on the origin. A good coffee smells good even before the first sip. A bad coffee smells burnt or rancid.
3. The balance
Neither too bitter nor too acidic. The acidity should be lively and pleasant, not aggressive. The bitterness should be present but mild. A well-extracted coffee is balanced.
4. The texture
A quality espresso has a syrupy, almost velvety texture. It is not liquid like water. This texture is a sign of proper extraction.
5. The finish
A great coffee leaves a long and pleasant finish in the mouth, which can last several minutes. If the only sensation left is bitterness, the coffee was bad or poorly prepared.
Apply these criteria at Carrera
Next time you come to Carrera Café, take the time to observe your espresso before drinking it. Look at the crema. Smell it. Taste slowly. Note the finish. That's how you learn to appreciate specialty coffee.
The barista's advice
"Never drink your espresso in one go. Take two small sips: the first to calibrate your palate, the second to really taste it. That's how Italians have always done it."
Come test your new criteria
The reference espresso at Carrera Café
Rue du Petit-Champlain, Québec. Specialty espresso: perfect crema, complex aroma, long finish.
See our coffee map
Comments (0)
There are no comments for this item. Be the first to leave a message!