the search begins...
This blog is about coffee and more specifically finding good coffee in Los Angeles. First up is devising some kind of consistent, hopefully objective test for the coffee.
This is what I have so far:
Coffee
- flavor
- temperature
Foam(if applicable)
- flavor
- density
presentation
- cups
- service
The grade will be 1 to 5 beans. So for coffee it would be like this:
1 = ugh...this really sucks. what is this, tea?
2 = standard office coffee. some flavor, but nothing you will enjoy.
3 = good average coffee. most chain coffee joints on a good day.
4 = now we are getting somewhere. distinct flavor, made with some love.
5 = how it should be. great flavor, great consistency, perfect balance of bitterness.
So for foam on capps and such, the scale would be:
1 = none. or at least it might as well be. thin, no flavor, soap sud bubbles.
2 = some. still no flavor really. a mix of bubble sizes.
3 = foam has arrived. some flavor and maybe a bit of sweetness.
4 = density is good. flavor really contributes to the coffee as a whole.
5 = Get out your Spoon! head on the foam. think and creamy. perfect sugar content in the milk.
I need Field Operatives, so if you like coffee and feel like reporting in, use the above test and get to spying agent 69.
2 comments:
barrista's gonna have your picture on the back o' their espresso makers. soon you'll have to sit through 3 hours of costume and makeup just to get a cup a joe in this town kid.
hey pappy,
give us some more specifics on the whys and hows of the coffee - what am i looking for in "flavor". i can tell you it sucks, but i want you to teach me guru. what's this business about milk/sugar, you dig? step up to the podium and preach the gospel of good coffee my brotha. congretation knows you've got the down-low.
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