I'm new here, so I won't ruffle too many feathers right off the
bat. First, let me state that I love our local coffee shop
scene. We have a lot of good, local (locally-supportive) coffee
shops in Milwaukee. We have a lot of good people who appreciate
good coffee. But I have a beef.
I've been into coffee as a pseudo-aficionado for nearly a decade
now: a roommate in college and I lived in Cedarburg, and he started
working at the Cedarburg Coffee Roastery. He taught me a lot
about coffee, and he taught me to appreciate it. I learned
about the different processes for drying, decaffeinating, tasting,
roasting, you name it. I also learned to enjoy that when I
asked a barista at the Roastery about a coffee, they knew what I was
talking about.
So here's my beef: with as wide-spread as Alterra and Stone
Creek (our two big coffee shops) are, the lack of knowledge of the
baristas in the city is disappointing. I'd like them not to
have to look at the board when I tell them that I want the Brazil
Traditional Dry and go straight to the carafe holding the "mild".
Or when I ask about the bouquet, the guy selling me the coffee
doesn't have to look in the book and have me read it for myself.
I've come to appreciate knowledge in baristas, because it means that
coffee is as important to them as it is to me.
The thing about coffee is that it requires some amount of skill to
know when it's good. It's not like soda or water. Coffee is a drink
that functions much like wine or beer: there is a process that goes
into making them that varies from place to place, and each bean –
each blend of beans – has a distinct aroma, taste, and appeal.
When I was at Stone Creek, there was a strong sense of the desire to
share this knowledge, and we were required to do a tasting, which I
whole-heartedly participated in. However, taking one course and
taking pleasure in one's job are two different things. For me, being
a barista was something I did because I enjoyed the beverage. It
bothers me, then, when I hear baristas say to me, “Well, I don't
really drink much coffee, so I'm not sure what it's like.”
Coffee in a specialty shop is not Folgers (TM) or Maxwell's House
(TM). It's specialty coffee: consumers want to know that they're
getting the best of what's being offered. So I ask this of the
baristas in the area: take some time to learn about your job – even
if it's just helping you pay your way through school or give you some
extra cash to pay off the electric bill.