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not all of us have the best equipment, produce or knowhow, but if you love coffee and are always looking to improve the cups you make for your friends or customers, then you're already well on your way.
but that'll only get you so far, you've then got to come up with goods on the following fronts:
- use fresh, ethically sourced coffee, ground to perfection for the specific machine that is wielded expertly by the barista.
- aroma, followed closely by flavour and then intermingling. layers of smells and flavours like you taste in wine or food. nuttiness, caramel, smokieness, chocolate nuances, complexity of fabulous coffee smells and flavours.
- milk texture. this is a big one for us. the milk needs to stand up for itself, in its own right regardless of the actual coffee flavour. it needs to feel soft and round in your mouth and have a nice tightly structured creaminess.
- temperature. this is tied in very closely with the texture. it can't be too hot. it needs to be cool enough to drink quickly if you wanted to without getting burnt. apart from avoiding sheer pain, you can just pick up a lot more flavour if its not too hot. too hot is a showstopper
- cup size. it is true that if we had the perfect coffee but it was served in a large mug we could just drink half of it and be satisfied. and perhaps if this ever happened we would but...it would seem that the size of the coffee is often inversely proportional to how good it is. the mediocre coffee chain's insistence of giving you a choice of too big, enormous or gargantuan cup size choices is tiresome, wasteful and fasto-making. we definitely believe that the perfect coffee has the perfect proportions and they can't be up-sized, let alone super-sized.