Caffeinated in Seattle

September 10, 2011

A girl cannot be living in Seattle and not write about coffee in her culinary and travel blog. Seattle, home of Starbucks and a variety of other big name coffee brands, is better known by locals for the independent coffee shops whose baristas strive to serve up the best espresso and cappuccinos outside of Italy. In what I like to call my “transition period” since returning back to the US from India, I’ve spent a lot of time at my favorite coffee spot, Zoka Coffee Roaster and Tea Company, which incidentally pays me to be there. These baristas taste their coffee like a sommelier would taste wine. For instance, their single origin coffee from the Finca El Limonar (“The Lemontree”) farm in Guatemala has notes of chocolate, lychee and a citrusy aftertaste while the Ethiopian single origin tastes like blueberries. Now I thought I knew a lot about coffee before, but until recently had never heard of a “pour over” with a special filter to brew coffee to create a smoother, more delicious cup than your regular drip coffee machine. Also, that 16 oz. cappuccino you’re drinking at Starbucks – it’s not real, it’s just a foamy latte. Traditional cappuccinos are served in 6 oz. cups to perfectly serve the 1:1:1 ratio of espresso, milk, and foam. Now am I starting to sound like an expert?

A pour over, iced toddy with soy milk, and latte.

Coffee cupping... the best way to taste coffee at various brew times and temperatures to get the full range of possible flavors.


One Response to “Caffeinated in Seattle”

  1. Cindy Peugh said

    After reading this article I would love to be drinking a latte right now. Thanks for the info. Cindy

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