I started lurking here a few years ago after having my first real espresso. I had, in the past, always forced down shots if I wanted a quick pick-me-up. I even knew this crazy old inventor who would serve a concoction made with barely reconstituted instant coffee and pass it off as espresso. "They don't know the difference", he would boast. At the time that didn't surprise me, I just thought espresso was super strong bitter nasty coffee.

But I would always hear about people talking about "a good espresso". When I worked as a waiter or behind a counter I would serve crappy shots with a lemon zest and the people would choke it down maybe with some sugar and say "great". They didn't look like they were enjoying it.

Fast forward many many years later when I had my socks blown off by a skilled barista and real coffee. It was like religion, and I wanted to spread the gospel to anyone who would taste it. I think of the several dozen people I led to genuinely good espresso, only to have a handful experience something like what I did.

What is interesting to me is that espresso is everywhere. Coffee shops have neon signs that say espresso or will call themselves "espresso bars". It's on all their menus (single/double). Are they just conveying that they have espresso based drinks? What percentage of a typical coffee shop's clients just order a shot? Just recently in a friends blog post about christmas music in Starbucks, someone commented "Nothing like writing hot off the trail of a nice esspresso to get the mind clicking". Do people actually enjoy espresso at Starbucks? I know I never have.

hudsterboy wrote:Coffee shops have neon signs that say espresso or will call themselves "espresso bars". It's on all their menus (single/double). Are they just conveying that they have espresso based drinks?.

Yes.

hudsterboy wrote: What percentage of a typical coffee shop's clients just order a shot?

Miniscule. On the other hand, third wave shops are doing all they can to move people off espresso onto single origin drip.

Marshall wrote:... On the other hand, third wave shops are doing all they can to move people off espresso onto single origin drip.

And a few are also going another - and surprising and perhaps simultaneous - direction: at least one good cafe (and I think others) here in Portland have been offering a "side car" with any drink order, where you can get a shot of espresso on the side for $1.00 or less.

I'm sure some latte, cappa, coffee, tea and chai drinkers think "Why not?" so at least some will learn how delicious espresso can be when balanced, well-prepared and made with superb beans at their peak.

Single origin drip would be a lot more repeatable. Good shots are ridiculously hard to come by and it is crazy hard to train dialling in espresso. There just aren't enough baristas with the experienced palate or understanding of extraction and dialling in. I've made it to the bottom of a fair amount of espressos, but exceptional shots are hard to come by. To be safe, you really need to order the least difficult thing on the menu to prepare, and that's definitely not a straight espresso. I serve probably 6 or so straight shots a day, including to other industry types, but I'll at least be paying very close attention to that shot if not pulling one for myself first to make sure it's still tasting good.

I think my real appreciation of good coffee came when a co-worker would bring in his home roasted stuff. There were a group of us and there was a good amount of peer pressure not to use milk or sugar. After a while I was starting to really enjoy it, looking forward to particular origins, etc. I don't think I would have gotten that if I was hiding all that flavor with milk. I'm sure it paved the way for my full appreciation of a good espresso.

I can also say I've introduced more people to good coffee via Chemex. The ones who were really surprised can't believe coffee could so bold but not bitter. When I give people good coffee, I tell them to just try a few sips before adding a bunch of milk and sugar.

TheMuffinMan01 wrote:...Good shots are ridiculously hard to come by and it is crazy hard to train dialling in espresso. There just aren't enough baristas with the experienced palate or understanding of extraction and dialling in. I've made it to the bottom of a fair amount of espressos, but exceptional shots are hard to come by...

Good point - and as you're a professional who faces this problem at the handle end every day, I'm sure you're right. I hadn't thought the bar needed to be that high - that is, an "exceptional shot" - just a good, well-made shot would be fine. After all, perfectly ground, poured, and timed drip or press-pots aren't exactly epidemic either.

But sometimes we home-only baristas forget the challenges facing the cafe environment - despite all the mighty grinders and wonderful machine$, I'll bet it's easier to pull consistently good shots at home, though they may seldom rise to the level of a great barista in a great cafe having a good day.

So reflecting on your comment, even a poor pour-over will likely be more satisfactory than a poor shot of espresso, which can go really nasty-south in a hurry. So steering customers to such a finicky preparation would be a badge of a cafe's confidence and consistency indeed (or foolhardiness...)

hudsterboy wrote:I started lurking here a few years ago after having my first real espresso. I had, in the past, always forced down shots if I wanted a quick pick-me-up. I even knew this crazy old inventor who would serve a concoction made with barely reconstituted instant coffee and pass it off as espresso. "They don't know the difference", he would boast. At the time that didn't surprise me, I just thought espresso was super strong bitter nasty coffee.

Not surprising.

hudsterboy wrote:But I would always hear about people talking about "a good espresso". When I worked as a waiter or behind a counter I would serve crappy shots with a lemon zest and the people would choke it down maybe with some sugar and say "great". They didn't look like they were enjoying it.

Most restaurants in the US serve really crappy espresso . . .

hudsterboy wrote:Fast forward many many years later when I had my socks blown off by a skilled barista and real coffee. It was like religion, and I wanted to spread the gospel to anyone who would taste it. I think of the several dozen people I led to genuinely good espresso, only to have a handful experience something like what I did.

It can happen. You're lucky: some people never have that experience.

hudsterboy wrote:What is interesting to me is that espresso is everywhere. Coffee shops have neon signs that say espresso or will call themselves "espresso bars". It's on all their menus (single/double). Are they just conveying that they have espresso based drinks?

Yes.

hudsterboy wrote:What percentage of a typical coffee shop's clients just order a shot? Just recently in a friends blog post about christmas music in Starbucks, someone commented "Nothing like writing hot off the trail of a nice esspresso to get the mind clicking". Do people actually enjoy espresso at Starbucks? I know I never have.

It has often been said that Starbucks sells milk, not coffee. And it's true! Spend 30 minutes inside of one of their locations, and I'll bet that you'll see -- at most -- one person ordering a straight shot, if that.

On the other hand . . .

Marshall wrote: . . . third wave shops are doing all they can to move people off espresso onto single origin drip.

Not every third wave shop is doing so.

zin1953 wrote:It has often been said that Starbucks sells milk, not coffee. And it's true! Spend 30 minutes inside of one of their locations, and I'll bet that you'll see -- at most -- one person ordering a straight shot, if that.

I'd say you could spend the entire day inside my local Starbucks and never see one ordered.

Haha, that's the same thing that happened to me. For years I thought why would anyone order straight espresso? Till one day I ordered one on a whim(from an amazing cafe) and it totally changed my outlook. I then tried to spread the word to others, so they might enjoy the same thing, and have there Outlook changed ad well.

mitch236 wrote:I'd say you could spend the entire day inside my local Starbucks and never see one ordered.

I was trying to be polite. Who wants to spend an entire day inside of a Starbucks???