Coffee Notes
- sofials20027
- hace 5 días
- 6 Min. de lectura
I don’t consider myself a coffee snob, but I do consider myself a person who’s greatly appreciative of a good cup of coffee… and maybe sometimes a little bit too eager for my next one! Here are my latest reflections on coffee.
First of all, I moved to Seattle. The birthplace of Starbucks, this is a city that’s full of independent coffee roasters. Myriad coffee shops all around, and new brands I’d never seen before. It’s common to walk around Seattle and see Vita, Umbria, Freya, Vitrola, etc. Why is there so much coffee in Seattle? I’ve also seen so many coffee-related events. The “better buzz” is now the protagonist of coffee raves, an annual coffee festival, and monthly pop-ups all around the city.
Coffee is one of those drinks that non-drinkers despise, but once you get into it, you can’t go back. My boyfriend recently started drinking coffee, and now he thrives on two coffees a day. My brother used to drink coffee rarely, and ever since he started using my dad’s espresso machine and perfecting his shot, that’s what makes him spring out of bed in the morning.
Living here has made me think more deeply about coffee culture, which led me down some rabbit holes, and it got me thinking of some questions, such as:
What makes Colombian coffee special?
Is it bad to drink coffee first thing in the morning?
Is there such a thing as a coffee withdrawal?
Can I really save money by having an espresso machine at home?
Why has the price of coffee been rising so much lately? (if it isn’t just an impression I have). And are we unknowingly drinking bad coffee?
Why does Amazon give free coffee to its employees?
Stay with me to hear the answers to these questions, and get some insights into my coffeeholic train of thought.
When I tell people I’m Colombian, I’m happy to hear that nowadays one of the most common questions is “Oh, so you drink really good coffee, right?” Or, is Colombian coffee your favorite? These are fair questions, but even after having done a coffee tasting in Bogotá (escuela de baristas) and a coffee growing tour in the Zona cafetera, my answer comes to the “fruity notes” in our coffee, our “perfect weather” that makes it “consistently good”, and the characteristic “medium roast” that makes it drinkable as tinto, dark coffee where you get an amazing taste, even without the sugar or milk. Some people also mix it with Panela, but that’s a whole other story.
But was my initial understanding complete? Turns out there's more to it. First, the altitude: grown at high altitudes of up to 1800m (5900 ft), the cooler temperatures slow the coffee cherry’s maturation, which develops denser beans with more concentrated flavors, which have floral/citrusy notes. Second, the fact that it’s of the Arabica variety: Arabica grains are softer and sweeter, and are generally thought to have a more balanced taste than the Robusta variety. This can also be said of Arabica beans from other origins, like Ethiopia, Brazil, Guatemala, and India, which are also Arabica beans in their majority and have similar growing conditions.
I think we don’t have an answer to the question then, but here’s my take: the special part of Colombian coffee lies in its consistency and versatility. I was wrong about the medium roast part; it can actually be lightly roasted or dark roasted, while still keeping a deep flavor. So many coffee experts will describe the coffee notes to you in very poetic ways, but I guess if you really want to get to the bottom of it, make an experiment! Or do a coffee tasting. It’s on my list.
For the second question, it's complicated, but generally yes. Drinking coffee first thing in the morning isn’t the best decision for your nervous system. But it’s best to take it on a case-by-case basis. For some, it causes increased stomach acid production, which might be uncomfortable. It creates a temporary spike in cortisol, too, our body’s stress hormone. From what I’ve read, the biggest reason against drinking coffee first thing in the morning is that, if your coffee has lots of milk and sweeteners in it, it might create a glucose spike and affect your energy throughout the day. So it’s just something to consider. Again, very case-specific. For me, having a coffee at 3 p.m is fine, but if your body isn’t used to it you might have trouble sleeping.
Coffee withdrawal is a thing; people get headaches when they stop drinking coffee (well, caffeinated stuff in general). I used to joke about this, but it’s true. If you’re looking to quit, there are ways to do this gradually, without the headaches. And if drinking coffee makes you tired, you might be becoming resistant. Or maybe, as coffee dehydrates you, if you’re not having enough water throughout the day, you might be drowsy. It’s worth keeping in mind. I’ve tried to go a couple of days without coffee, and subbing for matcha, yerba mate, or tea in all its forms. I’m not a fan of energy drinks. But it’s interesting to see how differently all of these can impact your energy. Energy drinks send me flying through the roof, and don’t feel great on my stomach. Matcha is something I really enjoy, but it doesn’t give me kick; it gives me a gentle nudge and prolonged energy.
The espresso machine question is nuanced. In my opinion, there's nothing nicer than trying out a new coffee place: the vibes, their idiosyncrasies, the special touches that make the experience unique. So if you're considering an espresso machine solely for frugality, think carefully - you'll be giving up those experiences. That said, if you're someone who already makes coffee at home regularly and occasionally treats yourself to cafes, a home machine can absolutely save you money.
As a thought exercise, a decent entry-level espresso machine costs around $200-400 on Amazon, though quality machines that'll last you often cost $400-700. Say you typically buy 2 espresso-based drinks per week at about $5 each: At $520/year for cafe drinks, a $400 machine could pay for itself in under a year, but that's before factoring in beans, milk, and equipment.
For example, coffee beans cost $12-20/lb. Taking into account that each double espresso shot is around 18g, each coffee would cost 50-80 cents. Then milk or alt milks, or syrups (these prices vary). And if your machine doesn’t come with a good grinder or scale, then that’s an additional cost. So the upfront investment is higher than just the machine’s price.
Then there's the learning curve. I’ve noticed that making good espresso is genuinely a skill. You're going to make some pretty mediocre coffee at first (think of it as "tuition coffee"), and that's totally normal. The question is: are you okay with that? Do you find the process of dialing in your shots interesting or frustrating? Because if you're not into the hobby side of things, those weeks or months of mid coffee might make you wish you'd just stuck with your local barista.
If we look at it as an investment (which I think is the right frame), it gets more interesting. You're not just saving money; you're picking up a new skill, getting the satisfaction of making something yourself, and if you live with others or invite people over, there are spillover effects. Plus, espresso machines can last 4-8 years on average (sometimes even longer if you take good care of them), so you're spreading that cost over a longer time horizon.
In terms of coffee prices rising, my answer is the same as it is for everything lately, really: tariffs. The latest CPI data has been showing a price hike in even the most stable staples (like bananas). Supply chain issues and rising labor costs overall are also to blame. Droughts in Brazil in 2024 definitely had some effect on supply that carried over to today. I’m wondering if, in the future, we’re going to need to think of developing climate-resilient coffee varieties to mitigate this issue. Especially as demand for coffee (mainly specialty coffee) has been on the rise. Coffee is also highly price sensitive because its production is dominated by just a few countries (think of the coffee belt near the equator), despite being grown in many. The tariff effect, though, isn’t very pronounced, but will likely show later on.
Finally, the Amazon question reveals something interesting about workplace psychology. I think it’s all a game of incentives. After the global pandemic, when they were trying to get everyone to return to the office, this was a big mechanism they used: “If you come, you can get free coffee”. (or a free barista beverage of your choice). And again: this psychological element of getting something “for free”, which might be marginal to Amazon yet creates a level of “happiness” in each of its employees, was truly a smart move. The world is changing so much, and prices aren't likely to reverse. But if we can hang on to something as nice as a sip of coffee, then the world can keep turning, and we’ll find ways to turn with it.
Written by Sofía Lozano (Oct 26-29), edits suggested by Claude.
Sources:
Other things I have in mind: The rebirth of the espresso martini / The Hype of matcha / Looking more into climate resilient agriculture / specificities of the coffee supply chain.
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